The Pro Chef Middle East - Edition 62

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Welcome

In this edition, we delive into ancient customs, cutting-edge technologies, and innovative culinary adventures that are shaping the future of gastronomy. We take a peek into 24 hours with Chef Tim Newton, Executive Chef and Partner of the Demind Group, and reveal Chef Specials at venues across the city. Uncover the primal connection between fire, food, and community, exploring how open-flame cooking remains a timeless technique uniting cultures worldwide.

Explore in-depth insights into food transparency technology with Soniya Ashar, Founder of NutriCal, where you can discover the latest trends empowering consumers to make more informed decisions about their food choices. Renowned Chef Dabiz Muñoz shares details on his latest venture, StreetXO at One&Only One Za’abeel, showcasing the fusion of tradition and innovation as he brings his avant-garde culinary vision to the dynamic streets of Dubai. Additionally, Chef Anne-Sophie Pic offers a glimpse into her newest culinary venture, La Dame de Pic, where she continues to redefine flavour and creativity.

This month marks the launch of our Chef’s Network online. Whether you're an aspiring chef, seasoned professional, curious food enthusiast, or restaurateur, join our community for exclusive events, invitations, and more.

Happy reading.

Editor

04 NEWS BITES

Culinary news across the Middle East

06 DINING IN THE UAE

Explore the latest menu creations and hotspots

08 A DAY IN THE LIFE OF

Chef Tim Newton, Executive Chef and Partner of the Demind Group

10 LEGACY FORGED IN FIRE

Explore the history and revival of openfire cooking

15 KNOW WHAT YOU EAT

Soniya Ashar, founder of NutriCal, the GCC's first food intelligence platform, shares insights on emerging food transparency tech trends

19 A RECIPE FOR SUCCESS

Dr. Naim Maadad explains the importance of a strong Head ChefOwner relationship

22 CHEF’S SPECIAL

Head Chef Almer E. Tano Jr at OAK and Head Chef Mohammed Ponzo at Berenjak Dubai share their specialty dishes

25 PUSHING BOUNDARIES

Renowned Chef Anne-Sophie Pic unveils her latest venture, La Dame de Pic

29 THE CULINARY REBEL

Renowned Chef Dabiz Muñoz reflects on his journey and the newly launched StreetXO Dubai at One&Only One Za’abeel

33 A NEW ERA

Introducing Chef Federico Marras, the new culinary maestro at Torno Subito

37 INNOVATIVE BITE

Rixos Premium Saadiyat Island's Executive Chef Cagatay Anil shares signature recipes from the menu

40 AROUND THE WORLD

Stay up-to-date with F&B concepts across the globe

37 19 16

CULINARY NEWS FROM THE MIDDLE EAST AND BEYOND

DANIELE GIOVINAZZO

APPOINTED AS BEVERAGE DIRECTOR AT MAJESTAS GROUP

With a rich background in the industry and a global perspective, Daniele brings a wealth of experience to the Majestas Group, renowned for its luxury brands such as Billionaire, Twiga, and Crazy Pizza. Beginning his career as a waiter and advancing to roles as a bartender and bar manager across multiple countries, Daniele's journey culminated in a master's degree from ALMA Cooking School in Colorno. He has also demonstrated his expertise in the cruise sector, overseeing beverage operations across numerous ships and training thousands of crew members. In his new role, Daniele aims to elevate Majestas Group's bars to the top 50 worldwide.

MINOR HOTELS

ANNOUNCES LOKESH

KUMAR AS VICE PRESIDENT OF DEVELOPMENT FOR THE MIDDLE EAST

Minor Hotels has appointed Lokesh Kumar as Vice President of Development for the Middle East, utilising his 23 years of strategic business leadership in managing owner and government relationships and executing public-private partnerships. With a background in management consulting, Kumar has demonstrated expertise in developing tourism offerings along the 1,600 km Coral Highway in Saudi Arabia and providing feasibility and development strategies for mixed-use city projects. His extensive experience in development, asset management, and commercial operations with brands such as Movenpick and The Oberoi Group makes him well-equipped to drive Minor Hotels' growth initiatives and oversee development strategies for brands including Anantara, Avani, NH Hotels, Oaks, and Tivoli.

SOFITEL

AL HAMRA BEACH

RESORT IS NOW OPEN

Sofitel Al Hamra Beach Resort in Al Hamara Village offers an exclusive experience with French Art De Vivre through its 292 rooms and 47 suites. The resort features four beachfront swimming pools and seven dining venues, including East, Samphire Pool Bar, and Reunion, providing a diverse culinary experience. Club Millesime, Le Petit Prince Kids Club, and the first Sofitel Spa with Clarins cater to guests seeking elevated relaxation, while golf enthusiasts can enjoy access to the nearby Al Hamra Golf Club.

FOUR SEASONS EXPANDS WITH NEW HOTEL IN MADINAH

Four Seasons and Saudi-based development firm Dar Al Omran Company are expanding their presence in the Middle East with the announcement of Four Seasons Hotel Madinah, set to open in late 2024. The hotel will feature 246 guest rooms and suites, multiple dining options,

extensive meeting space, a fitness centre, and a spa. Led by General Manager Waleed Sobhy, the hotel's design, curated by HKS, LW Design Group, and AvroKO, will reflect Madinah’s cultural and spiritual identity while providing guests with a tranquil sanctuary.

SAUDI FOOD SHOW RETURNS FOR ITS SECOND EDITION

The second Saudi Food Show, the largest F&B sourcing event in the Kingdom, is set to surpass its inaugural success, featuring over 1,000 exhibitors, including industry giants like Pepsi, Almarai, and BRF. Taking place from 21-23 May at Riyadh Front, the show offers a global showcase with over 90% international exhibitors and representation from Brazil, Poland, and Malaysia. Alongside the exhibition, the event will feature the Saudi Food Summit, offering insights into regional F&B trends and the Saudi regulatory landscape, and Saudifoodpreneur workshops to empower entrepreneurs in the F&B sector. Top Table Saudi will gather over 80 celebrity chefs, including Michelin-starred names like Simon Rogan and Fatih Tutak, to host masterclasses showcasing both international cuisines and local dishes, while also addressing food waste through the YouthX Saudi Young Chef Challenge in partnership with the United Nations Environment Programme.

