Chef Izu Ani

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    Chef Izu Ani on his vision behind the new fine dining destination in DIFC

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    Known for its celebration of delectable food, luxurious interior and good music, Shanghai Me has opened the doors for honoring and innovating thousand year old Chinese traditions with Japanese techniques to bring a Pan-Asian fusion menu to its guests.
    Chef Izu Ani discusses the inspiration and vision behind Shanghai Me and the details he made sure to consider in order to create the ultimate fine dining experience.
    Can you walk us through your journey from economics to becoming a renowned chef in Dubai?
    My journey into the culinary world began in London, where I grew up and first discovered my love for cooking in a Home Economics class at school. That class opened my eyes to the magic of food and the way it can spark joy, create memories, and connect people. After my studies, I was fortunate to work at a few hotels in London, which gave me a solid foundation in hospitality. But it was when I joined The Square in Mayfair, a Michelin-starred restaurant, that I truly began to understand the precision and artistry involved in fine dining.
    I also travelled to France, where I spent six transformative years immersing myself in the traditions of French cuisine. I had the privilege to work at some incredible places, including the two-Michelin starred La Bastide Saint-Antoine and the legendary three-Michelin starred Auberge de L’Ill. These experiences were invaluable, teaching me not only technique but also the soul of cooking, how to respect ingredients and elevate simplicity into something extraordinary.
    After spending time in Spain and then London, I felt ready for a new chapter, and that’s when Dubai called. I’m so proud and grateful to call this city my home, with its rich blend of cultures and limitless possibilities, Dubai is beyond inspiring.At the heart of it all, my journey has always been driven by a passion to connect with people through food. Whether in a Michelin-starred kitchen or a family home, food has the power to evoke emotions and memories, and that’s what I strive to capture in every dish I create.

    What were some key turning points or experiences that shaped your career?
    Throughout my career, I’ve come to realize that every experience in life shapes who we are, both personally and professionally. Without doubt, moving to Dubai has been a truly transformative chapter in my career, offering unlimited opportunities and instilling the belief in my culinary vision. The city’s vibrant and diverse culinary landscape inspired me to open my own restaurants, and not only grow as a chef but to also create experiences that resonate with such a diverse range of people.
    I have had the incredible privilege of welcoming members of the UAE Royal Family to our restaurants. Such experiences remind me that every dish tells a story, and it’s these stories that connect us all. Each challenge and triumph has reinforced my belief in the power of food to bring people together and that really inspires my creativity in the kitchen.
    Who or what inspires your culinary creations – are there specific chefs, cuisines, or cultures that have significantly influenced your style?
    Every day, I find inspiration in the world around me, and travel has been one of the most significant influences in my career. Every destination offers something new to learn, whether it’s through different flavours, cooking techniques, or the connection between food and culture. My experiences in Tokyo, Japan, were particularly transformative. The philosophy behind their culture took my breath away, from their deep respect for people, ingredients, and the environment embodies a holistic approach to cooking.
    I believe that as a chef, you’re never done learning, and that makes this career so exciting and evolving. Every day in the kitchen presents opportunities for growth and evolution, whilst weaving my own story and experiences into each dish.
    How has the Dubai food scene evolved over the years, and what role have you played in shaping its growth and diversity?
    The Dubai food scene has undergone a remarkable evolution over the years, transforming into a vibrant and diverse culinary landscape that reflects the city’s multicultural identity. I believe Dubai has affirmed itself as a unique and vibrant international hub for gastronomy. It is such a dynamic and ever-evolving city that inspires and oozes creativity, and the culinary excellence here is a direct representation of the city itself.
    Being a part of that culinary growth and diversity is such a privilege and I am very proud of the homegrown dining concepts we have created that celebrate this, from the elegant Mediterranean ambiance of GAIA, authentic flavours of Shanghai Me, to quintessential French charm of Carine. My vision has always been to foster connections between cultures and food and curate exceptional dining experiences, and reinforcing that food is a universal language that unties people together.
    Expanding our dining concepts globally showcases the growth and diversity of Dubai’s culinary landscape on an international stage. We have launched GAIA in London and Marbella, with Miami due to open early next year. LMA just recently opened in London, and I am really excited about the upcoming launch of Shanghai Me in London in early 2025. This expansion not only highlights the appeal of our unique dining concept but also reaffirms the global interest in the innovative and vibrant flavours that Dubai has to offer. It reflects the city’s ability to influence and inspire culinary trends around the world, proving that Dubai is not just a local hub but a significant player in the global gastronomy scene.

