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    3 luxe beach club takeovers and pop-ups to add to your summer agenda

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    Emirates Man

    45 mins ago

    For the sun-soaked days ahead, Emirates Man rounds up the summer activations, including pop-ups and branded takeovers to check out right now–from Dubai, Abu Dhabi, to Jeddah.
    Ray-Ban
    Along with the recent launch of the Ray-Ban Meta glasses comes a cool collaboration with Gitano, a modern bohemian Mexican restaurant. Throughout the month of May until June 5, 2025, the J1 Beach hotspot has been transformed and designed to embody Ray-Ban’s free-spirited summer style. Open from 11 am to 1 am on weekdays and 2 am on weekends, the takeover features signature pops of Ray-Ban red that lend a bold accent to the sun beds, pillows, floaties, and towels, plus a cool photo-op mirror experience at one of Dubai’s most vibrant beachfronts.
    For reservations, visit www.gitano.com/dubai

    Amiri
    In Jeddah, luxury streetwear brand Amiri brings its West Coast sensibilities to The Jeddah EDITION. With views overlooking the Jeddah Yacht Club and the Formula 1 circuit, the rooftop experience sits at the intersection of fashion, culture, and modern hospitality. This regional takeover debut captures the Californian laidback perspective of Amiri and The Jeddah EDITION’s modern design perspective as seen through the branded touches across the space.

    Frescobol Carioca
    Located in one of the region’s most loved beach clubs, Twiggy, the club is now home to Frescobol Carioca’s first outpost. With a design concept inspired by Brazilian modernist design principles, the exterior space showcases an organic architecture with geometric wave silhouettes, making for a unique shopping experience while you enjoy the culinary savoir-faire and the acclaimed hospitality experience by Rikas Hospitality Group.

    Now that you’ve booked your agenda, scroll through the gallery below for 10 effortless essentials to wear on repeat for summer:

    – For more on how to look smart and live smarter, follow Emirates Man on Facebook and Instagram
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      Inside Dinner by Heston Dubai with Head Chef Chris Malone

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      Chris Malone honours heritage and elevates the everyday at Dinner by Heston Blumenthal Dubai.
      Tell us about your journey into the culinary world – when did you know you wanted to be a chef?
      I was young, around five or six years old, when I first realised, I wanted to be a chef. We would visit my grandparents most Sundays, and the table would always have a spread of wholesome food, with everyone gathered around it, connecting and smiling. There was an immediate connection between me and food from that point. I was so interested; it sparked a creative environment for whoever was cooking, and I became intrigued, especially by the creative side. I convinced myself that all I wanted to be was a chef, and it stuck with me. I was certain that as soon as I graduated high school, I would find a way into a kitchen and become a chef. As soon as I graduated, I began my career at 15 with a four-year apprenticeship at Fraser’s in Kings Park, Perth. By the time I reached the age of 21, I was already being recognised by the industry, which was an amazing moment. In 2017, I was named Australian Chef of the Year. After spending time in some of the most incredible restaurants in Western Australia, chef Daniel Humm invited me to join him and the team at the three-Michelin-starred Eleven Madison Park in New York. From there, I continued to push my own limits and journeyed to London to join Daniel’s next venture, the Michelin-starred Davies and Brook at Claridge’s, after which I secured an opportunity at a new luxury hotel chain, NoMad. After I worked on the launch of NoMad, I took the leap to come to Dubai, where I have been at the helm of Ossiano, supported the pre-opening and opening of Dinner by Heston Blumenthal, as well as FZN by Björn Frantzén.
      What drew you to say yes to Dinner by Heston’s Dubai chapter?
      Heston Blumenthal has always been an influential and inspirational figure throughout my culinary journey-starting from the early days when I began working as a chef in 2010, if not earlier. At the time, Heston was on MasterChef Australia, The Fat Duck was in its absolute prime, and his molecular gastronomy was everywhere. His impact and what he was doing played a big role in my journey as a young chef. So when the opportunity came up for Dinner by Heston Blumenthal in Dubai, I thought-absolutely. To join Heston would be an incredible opportunity.
      How do you lead in a high-pressure, Michelin-starred kitchen?
      Stay calm, lead by example, teach and inspire. In some Michelin-starred kitchens, there’s incredibly high pressure to maintain the standard and attention to detail – but I don’t believe that’s the only way to lead. Having learned this first-hand, I’ve always found that you get the most out of your team, and achieve more, by respecting, empowering, and nurturing them – always leading with graciousness. I aim to foster a truly empowering kitchen environment; I’m incredibly passionate about the next generation of chefs and want to see them rise, grow, develop, and succeed. To sum it up, my leadership ethos is: gentle pressure.