DISCOVER THE LATEST MENU ADDITIONS AND LAUNCHES IN THE COUNTRY

RONIN'S RAW BAR

BExperience an unforgettable culinary adventure at Ronin's Raw Bar, a lively upscale Japanese restaurant at FIVE LUXE. The ambience exudes rebellious Japanese fun dining, with Irezumi art adorning the walls and a rebel warrior drawn beneath the bar, adding to the vibrant atmosphere. Guests can savour a sensational array of dishes including Bonito tataki, Hamachi, and Seabass carpaccio, followed by flavourful bowls featuring Tuna tataki and Hokkaido scallops. The dining journey continues at the teppanyaki, robatayaki, and sushi bar, where skilled chefs prepare delights such as BBQ yuzu miso black cod and Ise ebi giant prawns, concluding with Mochi ice cream and Miso molten chocolate cake. With references to pagoda tables, an outdoor terrace boasting stunning views, and a private dining room, Ronin's Raw Bar promises an immersive and captivating dining experience for all.

Contact +9714 455 9989.

BORD EAU BY NICOLAS ISNARD

Michelin-starred Chef Nicolas Isnard brings his innovative French cuisine to the capital with the launch of Bord Eau by Nicolas Isnard at the Shangri-La Qaryat Al Beri. From the reimagined French favourite, Modern onion soup 2.0, to the vibrant tastes of Thailand showcased in a delectable Duck breast dish complemented by corn, passion fruit, black garlic, and peanut sauce, Isnard will showcase his skills honed at renowned establishments in his native south of France.

Visit shangri-la.com/abudhabi/shangrila.

THE SHOWHOUSE

Behind a nondescript door in a cement car park, guests will discover a whimsical world filled with Broadway glitz and glamour. Launching with 'Down the Rabbit Hole,' the first of its quarterly rotating shows, The Showhouse invites patrons to explore its French-Mediterranean menu that complements the entertainment, featuring elevated dishes like Burrata, Wild mushroom & truffle tagliatelle, and Filet steak with dauphinoise potatoes.

Visit solutions-leisure.com/venues/the-showhouse-dubai-marina.

THE ARTISAN

The Artisan offers an authentic Italian Business Lunch menu, perfect for business meetings or romantic lunches. Nestled within the Waldorf Astoria, this gem provides an ideal escape from Dubai's hustle, serving dishes like Insalata di polpo or Arancini ai fungi for starters, followed by mains such as Tagliatelle al pesto di zucchine or Guancia di manzo. Finish with the exquisite Pannacotta al mandarino, blending Mandarin pannacotta with decadent dark chocolate.

AED135 per person. Contact +9714 338 8133.

SUMOSAN

The contemporary Japanese restaurant, introduces its refreshed Saturday Brunch experience, offering guests an indulgent journey through exquisite flavours and energetic beats. The brunch begins with sharing starters like Mixed baby leaf salad, Seabass ceviche, and Chicken tatsuta, followed by Maki rolls and sumptuous sharing main courses including Vegetable tempura selection, Black Angus fillet, and Japanese home-baked milk bread chicken fillet sando. Guests can elevate their experience with signature dishes such as 24-hour miso marinated black cod or Japanese home-baked milk bread wagyu fillet sando for an additional AED100 each. Side dishes like Ohitashi-bokchoy and Vegetable fried rice complement the main courses, while a selection of desserts provides the perfect sweet ending to the brunch.

Every Saturday, from 3-7pm. From AED420 per person. Contact +97156 169 6901.

BEEFBAR

Beefbar introduces its latest culinary offering, the Meat Experience Menu, designed for discerning meat lovers seeking an unforgettable journey through premium beef. This exclusive tasting menu showcases various cuts such as tartare, tenderloin, Black Angus, and Japanese Wagyu, inviting guests to explore the nuances and complexities of each. Available for lunch or dinner, the menu begins with delicate raw veal bites and progresses to a grilled selection of premium meats, including Black Angus prime grade beef and Australian Wagyu with a marbling score of MB 9+. The pièce de résistance is the Japanese Wagyu selection, featuring a melt-in-your-mouth striploin cut sourced from renowned regions. The dining experience is enhanced with complementary sides and concludes with a homemade dessert of Gelato mantecato, ensuring a memorable culinary adventure.

AED795 per person. Contact +9714 423 2238.

A DAY IN THE LIFE OF...

Chef Tim Newton, Executive Chef and Partner of the Demind Group

6:30 AM

My day begins early, getting my daughter up and ready for school. I’ll make breakfast, maybe play a little, and then it's off to school. We listen to 90’s hip hop music on the way to school – that is the only type of music I make her listen to. If it's my turn to drop her, we're out the door; otherwise, I get a jump on the day.

9:00 AM

Once the house is quiet, it's time for me to plan out my day and do some creative brainstorming for current and upcoming projects. Social media checks, maybe some research for a new dish I’m working on and running any errands that need attention.

11:30 AM

I pick up my daughter from school, que the 90’s hip hop, and drop her off at home. Then I make the transition from dadmode to work-mode as I head over to La Niña.

12:15 PM

At the restaurant, my focus shifts to the team and the day ahead. We discuss the weekly menu and potential new dishes, and touch base with our suppliers. It's about maintaining our standards and pushing the envelope a little every day. Every week, we try to come up with two to three dishes to work on and this is the time we get creative on that. My team stays motivated because I allow them to grow and be creative and never stay stuck in a role or expectation.

4:00 PM

I slot in a workout session - heavy on the weights followed by some cardio. This part of my day is a necessary intermission for my physical and mental wellbeing. Once I take my shower, I feel refreshed and ready to start the evening.

6:00 PM

This is when I get together with my creative team. We're constantly brainstorming, looking at the broader picture for the restaurant, and laying the groundwork for future projects. These projects tend to be outside of the kitchen and more lifestyle and business focused. I have some exciting projects in the works, and I can’t wait to share them.

7:00 PM

Dinner service starts and it's go-time. I engage the most with my team, ensuring that our guests have the best experience possible and everything is running smoothly.

11:00 PM

After service, I finally head back home. I try to keep it down to not wake up the family, which is a struggle with two French bulldogs. Once I sneak in quietly, I unwind on the couch for a bit, and then it's off to bed.

12:00 AM - 1:00 AM

It's my time to reflect on the day and prep myself mentally for what's to come. Then I’m out, ready to do it all over again tomorrow.

LEGACY FORGED IN FIRE

Explore open-fire cooking’s rich history, the factors fuelling its modern-day revival, and how this ancient art brings cultures together

Open-flame cooking has a long and storied history, with early humans discovering its benefits around 500,000 years ago. Initially used for warmth and protection, the control of fire led to the realisation of its potential for cooking food, making it more palatable, digestible, and safe to eat. Ancient civilisations like the Greeks, Romans, and Egyptians refined open-flame cooking techniques, introducing grilling, roasting, and smoking methods that became deeply ingrained in culinary traditions worldwide. The development of cooking tools such as spits and ceramic vessels further enhanced these techniques, allowing for the preparation of a wider variety of foods.