    What inspired you to create Shanghai Me, and how did you balance the traditional Chinese elements with a modern twist?
    Creating Shanghai Me was inspired by my deep admiration for the rich culinary heritage of East Asia, particularly the precision and practice behind the delicate dishes that have taken centuries to perfect, as well as the unique techniques. My vision has always been to honour these traditional elements while presenting them in a way that resonates with contemporary diners.
    To balance traditional Chinese elements with a modern twist, I carefully selected recipes that have been preserved from generation to generation and infused them with playful, innovative twists. For instance, I use locally sourced ingredients to enhance the authentic flavours while ensuring the essence of the original cuisine remains intact.
    Can you share some of the challenges and rewards of developing the menu for Shanghai Me? How did you ensure that the dishes were both authentic and appealing to a diverse audience?
    The beauty of life, much like the culinary journey, is found in the interplay of challenges and rewards. Every obstacle encountered in developing a menu invites reflection and growth, allowing us to embrace the unknown and innovate at the same time.
    With any menu but especially with Shanghai ME, it was imperative that we honour the authenticity of East Asian cuisine and preserve the time-honoured techniques and flavours passed down through generations. Each dish tells a story, steeped in history and culture, and it’s essential to keep those narratives alive, but also ensuring that they resonate with today’s diverse and ever evolving audience.
    Excitingly we are approaching the 5th anniversary of Shanghai Me on November 20th, and I am reminded of my journey as a chef and how it embodies the challenges and triumphs. My aim is always to curate menus that honour culinary heritage, whilst welcoming guests to savour and enjoy exquisite and flavourful experiences that we present. Embracing these challenges not only enriches my craft but also deepens my understanding my appreciation for the culinary traditions we uphold in every dish we create.
    The decor at Shanghai Me is a beautiful blend of 1920s Shanghai and modern elements. How did you envision the overall aesthetic, and what role did it play in creating the restaurant’s atmosphere?
    The decor at Shanghai Me is an intentional blend of 1920s Shanghai glamour and modern sensibilities, designed to create a captivating atmosphere that transports guests to a bygone era. We envisioned a space that really showcases the richness of Shanghai’s history, embodying a refined yet relaxed ambiance where every guest can immerse themselves in the essence of life under the dynasties, and Michele Bonan beautifully brought this vision to life.
    From the stunning terrace, overflowing with bamboo & banana trees evokes the lush green jungles of Asia which creates an inviting and captivating outdoor oasis whilst the stunning lounge and private dining area pay homage to the clandestine gatherings of the golden age, offering an intimate setting that encourages connection and celebration.
    Every design element plays a vital role in captivating the overall experience at Shanghai Me. The aesthetic not only reflects the depth of Shanghai’s cultural heritage but also complements the cuisine, providing guests with a taste of Asian tradition in a setting that feels both historical and contemporary.

    What advice would you give to aspiring chefs who dream of opening their own restaurants?
    When starting out, I encourage young chefs not to look at the prestige, position, or money. When you are at the beginning of your career, your job is to extract as much information as possible. Ask questions, investigate, learn everything, take everything in and experience it all. Looking with the eye of discovery leads you to the knowledge that helps you evolve.
    Don’t focus on the recipes, focus on the ingredients. Study them, speak to them, understand them. Research everything you use. Explore techniques and flavours. Asking lots of questions, gives us lots of answers.
    Having the freedom to create is important, it allows us to keep expanding and growing without the fear of stagnation. We must keep moving forwards, standing still kills creativity. To do something that you haven’t done before, and make something that people appreciate, you have to shake things up. Do something that puts you in a different realm and breathe in the craziness of life.
    Our experiences shape us and make us who we are, teach us our values and allow us to share these with the next generation. Passing on our passions and our knowledge for a beautiful future.
    – For more on luxury lifestyle, news, fashion and beauty follow Emirates Woman on Facebook and Instagram
    Images: Supplied  More

