Revolver Dubai’s Jitin Joshi on Reinvention, Resilience, and Bold Flavours

From medicine dreams to Michelin-trained chef

In the heart of Dubai’s dynamic culinary landscape, Chef Jitin Joshi stands out for his refined techniques and unrelenting passion and adaptability. As Chef Partner at Revolver Dubai, Joshi brings with him a rich legacy of global culinary experience shaped by perseverance, reinvention, and the pursuit of flavour.

Ironically, the chef who now helms one of Dubai’s most exciting kitchens never intended to end up in the culinary world. “From an early age, it was my dream to pursue medicine,” Joshi said. “Little did I know that destiny had other plans.”

That twist of fate came in 1994 when Joshi joined a catering college, and his life changed course. From there, his career took off in kitchens across the globe, starting in India with the prestigious Oberoi Hotels, where he began at India’s first boutique hotel, The Oberoi Rajvilas. A move to London followed, where Joshi worked at a two-star Michelin restaurant in the Capital Hotel. “I learned classic French cooking techniques and rose through the ranks to become a Junior Sous Chef,” he said.

With over two decades in the industry, Joshi knows that success in the kitchen requires more than technical skill. “Tenacity is one of the most essential qualities for a chef,” he noted. “Having that skill will tremendously help in the culinary industry’s challenging world.”

Ask Joshi about a typical day in the kitchen, and you’ll find it’s anything but ordinary. “It’s very fast-paced,” he explained. “It starts in the morning by going through various fridges and checking in with the team’s prep and readiness for service. This includes a briefing to discuss important points for the day before jumping into lunch service.” His schedule also includes multiple rounds of menu planning, trial runs, tastings, and then the evening service, arguably the most electric part of the day. “Finally, we wind down and gear up for another day,” he added.

But even with structure and planning, the kitchen can be a volatile place. “I’ve seen my fair share of kitchen fires,” Joshi admitted. “The key is to stay calm and handle the situation without panicking.”

When asked about the hardest part of the job, his answer is simple: “Staying excited while doing the same things every day and keeping that fire alive.”

A deep curiosity matches Joshi’s resilience. His advice to aspiring chefs? “Ask questions, keep learning, read up, and don’t get bored with repetition—this approach will serve you well.”

Of all the ingredients he’s worked with, sea cucumber remains his greatest challenge. “I tried it a few times but never could get the best of it,” he admitted. Still, Joshi isn’t one to shy away from unfamiliar flavours. “There’s nothing in particular that I avoid,” he said. “However, if there is something new to me, I make sure to do some research, trials, and testing to use that product or ingredient to get the best out of it. Sometimes it works out perfectly, and sometimes it doesn’t.”

At Revolver, Joshi’s approach to flavour is rooted in balance, creativity, and storytelling. “Revolver’s dishes draw inspiration from familiar flavours, but the way we adapt it is what makes it interesting and unique,” he said. “It’s all about striking a balance and keeping the element of surprise while adding a touch of familiarity.”

In a city that thrives on bold innovation, Joshi’s grounded yet inventive philosophy makes him a chef to watch and one who continues to cook with purpose, precision, and passion.