Throughout history, open-flame cooking has been a central element in social gatherings and cultural celebrations, fostering communal bonding and culinary traditions. Whether it's a medieval feast, a barbecue in the American South, or an Asado in Argentina, cooking over open flames has played a significant role in bringing people together. In modern times, openflame cooking remains popular, with methods and equipment evolving to meet contemporary tastes. From backyard grills

to high-end restaurants specialising in wood-fired cuisine, the allure of openflame cooking persists, connecting people to their culinary heritage and the primal satisfaction of cooking with fire.

Chef Gonzalo, Head Chef at FIYA at Keturah Reserve, isn't just a master of this ancient art; he's a passionate advocate for its revival in the modern world, particularly within the vibrant culinary scene of the Middle East. Chef Gonzalo's journey with open-flame cooking began during his upbringing where Asado was a frequent tradition. This cultural practice wasn't just about grilling meat; it was a ceremonious gathering among family and friends. Cooking with wood felt more authentic to him, resonating with his roots and heritage.

Open-flame cooking boasts a rich history that predates recorded time. Chef Gonzalo explains, "Imagine our ancestors huddled around a fire, not just for warmth, but for the ability to cook a wider variety of foods. This revolutionised our diet and fostered a sense of community," he says. "These techniques, honed over generations, became a cornerstone of various cultures." Evidence of early fire pits used for cooking has been unearthed

throughout the Middle East, from Mesopotamia to the Indus Valley.

Today, chefs worldwide are incorporating open-flame cooking into their restaurant menus, embracing its rustic charm and ability to impart unique flavours to dishes.

The Rise of Open-Flame Restaurants

While open-flame cooking has always been a staple in many households, recent years have witnessed a surge in popularity for restaurants specialising in this ancient art. Chef Gonzalo attributes this resurgence to several factors. “Firstly, there's a growing desire for authenticity," he explains. "Diners are increasingly seeking out experiences that connect them to culinary traditions. Open-flame restaurants offer

“Modern openflame kitchens utilise highefficiency grills and ovens that minimise fuel consumption and emissions."

a glimpse into the past, showcasing the time-tested methods that shaped regional cuisines."

Secondly, the social aspect of openflame cooking resonates deeply. Chef Gonzalo, recalling his childhood in Argentina, emphasises, "It's about gathering with loved ones, the shared anticipation as the fire crackles, and the friendly competition over grilling techniques," he says. "This spirit of togetherness perfectly complements the communal dining culture prevalent in the Middle East."

Finally, the focus on fresh, high-quality ingredients aligns perfectly with modern culinary trends. "Open-flame cooking allows the natural flavours of meat, seafood, and vegetables to shine through,

creating a pure and satisfying dining experience," says Chef Gonzalo, who embodies this revival.

At FIYA, he brings the rich history of open-flame cooking to life. "We don't just cook food," he says, "we create experiences." One of the most important aspects of open-fire cooking lies in the unique flavour profiles it imparts. Beyond the expected char on meats, fire unlocks a symphony of tastes. As Chef Gonzalo

points out, "A big assumption with live fire and barbecues is that the dishes are mainly meat-based. This is absolutely not the case." Open flames introduce a smoky richness and a subtle char that elevates even the simplest ingredients. Consider the chef’s signature Wood Ember Roasted Cauliflower - a dish that showcases the transformative essence of fire. The open flame brings out depth and complexity, yielding a crispy exterior

and a tender, juicy core, while spices mingle with smoky notes, elevating the humble cauliflower beyond its usual preparations.

Open-fire cooking transcends the simple act of searing. Sure, that initial sear creates a satisfying crust, but it's merely the opening act in a captivating flavour play. The magic lies in the smoke. Wood or charcoal embers gently infuse the food, whispering smoky secrets that

build upon the ingredient's natural essence. High heat coaxes out a deeper savoury richness through the Maillard reaction while caramelising sugars on vegetables for a delightful, sweet counterpoint. Controlled charring adds a toasty dimension, and the versatility of open fire unlocks a world of possibilities. Slow-roasting coaxes out tenderness and intensifies flavours, while smoking imbues a whole new layer of complexity.

The future of open-flame

Perfecting this method of cooking presents numerous challenges, especially in regions with unpredictable weather. Despite having top-quality wood or charcoal, the best equipment, and premium ingredients, factors like weather conditions, such as heat, wind, and rain, can pose significant challenges. “Here in the UAE, we've had to navigate through these elements, which have proven challenging at times. Adaptability is crucial, and live-fire cooking demands constant adjustments to maintain consistency amidst changing conditions.”

The rise of open-flame restaurants in the Middle East marks an exciting chapter in the region's culinary story. Chefs like Gonzalo are rekindling a timeless tradition, offering diners a unique opportunity to connect with the past while savouring the future of flavour. But this resurgence isn't confined to the Middle East, Chef Gonzalo observes. "Open-flame cooking is experiencing a global renaissance, with innovative chefs pushing the boundaries of this ancient technique."

One exciting trend, according to Chef Gonzalo, is the focus on sustainability. "Modern open-flame kitchens utilise highefficiency grills and ovens that minimise fuel consumption and emissions," he explains. "Additionally, the spotlight is on local, seasonal ingredients, ensuring a reduced environmental footprint." Technology is also playing a role in the future of open-flame cooking. "Advanced temperature control systems allow chefs to achieve precise cooking results," he says, "while innovative smoking techniques are unlocking new depths of flavour."

Open-flame cooking is more than just a dining experience, Chef Gonzalo enthuses. "It will be a platform for culinary exploration and discovery," he says. "Chefs will continue to draw inspiration from global traditions, creating exciting fusion dishes that bridge cultures and palates. Open kitchens will become interactive spaces, allowing diners to witness the artistry of fire firsthand."

The future of open-flame cooking holds great potential. More than just a method of cooking, it embodies the primal connection between food, fire, and community, reminding us of the timeless joy of gathering around flames to share in the cooking and dining experience.

For daily inspiration, behind-the-scenes snaps and gooey videos, join the goodfood Instagram community today

KNOW WHAT YOU EAT

Soniya Ashar, Founder of NutriCal, the first food intelligence platform in the GCC focusing on food safety and traceability, shares her insights on emerging trends in food transparency technology

Gone are the days when simply knowing the brand sufficed. Today's GCC consumers are savvy and inquisitive with a growing health consciousness (79% of consumers of UAE and Saudi Arabia prioritise health) has ignited a burning desire for transparency in the region's food system. They demand to understand the journey of their food – from the fertile fields where it's grown to the processing plants it traverses before landing on their supermarket shelves. This isn't just a fad; it's a cultural shift fuelled by a desire for quality, safety, and authenticity, often influenced by familiar practices and ethical sourcing.

