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
About Craig Small
Professional Biography
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 and media figures.
After consolidating his position on the British scene and participating in competitions such as MasterChef: The Professionals, Craig took his talent to Dubai. There, he has fused classic French technique with Japanese precision, specializing in creating modern gastronomic concepts that prioritize nutrition and well-being without sacrificing flavor.
Key Achievements & Experience
- Early Milestone: One of the youngest qualified chefs in the UK (16 years old).
- Elite Experience: Trained in 5-star hotels and Michelin-starred restaurants in London.
- Recognition: Semi-finalist in "National Chef of the Year" and participant in MasterChef Professionals.
- Specialty: French-Japanese fusion and Culinary Nutrition consultancy.
Featured Highlights of the Conversation
01. The Unexpected Start
Craig recounts how a difficult start in school led him to a kitchen at age 14, where he discovered an instant passion.
02. Fire and Discipline
The reality of Michelin stars: the transition from idyllic expectations to the intense pressure of London.
03. The New Era: Health and Flavor
His current focus in Dubai: the creation of wellness brands and nutrition as a fundamental pillar.
04. The Mood on the Plate
A reflection on how the chef's attitude directly influences the final flavor outcome.
Key Interview Takeaways
Craig in Action
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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
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