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      World-renowned chef José Andrés brings his Spanish culinary sensibilities to Jaleo

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      Emirates Man

      by Camille Macawili
      3 hours ago

      Spanish restaurants come rare in Dubai and only a few stand out. It’s no surprise that one of them is located in Atlantis The Royal.
      Having only opened in early this year, a hallmark of this dining destination are the regionally-diverse traditional dishes elevated with complex techniques, designed to be shared among friends in a casual atmosphere.
      At the helm is a Spanish-American internationally recognized chef and humanitarian José Andrés, who holds two Michelin stars for his avant-garde tasting counter minibar and four Bib Gourmands.
      Here, the culinary legend shares his formative culinary memories during childhood, his remarkable career journey, and what makes Jaleo different among the roster of exceptional dining destinations at Atlantis The Royal.
      Talk us through your daily routine, the first 30 minutes of the day.
      Probably for the first 30 minutes of my day I am thinking of just one thing: un cafe.
      When did your love for food begin?
      Both of my parents were nurses who worked very hard to put food on the table for four – yes four! – growing boys. My mother was a magician, she could make an incredible meal from next to nothing. Her croquetas, to this day, are the best I have had in my life and I have been trying for a lifetime to make them as good as hers.
      You’ve had an incredible career and have earned plenty of accomplishments. How did you get your start in the culinary space?
      My father was the one who taught me first about the importance of controlling the fire. That is, in fact, more important than cooking itself! Without fire, there is no paella! You must first learn to tend the fire. He loved to cook for everyone. If more people showed up he told me, just add more rice. I was not exactly the best student but I did go to culinary school before leaving to learn from my mentor, and now friend, Ferran Adrià, at his legendary restaurant, El Bulli.
      You’ve clearly worked incredibly hard to get where you are today. As a highly accomplished Michelin-starred chef, is there pressure to constantly innovate revolutionary gastronomy concepts?
      Innovation I think is misunderstood. You know what is revolutionary? Simple solutions. Sometimes the most ground-breaking discovery where everyone says oh, wow this is genius is actually something very simple, that has been right in front of us the whole time. Think of something like fermentation: it’s wild. You have these microscopic sugars breaking down, giving off heat, becoming something new before our very eyes. This is a revolution, man! It’s not so much up to us to make something new but to pay attention to what is becoming new all around us, all the time, everywhere, all at once!
      The culinary experience at Jaleo is exceptional. In a short span of time, it has become the go-to spot for Spanish fine dining – what is the recipe to this success in such a location?
      You know what blows my mind? Jaleo – the first one – opened in Washington DC thirty years ago! In some ways, that feels like yesterday. Then, people really thought I was crazy, making these tapas for everyone to share. Who knows, maybe they still do? But, what I love about Jaleo is that in just one bite you are transported to the best of Spain. It is this beautiful dance of flavors in your mouth. You are one bite away from the best trip of your life.
      To you, what are the must-try standout dishes at Jaleo?
      Just one? No, no, no you must have 3 or 4 or 10 or 20 dishes. That is the Jaleo way! Start with a hot, creamy croqueta, then the crunchy pan con tomate, maybe some sizzling gambas next, then boom a giant paella comes to your table like a parade… please tell me you will eat more than one dish.

      In your personal opinion, what is the difference between a good meal and a great meal?
      If you are lost, share a plate of food with a stranger…you will find who you are. A great meal is one you share with others.
      What’s next for José Andrés?
      One never knows. It has been a truly remarkable year for Jaleo at Atlantis The Royal, and we look forward to many more successes in 2024. From Jaleo securing inclusion in the Michelin Guide Dubai 2023 to the Gault&Millau UAE Guide 2024, I couldn’t be prouder of the team. All I can say is watch this space as we’re currently cooking a few new launches which we’ll be revealing in the coming months.