This call for transparency resonates on a global scale. Initiatives like the SmartLabel® program in North America, with its comprehensive product information, are testaments to this evolving consumer behaviour. But the GCC is taking a unique approach, blending global trends with regional innovation.

Under Soniya’s leadership, NutriCal has evolved into a transformative resource for businesses, amplifying customer engagement and meeting the escalating demands for immunity and positivity. Soniya’s professional journey spans over a decade across global markets including the United States, Europe, and the UAE, underscoring her expertise and global perspective.

Tech-Powered Transparency: A Glimpse into the Future Trust is the cornerstone of any healthy relationship, and in today's fast-paced world, transparency is no longer a luxury but a necessity, especially in the food industry. Consumers are increasingly health-conscious and demand to know where their food comes from, how it's produced, and its ingredients. The future of food transparency in the GCC is promising, with

cutting-edge technologies to reshape the industry and empower consumers with more information than ever before. Let's explore some of the top trends paving the way for a transparent food system:

• Blockchain: The Trust Machine

Imagine a digital ledger that tracks every step a food product takes, from the farmhand's harvest to the supermarket shelf. This is the power of blockchain technology. By creating an immutable and transparent record, blockchain ensures traceability and combats the ever-present threat of food fraud.

It's a game-changer, especially for a region like the GCC, where a significant portion of food travels long distances. A prime example is the collaboration between Walmart and IBM, which developed a blockchain platform that drastically reduced product tracing time, ensuring food safety and minimising waste.

• QR Codes & AR: Unveiling the Hidden Story

Today, QR codes act as gateways to a wealth of information. With a simple scan, consumers can access details about the farm's origin, processing methods, and even ethical sourcing practices. Companies are pushing the boundaries even further, exploring NFC tags and Augmented Reality (AR) to create interactive experiences. Imagine pointing your phone at a carton of milk and being transported virtually to the lush pastures where the cows graze! This immersive approach not only empowers consumers but also fosters deeper brand engagement.

• IoT & Sensors: The Silent Guardians The Internet of Things (IoT) is quietly revolutionising food monitoring throughout the supply chain. Tiny sensors embedded in packaging or storage facilities collect real-time data

on temperature, humidity, and other crucial factors. This data ensures optimal storage and transportation conditions, safeguarding food quality and minimising spoilage. Smart refrigerators are taking it a step further, alerting consumers about expiring products, a win-win for both food safety and reducing household waste.

• AI & Machine Learning: The Predictive Powerhouse Artificial Intelligence (AI) and Machine

Learning (ML) are no longer confined to science fiction. These powerful tools are being harnessed to analyse vast amounts of data collected throughout the food system. This data can be used to predict potential food safety issues, identify anomalies in supply chain processes, and even personalise nutrition recommendations for consumers based on their individual health goals and preferences.

• Standardisation: Speaking the Same Language

Standardised nutrition labels with clear and consistent information are the cornerstones of food transparency. By providing consumers with a level playing field for comparison, these labels empower informed dietary choices, allowing individuals to tailor their food intake to their specific needs.

The Road Ahead

The landscape of food transparency in the GCC is constantly evolving. As technology continues to advance, we can expect even more innovative solutions to emerge, shaping the food industry of tomorrow. These advancements will not only foster trust between consumers and food producers but also create a more secure and sustainable food system for the entire region. The future of food consumption is bright, with empowered consumers taking center stage, armed with knowledge and making conscious choices about what they put on their plates.

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Let Good Food Middle East source the perfect venue, manage the guest list and take care of everything you need to showcase your concept to our loyal community via a fun, foodie event.

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A RECIPE FOR SUCCESS

Dr Naim Maadad discusses why a positive relationship between head chef and owner is significant

For anyone who regularly tunes in to one of the many reality television shows out there, you may be forgiven for thinking that the relationship between head chef and restaurant owner is one that, even at the best of times, can be fraught. While arguments over quality control, presentation, or just general operations certainly make for engaging television, just how reflective is it of everyday kitchens and board rooms? With a positive ‘chef-owner’ relationship being one of the biggest factors behind a restaurant’s success, it should be little surprise that the restaurants in these shows are always the ones that are failing.

Like most things, trust and the ability to work collaboratively to

meet common goals is crucial. To lean into each others different skills and experiences and to create a concept that delivers a holistic experience for guests, both in and out of the kitchen.

The sign of a good leader is one who listens and engages with others, and over the twenty years of Gates Hospitality, I’ve had the privilege of working with some incredibly talented Executive Chefs, each of whom has brought different ideas to the table. Acknowledging that in addition to the development of the brand, it’s quite often a chef’s unique cooking style, vision, or indeed personality, that draws food enthuasists to high-end restaurants, means that it’s our job to encourage chef’s creative desire to push culinary boundaries. Finding ways

to support them, instead of putting barriers in place.

With a rise in chef-led concepts meaning that it’s often them who are the face of the restaurant, it’s an owners job to work behind the scenes. Be it setting expectations, educating the team on ever evolving comp sets or trends, or ensuring that decisions make sense from a financial perspective too, it’s by utilising their business acumen that can help ensure a restaurants long term success.

However, that doesn’t mean that these areas can’t also have the input of head chefs too. As part of a commitment to continued development, it’s also up to owners to remember that the relationship must also include upskilling chefs beyond the confines of the kitchen.

“As part of a commitment to continued development, it’s also up to owners to remember that the relationship must include upskilling chefs beyond the confines of the kitchen.”

Just in the same way owners get excited about feeding back our thoughts during tasting sessions, we have a responsibility to expose head chefs to the commercial side of the business. Whether that’s working together to control costs, actively involving them in the process of procuring ingredients, or

getting their thoughts on marketing intiatives, it’s important to work collectively to create a culture that utilises their unique experiences throughout every aspect of the business.

It's also our responsbility to ensure that we support them in the things that they are passionate about. Outside of a commitment to source the freshest of ingreidents to give our chefs the best tools to deliver their craft and giving them the license to try the culinary ideas they’ve always wanted too, this also includes on aligning on sustainability goals for example. At Gates Hospitality, sustainability is something that influences everything we do, indeed, it’s why it’s one of the considerations we take into account when hiring chefs. Seeing a head chef who is equallly passionate about farm to table concepts walk through one of our restaurants clutching ingredients they have just picked from the organic garden, is as

rewarding as any accolade that we may receive.

