Founded in 2022, Ines Chatti Patisserie is a design-driven pastry brand focused on fine-dining technique, layered flavour profiles and visually distinctive creations
42 BEYOND THE MEGA PROJECTS
Designing Human-Centred Hospitality in a World Built on Scale
18 LUXURY HOSPITALITY OUTLOOK 2026
As Dubai moves into 2026, the city’s high-end hospitality landscape is entering a bold new phase
36 LA HACIENDA PATRÓN’s Cultural Stage Arriving at Sole DXB 2025
40 A DINNER THAT RUINED ME (IN THE BEST POSSIBLE WAY)
Vera Versilia at Kempinski Mall of the Emirates
NEW RESTAURANT LAUNCH: A Q&A
A former teacher and homemaker, Anju Gautam enters the hospitality industry with her first restaurant, Mann Marzi
Wissam Younane wissam@bncpublishing.net
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Contributors
Hospitality Voices This Month
INES CHATTI, pastry artist and entrepreneur
“it’s always about connecting the dots between taste, texture, and memory.”
“The soul is our people. Nature is the stage. Moments are the expression.”
“two team members per guest, and two guests per hectare.”
01 03 02 04
ANJU GAUTAM, Founder, Mann Marzi
“The main challenge was turning a deeply personal idea into a structured, operational reality.”
VLADIMIR DOME, Executive Assistant Manager, Constance Ephelia
BRUNO LE GAC, General Manager, Constance Lemuria
Rediscover Inspiration at Le Méridien Dubai Hotel & Conference Centre
A serene sanctuary at the heart of the city’s dynamic landscape, Le Méridien Dubai Hotel & Conference Centre redefines the art of urban hospitality. Set across 15 acres of immaculately landscaped gardens, the hotel o ers an elegant retreat just moments from Dubai International Airport, placing guests within e ortless reach of the city’s most iconic districts, from Dubai Mall and Burj Khalifa to the storied charm of the Gold Souk and Dubai Creek.
With 580 beautifully appointed rooms and suites, the property invites travellers into a world where contemporary design meets the timeless sophistication of the Le Méridien brand. The distinguished 196 rooms in the Le Royal Club wing elevate the experience with spacious, light-filled rooms, and refined club privileges, while select ground-floor accommodations in the main building open directly onto lush gardens and tranquil pools, o ering a resort-like ambience rarely found in the city.
Well-being is woven into the hotel’s DNA. Guests may indulge in five swimming pools, unwind in serene outdoor enclaves, or train at one of Dubai’s most expansive and advanced fitness facilities, sta ed by expert coaches and equipped with cutting-edge technology to nourish mind, body, and spirit.
At the heart of the property lies an extraordinary culinary journey. Housing 18 acclaimed restaurants and bars, Le Méridien Dubai is home to some of the city’s most storied dining institutions. From the ever-legendary Seafood Market, celebrated for its market-style freshness, to Casa Mia, Dubai’s pioneering Italian restaurant, each venue reflects a passion for authenticity, craftsmanship, and memorable dining artistry.
A beacon for global meetings and events, the hotel features more than 44,000 sq. ft. of versatile event spaces, comprising 24 impeccably designed venues outfitted with modern audiovisual capabilities. Whether orchestrating a grand celebration for 1,750 guests, hosting an international exhibition, or curating an intimate executive gathering, the hotel’s specialist events team and award-winning culinary experts bring each vision to life with impeccable precision and creative flair.
From inspired dining to world-class event facilities, and from resort-style relaxation to unmatched convenience, Le Méridien Dubai Hotel & Conference Centre stands as a destination where cosmopolitan energy and cultivated luxury converge, inviting every guest to unlock a stay that is truly memorable.
Iwas sitting on a shuttle recently, heading to a big event with a group of strangers, when I had a quiet epiphany: I am so done with performative behaviour. Finished. Retired. Out of office.
I do not need to win “Best Dressed.” I do not need to charm 12 people before the next traffic light. I do not need to enter every room like it’s a casting call.
If you see me laughing and having the time of my life, that’s because I am. If you see me silent, I’m counting the socially acceptable number of minutes before I can leave.
That shuttle ride made me think about the media world we operate in, the rooms, the dynamics, the characters. And there are a few things I’m quite happy to leave behind in 2026.
For starters, the unnecessary sharpness. The hierarchy Olympics. The “I’ve been here since Media City was sand” energy. It’s a lot, and it’s unattractive.
And then there’s the archetype we all know, the one who works only with ultra-luxury brands, knows three famous people (on a good day), and cannot believe they must enter through the front door with everyone else. The horror. The injustice. The audacity.
I always reference the hospitality industry and never really pick on the actual line of work I’m in (media) because, truthfully, I prefer spending most of my time with hospitality people. The conversations are richer, the energy vibrates on a higher frequency, and let’s be honest, the food is better. I said what I said.
BIGGER ROOMS, BETTER SHOES, AND BRIGHTER STORIES
Because here’s what I’ve learned: I’ve been in rooms with real power this year. Quiet power. Grounded power. People who don’t need to peacock, posture, or perform. People who walk in without a fuss or a face and still shift the atmosphere. Those are my people. The ones I want to sit next to, learn from, and be inspired by.
Also important to say is that there are incredible folks in media that I adore, the ones I run toward whenever I spot them across a room. Rivalry and titles aside, they’re good people who make other people feel good, and I dig that.
And while we’re on a roll here, let me also say this: I hope 2026 is the year we stop treating local media like mismatched Tupperware hidden at the back of the cupboard when the “special plates” come out. We show up all year. We tell the stories. We support the wins. We keep the ecosystem moving. Respectfully, we deserve a seat at the same table as the Christmas guests who appear once a year.
Now that that’s said, as we close the final issue of 2025, to all the beautiful humans I crossed paths with on a press trip, at a dinner or gala, over an interview, or somewhere between Terminal 1 and Terminal 3: thank you for being part of this chapter. And to everyone who loves, supports, and roots for us, may we continue to grow together, from strength to strength.
Here’s to bigger rooms, better shoes, and brighter stories in 2026.
SEYMONE L MOODLEY EDITOR-IN-CHIEF seymone@bncpublishing.net
Seymone Leigh Moodley seymonemoodley
Brie Brie M er ry! M er ry!
Have a cheer this Christmas and “Brie Merry!”. Celebrate this season with the richness of French cheeses. Treat yourself to a slice of creamy Brie de Meaux and vibrant Mimolette!
Brie de Meaux
Mimolette
MARRIOTT
INTERNATIONAL CELEBRATES 100 PROPERTY MILESTONE IN THE KINGDOM OF
SAUDI ARABIA
KERTEN HOSPITALITY ANNOUNCES SIGNING OF CLOUD 7 AL MURJAN ISLAND RESORT – DAMMAM, STRENGTHENING ITS EXPANSION IN SAUDI ARABIA
Kerten Hospitality, the global lifestyle operator known for creating communitycentric destinations, is expanding its presence in the Kingdom with Cloud 7 Al Murjan Island Resort – Dammam, a bold new addition to Saudi Arabia’s Eastern Province waterfront.