      What defines your style on the plate – is there a signature you’re known for?
      In three words, when it comes to flavour: fresh, vibrant, and acidic. I also believe that you should let beautiful ingredients speak for themselves and allow the product to shine on the plate. To make this happen, it’s important to invest in using the best seasonal ingredients. At Dinner by Heston Blumenthal, we source and select the finest products we can – and do as little to them as possible – to truly let the ingredients shine.
      What’s been the biggest surprise about Dubai’s dining scene?
      Over the past four years, it has been incredible to witness how the dining scene has grown – both dynamically and organically. There’s been a noticeable shift, with a rise in homegrown concepts that are championing creativity. This, combined with the arrival of global names, has attracted talented chefs from all over the world who want to be part of the movement. What these chefs are creating and putting on plates is simply incredible.
      What’s the most theatrical dish you’ve ever worked on?
      The one-bite Aerated Beetroot, which disappears in a split second, is a creation from The Fat Duck menu – and it takes three days to make. To begin, we take baby beetroot, juice it (as the sugar content is higher and the flavour less earthy), and then reduce it. We use a kitchen-use rotovap – a high-tech piece of equipment that looks like it belongs in a laboratory. It’s essentially a water bath set to 30 degrees. There’s a glass sphere into which we pour the beetroot juice; the device pressurises and spins the liquid, allowing us to lower its boiling point. We then whip the juice into a meringue, which is piped and dehydrated. The final result resembles a small aero ball – crispy and delicate – filled with horseradish cream and served in a single bite.

      What’s the one rule you always follow in the kitchen – no matter where you are in the world?
      Taste everything. This is absolutely crucial – especially when you’re stepping up in a Michelin kitchen and working within larger brigades. You need to ensure consistency in every aspect; for example, when an ingredient is being reduced, you need to taste it to ensure the salt level hasn’t intensified. At Dinner, we’re constantly tasting. Before every service, the whole team is involved in a full tasting of everything on the menu.
      What keeps you inspired beyond the kitchen?
      Running and travelling are things I turn to in order to stay inspired – exploring different cities and cultures, and trying new food. I try to travel as much as I can to experience the world beyond the kitchen. I also run quite a lot; it’s the perfect way to stay fit and healthy, while providing mental clarity amidst the stresses of day-to-day life.
      What’s next for you – are there any new dishes or ideas you’re excited to bring to Dinner by Heston?
      We are currently celebrating 30 Years of the Fat Duck, and to pay homage to the restaurant we are featuring a different creation from The Fat Duck each month as part of our tasting menu until August. Culinary highlights include the Turbot Veronique (c. 2005) which is on the menu until 19th May, it pairs Muscat grapes, mussels and parsley. Another standout worth mentioning is The Alfonso Mango (c. 2001), a distinctive dish that combines pine nuts and mango stems, this showcases Heston’s exploration of molecular gastronomy, this dish will be available exclusively in May. In July we will be unveiling the Scallop, White Chocolate, and Caviar (c. 2024) which is a bold and uncommon flavour pairing, guests should be excited about this one. Looking at the bigger picture, I’m looking to refine the entire guest experience, beyond the kitchen, from efficiency to the food development. I am working extremely closely with James ‘Jocky’ Petrie, Group Culinary Director of The Fat Duck Group to provide insight on how we can make Dinner by Heston Dubai a different experience to the one in London, by using our creativity with produce whilst aligning with the DNA of dinner.
      – For more on luxury lifestyle, news, fashion and beauty follow Emirates Woman on Facebook and Instagram
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      How Gymshark founder redefined entrepreneurship and built a community-first fitness brand

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      Gymshark’s journey from a modest garage to a global fitness powerhouse is a testament in entrepreneurial spirit.
      At the centre is Ben Francis, founder and CEO, who dreamt up the idea of Gymshark after spotting a missed opportunity for quality gym apparel. What started as a dropshipping business model quickly evolved into a brand that placed community over transactions.
      Here, Ben shares his fitness routine and talks us through his journey that led him to redefining modern-day entrepreneurship with a new blueprint rooted in resilience, a few smart pivots, and a deep understanding of his audience – qualities that have propelled Gymshark into a billion-pound success with a loyal following.
      What do the first 30 minutes of your day look like, your morning routine?
      It’s a pretty simple one really. Wake up, get breakfast and ready for work!
      You founded the company at age 19 and have built an extremely successful global fitness empire. What advice would you give to your younger self?
      Don’t be afraid to fail. Gymshark was actually my seventh business venture. When the other six failed, I was hard on myself. But I learned from each and every one of them, which helped inform and structure Gymshark.

      What was the catalyst to launch GYMSHARK? Did you always want to work for yourself?
      When I first went to the gym when I was 16, I instantly fell in love with it. I knew immediately I wanted to do something that involved it. I was initially going to just put on muscle, but I soon realised that the clothes that were available were either skintight or made me look like I was wearing my dad’s suit. So, I thought, “Why not create something that me and my mates actually want to wear?” And that’s where the concept was born.
      The brand is opening its first store in Dubai Mall. How important is the Middle East region to the brand – was it a market you always want to expand into?
      Absolutely – I’ve visited the region a number of times, and I’m always blown away by the appetite for exercise here. It’s clearly a city that is obsessed with fitness. So, when we knew that we were all in on an omnichannel strategy, Dubai and the Middle East were always very high on our radar.