Another thing that I’m passionate about is also providing opportunities for head chefs to increase their profile within the industry. Many head chefs have already built large followings on social media platforms, and it is important that owners support this by granting the freedom to capture footage in their kitchens. This also extends to speaking and media opportunities too, supporting chefs in taking time away from operations to attend networking events or to speak at industry events. While some may have reservations over profiling their chefs too much for fear of losing them, we must be aware that not faciliating this, is likely to produce exactly the same result. Ultimately, it’s by leveraging our respective strengths and collaborating effectively that we can steer the restaurant toward longterm success, profitability, and above all, happy customers.

THE BEST DISHES CURRENTLY ON MENUS AT RESTAURANTS ACROSS DUBAI – AS CHOSEN BY CHEFS THEMSELVES

ALMER E. TANO JR

What is the signature dish on the menu?

One of the top dishes I personally love and recommend is the Corn Fed Baby Chicken. It's perfectly balanced with miso, spices and local grown herbs, as we concentrate on authentic cooking in OAK.

Any personal or cultural influences behind this dish?

Our 28-day old Corn Fed Baby Chicken is blended with Asian spices and herbs that are common in South Asian countries. This particular dish is a combination of flavours that was inspired from

the region including Thailand and the Philippines, but with a touch of influences from the north of Korea and Japan.

Are there any unique techniques used in preparing this dish?

We do our best to cook the food with authentic methods and with a touch of some gastronomic and modern cooking. Our restaurant is not strictly Japanese, Chinese, or Thai, we serve food that has been influenced by Asia as a whole. Therefore we choose our ingredients and spices very carefully and blend them together to take our guests on an Asian journey throughout the continent. We especially use white oak wood for our cooking which gives the food a distinguished flavour and aroma.

What sets your version of this dish apart from others?

Our baby chicken comes from Spain, and we make sure it’s been corn fed for at least 28 days, following this we put the chicken in a sous vide to make it as tender and juicy as possible. We then marinate it for 32 hours in miso & herbs which pack it with flavours. The chicken is then smoked with apple wood chips which provide that mild smoky taste, and finally it is cooked on an oak wood grill. The different wooden chips together give the chicken that divine aroma and puts forward the flavour of the miso.

What do you hope people experience when they taste this dish?

At first bite, our guests will experience the spiced food culture of Asian cuisine, which will propel them to further explore the food Asia has to offer. We hope that after visiting OAK and trying this dish alongside others on the menu, that their senses and love towards Asian food will be stronger than before, and that they will come back for more.

HEAD CHEF AT OAK

MOHAMMED PONZO

HEAD CHEF AT BERENJAK DUBAI

What is the signature dish on the menu?

Ghormeh Sabzi

Are there any personal or cultural influences behind this dish?

The Ghormeh Sabzi is a traditional Persian dish, cooked in every household and present on every celebratory table, especially during Nowruz. You can find ingredients such as leeks, black lime, kidney beans that are staples in numerous Persian dishes.

Are there any unique techniques used in preparing this dish?

The whole dish requires precision cooking. The meat is braised to the right temperature so that it is super tender but doesn’t fall apart and the kidney beans are delicately cooked to stay al dente. Both elements complement each other in every bite.

What sets your version of this dish apart from others?

Berenjak’s Ghormeh Sabzi is a lighter version of the stew, which sets it apart from most recipes found in Persian restaurants and households.

What do you hope people experience when they taste this dish for the first time?

A traditional dish that transports guests to a traditional Persian home, a sincere feeling of warmth is found in every bite.

PUSHING BOUNDARIES

Michelin-starred Chef Anne-Sophie Pic shares a glimpse into her all-new restaurant La Dame de Pic

"I wasn't initially destined for the culinary world," confesses Anne-Sophie Pic, a Michelinstarred chef with ten stars across her restaurants. Drawn to the world of fashion, she initially pursued a business degree in Paris. However, her family's renowned establishment, Maison Pic, drew her back, where Michelin-starred cuisine had been a constant presence throughout her upbringing, fostering within Pic a profound affinity for food and its transformative power.

“The DNA of my cuisine is deeply rooted in my French heritage and culture, yet open to the world. I brought back from my travels many amazing flavours and ingredients, repossessing and interpreting them with the French culinary code,” shares Chef Pic. “This curiosity never leaves me, and it is through my personal and professional interactions and my openness to the world that my cuisine unleashes its full potential.”

This connection, however, transcended mere tradition. While her family legacy provided a foundation in French culinary heritage, Pic's adventurous spirit craved exploration. Returning home, she infused her family's techniques with these newfound inspirations, forging a cuisine that's both distinctly French and undeniably cosmopolitan.

With the opening of La Dame de Pic at The Link at One&Only One Za'abeel, Pic brings her unique brand of culinary artistry to Dubai. Expect innovative flavour pairings, a reverence for French sensibilities, and a constant push towards gastronomic excellence.

How did your time studying Management abroad influence your approach to running and evolving Maison de Pic upon your return?

For nearly 30 years, my husband, David Sinapian, and I have dedicated ourselves to the development and success of Pic while upholding the values dear

to us: sensitivity, audacity, curiosity, and precision. He oversees strategy, development, and management, while I fully dedicate myself to the creative sphere.

Can you share some insights into the unique qualities of each of your restaurants that have earned them MICHELIN stars?

Each of the La Dame de Pic establishments has its own identity. Whether in Paris, Megève, London, Singapore, or most recently Dubai, they all share a common thread of quality and sincerity, showcasing local products. Operating restaurants around the world presents its challenges and requires trust and sincerity. To preserve the DNA of my cuisine, all my chefs from around the world convene at Pic Valence, the central hub of creativity. It's a pleasure for me to spend time with them, fostering the transmission of my philosophy and the standard of excellence we strive to offer to our guests.

Can you share any memorable experiences or challenges you faced on the journey to earning and retaining your MICHELIN stars?

Earning the third Michelin star for our restaurant in Valence was a very special day for me. Firstly, because it meant that I had reclaimed the third star in memory of my father (it had been lost in 1995, after his passing). I was proud, happy, and, of course, relieved to have achieved such a momentous milestone. Instead of marking an end, it signified a new beginning for me. It meant that I could continue forging my path, granting me a sense of freedom.

How do you see the landscape of fine dining and culinary excellence evolving?

From my perspective, the main goal of a chef is first and foremost to provoke an emotion, to generate envy, curiosity and, in some cases, to leave a memorial imprint. It involves creating a culinary universe that allows the discovery of new feelings and sensations.