Designed by Zuhair Fayez Partnership under the vision of Dr. Zuhair Hamed Fayez, one of Saudi Arabia’s most influential architects who recently celebrated 50 years of shaping the Kingdom’s architectural landscape, the resort is part of a visionary, mixeduse development blending hospitality, leisure, entertainment and wellness.
Marriott International, Inc. announced it has reached a milestone of 100 combined open and pipeline hotels in Saudi Arabia following the signing of an agreement with a fund managed by SEDCO Capital for a 1,100 room Courtyard by Marriott in Makkah.
The property will be situated within the Holy City’s landmark Masar destination, which is owned, developed and operated by Umm Al Qura for Development and Construction. Expected to open in 2030, Courtyard by Marriott Makkah Masar is anticipated to deliver the brand’s signature blend of exceptional hospitality, modern comfort and purposeful design.
THE RITZ-CARLTON AND LATE CHECKOUT UNVEIL CHAPTER TWO OF THEIR AWARDWINNING COLLABORATION
The Ritz-Carlton continues its journey from defining luxury hospitality to shaping modern luxury lifestyle with the debut of its second collaboration with Madrid-based fashion label Late Checkout. What began as a daring meeting of refinement and irreverence, celebrated with a Gold Cannes Lions award, now returns with a new chapter.
The collection expands into accessories, loungewear, and children’s pieces, reflecting The Ritz-Carlton’s timeless appeal across generations and Late Checkout’s vision of hotels as living worlds where style and story meet. A colour palette of navy, ivory, and light blue honours The Ritz-Carlton’s heritage while carrying Late Checkout’s signature spirit of playfulness.
Kerzner International Holdings Limited (“Kerzner”) is pleased to announce the signings of Atlantis and One&Only developments in Jeddah in partnership with Midad Real Estate.
An exceptional site, a part of the wider Jeddah Central masterplan, will feature an Atlantis Resort and Branded Residences, as well as a One&Only Resort and Private Homes.
KERZNER INTERNATIONAL ANNOUNCES ATLANTIS AND ONE&ONLY BRANDS TO DEBUT IN JEDDAH
UGUR TALAYHAN TAKES THE HELM AS GENERAL MANAGER OF FAIRMONT THE PALM, DUBAI
Accor is pleased to announce the appointment of Ugur Talayhan as the new General Manager of Fairmont The Palm.
A seasoned hospitality executive with over three decades of international experience, Ugur brings a wealth of leadership expertise across luxury hotel brands, including IHG, Hilton, Marriott, FRHI, Accor, and Rotana.
His extensive global career spans key markets in Asia, the Middle East, and Europe, where he has consistently demonstrated an exceptional ability to drive performance, profitability, and operational excellence.
EMIRATES AND SOUTH AFRICAN AIRWAYS ENHANCE CODESHARE AGREEMENT, BUILDING ON 28 YEARS OF PARTNERSHIP
Building on almost three decades of strong and successful partnership, Emirates and South African Airways are further enhancing their relationship, working towards a reciprocal codeshare agreement, ahead of the busy peak travel season.
With single ticket fare and hassle-free baggage handling, Emirates customers will be able to enjoy seamless access from Johannesburg to three domestic points in South Africa – Cape Town, Durban and Gqeberha (Port Elizabeth), and a further thirteen regional points in Africa including Abidjan, Accra, Botswana, Dar es Salaam, Kinshasa, Windhoek, Lagos, Lusaka, Lubumbashi, Harare, Victoria Falls, Windhoek, and Mauritius. The codeshare will enable Emirates to tap into feeder traffic from South Africa, and regionally alongside long-haul connecting passengers from the UK and the US.
RIXOS BAB AL BAHR APPOINTS OZGUR CIRELI AS GENERAL MANAGER
Rixos Bab Al Bahr, the ultra-all-inclusive family resort on Al Marjan Island in Ras Al Khaimah, is pleased to announce the appointment of Ozgur Cireli as its new General Manager, strengthening the resort’s executive team as it begins an exciting chapter of growth.
He joined the property after his tenure as General Manager at KeyUrla in Turkey, where he led its opening.
MARJAN WELCOMES OMNIYAT TO MARJAN BEACH MARKING A NEW CHAPTER IN ULTRA-LUXURY WATERFRONT LIVING IN RAS AL KHAIMAH
Marjan, one of the largest real estate developers in the UAE and the leading master developer of freehold properties in Ras Al Khaimah, the region’s premier integrated destination and real estate platform, has signed an agreement with OMNIYAT, a leading ultra-luxury real estate developer, for the development of a prime plot on Marjan Beach, the premium waterfront destination in Ras Al Khaimah.
Luxury Hospitality Outlook 2026
As Dubai moves into 2026, the city’s high-end hospitality landscape is entering a bold new phase. New launches, shifting guest expectations and evolving luxury standards are promising a reimagined future for the emirate’s top-tier hotels and for travellers seeking more than just five-star accommodation, but full experiences.
In 2025, Dubai’s hotel sector gained remarkable momentum. The city welcomed a surge in international visitors, and hotel occupancy rose markedly, leading to stronger demand across the board. At the same time, average daily room rates rose significantly, underscoring renewed interest from global travellers.
Within that landscape, luxury properties, those offering premium rooms, bespoke services and elevated guest experiences recorded some of the strongest growth among all accommodation segments.
Gone are the days when opulence was measured purely by marble lobbies or gold-toned décor. In Dubai’s 2025–2026 luxury hotels, “luxury” is increasingly defined by immersive experiences, authenticity and thoughtful design. Guests today want hotels that feel rooted not generic and that offer a blend of culture, wellness and meaningful indulgence alongside comfort.
Whether it’s refined local touches, sophisticated dining, wellness offerings, or curated events, the focus has shifted from grandeur for grandeur’s sake to delivering genuine value for discerning travellers.
What’s on the horizon: bold openings and fresh energy
The coming years promise a wave of new hotel launches that could redefine what “luxury stay” means in Dubai. Here are some of the most anticipated properties scheduled from 2026 onwards:
> Baccarat Hotel & Residences Dubai — A highrise tower from the renowned crystal house, bringing 144 rooms and suites plus residences and multiple dining concepts. The building is designed by acclaimed studios and will showcase a sleek glass façade with sweeping views of key city landmarks. Opening is slated for 2026.
> Kimpton Dubai — Marking the brand’s debut in the emirate, this boutique-style hotel along Business Bay Canal sits close to Downtown Dubai and Dubai Mall. Expect 280 keys, a rooftop pool, modern interiors and the signature blend of character and comfort. Early 2026 is the target launch.
> Kempinski Floating Palace — A distinctive floating-resort concept that promises a unique stay experience with villas over water, gourmet dining, spa, pools and a wellness-centric offering. The project is projected to arrive in 2026.
> Marbella Resort Hotel (on The World Islands) — A boutique-style escape with an Andalusian-inspired design, offering exclusivity and a different kind of luxury retreat. Also expected in 2026.
> Anantara Downtown Dubai Hotel — Reopening in Q1 2026 after complete renovation, this refreshed hotel just minutes from Dubai Mall and the Burj Khalifa, promises contemporary luxury with well-appointed rooms, suites with balconies or plunge pools, and refined amenities. For travellers planning stays around 2026 and beyond, this influx means more choice: from contemporary boutique-style stays to awe-inspiring towers and floating-resort escapes, catering to tastes from minimalistic elegance to experiential indulgence.