      What influenced the expansion and how did you manage scaling while retaining quality?
      We really want to be where our community are. And, as I say, there is a vast fitness community in Dubai. When we moved into bricks and mortar, we knew we wouldn’t instantly open 100 stores but rather be in iconic locations with amazing footfall. Take our first flagship store – it’s on Regent Street in London, one of, if not the most significant shopping street in Europe. And, it doesn’t come more iconic than The Dubai Mall in terms of both reputation and footfall. We also think that this ‘gentle’ approach enables us to ensure we retain quality in both our product, our people and our brand.
      Which category drives sales consistently and what separates GYMSHARK apart and ahead from other brands?
      We recently launched our brand platform, WE DO GYM. That’s there to tell everyone that we aren’t a sports brand, we aren’t an athleisure brand, we are a gym brand. It raised a few eyebrows at the time; some thought we might be narrowing our audience. We don’t look at it like that. We want to be the brand that represents the gym and be the first to bring the gym to the high street. As a result, our POWER range for men and our VITAL range for women are the real consistent performers, as these are the ranges that really give our community the confidence and style in the gym.
      Having a passion for fitness yourself, what are the common values and lessons to be learned that translates into business?
      Harking back to what I said about the falling in love with the gym when I was younger, when I started going, it gave me discipline, routine and structure. I was still at school and my grades dramatically improved almost overnight. And I’ve absolutely taken this into business – having this structure and routine.
      Talk us through your wellness routine. What are your daily non-negotiable practices to set yourself up for an optimal body and mind?
      I look to lift four or five times a week. We are very lucky to have a gym, The Lifting Club, on our campus, so I always try and make use of that. I have gotten more into running this year and am looking to bring my 5k time down.
      What is your advice to those wanting to launch their own business?
      Find something you love. For me, it was the gym, and I now believe that I have the best job in the world.

      What are the key qualities does one needs to succeed today?
      Resilience, humility and a bit of naive ambition.
      As a founder, what is the greatest risk you’ve faced in growing your business and how did you know it was one you should take?
      When you consider that Gymshark was a solely D2C (direct-to-consumer) brand, the COVID-19 pandemic had just happened, and there had been reports of the death of the high street for years, opening a store on Regent Street probably falls into that category. However, we often say we like to zig when others zag and go against the grain. I’d say this was a ‘seismic zig’, but as soon I saw the way Regent Street arcs to the left, the historic buildings and some of the incredible brands there, I knew it was the next step for Gymshark.
      Alternatively, are there any milestones you are most proud of?
      Well, the opening of Regent Street (and Dubai, of course too), naturally falls into that category. But I think I’m most proud when I see us bring our community together, as that shows me what we have built and that we are having a genuine, positive impact on people’s lives. So, whether it be our Lift events at cities around the world, store openings or even weekly run-clubs, there’s nothing better than seeing our community come together in real life.

      How do you see the future of the brand – are there any category expansions and new goals on the horizon?
      You will see more stores and more lines. You’ll see the evolution of POWER and VITAL, for sure. And our goal remains the same – to become the most iconic British brand in history.
      – For more on how to look smart and live smarter, follow Emirates Man on Facebook and Instagram
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      Technogym unveils innovative dumbbells for chic at-home strength trainings

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      Life

      8 seconds ago

      Premiere fitness brand Technogym launches innovative weights of 12 sets of connected dumbbells packaged into one.
      The go-to brand for champions and training enthusiasts, founded by Nerio Alessandri, continue lead the game with a game-changing product that makes workouts even more seamless and intuitive. Built-in with a sensor, the smart technology customises your workout allowing you to adjust the weight (ranging from 2 to 24 kg, in increments of 2 kg) based on your training needs, analyze every movement and track performance for maximum results. The data collected through the Technogym AI Coach help you choose the exercise and weight and access a training experience tailored to you through the Technogym App.

      In true Technogym style, the design boasts of a sleek, minimal, and a elegant appearance. Its ergonomic and compact and includes a stand with an exercise mat, a foam roller, three loop bands, that allows you to easily store everything away after completing a workout.
      Founded in 1983, Technogym is a leading global brand in the fitness, wellness, sport and health sector. Technogym offers a complete ecosystem of connected smart equipment, digital services, training content and apps, giving every single user the chance to access a fully customised workout experience, anytime, anywhere: at home, at the gym and on the go.
      – For more on luxury lifestyle, news, fashion and beauty follow Emirates Woman on Facebook and Instagram
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      How I got my job as… CEO of a leading automotive company

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      Emirates Man

      by Camille Macawili
      30 seconds ago

      This week, Emirates Man speaks to Dr. Hamid Haqparwar, CEO of AGMC (Arabian Gulf Mechanical Centre) – a leading the automotive company serving as the exclusive importer for BMW Group brands including BMW, MINI, Rolls-Royce in Dubai, Sharjah, and Northern Emirates.
      Welcome to the Emirates Man weekly series ‘How I got my job as…’ where we speak to incredible entrepreneurs, and businessmen both based in the UAE and globally to find out about their career paths that led them to where they are now; what their daily routines look like; the advice they’d give to those starting out; and the hurdles they’ve had to overcome.
      With decades of experience with BMW, Here, Dr. Haqparwar shares with Emirates Man his early journey in the field and shares an insight of his work mindset that reinforces the brand’s position as a premiere automotive retailer in the region.