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      Chef Izu Ani on why Shanghai ME is the perfect addition to his roster of restaurants

      by

      Known for its celebration of delectable food, luxurious interior and good music, Shanghai Me has opened the doors for honoring and innovating thousand year old Chinese traditions with Japanese techniques to bring a Pan-Asian fusion menu to its guests.
      Chef Izu Ani discusses the inspiration and vision behind Shanghai Me and the details he made sure to consider in order to create the ultimate fine dining experience.
      Can you walk us through your journey from economics to becoming a renowned chef in Dubai?
      My journey into the culinary world began in London, where I grew up and first discovered my love for cooking in a Home Economics class at school. That class opened my eyes to the magic of food and the way it can spark joy, create memories, and connect people. After my studies, I was fortunate to work at a few hotels in London, which gave me a solid foundation in hospitality. But it was when I joined The Square in Mayfair, a Michelin-starred restaurant, that I truly began to understand the precision and artistry involved in fine dining.
      I also travelled to France, where I spent six transformative years immersing myself in the traditions of French cuisine. I had the privilege to work at some incredible places, including the two-Michelin starred La Bastide Saint-Antoine and the legendary three-Michelin starred Auberge de L’Ill. These experiences were invaluable, teaching me not only technique but also the soul of cooking, how to respect ingredients and elevate simplicity into something extraordinary.
      After spending time in Spain and then London, I felt ready for a new chapter, and that’s when Dubai called. I’m so proud and grateful to call this city my home, with its rich blend of cultures and limitless possibilities, Dubai is beyond inspiring.At the heart of it all, my journey has always been driven by a passion to connect with people through food. Whether in a Michelin-starred kitchen or a family home, food has the power to evoke emotions and memories, and that’s what I strive to capture in every dish I create.

      What were some key turning points or experiences that shaped your career?
      Throughout my career, I’ve come to realize that every experience in life shapes who we are, both personally and professionally. Without doubt, moving to Dubai has been a truly transformative chapter in my career, offering unlimited opportunities and instilling the belief in my culinary vision. The city’s vibrant and diverse culinary landscape inspired me to open my own restaurants, and not only grow as a chef but to also create experiences that resonate with such a diverse range of people.
      I have had the incredible privilege of welcoming members of the UAE Royal Family to our restaurants. Such experiences remind me that every dish tells a story, and it’s these stories that connect us all. Each challenge and triumph has reinforced my belief in the power of food to bring people together and that really inspires my creativity in the kitchen.
      Who or what inspires your culinary creations – are there specific chefs, cuisines, or cultures that have significantly influenced your style?
      Every day, I find inspiration in the world around me, and travel has been one of the most significant influences in my career. Every destination offers something new to learn, whether it’s through different flavours, cooking techniques, or the connection between food and culture. My experiences in Tokyo, Japan, were particularly transformative. The philosophy behind their culture took my breath away, from their deep respect for people, ingredients, and the environment embodies a holistic approach to cooking.
      I believe that as a chef, you’re never done learning, and that makes this career so exciting and evolving. Every day in the kitchen presents opportunities for growth and evolution, whilst weaving my own story and experiences into each dish.
      How has the Dubai food scene evolved over the years, and what role have you played in shaping its growth and diversity?
      The Dubai food scene has undergone a remarkable evolution over the years, transforming into a vibrant and diverse culinary landscape that reflects the city’s multicultural identity. I believe Dubai has affirmed itself as a unique and vibrant international hub for gastronomy. It is such a dynamic and ever-evolving city that inspires and oozes creativity, and the culinary excellence here is a direct representation of the city itself.
      Being a part of that culinary growth and diversity is such a privilege and I am very proud of the homegrown dining concepts we have created that celebrate this, from the elegant Mediterranean ambiance of GAIA, authentic flavours of Shanghai Me, to quintessential French charm of Carine. My vision has always been to foster connections between cultures and food and curate exceptional dining experiences, and reinforcing that food is a universal language that unties people together.
      Expanding our dining concepts globally showcases the growth and diversity of Dubai’s culinary landscape on an international stage. We have launched GAIA in London and Marbella, with Miami due to open early next year. LMA just recently opened in London, and I am really excited about the upcoming launch of Shanghai Me in London in early 2025. This expansion not only highlights the appeal of our unique dining concept but also reaffirms the global interest in the innovative and vibrant flavours that Dubai has to offer. It reflects the city’s ability to influence and inspire culinary trends around the world, proving that Dubai is not just a local hub but a significant player in the global gastronomy scene.