Why travellers and hoteliers should take note
> For travellers: This evolution means that what’s considered “top-tier” is now broader and more varied. Whether you seek a tranquil, designdriven retreat, a vibrant hotel with nightlife and social energy, or a family-friendly resort, Dubai’s luxury segment is expanding to meet it.
> For hoteliers and investors: The numbers show upside. With an estimated 11,300+ new hotel
rooms scheduled to come online across Dubai by 2027, demand for luxury stays is expected to remain strong. But the bar is also higher: success will depend on delivering on evolving expectations, not just in amenities, but in authenticity, creativity and guest experience.
> For storytellers and media professionals: This moment offers a wealth of narratives, from new openings and innovative hospitality concepts to cultural blending and evolving guest profiles. For someone like you, with a foot in communications, the next year could be rich in stories that capture Dubai’s transformation.
“Gone are the days when opulence was measured purely by marble lobbies or gold-toned décor.
Beyond 2026: The Hotels Shaping the Next Luxury Cycle (2027–2029)
Dubai’s long-term pipeline reads like an architectural wish list; ambitious, diverse, and packed with international heavyweights.
Here’s a snapshot of what’s coming beyond 2026:
Raffles Residences & Hotel Dubai Creek — 2027
An ultra-luxury addition redefining waterfront living. With panoramic views, a serene aesthetic and Raffles’ iconic butler service, this is set to become one of Dubai’s most in-demand addresses.
The Red Sea x Dubai Wellness Collaboration — Speculated 2027–2028
As wellness tourism continues to surge, Dubai is expected to welcome more hybrid wellness + resort concepts deeply informed by global health trends. Predictions include retreats centred around longevity, sleep science and holistic immersion.
Aman Dubai (Industry Rumour) — 2028–2029
While not officially confirmed, Aman’s global expansion patterns strongly hint at a potential Dubai debut. If launched, it would be one of the most defining moments for the city’s high-end hospitality, a benchmark for quiet luxury, minimalism and exclusivity.
Super-Boutique, High-Design Hotels — Ongoing to 2029
Expect more:
> Design-led micro-luxury hotels
> Experiential desert retreats
> Branded residences with elevated hospitality services
> Ultra-premium wellness estates
Dubai is no longer building hotels just to impress — but to express. Each new opening will aim to deliver a perspective, not just a product.
Entering 2026, Dubai’s luxury hotel scene seems less about showstopping visuals and more about thoughtful experiences. The city’s hospitality market is evolving quickly, with a growing number of openings and growing demand for stays that speak to individuality, comfort, and cultural resonance.
The winners in this next phase won’t just be those who build the tallest towers or the most ornate lobbies but those who create places that feel meaningful, memorable and tailored to the traveller’s evolving desires.
By the Outlook (2026–2029):
> 11,000+ new hotel rooms expected to come online across Dubai by 2027
> Luxury occupancy remains among the highest-performing segments
> A growing proportion of travellers now rank design, culture and wellness as top decision factors
> Boutique and lifestyle hotels projected to grow faster than mega-resorts
> Experiential spending by affluent travellers is increasing yearon-year
These indicators point to a market that is robust, competitive and evolving in line with global luxury trends.
Where Luxury
Breathes
A journey through Seychelles with Constance
BY SEYMONE L. MOODLEY
There are places you travel to, and places that quietly take you in. Seychelles is the latter. The first thing that struck me as I stepped onto Mahé was the air; warm, salted, bright with the scent of earth and sea. It felt familiar and foreign all at once, like walking into a memory you didn’t know you had. By the time I reached Constance Ephelia, I understood why people say these islands don’t just welcome you; they rearrange you. I had come in search of a story. Instead, Seychelles gave me a feeling, one that stayed long after I left.
Extraordinary destinations tend to surprise you once. Seychelles surprises you continuously. Every turn
delivered a new gradient of blue, every walk revealed a new scent, and every conversation with someone who calls the islands home reminded me how deeply culture and nature intertwine here. There is a sensation in Seychelles that is hard to name, a kind of emotional alignment, a subtle return to yourself and it arrives unannounced, often when you are least expecting it: while watching the ocean move, or when hearing the shuffle of palm leaves as the day softens into night.
Constance, Ephelia
WHERE LUXURY BREATHES
“By the time I reached Constance Ephelia, I understood why people say these islands don’t just welcome you; they rearrange you.
The Feeling of Seychelles
Seychelles has a kind of beauty that refuses exaggeration. Photographs flatten it, words try too hard to capture it, and even memory struggles to hold it still. The islands are ancient, carved from granite and wrapped in greens so vivid they look almost unreal. Mahé pulses with culture, music, and rhythm; Praslin feels softer, older, quieter; an island that speaks in slow breaths.
But Seychelles is not simply scenery. What sets it apart is its emotional tex-
ture. There’s a purity in the silence, an unhurried pace that feels almost radical in today’s world. Days unfold with a gentle certainty: the ocean pressing its heartbeat against the shore, the breeze brushing through takamaka trees, the glow of afternoons that stretch lazily towards sunset.
There is a magnetic quality to these islands, like a serene pull that slows your thoughts and softens the noise you didn’t realise you were carrying. The soundscape alone is its own therapy:
birdsong in the morning, the chorus of tree frogs at dusk, the hum of the ocean shifting with the tides. You find yourself recalibrating without effort.
And then there are the people who are warm, open-hearted, deeply connected to the land and sea. There’s hospitality here that doesn’t need a script. Service feels more like storytelling, where culture lives in every gesture and every smile feels honest.
This is the backdrop against which Constance Ephelia and Constance Lemuria stand, two of the Indian Ocean’s most celebrated resorts, distinct yet bound by the same philosophy: sincerity, nature, and soul.
The Constance Way of Being Constance has built its reputation on something rare in modern luxury: a refusal to overstate. There is no loud opulence, no rush to impress. Instead, the brand leans into an ethos of meaningful simplicity where the abundance of nature does most of the talking, and the human experience fills in the rest.
“Come as a guest, leave as a friend” isn’t a slogan here; it is the lived reality.
Every team member echoes it with an almost familial warmth. Every stay feels specific to the guest, never generic. At both Ephelia and Lemuria, there’s an unspoken rhythm that hospitality is not a performance but a relationship; one shaped quietly, consistently and with genuine care.
And that is perhaps why these two properties, each unique in spirit and
design, are beloved across generations of travellers who return again and again to their island sanctuaries.
There is a meticulousness behind the warmth; a discipline behind the ease. Constance’s leaders speak of hospitality in terms of connection; of moments that linger long after check-out. Their approach is human-first: technology elevates efficiency, but emotion creates memory. Luxury, to them, is the freedom to feel unhurried, unobserved, and deeply understood.
Constance Ephelia: A Living, Breathing Ecosystem
Spanning 120 hectares between lush forest, shimmering mangroves, and five beaches, Constance Ephelia feels less like a resort and more like a world in motion, one where everything coexists in harmony: nature, architecture, people, and the quiet, grounding energy that ties them all together.
