DUBAI: Orestis Kotefas, global executive chef of Dubai’s GAIA and Sirene by GAIA, shares a watermelon salad recipe.
“This recipe was selected for its simplicity, reflecting GAIA’s approach to letting ingredients speak for themselves,” he said.
Born in Greece, Kotefas grew up among olive groves and farmland in a family deeply connected to food — his father a cheesemaker and his mother a cook. Early exposure to local producers and home cooking instilled a respect for quality ingredients, simplicity and bold flavours that continue to shape his culinary approach today.
Sharing meals is central to Greek culture, where families and communities come together over home-cooked food as part of everyday life. Kotefas seeks to bring that same spirit to GAIA, recreating the warmth and connection for every guest who walks through its doors.
WATERMELON SALAD
Ingredients:
250 grams Watermelon
50 grams Feta cheese
Olive oil
Almond flakes
Whole almonds
Mint
Basil
Salt to taste
Pepper to taste
Almond Preparation:
Almond flakes: roast at 180 degrees Celsius for six minutes.
Whole almonds: halve and roast at 180 degrees Celsius for eight minutes.
Method:
Cut the watermelon into evenly sized cubes and season lightly with olive oil, salt and black pepper.
Arrange a layer of watermelon on the plate, followed by crumbled feta, roasted almonds and mint.
Repeat the layering to build texture and balance.
Finish with fresh basil leaves and a final drizzle of Theo extra virgin olive oil.
Chef’s note:
The almonds are roasted first to add richness and texture. The watermelon is cut into clean cubes and lightly seasoned to enhance its natural sweetness. The salad is then assembled in layers, repeated for balance and depth. Fresh basil and extra virgin olive oil complete the dish, keeping it light, fresh and structured.