      What inspired you to create Shanghai Me, and how did you balance the traditional Chinese elements with a modern twist?
      Creating Shanghai Me was inspired by my deep admiration for the rich culinary heritage of East Asia, particularly the precision and practice behind the delicate dishes that have taken centuries to perfect, as well as the unique techniques. My vision has always been to honour these traditional elements while presenting them in a way that resonates with contemporary diners.
      To balance traditional Chinese elements with a modern twist, I carefully selected recipes that have been preserved from generation to generation and infused them with playful, innovative twists. For instance, I use locally sourced ingredients to enhance the authentic flavours while ensuring the essence of the original cuisine remains intact.
      Can you share some of the challenges and rewards of developing the menu for Shanghai Me? How did you ensure that the dishes were both authentic and appealing to a diverse audience?
      The beauty of life, much like the culinary journey, is found in the interplay of challenges and rewards. Every obstacle encountered in developing a menu invites reflection and growth, allowing us to embrace the unknown and innovate at the same time.
      With any menu but especially with Shanghai ME, it was imperative that we honour the authenticity of East Asian cuisine and preserve the time-honoured techniques and flavours passed down through generations. Each dish tells a story, steeped in history and culture, and it’s essential to keep those narratives alive, but also ensuring that they resonate with today’s diverse and ever evolving audience.
      Excitingly we are approaching the 5th anniversary of Shanghai Me on November 20th, and I am reminded of my journey as a chef and how it embodies the challenges and triumphs. My aim is always to curate menus that honour culinary heritage, whilst welcoming guests to savour and enjoy exquisite and flavourful experiences that we present. Embracing these challenges not only enriches my craft but also deepens my understanding my appreciation for the culinary traditions we uphold in every dish we create.
      The decor at Shanghai Me is a beautiful blend of 1920s Shanghai and modern elements. How did you envision the overall aesthetic, and what role did it play in creating the restaurant’s atmosphere?
      The decor at Shanghai Me is an intentional blend of 1920s Shanghai glamour and modern sensibilities, designed to create a captivating atmosphere that transports guests to a bygone era. We envisioned a space that really showcases the richness of Shanghai’s history, embodying a refined yet relaxed ambiance where every guest can immerse themselves in the essence of life under the dynasties, and Michele Bonan beautifully brought this vision to life.
      From the stunning terrace, overflowing with bamboo & banana trees evokes the lush green jungles of Asia which creates an inviting and captivating outdoor oasis whilst the stunning lounge and private dining area pay homage to the clandestine gatherings of the golden age, offering an intimate setting that encourages connection and celebration.
      Every design element plays a vital role in captivating the overall experience at Shanghai Me. The aesthetic not only reflects the depth of Shanghai’s cultural heritage but also complements the cuisine, providing guests with a taste of Asian tradition in a setting that feels both historical and contemporary.

      What advice would you give to aspiring chefs who dream of opening their own restaurants?
      When starting out, I encourage young chefs not to look at the prestige, position, or money. When you are at the beginning of your career, your job is to extract as much information as possible. Ask questions, investigate, learn everything, take everything in and experience it all. Looking with the eye of discovery leads you to the knowledge that helps you evolve.
      Don’t focus on the recipes, focus on the ingredients. Study them, speak to them, understand them. Research everything you use. Explore techniques and flavours. Asking lots of questions, gives us lots of answers.
      Having the freedom to create is important, it allows us to keep expanding and growing without the fear of stagnation. We must keep moving forwards, standing still kills creativity. To do something that you haven’t done before, and make something that people appreciate, you have to shake things up. Do something that puts you in a different realm and breathe in the craziness of life.
      Our experiences shape us and make us who we are, teach us our values and allow us to share these with the next generation. Passing on our passions and our knowledge for a beautiful future.
      – For more on luxury lifestyle, news, fashion and beauty follow Emirates Woman on Facebook and Instagram
      Images: Supplied  More