General Manager Stéphane Duchenne calls Ephelia “an ecosystem of emotions,” and no description captures it more perfectly. Guests don’t simply arrive; they recalibrate. Here, the scale is generous, but the feeling is intimate. You breathe deeper. You move more slowly. You let go without even realising it’s happening.
Stéphane has watched travellers arrive wide-eyed and leave transformed. For him, the magic of Ephelia lies in “the harmony between scale, nature, and sincerity.” He often sees guests reconnect with themselves, their loved ones, or even with silence, such experiences that have become rare in the modern world. “People leave re-centred,” he says. “By the time they depart, they are part of our extended family.”
Luxury as Meaningful Simplicity
When Stéphane talks about luxury in Seychelles, he speaks of silence, space, and softness; the kind of luxury that doesn’t overwhelm but restores.
Luxury here is the shadow of a heron gliding over the mangroves. It’s the sound of water lapping against a kayak at dawn. It’s a Creole meal cooked from ingredients sourced by people who know the land by heart. It’s barefoot comfort that grounds you rather than distances you.
“True luxury here isn’t extravagance,” Stéphane says. “It’s meaningful simplicity.” It’s the kind of luxury that is felt, not shown; the quiet privilege of space to breathe, silence to hear yourself again, and a natural world that reminds you how small and connected you are.
Ephelia’s “True by Nature” philosophy shows up everywhere: in the light-touch architecture that blends into its environment, in the mangrove rehabilitation programme that brings new life to its ecosystem, and in the resort’s solarpowered water bottling plant is proof that innovation and preservation can coexist without compromise.
Constance has built its reputation on something rare in modern luxury: a refusal to overstate.
“The soul is our people. Nature is the stage. Moments are the expression.
VLADIMIR DOME, Executive Assistant Manager, Constance Ephelia
The Art of Seamless Hospitality
Behind Ephelia’s serenity lies choreography; one that begins well before sunrise. Hotel Manager Hiru Daryanani describes it beautifully: “True luxury isn’t something you see; it’s what you never have to worry about.”
From gardeners clearing the pathways to chefs sourcing ingredients at dawn, from logistics teams coordinating movement across the resort’s vast landscape to guest-services intuitively tailoring experiences, the ease guests feel is the result of anticipation, empathy, and an unyielding commitment to harmony.
Hiru explains that every team member is trained to “listen beyond words,” reading pace, tone, gestures, and even silence. At Ephelia, a returning guest may find their favourite sunset spot already prepared, or the layout of their villa arranged just the way they enjoyed it last year, not because they asked, but because someone cared enough to remember.
This is hospitality that happens between the lines.
The Rhythm of Ephelia
The energy at Ephelia shifts throughout the day, something Stéphane calls “letting nature lead.”
Mornings carry a meditative stillness around the mangroves, where the world feels suspended. Afternoons at Port Launay are alive with discovery: paddleboards drifting across glassy water, children running along the beach, the breeze carrying the scent of sun-warmed sea. Evenings on the south beach surrender to tranquillity; that golden light, the hush of the waves, and a sense that the day itself is exhaling.
Hiru describes one of his favourite Ephelia moments as the transition between day and night at Port Launay: the birdsong softening, the air cooling slightly, the light turning liquid and warm. It is, he says, “pure serenity,” and after experiencing it myself, I understand why.
The Soul of Ephelia
Executive Assistant Manager Vladimir Dome may have articulated it best:
“The soul is our people. Nature is the stage. Moments are the expression.”
Ephelia’s soul lives in the precision of its service, names remembered, preferences anticipated, gestures delivered with respectful distance and perfect timing. It is hospitality so finely tuned that it feels intuitive, personal, and deeply human.
Vladimir believes that effortless experiences come from “very intentional work.” His guiding philosophy; “notice, note, act”, ensures that preferences become memories, and memories become rituals. Daily briefings, role plays, and constant alignment turn anticipation into second nature.
For Vladimir, success is when a guest leaves feeling that “everything just happened” without ever seeing the gears move. That is Ephelia’s signature: invisible effort, visible warmth.
Constance Lemuria: A Bubble of Harmony and Alignment
If Ephelia is the island’s beating heart, Lemuria is its quiet soul. Located on Praslin, home to the legendary Vallée de Mai and some of the most breathtaking beaches in the world, Constance Lemuria feels like stepping into an
entirely different dimension, one where stillness speaks louder than anything else.
General Manager Bruno Le Gac describes Lemuria as “a bubble of harmony and alignment,” and it’s a phrase that lingers long after you hear it. Everything here feels intentional yet effortless, refined yet natural. It’s a place that encourages introspection, where time feels fluid and moments stretch generously.
Where Space Becomes the Ultimate Luxury
Bruno shares what he calls the magic ratio: two team members per guest, and two guests per hectare.
It is the kind of ratio that changes the emotional architecture of a stay. Here, privacy isn’t a feature, it’s the foundation. You feel held without being crowded, known without being watched. Lemuria’s calm is layered, elegant, and deeply restorative.
The stillness feels almost spiritual, a contrast to Ephelia’s vibrancy. Bruno describes the difference as “haute couture versus luxury prêt-à-porter.” Both are exceptional; one is simply more tailored, more intimate, more contemplative.
The Spirit of Lemuria
The energy here is different; introspective, slow, warm. Guests arrive with expectations shaped by travel, routine,
STÉPHANE DUCHENNE, General Manager, Constance Ephelia
and responsibility, and then find themselves quietly softened by the environment. The golf course, legendary in its beauty, cuts dramatically between granite hills and ocean views, while Anse Georgette reveals itself like a secret; untouched, powerful, pristine.
Bruno says the most surprising moment for guests often comes immediately: “the opening of the doors at reception.” The view that unfolds is so cinematic it momentarily disarms even the most seasoned traveller. And then there are the gestures: small, thoughtful, personal. A guest’s name embroidered discreetly on a director’s chair at sunset. A team member remembering how you take your coffee. A conversation about the islands that ends with a piece of local wisdom you carry home.
Nature as a Living Responsibility
Sustainability runs deep through Lemuria, not as a project but as a culture. Team members feel a profound responsibility toward their landscape. Turtle conservation is one of the resort’s most recognised efforts, with dedicated teams monitoring nests and helping guests understand the fragility and beauty of marine life.
“Here, privacy isn’t a feature, it’s the foundation. You feel held without being crowded, known without being watched.
Bruno Le Gac, General Manager, Constance Lemuria
“We are proud to work in such a beautiful place,” Bruno says. “Caring for it comes naturally.” Conservation efforts often include guests, partners, and the local Praslin community, reinforcing the belief that protecting nature is a shared duty.
Service That Feels Like Friendship Lemuria’s team members are storytellers as much as they are hosts. Their gestures are never rehearsed; they emerge from a genuine desire to create connection. Guests leave feeling understood, and many return year after year seeking that same emotional familiarity.
“Come as a guest, live as a friend” is lived with sincerity. Bruno says people often leave simply saying “thank you” but with a tone that carries depth, gratitude, and emotion. It is the kind of thank you that stays with the team, reminding them why they do what they do.
Two Resorts, One Philosophy — And a Portrait of Seychelles
Together, Constance Ephelia and Constance Lemuria paint a portrait of Seychelles that extends far beyond beauty. These are not resorts built simply to impress; they are sanctuaries designed to connect. The Constance philosophy; space, sincerity, and soulful luxury, mirrors the very essence of the islands.