      What was your favourite subject at school?
      My favourite subjects in school were math and geography.
      What was your first job?
      My first job was BMW of course. I was responsible for establishing new markets for the BMW Group
      What eventually brought you to Dubai?
      Like many people, it was for my work. I was relocated here from Germany, almost 18 years ago for BMW Group.
      What inspired you to enter the automobile space?
      My father. He worked in the automotive field as a used car trader. It was from him that I developed the passion for the automotive space, and I learned the tricks of the trade from him.
      What are the key elements of your role?
      The main element in my role is leading a great team that have a shared drive for success. I always do my best to inspire them to be their best, not only as part of the team at AGMC, but in their personal lives as well. As a CEO, I can’t do everything and be everywhere, so it’s crucial that I can rely on my team.

      Talk us through your daily routine.
      I wake up early and start my day in the gym, either by running or doing weights. From there, I head to the office where I start off with emails and then go from meeting to meeting.
      I have an open-door policy. Hence, anyone can come in and discuss any topics or issues they might be facing, so I never know how my day will evolve. If I don’t have any evening work responsibilities like events of launches, I get home around 7pm and am exhausted!
      What is the best piece of advice you ever received?
      Always stay calm. There is always a solution to any problem in the business, and its much easier to think in a state of calm. Sooner or later, you will find it.
      And what is the worst?
      Great question. Nobody has ever asked me this. I would say that to be perfect in what you do. No one and nothing can be perfect in life. There are always risks to be taken, and some have good outcomes and some bad – but there’s always a learning.
      Tell us more about the key highlights for AGMC in Dubai and the Northern Emirates for 2025.
      So far everything is running smoothly and we recently launched a new showroom in Sharjah to better serve our customers in the Northern Emirates. We are growing our business and Dubai has been very supportive in fueling our ambitions.

      What has been the biggest challenge you had to overcome?
      I think the COVID period was the biggest challenge and I guess this was for everyone.
      What advice do you have for anyone looking to follow in the same footsteps?
      Take risks. Go where no one else is thinking of going. Take on the projects that are difficult. Only by doing this, will you develop yourself and grow.
      What are your goals for the future?
      Personally, to have a relaxed life.
      – For more on how to look smart and live smarter, follow Emirates Man on Facebook and Instagram
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      Chef Björn Frantzén on redefining fine-dining in Dubai

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      Life

      by Joelle Albeaino
      25 mins ago

      Chef Björn Frantzén brings a new era of fine-dining to life through bold flavours, global inspiration, and culinary mastery.
      What inspired you to become a chef, and how did your journey lead you to where you are today?
      After playing football professionally in my early adult years, I was forced to pivot my career following an injury at 19. As a child, I was a fussy eater – but one perfectly grilled steak frites sparked a lightbulb moment. Determined to learn how to cook it myself, that became my introduction to the kitchen.
      From professional football to Michelin-starred kitchens – how did your background in sports influence your work ethic in the culinary world?
      There are many parallels between playing football and cooking with a team. It’s all about group dynamics, teamwork, and performing together under high expectations. Just like in a sports team, it’s essential to find the right balance to get the best out of everyone. With so many moving parts, teamwork in the kitchen is crucial- particularly when opening a restaurant in a new location, such as FZN and Studio Frantzén, my latest ventures at Atlantis, The Palm, Dubai
      Your dishes often combine Nordic precision with Asian influences. What draws you to this fusion of flavours?
      While the foundation of my cuisine is rooted in modern European cooking, I am always deeply inspired by the unique flavours of the destinations where my restaurants are located. For example, at Zén in Singapore, the menu reflects vibrant local flavours and ingredients, blending them seamlessly with my signature dishes. These adaptations not only honour the location’s culinary heritage but also allow guests to experience a fusion of tradition and innovation. Similarly, at FZN in Dubai at Atlantis, The Palm – a 27-seater fine dining experience – the menu features dishes thoughtfully crafted to highlight the region’s distinctive tastes, while maintaining my signature offerings that remain consistent across all of my global locations.

      You’ve successfully expanded your brand from Stockholm to Singapore, Dubai, and beyond. What’s the biggest challenge in maintaining consistency across locations?
      When you expand a concept globally, you inevitably face many challenges. To ensure consistency across our concepts, we bring in team members – many of whom have been with us for over eight years – to carry our ethos and legacy forward. What’s incredibly important, and something we pay close attention to, is maintaining the right balance between brand identity and local adaptation.
      Why did you choose Dubai for one of your restaurant openings?
      As one of the world’s most popular international destinations and multicultural cities, Dubai has become a thriving culinary hub unlike any other. Home to over 200 nationalities, the city brings together both renowned and up-and-coming talent, creating one of the most diverse gastronomic scenes in the world. Luxury dining in Dubai goes far beyond the food on your plate – it’s about the spectacle and the unique experiences that accompany it. Globally, Dubai has become synonymous with luxury, and its dining scene is no exception. Especially following the city’s reopening after the pandemic, the F&B industry has witnessed a remarkable boom, with a surge of new players entering the market. Visitors come to Dubai to discover everything from innovative home-grown concepts to world-renowned celebrity chef restaurants – experiences that Atlantis Dubai has mastered.
      What is the hero dish on the menu, and what makes it special?
      It’s hard to choose just one hero dish, as our menu features French-inspired cuisine infused with Asian flavours. Some hero dishes include Côte de Boeuf with smoked bone marrow and pine, rock lobster with coriander, curry, and brown-butter hollandaise, as well as the chef’s signature turbot with butter sauce, anchovy, caviar, and dill. A true hero moment at Studio Frantzén is the visit to the candy room.