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      How Chef Izu captured the relaxed charm of Southern France for his latest concept

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      Life

      by Camille Macawili
      7 seconds ago

      Chef Izu Ani on his gastronomic adventures and how he’s captured the relaxed charm of South of France at Maison de la Plage.
      Maison de la Plage adds to your growing culinary portfolio. What sets this apart from your other concepts?
      Maison de la Plage is our home by the sea. I wanted to create a space where people can let go, breathe, play, share fresh, light dishes and truly connect with the elements. The ocean connects us all, it encourages our playful sides and allows us to unwind. The space flows from the sea to comfortable sunbeds, daybeds and cabanas, a beach bar, swimming pool, and restaurant, to provide a haven for all.

      The restaurant transports you to Côte d’Azur. Can you define the inspiration behind its free-spirited design it evokes and the elements that add to the ambience?
      The South of France is one of my favourite places in the world, its breathtaking nature and inviting energy invigorates me every time I visit. Our aim is to bring the laid-back elegance of the Côte d’Azur to Dubai, with elements from the quaint, idyllic villages and the sun-drenched shores woven throughout Maison de la Plage. We wanted to create a romantic, yet lively ambiance, where mount.
      We partnered with London-based design studio FirstWithin to bring our vision to life. The interior is adorned with bespoke rattan furniture, featuring unique prints that seamlessly blend with the natural beauty of the beach landscape. Every part of Maison de la Plage was curated to enhance the connection between our guests and their coastal surroundings, with a fun, contemporary French touch. One of the key elements in our design is the playful use of patterns and colours. Throughout the space, you’ll find dotted yacht motifs, which serve as a delightful reminder of the picturesque villages in the south of France. These patterns were designed to evoke a sense of coastal tranquility.
      What does the culinary journey experience look like?
      A home from home, Maison de la Plage is somewhere friends and families can enjoy at all hours. From serene breakfasts overlooking the sea, to long lunches in the sunshine and dinners with loved ones. We wanted to create a space that feels welcoming and wonderful at any time of day. Our dishes are a constant flow of evolution and information. When developing new dishes and creating menus, we always start with the inspiration – we ask ourselves who is this dish for, why are we creating it, how and when will it be enjoyed. We aim to create a seamless transition between the outdoor oasis and the indoor dining area, to ensure a flexible and comfortable experience.

      The menu encapsulates the seaside sophistication of the French Riviera. What are the key standout dishes?
      One of my favourite parts of the menu is the selection of fresh market crudités. We serve crisp, seasonal vegetables in a beautiful basket alongside a selection of dips. It is the perfect dish to share with the table, and a lovely start to a meal. I also recommend choosing fresh fish from La Poissonerie and having it cooked exactly to preference alongside baked vegetables. The beauty of the menu is that it caters for different experiences, so if I’m spending the day by the beach and want to eat on the sunbeds, we will order a selection of Pizzas, a few Izu Burgers to share and end each meal with ice cream. The menu was designed to be shared between friends and loved ones, whether they would prefer a light bite or a nourishing meal.

      “To this day, my travels and experiences continue to shape my understanding of cuisine and have enabled me to translate this through the menus I work on”

      Where did your flair for French-inspired culinary creations begin? How deeply connected are you in terms of influence?
      When I was at the beginning of my career, I spent a lot of time in France and absorbed everything I could about the culture and cuisine. It is where I met my wife, and it gave me a wider spectrum of knowledge and understanding.
      I believe that in life, we do have to invest our time, effort and dedication to ourselves and our passions. To this day, my travels and experiences continue to shape my understanding of cuisine and have enabled me to translate this through the menus I work on. It is important to respect the culture that each dish takes inspiration from, to take our time to learn and understand their traditions. Food is at the core of every country. By understanding the culture, we have the privilege of knowing how to extract the experience and tell each story from the source. My aim in life is to keep adding to my life journey through food and to be able to share this with people who are as keen as I am to explore how we can push the limits of creativity.