At Ephelia, the energy is vibrant, expansive, full of life. At Lemuria, it is introspective, delicate, timeless.
Between them, they represent the duality that defines Seychelles itself: a destination where nature and nurture coexist, where travellers can rediscover stillness without sacrificing experience.
Both properties share a belief that hospitality is not a trans-
BRUNO LE GAC, General Manager, Constance Lemuria
action but a relationship. Guests leave differently because they are treated not as room numbers, but as part of a story being written in real time, shaped by the land, the team, and the quiet power of meaningful moments.
A Closing Moment From The Author: The Islands That Stay With You
On my last morning in Praslin, I realised something as I was listening to the sound of the ocean from my room: Seychelles doesn’t let you go easily. Its beauty holds you in the curve of a wave, the warmth of the people, the stillness that becomes addictive, the scent of sea and sun that stays on your skin after you leave.
Constance didn’t just host my stay; it deepened my love for these islands. It showed me Seychelles through a lens of sincerity, respect, and magic, a place where luxury breathes, where nature leads, and where hospitality is actually felt.
I left with a full heart, a calmer mind, and the knowing that this would not be my last time. Some destinations are a trip; Seychelles is a return. And with Constance, it’s a homecoming.
Travel often gifts us beauty, but every now and then, it gifts us something rarer; a sense of belonging. My time in Seychelles with Constance was one of those journeys that left an imprint far deeper than the itinerary, and it wasn’t only the islands that carved it. It was the people who shaped every moment along the way.
MygratitudeextendstoGaliaBaker fromTCApragencyfortheinvitation, fororganisingthetripwithsuchintention,andforbringingusalltogether. Everydetailsheorchestratedallowed ustoexperienceSeychellesandConstance at their most authentic.
“Some destinations are a trip; Seychelles is a return. And with Constance, it’s a homecoming.
SARA QUINN, Regional Marketing Manager AMEA for PATRÓN
LA HACIENDA
PATRÓN’s Cultural Stage Arriving at Sole DXB 2025
This December, PATRÓN will unveil La Hacienda at Sole DXB 2025, a new cultural stage built to spotlight the Middle East’s next wave of artists, tastemakers, and creative voices. Designed as “a house by the greats, for the greats,” the space is set to bring together 15 regional artists, immersive design inspired by Jalisco, and a fashion collaboration with Badibanga that merges Mexican heritage with Gulf creativity.
Ahead of its debut, Sara Quinn, Regional Marketing Manager AMEA for PATRÓN, shares the vision and intention behind La Hacienda, what the platform hopes to represent for regional culture, and why Sole DXB is the ideal stage for its first appearance.
What inspired the creation of La Hacienda, and why was Sole DXB the right stage for its debut?
For PATRÓN, La Hacienda is a natural extension of our heritage in craftsmanship and cultural storytelling, offering a stage to champion the Middle East’s next wave of musical greatness with authenticity at its core. This is our third year at Sole DXB, but this year we wanted to go beyond a festival build and create a platform that truly celebrates the stories, sounds, and creators shaping the region right now.
Sole DXB is where the Middle East’s creative identity isn’t just showcased, it’s shaped. Launching La Hacienda there allowed us to place the platform at the heart of the cultural conversation and set the foundation for PATRÓN to embed ourselves meaningfully in the region’s creative landscape.
La Hacienda is described as “a house built by the greats, for the greats.” How does that vision come to life through the artists and collaborations?
The vision comes to life through the art-
ists, collaborators, and partners who bring authenticity and energy to the space. La Hacienda is an opportunity to bring our brand to life in 3D and celebrate culture by showcasing local talent. Every DJ, selector, and producer was chosen because they are genuinely shaping the future of music in the region.
The lineup was curated with Sole DXB, whose street credibility and deep connection to the region ensure that each artist reflects the true pulse of the Middle East. Alongside them, we worked with ambassadors who amplify the same energy, creating a space where tastemakers unite and PATRÓN becomes the curator of an experience built by, and for, the greats.
What guided the curation of such a diverse, 15-artist lineup across regions and genres?
Authenticity with purpose. We wanted to create a sonic journey that reflects the richness of the region. The Middle East is not one sound, it’s Bahraini disco edits, Africaninspired rhythms, Middle Eastern electronica and genre-bending producers redefining club culture.
Our goal was to champion influential and undiscovered regional talent before the world catches on. That ethos sits at the heart of our platform: the sound of the region’s greats.
How does La Hacienda reflect PATRÓN’s wider cultural and craftsmanship values?
PATRÓN has always stood for quality, heritage, and intentionality. La Hacienda mirrors this by celebrating creators who share those values. These artists and collaborators bring the same dedication to their craft as we do.
At a moment when audiences are seeking genuine cultural expression rather than global monoculture, La Hacienda becomes a space where authenticity, creativity and excellence intersect.
Why did PATRÓN choose Badibanga as its fashion partner for this debut?
Badibanga was the right partner because Oscar’s work is rooted in cultural storytelling and attention to detail. Together, we co-created a limited capsule that turns PATRÓN’s creative world into something wearable, fusing Mexican heritage with Gulf creativity to define a new kind of cultural uniform for Sole DXB 2025.
The collection embodies the spirit of La Hacienda, translating its sound, style, and cultural energy into a visual rhythm that feels authentic and distinctive.
How did you balance Mexican heritage with Middle Eastern creative energy in the capsule?
We wanted the capsule to feel like a genuine Mexicomeets-Middle East crossover, not a costume. The hero piece, the bowling shirt, nods to classic Chicano style from Los Angeles, then reinterprets it through Middle Eastern silhouettes, colours and motifs.
Inspired by our brand home’s heritage, the shirt features piña-inspired patterns stitched on the back, adding a subtle yet meaningful connection to our roots. The bandana extends this visual language, offering a versatile accessory people can style in their own way.
Together, the pieces reflect the multicultural rhythm of Dubai, expressed with intention, individuality and modernity.
What impact do you hope La Hacienda leaves on the Sole DXB audience?
I hope guests walk away feeling they’ve experienced the future of Middle Eastern music in one place. La Hacienda is designed to introduce audiences to creators who deserve to be heard and seen.
More importantly, I hope it signals that PATRÓN is here to champion and uplift cultural communities across the season, not just during a single weekend.
What does this project signal about PATRÓN’s commitment to supporting cultural communities in the region?
It shows that we are committed to building platforms that celebrate culture in a meaningful and sustained way. We are moving from being the busiest bar at an event to becoming a cultural destination that helps shape the season. Earned impact and cultural relevance come from connecting to people, craft, and authenticity, and that is exactly what we are investing in.
Could La Hacienda evolve into an ongoing cultural platform beyond Sole DXB?
Absolutely. La Hacienda was designed with longevity in mind. The ambition is for PATRÓN to evolve into a season-long cultural platform, with Sole DXB as the pinnacle. We see La Hacienda living
“Earned impact and cultural relevance come from connecting to people, craft, and authenticity, and that is exactly what we are investing in.
across the city through music-led experiences that champion regional talent and celebrate cultural variation.
