At just 27 years old, Conor Dirks is redefining modern beachside dining in Dubai. As the head chef of Bungalo34, he has been instrumental in shaping the restaurant's Riviera-inspired identity since its opening in 2022. His focus on ingredient-led cooking and consistency ensures that the kitchen operates at a high level, even in his absence.
Recognition and Sustainability
Bungalo34's excellence has not gone unnoticed. The restaurant won Best Outdoor Dining at the FACT Dining Awards in both 2024 and 2025, and has received three nominations this year across breakfast, European, and outdoor dining categories. On the sustainability front, Dirks has integrated low-waste practices into daily operations as part of a broader initiative through parent company Tashas Group's partnership with Waste Lab. This program converted over 3,000 kilograms of kitchen waste into compostable soil in under three months.
His guiding question each morning is simple: "How can I make Bungalo34 better than it was yesterday?"
Advice for Amateur Chefs
Common Mistakes and Tips
When asked about the most common mistake he made early in his career, Dirks admits, "Seasoning. I love salt, so I was always over-seasoning my food or, at times, under-seasoning for fear that I had seasoned it too much. I quickly came to understand the importance of tasting everything you are preparing. Doing so not only helped fix my issues with seasoning but opened my palate to the many flavors that exist and how they work together to make a meal incredible."
His top tip for amateur chefs is to try new things. "Trial and error, and stepping out of your comfort zone, are your best friends as a home cook. There's no pressure or judgment. You learn a lot more than you think by failing at something at home than you do succeeding at something in a restaurant, and honestly, it's much more fun and rewarding when you do get it right eventually."
When it comes to ingredients that can instantly improve any dish, Dirks emphasizes salt. "I know it sounds silly and obvious, but the difference between a well-seasoned dish compared to an under- or over-seasoned one is drastic. Different salts give different results, so don't be scared to try them all."
Dining Out and Restaurant Critiques
Dirks admits that when dining out, he tries not to critique but often does so subconsciously. The most common issues he finds in other restaurants often come down to the basics. "Table setup, polished cutlery, server attentiveness, clean plates, not over-complicating dishes — these are some of the things that are the basis of our industry, but if even one of these is lacking, it can change a diner's whole experience."
As a massive foodie, Dirks doesn't have a single favorite cuisine but leans toward Mediterranean. "There's just something about the freshness of the ingredients and the simplicity of how they are prepared that has me absolutely captivated."
For a quick meal at home, his go-to is any type of sandwich. "Bread is a vessel for flavors to have a small party in. It's easy to keep to hand, and you can fill it with whatever your heart desires. My favorite is a tuna melt. Good-quality canned tuna, mayo, and whatever cheese I have in the fridge toasted together is a meal I would eat any day."
Customer Behavior and Favorite Dishes
One customer behavior that frustrates Dirks is when a guest wants to change a dish so much that it no longer resembles the menu item. "As chefs, we put a lot of time and effort into refining the dishes that are presented, and when someone wants to change it completely, it feels like those efforts have fallen by the wayside. As hospitality professionals, we do our utmost to cater for our guests' needs, but we'd rather make you something special, suited to your preferences, than change a dish ad hoc that we aren't sure will work."
His favorite dish to cook is Pasta alla Nerano. "Boil your pasta, sauté your courgettes, cheese, and olive oil and — boom! — flavor town. It's my go-to because it was a staple staff meal we would make when I was a commis chef. It's so simple that it's stupid, but so tasty that you'll find yourself making it over and over, and you can change it up as you like."
The most difficult dish to perfect on Bungalo34's current menu is the Octopus Escabeche. "I probably cooked over 20 whole octopuses to get the consistency I wanted before eventually nailing it. Each octopus being a different size and having a different texture was mind-wracking, but the process to getting it to where it is now was very satisfying."
Leadership Style
As a leader, Dirks prefers to lead from the front. "Getting involved with the team — training, educating, and growing them — brings better results and is more rewarding in the end. It also helps develop a sense of camaraderie and mutual respect. There are times that I do find myself having to raise my voice, but it's never from a place of belittlement or disrespect. It's more from a place of 'You know how to do this!' — pushing the team to be better every day instead of being satisfied with mediocrity. Good is fine, but better is where I want to be, and it's where I want my team to be as well. I never want my team to become complacent in their roles. They should always be as hungry to learn and grow as I am, and the only way that I have found that works is being by their sides and journeying with them."
Recipe: Chef Conor's Pasta al Pomodorini
Serves 2
Ingredients:
- 200g spaghetti
- 2 tsp fine salt
- 5 tbsp olive oil (plus extra to finish)
- 180g cherry tomatoes
- Salt and pepper, to taste
- 3 tbsp red onion, finely diced
- 2 tbsp garlic, thinly sliced
- ¼ tsp red chili, finely chopped
- ¼ cup fresh basil leaves (loosely packed)
- Parmesan cheese, grated
- Lemon wedges, to serve
Optional Additions:
To level up this pasta, you can add some prawns to the sauce before adding the pasta and finish it off with a dollop of crème fraiche and lots of olive oil.
- 4 prawns (peeled and deveined)
- 2 tbsp crème fraîche
Method:
- Bring a large pot of water to the boil and add the fine salt. Add the spaghetti and cook until al dente (6-8 minutes).
- Heat 3 tablespoons of oil in a sauté pan. Add the tomatoes and season with a bit of salt and pepper. Cook until the tomatoes begin to blister.
- Turn down the heat and add the red onion and garlic. Allow to sweat then add the red chili. Add a bit more olive oil and a splash of pasta water to bring the sauce together.
- If choosing the version with prawns, add them now and cook for 2-3 minutes until pink. Then stir in the crème fraiche.
- Add your basil leaves and the pasta directly to the sauce and toss through before enjoying! If the sauce feels a little dry, add more pasta water — it brings everything together beautifully.
To Serve:
Top with grated Parmesan cheese and serve immediately with lemon wedges on the side.