In my opinion, fine dining today is guided by the personality of the chef who leads it. Therefore, there are as many experiences as there are sensitivities. In my case, for example, my entire heritage

and experience have allowed me to do real inner work, and this is reflected in the dishes that I create along with my teams and that are loyal to my philosophy.

Could you elaborate on your approach to constantly exploring and creating new flavour combinations?

My signature style cannot be found in a single dish but rather in my creative approach, as a philosophy, the Suffusion. At the heart of my creativity lies the perpetual quest for harmony. My creative process always begins with an aromatic

framework aimed at assembling specific flavours in a delicate balance, marrying aromatic strength and the delicate expression of each one. I use different techniques of French cuisine such as marination, infusion, steeping, or smoking to allow aromas to express themselves. Flavours reveal themselves in sequence, in a precise order. I particularly enjoy exploring unpopular or forgotten ingredients like beetroot, turnip, or cabbage, and taming them to create surprising flavours that evoke new emotions.

What sets the dining experience at La Dame de Pic apart from others?

Opening restaurants around the world constantly brings new insights. I can express my philosophy through interactions with my teams, especially when collaborating with the chefs of my restaurants worldwide, providing a distinct identity for each while preserving my culinary style. With the opening of La Dame de Pic at The Link at One&Only One Za’abeel, I enthusiastically share my passion and creativity with a new audience while introducing my unique culinary identity to the Dubai food scene through

innovative flavour pairings and a contemporary French sensibility. Sophisticated yet understated, the refined, airy ambience of La Dame de Pic Dubai transports guests to a dreamy landscape of delicate lines, light and shadow. Effortless, elegant, and serene, dining at La Dame de Pic Dubai allows guests to fully relax into a feast for all the senses. From the murmur of the all-white open kitchen to the jewel-like gleam of the bar at the heart of the restaurant, all enveloped in a breathtaking view.

This experience begins around the central bar, where I aim to extend the gastronomic journey and place strong emphasis on beverages. Stemming from intensive collaboration with Paz Levinson, Executive Sommelier of the Pic Group, I have created innovative beverages to be enjoyed with small bites or paired with dishes from the menu offered in the restaurant's dining room. Opening a new restaurant presents an opportunity to uncover new producers and the exceptional products they cultivate.

Over time, I find myself increasingly inclined to move towards a more identity-driven cuisine. I truly enjoy sourcing ingredients locally. Since the restaurant's opening, I've had the

pleasure of meeting a local farmer who cultivates an array of aromatic plants, including fig leaves, which I have already begun incorporating into my creations like the Berlingot ASP with pollen and beeswax.

What advice would you give to aspiring chefs, especially women, looking to make their mark in the culinary world? As a self-made chef, I required a lot of conviction and perseverance to establish myself. It became a driving force, demanding significant effort to achieve a high level of technical excellence. In my opinion, one of the qualities that a woman must cultivate is authenticity; it's essential to express sincerity to the fullest. It is important to highlight my gender here to support and inspire women in the gastronomic world. I believe we should dare to be bold, constantly in motion, and continually questioning ourselves to evolve. We must dare because fear inhibits boldness and prevents us from expressing our creativity. Cultivating audacity is a way to discover ourselves. Lastly, one must, of course, show great curiosity, understand and master products, comprehend their aromatic complexity, and integrate them into our culinary world.

THE CULINARY REBEL

Renowned Madrid-born Chef Dabiz Muñoz, celebrated internationally for his avant-garde culinary approach shares insights into his latest venture, StreetXO in Dubai at One&Only One Za’abeel

Madrid's Chef Dabiz

Muñoz isn't your average chef. Kickstarted by a childhood fascination with fine dining, his early encounters with renowned Spanish chef and writer Abraham Garcia ignited a passion that would transform him into a global ambassador for culinary innovation.

Muñoz's diverse experiences across Spain, London, and Tokyo honed his skills and broadened his palate, shaping a unique style that transcends borders. DiverXO, his flagship restaurant in Madrid, became a Michelinstarred phenomenon, securing its place as the city's only three-star establishment and propelling him to international fame.

But Muñoz isn't one to rest on his laurels. StreetXO, his "informal, crazy, and ground-breaking" take on fine dining, democratised the experience, while CircusXO brought his playful spirit to the world of mixology. Even amidst a global pandemic, he didn't falter,

launching GoXO, a revolutionary home-delivery concept that reimagined traditional recipes.

Now, in 2024, Muñoz sets his sights on Dubai, bringing StreetXO to the One&Only One Za'abeel. This marks a momentous occasion – the only place outside Spain where diners can experience the revolutionary cuisine by Chef Muñoz.

DiverXO, has garnered international acclaim, earning three Michelin stars and positioning you as one of the youngest chefs to achieve such success. What inspired the unique concept and culinary vision behind DiverXO?

DiverXO is truly special because it's not inspired by anything or anyone else. It was created to be completely unique, something that has never been seen before. To truly understand it, you have to experience it firsthand at DiverXO. That's always been our ethos.

While I do have many influences and references, I'm always seeking new ideas. I read, study, and research extensively, always questioning and never settling. This constant search for improvement means that Diverxo is always evolving; what it was yesterday is different from today, and tomorrow it will have changed again. DiverXO is like that, constantly evolving and never standing still.

Each of your restaurants offers a unique dining experience. What elements do you prioritise to create a memorable and immersive atmosphere for guests?

Each of these restaurants is truly one-of-a-kind, with its own vibe, style, and character. But what ties them together are the core principles of creativity, flavour, and pushing boundaries. From there, each concept has the freedom to chart its own course and explore new and exciting directions.

What factors influenced your decision to bring your unique

culinary concept to different cities, and how do you adapt to local tastes and preferences?

StreetXO is a restaurant with a global outlook right from its inception. It draws inspiration from various continents and cultures, making it a destination for people from all over the world. Our restaurant design allows us to maintain consistency across locations, so we don't need to make significant adjustments. While 80% of the menu remains consistent across all StreetXO restaurants, I like to incorporate 20% of dishes that are specially created for the city we are in.

What inspired the concept behind StreetXO, and how does it reflect your personality and vision?

I've been fortunate to travel extensively worldwide, exploring different cuisines and culinary traditions. I'm particularly fascinated by the concept of vibrant, flavourful dishes prepared right in front of diners, often in bustling markets, alleys, and street stalls.

StreetXO embodies the essence of these experiences, encapsulating the energy and excitement of a bustling alleyway. With its open kitchen and lively music, StreetXO transports diners to the vibrant street food scenes found in cities around the globe.

Can you tell us about your approach to selecting suppliers and the importance of building relationships with them?

Initially, it was a big concern for me.