In one line, what should people feel the moment they enter La Hacienda?
A sense that they are stepping into the sound of the region’s future.
How has your career journey shaped the way you lead PATRÓN in the AMEA region?
My career has always centred on creating culturally meaningful brand experiences across diverse markets. That experience helps me understand what resonates with communities and what feels forced.
It allows me to lead with sensitivity to craft, culture, and authenticity which are core elements of PATRÓN’s identity.
How do your past operational roles influence your approach to brand marketing today?
My operational background taught me how brands live beyond strategy and presentations. It trained me to think about execution, environments, and human experience.
Today, it enables me to build programmes that are creatively ambitious yet grounded in how people actually interact with brands in the real world.
What’s the biggest insight you’ve gained working across diverse markets from Dubai?
That cultural nuance is powerful. In a world tired of monoculture, people want stories rooted in place and identity.
Dubai’s diversity makes it the perfect home to champion regional greatness and create platforms that feel both locally authentic and globally relevant.
A DINNER THAT RUINED ME
(IN THE BEST POSSIBLE WAY)
Vera Versilia at Kempinski Mall of the Emirates
Some restaurants win you over with a single dish. Vera Versilia wins you over with the entire evening.
On the second floor of the Kempinski Hotel, Mall of the Emirates, this stylish seafood haven led by Executive Chef Marco Garfagnini, brings the coastal elegance of Tuscany’s Versilian Riviera to Dubai with remarkable authenticity. But authenticity alone isn’t what makes Vera Versilia memorable; it’s the way everything comes together: the food, the service, the art, the atmosphere, the details. It’s the confidence of a restaurant that knows exactly who it is.
From the moment you arrive, the restaurant feels like a beautifully curated escape. The artwork; quirky, colourful, and effortlessly chic sets a tone that’s both playful and grownup. And then there’s the service: a flawless 10/10. Restaurant Manager Luca deserves a special mention; his warmth and intuition elevate the experience from dinner to hospitality theatre.
My meal began with the Arancini de Jonno, crisp on the outside, impossibly creamy inside, comforting yet refined. The Yellowfin Tartare followed, bright and clean with just the right acidity, a sophisticative dish without trying too hard. And then came the star: the signature Trenette Vera Versilia. This dish alone is worth crossing the city for its silky pasta, balanced flavours, and the kind of finesse that leaves you both satisfied and plotting your next visit before you’ve even put down your fork.
While dinner is an experience in itself, Vera Versilia has added Pranzo di Lavoro, its elegant take on the Italian business lunch. Perfect for midday meetings or a stylish catchup, the three-course menu runs Monday to Thursday, from 12PM to 3PM.
Expect delicate crudos like Branzino with tomatoes and vinegar dressing, creamy Burrata e Pomodorini, or a beautifully dressed Carpaccio di Manzo. Mains arrive straight from the Pasta Lab, think Fusilli Calamari in Guazzeto, Maccheroncini with beef ragù and Parmigiano cream, or perfectly grilled octopus served with black olive tapenade.
Dessert keeps things classic: Tiramisù, Crème Caramel, or a sharp, refreshing Sorbetto al Limone.
Well priced per person, I’d say it’s one of Dubai’s most stylish new lunchtime rituals.
With standout dishes, impeccable service, and an ambience that blends Tuscan soul with contemporary flair, it’s a place you’ll want to return to again and again.
And trust me: once you’ve tried that trenette, you absolutely will.
The Pastry Philosophy of INES CHATTI
Founded in 2022, Ines Chatti Patisserie is a design-driven pastry brand focused on finedining technique, layered flavour profiles and visually distinctive creations. Built on years of professional training, industry experience, and exposure to diverse culinary cultures, the concept reflects a structured approach to flavour development and an emphasis on identity-led design.
In this Q&A, she outlines the foundations of her patisserie, the influences that shape her work and the creative processes behind her collections.
Ines Chatti Patisserie & pastry art I founded my patisserie back in 2022 with the goal of creating elegant, fine-dining-style pastries that could be enjoyed in the comfort of home. My halfFrench and half-Tunisian background have been a key driver in blending flavours that are carefully layered into beautiful cakes and pastries. Think French patisserie elegance infused with the aromatic influences of my Tunisian heritage: refined yet unexpected, and always with a personal and artistic touch.
My work reflects a deep appreciation for travel and nature, a love of storytelling and a strong commitment to creativity. At the heart of what I do is the commitment to deliver multisensory experiences through pastries that are as beautiful as they are flavourful.
The artistic side of the design is one of the most exciting parts of the process; sometimes I even begin a pastry with a visual concept in mind. I always strive to create pastries with a point of difference, so that people can instantly recognise them as mine. When it comes to design, I’ve always been guided more by instinct than by trends, it’s important to stay true to your own inspiration.
Career pivots and pursuing passion I began my journey studying criminology, with ambitions to become a prison director; growing up watching Law & Order had sparked my fascination. Yet pastry had always been my personal passion, and when I realised that path wasn’t for me, I chose to follow what truly fulfilled me.
INES CHATTI, pastry artist and entrepreneur
“When developing a new collection, I often draw inspiration from the natural world and think about how to highlight each ingredient in a way that is both flavourful and visually beautiful.
I later joined the brigade at the esteemed three-Michelinstarred restaurant Maison Pic, led by chef Anne-Sophie Pic in southern France, where I learned to thrive in a high-pressure culinary environment. In December 2017, I further refined my expertise as Pastry Sous Chef at Hôtel Barrière Les Neiges in Courchevel, working a full winter season until April 2018. Here is where I truly mastered the art of precision and high-volume service in one of the world’s most exclusive ski destinations.
After it was time to take a break from the kitchen, explore the world and uncover flavours I hadn’t tried before; so, my husband and I set off for an 11-month adventure across Africa.
In September 2019, we decided to end our travels and continue East, relocating to Dubai. Here I was, Executive Pastry Chef at Pierre’s TT in Dubai, the Michelin Guide
selected restaurant, led by Pierre Gagnaire. My role saw me lead teams across both boutique and restaurant.
However, my travels put me at the crossroads of cultures and cuisines, and since Africa, I became fascinated with discovering different produce, which is what led me to my role at Classic Fine Foods in September 2021. During the day, I sourced pastry products and advised chefs, by night I was building the foundation for my own vision, developing branding, packaging and my very first pastry collection. I launched ‘Ines Chatti Patisserie’ in November 2022, and that’s been the start of an incredible journey.
Tunisian heritage and flavours
I’m very proud of where I come from, especially Tunisia. It’s such a contrast to France, and that’s what I appreciate most, from the culture to the traditions. Tunisian cuisine beautifully blends Mediterranean and North African influences; it’s vibrant, flavourful, and full of character. I take the same approach to my own creations, always thinking about how I can combine French technique with Tunisian essence.
How nature inspires flavours and combinations
I believe most things in life are inspired by nature and the world around us, and it’s important to appreciate the living world that allows us to thrive. My passion is deeply connected to my surroundings; I’m constantly inspired by and in search of creativity through nature.