      The sweet room has become an iconic post-dinner moment for guests. What inspired you to create it?
      Our dining ethos at Studio Frantzén is relaxed, unpretentious, and encourages a social dining environment. With that comes a playful element, which is why we created the Candy Room – our own little chocolate factory and a fun, interactive part of the Studio Frantzén experience. Candy is also incredibly popular in Sweden, and this is a light-hearted way for us to showcase that part of our culture.
      You’ve been awarded three Michelin stars and are consistently ranked among the world’s best. Do you feel pressure to keep innovating?
      I’ve always believed in making fine dining more approachable by blending sophisticated culinary artistry with a relaxed, welcoming atmosphere. I wanted to break away from the traditional formality that often makes fine dining feel intimidating, creating a space where guests can truly feel at ease. For me, it’s about fostering a personal connection with my guests, engaging with them directly, and ensuring the experience feels intimate and warm. By embracing a more flexible approach to service and offering dishes that balance uniqueness with familiarity, I’ve aimed to open the door to fine dining for everyone – making it something not just enjoyable and memorable, but also free of pretension. FZN is the sibling to my three-Michelin-star restaurants, Frantzén in Stockholm and Zén in Singapore. The idea behind FZN is to create the feeling of stepping into my home. Upon arrival, guests enter a stylish living room for a selection of canapés, followed by a guided house tour and dinner in the dining room, concluding with drinks and petit fours. For those looking to extend the experience, the 18-seat terrace offers views of the Dubai skyline.

      What advice would you give to aspiring chefs who dream of earning Michelin Stars?
      Like most journeys in life, there are no shortcuts – only one way forward. My advice to aspiring chefs is to avoid looking for the easy route. Instead, keep your head down, stay ambitious, and always work hard.
      If you had to eat one dish for the rest of your life, what would it be?
      It has to be the perfectly grilled steak frites – not only was it the spark that inspired me to become a chef, but it also left a lasting impression. I wanted to learn how to make it myself, just so I could enjoy it every single day.
      What’s next for Björn Frantzén?
      Opening FZN and Studio Frantzén in Dubai late last year was a remarkable milestone, and my team and I are truly excited for what’s yet to come. We’re looking forward to exploring new locations around the world and bringing a taste of Frantzén to each one. Next up is Brasserie Astoria, opening in Marbella, Spain, this May.
      – For more on luxury lifestyle, news, fashion and beauty follow Emirates Woman on Facebook and Instagram
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      Chef Francesco Torcasio of Chic Nonna on what true Italian luxury tastes like

      by

      Life

      by Camille Macawili
      1 hour ago

      Tucked within the elegant heart of DIFC, Chic Nonna is more than just a fine-dining Italian restaurant — it’s a living love letter to tradition.
      At the helm is Chef Francesco Torcasio, whose soulful cooking has captivated the city’s most discerning palates and recently earned the restaurant a Golden Lion at the Venice Festival, awarded in recognition of its role in preserving and exporting Italian culinary heritage.
      Here, Emirates Man sat down with Chef Francesco to talk memories, the magic of Assassina Pasta, and what true Italian luxury tastes like — thousands of kilometers from home.

      Chef Francesco Torcasio, Executive Chef of Chic Nonna

      Tell us about your journey into the culinary world — when did you know you wanted to be a chef?
      I was born in a small village in Calabria southern Italy, where food was at the heart of every family gathering. My earliest memories are filled with the aroma of slow-cooked sauces simmering in my mother’s kitchen and the laughter that echoed through the house as we prepared meals together. I didn’t choose to become a chef — it chose me. Cooking was a way of life in our home, a love language passed down through generations.
      How has your Italian heritage and family influenced the way you cook today?
      Everything I create is deeply rooted in where I come from. My cooking is not just about flavor — it’s about memory, emotion, and tradition. When I recreate a dish, I’m not just chasing taste; I’m chasing a feeling. My grandmother’s Sunday ragù, the scent of wild fennel in the countryside, the fresh seafood from the Calabrian coast — these memories live on in every plate I serve.
      Chic Nonna in Dubai is known for its bold, nostalgic flavors. Can you tell us the story behind one of your signature dishes — the Assassina Pasta?
      Ah, the Assassina! It’s a rebellious dish with a story as fiery as its taste. Originating from Bari in Puglia, the pasta is “killed” — that’s the literal translation — in the pan until it becomes beautifully charred and caramelized. It’s rustic, unapologetic, and full of character.

