Craig Small
Culinary Director
Dubai • Cassette, Nette & Fin & Bone
From a precocious apprentice to a benchmark in Dubai, Craig transforms the discipline of fine dining into a philosophy of well-being and honest flavor.
Full Interview
The Art of
Craig Small
"From his early days in the UK to the fine dining scene in Dubai, Craig's journey is a masterclass in culinary evolution."
With a career that took off at the age of 14, Craig Small became one of the youngest chefs in the UK to qualify. His career is a journey of endurance: from his early days peeling potatoes to working in London's most demanding kitchens alongside Michelin-starred chefs.
After consolidating his position on the British scene, Craig took his talent to Dubai. There, he has fused classic French technique with Japanese precision, specializing in modern gastronomic concepts that prioritize nutrition and well-being without ever sacrificing flavor.
Key Achievements
Featured Highlights of the Conversation
01. The Unexpected Start
Craig recounts how a difficult start in school led him to discover his passion for cooking at age 14.
02. Fire and Discipline
The intense reality of Michelin-star kitchens: the transition from dreams to the high-pressure discipline of London.
03. Health and Flavor in Dubai
His current mission: creating wellness brands and making nutrition a fundamental pillar of modern cuisine.
04. The Mood on the Plate
A deep reflection on how a chef's energy and attitude directly impact the flavor and quality of the food.
05. Advice for the Next Generation
Craig shares vital lessons on resilience, staying committed, and why you should never give up on your passion.
Key Interview Takeaways
Craig in Action
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