When developing a new collection, I often draw inspiration from the natural world and think about how to highlight each ingredient in a way that is both flavourful and visually beautiful. For me, it’s about creating original, personal expressions, using aromatic plants, reducing sugar where possible, and exploring carefully balanced, sometimes unexpected flavour combinations. Each creation is rooted in my travels, memories, and a deep connection to nature.
I love experimenting with unexpected ingredients. Recently, I’ve been working with pine needles, cinnamon tree leaves, and even Ylang Ylang, which is typically used in essential oils. I’ve found creative ways to incorporate it into my pastry work.
Women in the culinary industry
When I entered the culinary world, you didn’t hear of many leading female chefs, especially in pastry. Fast forward to today, female chefs are dominating the industry and truly making their mark. Looking at this region, there’s been a surge in female chefs, especially those who lead their own concepts. I feel proud to be part of this rise.
Cross-cultural inspirations in pastry
My inspiration often comes from memories, a moment in time or an experience. Oftentimes it’s when I discovered a new taste, smelling or feeling, which was something I experience during my travels.
I love discovering new and unique ingredients from around the world and incorporating them into my pastries, and the Middle East is no exception. I recently created a recipe using lumi, a sun-dried lime. This cake is paired with black lemon jam and jasmine mousse; the flavour is sour and citrusy, yet the mousse carefully balances the acidity.
A cake from my signature collection that pays homage to the region’s flavours and culture is the coffee ganache cake, the ‘Coffea’. This creation features a coffee and saffron ganache layered over a rich date-infused sponge that sits carefully on a crisp pistachio base. This is my tribute to the region I’ve called home for many years.
When it comes to creating a pastry, usually, I start with one ingredient that sparks an idea, then I begin to imagine what could pair well with it, whether that’s
hazelnuts or various fruits. I also think about the textures and how it will feel when you take that first bite, then of course how you layer everything, so it sits together nicely and in a well-balanced way, and then the design comes to life. Sometimes it’s the opposite, I’ll have a creative idea in mind for how the design will look, and then the flavours and textures build on this. For me, it’s always about connecting the dots between taste, texture, and memory, and creating something that tells a story.
“It’s always about connecting the dots between taste, texture, and memory.
BEYOND THE MEGA PROJECTS
BY MARTIN KUBLER, CHIEF SLOTH
The Middle East is continuing with one of the most ambitious hospitality transformations in modern history. Saudi Arabia’s gigaprojects, Dubai’s continuous reinvention and Abu Dhabi’s cultural expansion are redefining what destinations can be. Many of these developments are bold, visionary, and unprecedented in scope, but as scale accelerates, so does a new challenge: how do you create hospitality that still feels human in environments designed to impress on a monumental level?
The region has mastered spectacle. The question now is how to master the soul.
Grand architecture attracts global attention, but emo-
tional connection creates loyalty. To build destinations that endure, beyond headlines and hashtags, operators must understand a fundamental shift: in a world of overwhelming scale, the guest is looking for meaning, intimacy and personal resonance. I believe that this is the next frontier for Middle Eastern hospitality.
Gigaprojects deliver flawlessly on ambition. They offer immersive worlds, futuristic cityscapes and masterplanned guest journeys. Yet scale can easily dilute the individuality that makes hospitality memorable. When everything is impressive, nothing feels personal. In a heartbeat, I could name you at least 10 hotels in the region that tick exactly this box. This is the scale paradox: the larger the development, the more deliberate you must be about crafting moments of human connection. Without this, guests may admire the infrastructure but fail to form an emotional bond with the place.
Dubai’s challenge, Saudi Arabia’s opportunity?
Today’s traveller is more discerning and emotionally driven than ever. Whether they are luxury tourists, regional staycationers, business travellers, or digital nomads, their needs increasingly revolve around:
> Authenticity and a sense of place
> Cultural connection and narrative-rich experiences
> Ethical and sustainable operations
> Wellbeing and emotional alignment
> Personal relevance and tailored engagement
Luxury has shifted from material excess to experiential depth. Travellers want to feel something, not just see something. This shift is particularly relevant in the Middle East, where many destinations historically focused on premium amenities and architectural “wow” moments. The next competitive era will be defined by emotional coherence with the ability of a place to feel alive, relatable and rooted.
Designing individuality at scale
Creating human-centred hospitality in mega developments requires operators to rethink traditional experience design. The goal is not to shrink the development, but to break the experience into digestible, relatable parts.
AT THE GLUTTONOUS SLOTH, HORECA CONSULTING WITH
> Micro zoning guest journeys - breaking large environments into emotionally distinct zones.
> Neighbourhood concepts - themed districts that offer variety without losing cohesion.
> Local cultural integration - partnering with artisans, storytellers, musicians and creators.
> Modular and adaptive programming - popups, seasonal activations, rotating F&B and temporary experiences.
> Seamless, unobtrusive technology - tools that anticipate needs without overshadowing human warmth.
The Role of Talent: Humans Bring the Soul
The Middle East invests heavily in advanced technology, but even the smartest system cannot replace the emotional resonance created by a single meaningful interaction. In megaprojects, talent becomes even more critical. Teams must be trained not only in service standards but also in emotional intelligence, cultural fluency and situational creativity. Empowered employees are those trusted to make decisions, personalise moments, and fix issues instantly, become the interpreters of the destination’s character. They turn large-scale
environments into places that feel welcoming, warm and memorable.
Start with emotions, not amenities, and clarify how guests should feel before designing what they should do. Continue with creating spaces locals genuinely use as tourist appeal alone is not sustainable. Don’t overlook creating culturally nuanced guest personas, because the region’s audience mix is truly unique.
Human Scale in Mega Scale Environments
The Middle East has the resources, creativity, and ambition to define the next century of global hospitality, but the true legacy of its gigaprojects will not be measured in square kilometres or skyscrapers. It will be measured in connection: how visitors feel, what they remember and whether they return.
The world has seen destinations that are big. What the world needs next are destinations that feel alive. The real benchmark of hospitality in the coming decade will not be how impressive a development is, but how deeply it resonates with the people who walk through it.
This is the evolution of Middle Eastern hospitality: not bigger, but more human.
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F&B’s Finest | Celebrating the best in F&B this year
This November, Hotel & Catering brought the region together for one of our biggest celebrations of the year, The Leaders in F&B Awards 2025 at W Dubai The Palm. The evening honoured the chefs, restaurants, bar teams, innovators and rising talents who shaped the Middle East’s culinary landscape over the past 12 months.
In this issue, we spotlight the winners who defined 2025 through excellence, consistency and imagination.