In our dishes, there's no backup plan for ingredients. However, Dubai now offers a wide variety of ingredients. We spent many months working there before opening the restaurant to ensure everything beyond our control was covered. We've identified reliable suppliers and know where to find what we need. This has made me feel very confident about our ingredient supply now.

What are your aspirations for StreetXO in Dubai, and how do you envision it contributing to the city's culinary landscape?

Dubai is a vibrant city, full of energy and excitement, and its culinary scene is truly remarkable. With StreetXO Dubai, our aim is simply to be one of the standout dining destinations in the city. I want people to enjoy exceptional food and have an unforgettable experience when they dine with us.

What advice would you give to aspiring chefs looking to make their mark in the culinary world?

I would like to emphasise the importance of believing in your vision and being prepared to work hard to achieve it. Your level of commitment must match the size of your dream for it to become a reality.

Looking ahead, are there any new culinary endeavours or projects on the horizon that you're particularly excited about?

We've got an incredibly exciting future ahead. As I've mentioned before, the XO world is always changing and growing with new projects. I'm really focused on every detail of StreetXO Dubai, and I couldn't be more excited about this restaurant, the city, the team, our partners, the people, and the fantastic energy. It's like a rollercoaster ride that's just getting started.

A NEW ERA

Introducing the latest culinary maestro, Chef Federico Marras, to helm the kitchen at Torno Subito, the Michelin-starred Italian eatery nestled within W Dubai – The Palm

With a vast background spanning over 15 years in some of the world’s most esteemed kitchens, including Dinner by Heston Blumenthal in Dubai and St. George Restaurant by Heinz Beck in Taormina, Chef Federico brings a wealth of experience, creativity, and innovation to this iconic dining destination. Drawing inspiration from his childhood memories and global culinary adventures, Chef Marras infuses the menu with nostalgic charm and modern flair, promising an unforgettable journey through authentic Italian cuisine. “Cooking is personal to me, and I infuse a piece of myself into my work, making every culinary creation a reflection of my journey and the collective wisdom of those I’ve had the privilege to work alongside. My goal is to present flavours that have always been part of my life in a contemporary way that showcases something new for the guests,” shared Chef Federico.

Get ready to embark on a gastronomic voyage like no other, as Torno Subito invites you to savour the essence of true Italian culinary mastery under the expert guidance of Chef Federico.

How have your experiences in different culinary environments influenced your approach to cooking? Throughout the years, my culinary journey has allowed me to learn from an array of chefs, from different countries, each bringing their unique cultural background

to the table. This exposure has enriched my understanding of cooking techniques and deepened my appreciation for the ingredients our world has to offer. With this, anywhere I go, I find myself focusing more on the creative approach I take towards each dish rather than centring on the recipe alone.

What unique elements do you aim to bring to the dining experience at Torno Subito?

Torno Subito in itself is reminiscent of the 1960 Italian Riviera. With this, I want to showcase classical Italian cuisine with innovative modernity, creating an

unforgettable dining experience for guests. Having lived a significant part of my life in Italy, I’ve been influenced by the traditional techniques and authentic flavours that are the cornerstone of Italian cooking. My respect for the cuisine runs deep and I aim to share this with our guests, blending the timeless with the contemporary, to create traditional dishes that sparkle with a modern twist.

In the competitive culinary landscape of Dubai, what do you believe sets Torno Subito apart from other Italian restaurants?

Under the guidance of Chef Massimo Bottura leading us, we take pride in the creativity, passion, and warmth that Italy is known for. We source the best quality ingredients from Italy and we create a menu filled with dishes that transport our guests back to cherished moments from their childhood or a blissful summer in Italy. The guests’ experience is designed to stir memories, awaken the senses, and embark on a gastronomic journey that is as enchanting as it is authentic.

Are there any local artisans, producers, or collaborators you’re excited to work with to source ingredients or create unique dining experiences at Torno Subito?

The Italian community in the city is very passionate and collaborative. I have already had the pleasure of meeting some of its most dynamic chefs including Carmine from Casinetto, Simone from Longino, Fortunato from Foodyland, and Alex from Wisk to name a few. I enjoy working with them and brainstorming innovative ways to elevate the Italian dining scene in Dubai. We have a shared vision and mutual respect for our heritage, and we source authentic ingredients directly from Italy, complemented by the finest local produce, to craft an Italian culinary landscape here in Dubai.

What are some of the signature dishes you recommend?

We have created a whole new menu that we’re confident will captivate our guests. Some standout dishes that we’re sure will be favourites include the Sea Foam, Fassona alla Puttanesca, Seppia&Piselli, and Lingua in Salsa Verde to name a few. These dishes will give the diners a glimpse into the elevated menu that will leave them awaiting their next visit.

The tasting menus offer a comprehensive journey through Italian cuisine. Can you walk us through the thought process behind crafting these menus?

A lot of thought and care have been put into crafting this tasting menu. Our vision was to create an experience that is unique and nostalgic, offering flavours that are irresistibly inviting and would make our guests yearn for more. We want the diners to embark on a culinary odyssey, with each dish serving as a portal to a different region of Italy. This journey through taste is designed

to weave Italy’s diverse culinary landscape, inviting our guests to explore the depth and breadth of Italia, one region at a time.

What are your long-term aspirations and goals for Torno Subito? How do you envision the restaurant evolving under your leadership in the years to come?

At the heart of Torno Subito, our guests come first. We aim to curate an experience that not only delights them but also entices them to return, time and again, for our flavourful dishes. Additionally, the essence of Torno Subito is embodied by our dedicated team, and I want an environment

that both excites and challenges them daily. Together, we strive to make the venue not just a dining destination but a haven of culinary artistry and innovation.

Finally, what message would you like to convey to diners visiting?

As guests step into Torno Subito, they are invited to leave behind preconceived notions of what an Italian restaurant in the city might offer. Here, within these lively and colourful walls, an invitation to ‘expect the unexpected’ is not just a phrase—it’s a promise. We promise a celebration of surprise, a culinary adventure that delights and astonishes at every turn.

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CUTTING-EDGE CUISINE

Originating from Turkey, Cagatay Anil brings a wealth of experience in both culinary arts and management. With a background that includes stints at prestigious hotel chains such as Kempinski, Hilton, and Swiss Hotel, Chef Cagatay joined the Rixos family in 2018, playing a pivotal role in the success of Rixos Premium Saadiyat Island in the UAE. Since then, he has introduced innovative culinary trends, overseeing a team of 120 individuals with an emphasis on collaboration and meticulous ingredient selection.