      I remember tasting it for the first time during a family holiday in Puglia when I was young. That burnt, spicy edge shocked my palate — and I loved it. At Chic Nonna, I reimagine the Assassina by balancing tradition with refinement. It’s a tribute to the boldness of southern Italy and to the idea that even imperfections — a burnt edge, a bit of spice topped by the creamiest Burrata — can be beautiful.
      Another standout on the menu is your Fregola al Gambero Rosso. What inspired this dish?
      This dish is very close to my heart. Fregola is a Sardinian pasta — small, toasted pearls that soak up flavor like a sponge. I pair it with Gambero Rosso, the red prawn known for its intense sweetness and depth. It’s a simple dish in appearance but layered in technique and emotion. It is a dish that embodies delicate yet layered flavors —the sweetness of Mazara prawns, the umami depth of the bisque, and the citrusy brightness from Sicilian lemon zest.
      The idea came from a childhood memory of one of my summers spent in Sardinia with my family. This dish is a reflection of my childhood summers spent in Sardinia, particularly our visits to the Islands of Maddalena, this place holds a special place in my heart. I was always captivated by the Fregola al Gambero rosso, yet I found it fascinating that its brilliance remained largely unknown beyond the island’s shores. It became my mission to introduce it to a wider audience while honoring its authentic essence.
      At Chic Nonna, the Fregola is cooked almost like a risotto, enriched with a bisque made from the prawn, and finished with lemon zest. The allure of this dish lies in its intriguing balance of textures and flavors. The fregola’s unique shape and toasty notes provide an incredible base, while the prawn bisque enriches every bite with depth and intensity. It’s a dish that surprises and delights the palate, making it a sunshine on a plate.
      The owner of Chic Nonna recently received the Golden Lion at the Venice Festival. How did feel to accomplish this as  a team?
      It was a deeply emotional moment. The Golden Lion is such an iconic symbol in Italian culture — to receive it in recognition of bringing our culinary heritage abroad was incredibly humbling.
      It’s not just a collective achievement; it’s a celebration of every Italian nonna, every Sunday lunch, every traditional recipe passed down through generations. For our team, it was a reminder that authenticity matters. That staying true to our roots, even when we’re far from home, can resonate with people all over the world.

      What does fine dining Italian cuisine mean to you today — especially in a city like Dubai?
      For me, fine dining is not about gold leaf or extravagant ingredients. It’s about the respect for tradition, the care in execution, and the ability to make people feel something through food. Dubai is a city that celebrates ambition, and at Chic Nonna, we bring that same spirit to the table — with authenticity. My goal is always to serve food that transports you, whether it’s to the hills of Tuscany, the shores of Calabria, or the streets of Bari.
      What’s next for you — are there any new dishes or ideas you’re excited to bring to Chic Nonna?
      I’m constantly inspired by my travels, conversations, and even old family recipes I rediscover in forgotten notebooks. Right now, I’m working on a new dish that plays with the flavors of sea urchins but reimagined in a completely unexpected way.
      I believe that the soul of Italian cooking is eternal, but how we tell the story can always evolve. And after the honor of receiving the Golden Lion, we feel more motivated than ever to continue telling the world what Italian cuisine truly stands for — heart, history, and heritage.
      – For more on luxury lifestyle, news, fashion and beauty follow Emirates Woman on Facebook and Instagram
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      How the co-founders of hand roll bar Kokoro are redefining the UAE dining scene

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      Tamer El Khayat and Faisal Yabroudi, co-founders of Kokoro – the UAE’s first hand roll bar – discuss the creation behind the latest outpost and how it aims to redefine the dining scene.
      What do the first 30 minutes of your day look like, your morning routine?
      Tamer El Khayat (TEK): I get my workout and training in the first part of the day, usually it’s an hour of jujitsu (new hobby) and gymming with my wife.
      Faisal Yabroudi (FY): Dropping the kids off to school, gymming and heading to a polo field to ride. My passion is polo.
      Talk us through your respective backgrounds and what first evoked your interest in the F&B space.
      TEK: I have spent over 20 years in the hospitality industry, driven by a passion for doing things differently – with intention and purpose, not merely for novelty’s sake. Early in my career, I had the privilege of working with Four Seasons Hotels and Resorts, an experience that deepened my understanding of world-class service and operational excellence. This foundation inspired me to eventually start my own ventures. With our healthy pizza brand, Pinza, we set out to prove that pizza can be both ridiculously delicious and truly healthy. Meanwhile, Faisal, who had been managing his family’s real estate construction and development business, always felt a pull toward the hospitality sector. His longstanding passion led him to partner with me, and together we launched Pinza – a venture that has since blossomed into multiple successful brands.
      Tamer El Khayat and Faisal Yabroudi, co-founders of Kokoro
      Tell us about the concept and your vision for Kokoro. What is the process of starting a new concept and where do you begin?
      At Kokoro, our vision is to transform Japanese cuisine by infusing tradition with innovative flair and a touch of playfulness. We set out to introduce a concept that not only honours the authentic techniques of Japanese culinary art but also disrupts the conventional dining experience by reimagining it for a modern audience.
      The journey began when we first encountered the original Kokoro concept in Houston, where the exceptional hand rolls and creative approach immediately caught our attention. This inspired us to bring that same level of quality and innovation to Dubai. Tamer, who was born in Houston and raised in Dubai, brings a unique perspective to the project. With a deep understanding of both cultures and the local market, he knows exactly what needs to be done to ensure a successful launch in this dynamic city.
      Our process starts with thorough market research, studying the success of the original concept while gauging the tastes and expectations of our new audience. In collaboration with trusted partners like Daniel and Patrick, we have re-developed the brand to retain its core identity while tailoring it to disrupt and elevate the local dining scene. In essence, Kokoro is about blending the authenticity of Japanese cuisine with a fresh, modern twist designed to captivate food enthusiasts and redefine the dining experience.