      “My aim in life is to keep adding to my life journey through food and to be able to share this with people who are as keen as I am to explore how we can push the limits of creativity”

      Chef Izu Ani

      At the heart of it is Le Marché, inspired by the bustling French market – tell us more about this space.
      Le Marché is one of my favourite parts of Maison de la Plage. When I was first starting out as a Chef, I moved to a lovely little town in France. Every morning, I would visit the market to choose fresh ingredients to prepare that day, and I loved every moment. It was such a beautiful start to the morning. There is something so exquisite about sourcing fresh produce, and choosing our ingredients before we prepare and enjoy them. I first met my wife at that market over 20 years ago now. For an entire year, I continued to visit the little shop she worked in, hoping to see her. Finally, on my birthday, I mustered up the nerve to ask her out on a date. To my delight, she agreed, and that moment marked the beginning of our journey together.
      Le Marché is my heartfelt homage to that pivotal encounter. It serves as a reminder of the incredible power of chance meetings and the profound impact they can have on our lives.

      You’re very hands-on and built everything yourself from the outset. What did this teach you?
      Having the freedom to create is really important to me, it allows me to keep expanding and growing without the fear of stagnation. When we work with passion, we can enjoy the art of dedication and practice. By focusing on improving every single day, we can see how much there is to achieve and really embrace the process. I believe that the milestones are often found in the small moments. I find the most pride and pleasure when I am consistent and striving towards my goals every day.
      What have been the biggest challenges you’ve encountered and how did you overcome them?
      If we look at our circumstances as opportunities instead of obstacles, we can positively impact our mindsets. Experience cannot just be about ‘what went right’ – success is what we celebrate, mistakes are what we learn from – in all aspects of life. There is a lesson in every situation, and challenges give us valuable knowledge that we may not have been aware of otherwise. The trick is to pay attention. It is all information, and information is everything. The more we know, the greater our spectrum of understanding, which leads us to better opportunities and experiences.
      This is The Summer Escape Issue – where are you escaping to this summer?
      This year, one of our goals was to expand internationally and take our home-grown concepts from Dubai to the world. This summer, I am so excited to spend time in our latest restaurants in London, Marbella, and Monaco, and truly embed ourselves within the local communities there. This summer will also see the launch of GAIA in Miami, which I am really looking forward to. It is so humbling to see our concepts in different countries around the world. My focus is to ensure we provide the same level of service in every location and ensure everyone enjoys their experience.
      – For more on luxury lifestyle, news, fashion and beauty follow Emirates Woman on Facebook and Instagram
      July/August’s – The Summer Escape Issue with MAISWIM – Download Now
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      Sheikh Hamdan pays a visit to Chef Izu’s newly opened Dubai restaurant

      by

      Lifestyle

      by Olivia Morris
      1 minute ago

      Chef Izu Ani unveiled his latest venture, La Maison Ani, just over a month ago and it’s already been a huge success. So much so, the restaurant now has the royal stamp of approval.
      On Monday, His Highness Sheikh Hamdan bin Mohammed bin Rashid Al Maktoum, the Crown Prince of Dubai, paid a visit to the newly opened restaurant in The Dubai Mall’s Fashion Avenue.
      The restaurant’s team described it as an “honour” to welcome the Crown Prince, sharing a photo from his visit.
      “It was a complete honour and privilege to host The Crown Prince @faz3 at La Maison Ani by Chef Izu,” they said. “The first of many visits we hope.”

      It’s not the first Chef Izu concept Sheikh Hamdan has paid a visit to. His Highness regularly dines at Gaia in DIFC, which first opened its doors in 2018, and Carine, located in Emirates Golf Club.
      La Maison Ani is the latest concept by Chef Izu former Emirates Man cover star Evgeny Kuzin, chairman and co-founder of Bulldozer Group.
      Designed as a result of Chef Izu’s wanderlust inspiration, the interiors and food are a stark resemblance to his many years of travel which can easily be reflected in the dishes and décor.

      Located in the heart of Dubai Mall’s Fashion Avenue, the venue not only has charming interiors but incredible views of the iconic Dubai Fountains. For a tropical touch, the botanical conservatory is open for visitors to enjoy a Mediterranean meal in a nature-fuelled atmosphere.
      – For more on luxury lifestyle, news, fashion and beauty follow Emirates Woman on Facebook and Instagram
      Images: Supplied More