Wild Seabass with Beluga Caviar

Serves 1

Stuffed Courgette Flower

1 courgette flower

1 artichoke

1g dill leaves

15g olive oil

1g salt

1g black pepper

200ml orange juice

Method

200ml carrot juice

1 shallot

Green Peas

15g butter

15g green peas

50g chicken stock

2g salt

19g pepper

1 Heat 1 tablespoon of olive oil in a pan over medium heat. Sauté the finely diced shallot onions until translucent.

2 Add the orange and carrot juice to the pan and bring to a boil. Allow the mixture to simmer while you prepare the artichokes.

3 Peel the fresh artichokes and add them to the simmering sauce. Cook until the artichokes are soft, remove them from the pan and set aside to cool.

4 Once cooled, dice the cooked artichokes into brunoise and place them in a mixing bowl. Add a drizzle of olive oil, salt, pepper, and chopped dill leaves to the bowl. Mix well.

5 Stuff each courgette flower with the artichoke mixture.

4pc radish

Edible flowers

Wild Seabass

200g seabass

8g olive oil

2g salt

1g pepper

6 Preheat the oven to 180°C (350°F). Place the stuffed flowers on a baking tray and drizzle with olive oil. Season with salt and pepper.

7 Bake the stuffed courgette flowers in the preheated oven for 8 minutes, or until heated through.

8 Clean the green peas and set aside. In a separate pan, bring the chicken stock to a boil. Add the cubed cold butter to the boiling stock and season with salt and pepper. Add the green peas to the pan and simmer until the sauce thickens slightly.

9 Marinate the seabass fillets with olive oil, salt, and pepper. Grill the seabass fillets on a charcoal grill until cooked through.

10 Serve the grilled seabass fillets with the stuffed courgette flowers and green peas on the side.

Lamb Loin with Black Truffle

Serves 1

200g lamb loin

15g salt

1g pepper

2g fresh thyme

5g black truffle

1pc baby carrot

1pc green asparagus

50g chicken stock

5g butter

2g salt

1g black pepper

Demi-Glace Sauce (10 gr)

4 lbs beef or veal bones, preferably a mix of marrow and knuckle bones

2 onions, chopped

Method

2 carrots, chopped

2 celery stalks, chopped

2 garlic cloves, smashed

2 tbsp tomato paste

4 quarts cold water

Bouquet garni (a bundle of herbs such as parsley, thyme, and bay leaf, tied together with kitchen twine)

Salt and pepper to taste

Stuffed Morel Mushroom

1 morel mushroom

15g goat cheese

1g black pepper

50g chicken stock

1 Begin by peeling the baby carrots and blanching them along with the asparagus spears in boiling water until tender. Drain and set aside.

2 In a saucepan, bring the chicken stock to a boil. Add the cold butter cubes and simmer until the sauce slightly thickens. Season with salt and pepper. Add the blanched carrots and asparagus to the sauce. Simmer until the sauce reaches desired consistency.

3 Meanwhile, clean the morel mushrooms and carefully remove any dirt. Slowly cook the morel mushrooms in a separate pan until tender. Once cooked, stuff each mushroom with goat cheese.

4 Marinate the lamb loin with salt, pepper, and fresh thyme.

5 Grill the marinated lamb loin on a charcoal grill until cooked to your desired level of doneness.

6 Once the lamb loin chops are cooked, slice the truffle mushrooms and place them on top. Serve the grilled lamb loin with the stuffed morel mushrooms and baby vegetables.

7 To make the Demi-Glace sauce, preheat your oven to 400°F (200°C). Place the bones in a roasting pan and roast in the oven for about 45 minutes to an hour, until they are well browned.

8 Transfer the browned bones to a large stockpot. Add the chopped onions, carrots, celery, and garlic to the pot. Place the pot over medium-high heat and cook the vegetables until they are caramelized, stirring occasionally, for about 10 minutes. Stir in the tomato paste and cook for another 2-3 minutes.

9 Add the cold water to the pot, along with the bouquet garni. Bring the mixture to a boil, then reduce the heat to low and simmer, uncovered, for at least 8 hours, skimming off any foam that rises to the surface.

10 After simmering for 8 hours or longer, strain the mixture through a fine mesh sieve, pressing down on the solids to extract as much liquid as possible. Discard the solids. Return the strained liquid to the pot and continue to simmer over low heat until the liquid is reduced by half, stirring occasionally. This can take several hours. Once the sauce has reduced, season with salt and pepper to taste.

11 Let the demi-glace sauce cool completely, then transfer it to airtight containers and refrigerate or freeze until ready to use.

AROUND THE WORLD

Here’s what celebrity chefs and restaurateurs are up to

ZURICH

Blooms, nestled within the Dolder Grand's herb garden in Zurich, is back for the season. A culinary hotspot offering a contemporary twist on vegetarian and vegan cuisine, its seasonal menu, curated by Culinary Director Heiko Nieder, emphasizes regional ingredients and healthy living. With a recent accolade of 14 GaultMillau points, blooms offers a multi-sensory experience, surrounded by lush greenery, striking art installations, and tranquility.

MYKONOS

La Petite Maison (LPM) is set to open its tenth restaurant this June, marking its debut on the Greek Isle. Situated in Mykonos Town within the Anandes Hotel, this 125-cover restaurant will be fully outdoors, offering breath-taking panoramic views of the island and the Aegean sea. Embracing its Mediterranean roots, LPM will serve light, clean dishes reminiscent of the Cote d’Azur, complemented by expertly crafted concoctions and an extensive grape list. Catering to hotel guests during the day and opening to the public for dinner, LPM Mykonos will be a unique dining experience before the vibrant Mykonian nightlife kicks in. Additionally, LPM will introduce a bespoke breakfast menu for hotel guests, featuring freshly baked pastries and a variety of savoury and sweet options.

SINGAPORE

American celebrity chef duo Matthew Orlando and Will Goldfarb have debuted Air, a multifaceted establishment encompassing a farm-to-table restaurant, cooking school, and research lab, sprawled across a spacious 40,000 sq ft area nestled in the lush hills of Dempsey. The name "Air," representing Awareness, Impact, and Responsibility, succinctly encapsulates the restaurant's commitment to sustainability without appearing overly didactic. The menu showcases hearty creations rooted in local produce such as jackfruit, starfruit, and lantern chillies, all responsibly harvested from the restaurant's onsite garden. Menu highlights include charcoal-grilled duck breast coated in a roselle glaze, accompanied by cashew cream and smoky chilli oil, as well as a whole coral grouper featuring a fish head rillette paired with empeng crisps and a confited fillet drizzled with green onion and black garlic vinaigrette, served alongside fish bone noodles tossed in mushroom butter.

SMOKED SALMON