      “At Kokoro, we’ve flipped that script by making the bar the most coveted seat in the house”

      Can you define the inspiration behind the design and ambiance of the restaurant? What sort of dining experiences can visitors expect?
      TEK: Faisal and I set out to create something entirely new for the region – an experience that challenges local dining norms and invites customers to enjoy sitting at the bar. In the Middle East, traditional dining typically involves private tables, and sharing space is not the norm. At Kokoro, we’ve flipped that script by making the bar the most coveted seat in the house.
      Our vision was to craft a compact, intimate space where great food, good music, and service with smiles come together to create a memorable dining experience. Guests can expect a lively atmosphere that encourages interaction and breaks away from conventional dining, offering a fresh and dynamic way to enjoy a meal.
      Diners at Kokoro take an unexpected flavour journey. How was the menu conceptualized and what are the key standout items to try at Kokoro?
      At Kokoro, our culinary journey is defined by our expertly crafted handrolls. We intentionally keep our menu small to focus on quality over quantity—unlike many Japanese restaurants that overwhelm guests with too many options. This curated approach allows us to perfect each item, ensuring a consistent and memorable dining experience. One of our most exciting offerings is our once- secret menu, which has now become a favourite among regulars. Standout items include the Surf n’ Turf handroll and Spicy Akami, both of which have quickly become hits. We’ve also embraced innovative twists, such as incorporating caviar into our dishes – a move that has delighted our guests. Additionally, many diners have been introduced to the exquisite Hokkaido Uni for the first time, further highlighting our commitment to quality and innovation.
      This focused, quality-driven approach is at the heart of Kokoro’s success, inviting diners on an unexpected flavour journey that continues to grow our loyal customer base.

      As you both bring different sets of expertise to the table, how do you manage your roles between yourselves?
      TEK & FY: Tamer is more front facing with the business, and Faisal is the silent machine that keeps our backend operations running seamlessly and looks at all the details of the business.
      How has traveling and living in a country with such different cultures influenced your philosophy of food and what food means to you?
      TEK: Travelling and experiencing a multitude of cultures has profoundly shaped my philosophy of food. I enjoy exploring new restaurants to see what’s available, which not only helps me understand the global culinary landscape but also gives me insight into our competition and how we differentiate ourselves. The Dubai consumer is discerning and critical when it comes to quality and taste, and I believe that once we win over their hearts and stomachs, they become true fans.
      Having been raised in Dubai, I have a deep understanding of the local market and what it takes to fill the gaps in our dining scene. This local expertise, combined with my international experiences, enables us to stay ahead of the competition – especially as new groups enter the market. Ultimately, it’s this blend of global perspective and local insight that continually shapes my approach to food and helps us create unique dining experiences that resonate with our guests.
      What was the most challenging aspect of setting Kokoro up and how did you overcome this?
      The most challenging aspect of setting up Kokoro was finding the right talent. With a combined experience of over 20 years in the F&B industry – 10 years in Dubai for us and more than 20 for Tamer – we’ve navigated many ups and downs. Each challenge has taught us how to refine our approach and build better concepts with every restaurant we open. We’ve learned that success is about hitting the right note and maintaining consistency. At Kokoro, we don’t hire solely based on experience; we focus on personality. This approach allows us to invest in our team, teaching and developing their skills – a process that is, without a doubt, the most rewarding part of my job.
      What according to you sets the food industry in the UAE apart from the rest of the world?
      Dubai’s food industry is truly unique. With more restaurants per capita than iconic cities like New York and Paris, the competition here is fierce. The city attracts international visitors who have travelled the world and hold the highest culinary expectations. This constant influx of discerning guests keeps us on our toes and drives us to continually innovate and excel, ensuring we remain ahead in this dynamic market.