LEADING HOMEGROWN RESTAURANT BRAND
BRUNO’S BIERGARTEN
HIGHLY COMMENDED
KASHTAT AMINA
BEST INTERIOR DESIGN
HIGHLY COMMENDED THE CULLINAN
LEADING CASUAL DINING RESTAURANT
ERGON DELI & CAFÉ
HIGHLY COMMENDED
THE NOODLE HOUSE
FAMILY-FRIENDLY RESTAURANT OF THE YEAR
GREAT BRITISH RESTAURANT, DUKES THE PALM
BEST BUSINESS LUNCH
RISTORANTE LOREN
LEADING SPORTS BAR
GARDEN ON 8
HIGHLY COMMENDED TROPHY ROOM
LEADING BRUNCH CONCEPT
SEVEN SISTERS
HIGHLY COMMENDED JOSETTE
LEADING FUSION RESTAURANT
ASKIM RESTAURANT AND CAFÉ
LEADING CAFÉ
SEED & BLOOM
BEST MIDDLE EASTERN RESTAURANT
HIGHLY COMMENDED BYBLOS SUR MER
BEST THAI RESTAURANT
MEKONG, ANANTARA RAS AL KHAIMAH
BEST INDIAN RESTAURANT
LITTLE MISS INDIA
BEST EAST ASIAN RESTAURANT
CHO GAO, MARINA WALK
BEST ALL AMERICAN RESTAURANT
RODEO DRIVE, IBN BATTUTA GATE
BEST ITALIAN RESTAURANT
BELCANTO
RESTAURANT
HIGHLY COMMENDED TRATTORIA
BEST HOTEL BREAKFAST
THE GREAT BRITISH RESTAURANT, DUKES THE PALM
LEADING NIGHTLIFE VENUE
THE THEATER
LEADING FINE DINING RESTAURANT
THREE CUTS STEAKHOUSE & BAR
HIGHLY COMMENDED
BELCANTO RESTAURANT
KASUMIGASEKI
LEADER IN FOODSERVICE INNOVATION
UNOX, MENA
BEST F&B MARKETING CAMPAIGN
EMIRATI AFTERNOON TEA, ERTH ABU DHABI
HIGHLY COMMENDED BOOST JUICE
BEST F&B SUSTAINABLE PRACTISES
CROWNE PLAZA, DUBAI MARINA
CATERING COMPANY OF THE YEAR
NOVOTEL,
DUBAI AL BARSHA
BARISTA OF THE YEAR
NALIN SANDARUWAN DEWAGE, PRET A MANGER
BARTENDER OF THE YEAR
LIAN MIRANDA, CÉ LA VI DUBAI
BEST RESTAURANT TEAM OF THE YEAR
BAR MANAGER OF THE YEAR
SHANG PALACE, DUBAI
CLAUDIU MNERAU, BAOLI DUBAI
F&B MARKETEER OF THE YEAR
GIOVANNA ALTOMARE, ORANGE HOSPITALITY HOLDING LTD
RESTAURANT MANAGER/GENERAL MANAGER OF THE YEAR
ALESSANDRO VENEZIA, BELCANTO RESTAURANT
OPERATION MANAGER/DIRECTOR OF THE YEAR
SAMER ABIAD, GERBOU
LEADING F&B DIRECTOR
JAGBIR JASROTIA, NH COLLECTION
PASTRY CHEF OF THE YEAR
FEDERICO ERROI, CÉ LA VI DUBAI
CHEF OF THE YEAR
CÉLIA STOECKLIN, SLS DUBAI
YOUNG F&B LEADER
SOFIA TKACHENKO, AURA SKYPOOL DUBAI
F&B HEAVYWEIGHT
TONY HABRE, ADDMIND HOSPITALITY & ALPHAMIND GROUP (AWARD RECEIVED ON BEHALF OF TONY HABRE)
F&B ENTREPRENEUR(S) OF THE YEAR
RAHUL SHETTY, PENINSULA HOSPITALITY
(AWARD RECEIVED ON BEHALF OF RAHUL SHETTY)
New Restaurant Launch A Q&A
Aformer teacher and homemaker, Anju Gautam enters the hospitality industry with her first restaurant, Mann Marzi, located in one of Dubai’s premium addresses. Her approach to food is shaped by years of preparing meals for her family, documenting flavours on her travels, and carrying forward the culinary traditions of her upbringing in Jalandhar. Mann Marzi reflects her personal experiences, cultural influences, and attention to detail, offering a menu built around memories, familiar dishes, and reimagined flavours. As a firsttime restaurateur, Anju has translated her background, values, and passion for food into a restaurant that represents her journey and perspective.
How would you describe Mann Marzi to someone visiting for the first time?
Mann Marzi is a multisensory dining space. Guests step into an environment shaped by sight, sound, texture, aroma, and taste. Music shifts with the hour, the lighting changes subtly, and each dish is thoughtfully plated with purpose.
It is a calm, intimate setting designed to evoke curiosity and comfort, where the experience feels both familiar and elevated.
What part of your personal journey shows up most in the restaurant?
The duality of my life: the warmth of home and the curiosity of travel. As a homemaker, I learned the importance of care and comfort. As a traveller, I learned to value detail and the stories behind food.
This balance appears in the textures, the design, the flavours, and the service flow combining emotional depth with modern, global inspiration.
How do your roots in Jalandhar influence your approach to food?
Growing up in Jalandhar taught me that food is an act of love. Our kitchen moved at a slow, intentional pace with fresh spices
ANJU GAUTAM, Founder, Mann Marzi
each morning, dishes prepared without shortcuts, and meals served with devotion.
No matter how contemporary a dish appears at Mann Marzi, its emotional foundation comes from that upbringing: respect for ingredients, patience in preparation, and the belief that food should touch the heart.
What was the biggest challenge stepping into hospitality for the first time?
The main challenge was turning a deeply personal idea into a structured, operational reality. Hospitality demands consistency, timelines, training, and systems. Managing everything from design to menu engineering to staffing felt overwhelming at times.
But each challenge taught me to trust experts, communicate better, and balance intuition with discipline. Seeing the concept come to life has made the journey worthwhile.
How do you define good hospitality?
Which dish on the menu feels closest to your heart and why?
Good hospitality is making someone feel understood without them needing to ask. It is comfort delivered with ease, supported by an atmosphere that feels warm yet refined.
For me, hospitality is successful when a guest leaves with an emotional imprint; joy, nostalgia, or simple contentment. At Mann Marzi, we strive for hospitality that is both efficient and emotionally aware.
The Cardamom and Rose Luqaimat with Rasmalai Ice Cream is especially meaningful to me. It brings together Emirati flavours with Indian emotion, reflecting Mann Marzi’s essence: where cultures meet naturally.
The cardamom reminds me of home, the rose brings nostalgia, and the Rasmalai ice cream adds a playful yet familiar Indian touch.
How do travel and culture influence your creativity in the kitchen?
Travel has shaped my understanding of food as a universal language. Each culture expresses itself through its flavours, rituals, and cooking styles. Whether in Bangkok, Tuscany, or small cafés across the world, I learned from how people connect through food.
At Mann Marzi, these influences appear subtly; in a spice, a technique, or a memory, never as forced fusion but as natural, meaningful references.
What do you hope guests feel when they dine at Mann Marzi?
I hope they feel something; nostalgia, comfort, curiosity, or quiet happiness. My intention is for guests to slow down
and experience the space fully through its music, aroma, flavours, and pacing.
When a dish sparks a memory or reminds someone of a person or moment, I feel that the purpose of Mann Marzi has been fulfilled.
What’s next for you and Mann Marzi?
This is only the beginning. Mann Marzi will continue to evolve with new ideas, collaborations, and creative experiences across food, art, music, and design.
We are open to future locations, but each will be unique and shaped by its surroundings. My hope is to continue learning and creating, sharing stories through flavour as the journey unfolds.
“It is a calm, intimate setting designed to evoke curiosity and comfort, where the experience feels both familiar and elevated.
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