H&S Chef Of The Month
Chef Feisal Ali Abdallah
Nationality: Kenyan
Interview With H&S Magazine
Who Is Feisal Ali Abdallah?
My name is Feisal Ali Abdallah, though many people know me as Chef Dallas on social media. I am a Kenyan chef, baker, and culinary content creator based in Mombasa. Through my online platforms, I share recipes, baking tutorials, and culinary experiences with the aim of making cooking and baking enjoyable and accessible to everyone. I am passionate about inspiring people to build confidence in the kitchen while celebrating the richness of both Kenyan and international cuisine.
Type Of Cuisine?
I specialise in baking, pastries, and contemporary fusion cuisine inspired by Swahili, Middle Eastern, and international flavours. I enjoy combining traditional recipes with modern techniques to create dishes that are both comforting and memorable. To me, food is a universal language that connects people, cultures, and generations.
What Inspired You To Become A Chef?
My passion for cooking began at a young age. I was fascinated by how food has the power to bring people together and create lasting memories. Over the years, that passion grew into a career, allowing me to express my creativity, preserve culinary traditions, and inspire others to discover the joy of cooking.
What Is The Biggest Challenge You Have Faced In The Culinary Industry?
One of the biggest challenges I have faced has been building my culinary brand while balancing professional cooking, entrepreneurship, and content creation. It has taken perseverance, consistency, and a willingness to keep learning in an industry that is constantly evolving.
What’s Your Biggest Achievement In The Culinary Industry?
One of my proudest achievements has been building a strong online culinary community under the name Chef Dallas, where I have inspired thousands of people to cook and bake with confidence. I am also grateful for the opportunity to collaborate with respected brands and to share my knowledge through culinary masterclasses and educational content.
When It Comes To Cooking, What Is More Important To You, The Technique, The Ingredients Or The Creativity?
I believe all three are essential, but technique is the foundation. Great technique allows me to maximise the potential of every ingredient while giving me the freedom to be creative and consistently deliver exceptional results.
Recipe Of The Week: Mini Fresh Fruit Tarts
The Sweet Tart Pastry
Ingredients:
• 250 g all-purpose flour
• 125 g unsalted butter, cold and cubed
• 75 g icing sugar
• 1 large egg
• 1 tsp vanilla extract
• Pinch of salt
The Vanilla Pastry Cream
Ingredients:
• 500 ml whole milk
• 100 g granulated sugar
• 4 egg yolks
• 40 g cornflour
• 30 g unsalted butter
• 1 tsp vanilla extract
The Apricot Glaze
Ingredients:
• 3 tbsp apricot jam
• 1 tbsp water
The Garnish
Ingredients:
• 4–5 fresh strawberries, sliced
• ½ cup blueberries
• 1 kiwi, peeled and sliced
• ½ ripe mango, diced or sliced
• 10–12 seedless grapes, halved
• Additional seasonal fresh fruits, as desired
Preparation: The Sweet Tart Pastry
Combine the flour, icing sugar, and salt in a mixing bowl. Rub in the cold butter until the mixture resembles fine breadcrumbs. Add the egg and vanilla extract, mixing until a smooth dough forms. Wrap the dough and chill in the refrigerator for 30 minutes. Roll it out to approximately 3 mm thick and cut circles slightly larger than the cups of a cupcake pan. Turn the cupcake pan upside down and gently drape each pastry circle over the outside of each cup, shaping lightly. Bake at 180°C for 15–18 minutes, or until lightly golden. Allow the tart shells to cool completely before carefully removing them from the pan.
Preparation: The Vanilla Pastry Cream
Heat the milk in a saucepan until it just begins to simmer. In a separate bowl, whisk together the egg yolks, sugar, and cornflour until smooth. Gradually whisk the hot milk into the egg mixture, then return everything to the saucepan. Cook over a medium heat, stirring continuously until the pastry cream thickens. Remove from the heat, stir in the butter and vanilla extract, then cover the surface directly with plastic wrap and allow it to cool completely.
Preparation: The Apricot Glaze
Warm the apricot jam together with the water over a low heat until smooth and well combined. Set aside until ready to use.