      “I believe in the power of innovation and taking creative risks – staying true to unique culinary visions that push boundaries and offer something genuinely new to the dining scene”

      What’s something you hope to see more of in the Dubai dining scene?
      TEK: Dubai has it all, but what I’d love to see more of is originality. Too often, successful concepts are simply replicated, yet copying doesn’t guarantee success. I believe in the power of innovation and taking creative risks – staying true to unique culinary visions that push boundaries and offer something genuinely new to the dining scene.
      What sets Kokoro apart from the many food concepts and Japanese restaurants in Dubai?
      TEK: Kokoro Hand Roll Bar is the first of its kind in Dubai and the entire region. This pioneering concept sets us apart from other food offerings and Japanese restaurants, fuelling our drive to remain innovative and constantly push the boundaries of what a hand roll bar can be.
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      How I got my job as… founder of a well-curated vintage interior concept store

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      Life

      by Camille Macawili
      41 seconds ago

      This week, Emirates Man speaks to Mateen Shah, founder of Assembly, a well-curated vintage concept store of rare furniture, decor, and collectibles located in Al Quoz that will satisfy all interior desires.
      Welcome to the Emirates Man weekly series ‘How I got my job as…’ where we speak to some incredible entrepreneurs and businessmen both based in the UAE and globally to find out about their career paths that led them to where they are now; what their daily routines look like; the advice they’d give to those starting out; and the hurdles they’ve had to overcome.
      Here, Mateen shares how he’s spent his early career before eventually pivoting his passion in curation and eye for design into opening Assembly.

      Mateen Shah, founder of Assembly

      What was your favorite subject at school?
      Business, economics, and history were my favorites. I’ve always been fascinated by how markets evolve, how industries shape culture, and how history influences design and consumer behavior. Understanding economic trends and historical movements has played a huge role in how I approach sourcing, curating, and growing Assembly Vintage.
      What was your first job?
      My first job was in retail—I started working in department stores in sales at the age of 12 or 13 to earn extra pocket money. From the very beginning, I was captivated by the world of storytelling and the art of selling beautifully crafted, aesthetically appreciated products. That early experience shaped my passion for curation and design-driven retail.
      What eventually brought you to Dubai?
      Moving from New York was not an easy decision, but Dubai’s dynamic, ever-evolving nature drew me in. It’s a city that embraces creativity, innovation, and new ideas while maintaining a strong connection to tradition. The growing appreciation for design and interiors here made it the perfect place to bring Assembly Vintage to life. That said, my journey wasn’t immediate—I spent my initial years in a corporate role before fully embracing entrepreneurship and carving out my space in the design world.
      What inspired you to enter the retail/interior design space and launch Assembly?
      I’ve always had a deep appreciation for design that tells a story—pieces that have lived a life before they reach you. The idea for Assembly Vintage came from a desire to make unique, high-quality vintage and collectible design more accessible in the GCC. There was a gap in the market for a curated, design-driven vintage concept, and I wanted to create a space that brought together people who share that appreciation.

      What are the key elements of your role?
      A bit of everything! From sourcing pieces from around the world to curating collections, working on store activations, and connecting with collectors and designers. A big part of my role is storytelling—each piece at Assembly has history, and it’s my job to bring that to life for our audience.
      Talk us through your daily routine.
      No two days are the same, but typically, my mornings start with reviewing new inventory or checking in on sourcing opportunities. I spend a lot of time curating the showroom, working on digital content, and collaborating with designers and collectors. Afternoons might involve client meetings, styling consultations, or brainstorming new activations. In between, I’m always on the lookout for unique finds.
      What is the best piece of advice you ever received?
      “Buy with intention.” Whether it’s in business or in life, every decision should be made with purpose. It’s easy to chase trends, but true design—and true success—comes from curating with a clear vision.
      And what is the worst?
      That you have to follow a set path to succeed. I don’t believe in rigid formulas—sometimes, taking an unconventional route leads to the most exciting opportunities.

      Tell us more about the offerings at Assembly – is there a favourite piece you like?
      Assembly Vintage is all about sourcing timeless, design-forward pieces—from mid-century modern furniture to rare collectibles and unique decorative objects. One of my favorite pieces right now is the Eames Lounge Chair and Ottoman—an absolute icon that blends comfort and elegance effortlessly. Another standout is the Praying Mantis Sculptural Floor Lamp, a truly artistic lighting piece with incredible presence.
      What has been the biggest challenge you had to overcome?
      Building awareness around the value of vintage in a market that’s still catching on to it. Many people associate “new” with better, but vintage isn’t just about nostalgia—it’s about sustainability, craftsmanship, and design that lasts. Educating customers and shifting that mindset has been both a challenge and a rewarding part of the journey.
      What advice do you have for anyone looking to follow in the same footsteps?
      Follow your instincts, but also do your research. The vintage and collectible space requires deep knowledge of design history, authenticity, and sourcing. And most importantly, be patient—great pieces (and great businesses) take time to find and build.
      What are your goals for the future?
      To expand Assembly Vintage into a curated global platform for collectors and design lovers—a space where rare, high-quality vintage pieces are accessible, celebrated, and thoughtfully sourced from around the world. I also want to continue building unique collaborations, immersive retail experiences, and a community that appreciates the artistry and history behind each piece.
      – For more on how to look smart and live smarter, follow Emirates Man on Facebook and Instagram
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