      – For more on how to look smart and live smarter, follow Emirates Man on Facebook and Instagram
      Images: Supplied More

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      Managing Director at Raffles The Palm on the ever-evolving hospitality industry in Dubai

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      Nestled gracefully on the iconic Palm Jumeirah, Raffles The Palm Dubai emerges as a haven of luxury, seamlessly blending modern opulence with the timeless charm of Arabian hospitality.
      The resort’s architecture is a spectacle in itself, offering stunning views of both the Arabian Gulf and the dynamic Dubai skyline. Each meticulously designed room and suite is a testament to the fusion of contemporary aesthetics and traditional Arabian influences, providing guests with a truly immersive experience.
      In a deatiled conversation, Ayman Gharib, Managing Director at Raffles The Palm Dubai, Area General Manager at Raffles Seychelles and Raffles Bahrain, talks to Emirates Man about the luxury property’s rebranding in 2021, it’s position in the Dubai hospitality scene and what’s the plan for future when it comes to eco-friendly practices and responsible tourism.
      Can you share insights into your nearly three-decade journey in luxury hospitality, particularly your significant roles at Raffles?
      Throughout my career, I had the privilege of contributing to the dynamic and complex landscape of luxury hospitality in various prominent roles. I joined Raffles in 2009, initially leading Food & Beverage operations at Raffles Dubai. Here, I learned the intricacies of delivering memorable experiences to guests, allowing me to understand the essence of hospitality and setting the tone for my career growth. By 2011, I was given the chance to prove myself as Hotel Manager, a significant milestone in my career. As my career progressed, I took on roles of increasing responsibility, and the journey reached new heights with my appointment as General Manager at Raffles Dubai in 2014. Subsequently, in 2017, I undertook the challenge of the pre-opening phase of Sofitel Obelisk, earning the title of Managing Director. These experiences allowed me to navigate the complexity of the industry and enriched my expertise in delivering impeccable experiences to a discerning audience. I have been fortunate to witness the evolution of the hospitality industry, adapting to increasingly sophisticated and knowledgeable travellers and evolving global trends. Throughout my time at Raffles, I have endeavoured to embody leadership, adaptability, and a commitment to excellence, contributing to the success of every project I led. I aspire to create a legacy of excellence at Raffles and the luxury hospitality sector.
      How did your leadership style contribute to your rise from Food & Beverage operations to the position of Managing Director at Raffles The Palm Dubai?
      In the early stages of my career in Food and Beverage, I focused on cultivating collaboration, empowerment and commitment to excellence. A strong team is the backbone of a successful hospitality establishment, and leading with adaptability and a genuine focus on people, I attained positive outcomes during my tenure in Food and Beverage. As I transitioned into broader leadership roles, I maintained an inclusive and strategic leadership style, aligning departmental goals with business objectives. Upon becoming Managing Director at Raffles The Palm Dubai, my leadership style evolved to encompass a holistic view of hospitality operations. I implemented strategic initiatives to uphold the brand’s commitment to luxury and exceptional service. In this role, cultivating a collaborative and positive culture and making strategic financial decisions were key factors in contributing to the property’s success.

      As the Managing Director of Raffles The Palm Dubai, what strategies did you employ for the property’s rebranding and repositioning in 2021?
      As Managing Director at Raffles The Palm Dubai, I navigated this exciting journey focusing on enhancing guest experiences. We implemented strategies to elevate the property’s profile, ensuring alignment with evolving consumer trends. We expanded accommodations, introduced gourmet F&B outlets to elevate the culinary offering, enhanced the menu of our luxurious spa, and implemented a robust sales and marketing strategy to enhance visibility and drive business. The goal? To transform the property into an iconic destination, and trust me, the results speak for themselves.

      With added responsibilities in 2023, overseeing Raffles Seychelles and the upcoming Raffles Bahrain, how do you plan to leverage your experience for the growth of these properties?
      Drawing from my multi-property management experience, I plan to contribute to their success on an international scale, reflecting my passion for leading diverse teams to excellence. Throughout my career journey, I obtained invaluable insights into the luxury hospitality sector and a wealth of experience that I am eager to channel into the growth of the properties. I aim to streamline processes, fostering efficiency and collaboration. In tandem with operational refinement, my vision includes the implementation of strategic plans tailored to each property’s unique strengths and the demands of their respective markets.
      Can you highlight key achievements and unique features of Raffles The Palm Dubai under your leadership, including the growth in accommodations, F&B outlets, spa, and event spaces?
      Since the grand opening, Raffles The Palm Dubai has seen quite the success. We secured a top spot on Trip Advisor, witnessed substantial profit growth, and raised the stakes with 387 luxury accommodations, seven top-notch F&B spots, a Club Lounge, a luxurious spa, and vast event spaces. It’s all about upholding the utmost standards of quality and service, ensuring an experience that stands the test of time. The impeccable service provided at Raffles The Palm Dubai is widely recognized and appreciated by our discerning guests, and in 2023, we were voted as the 2nd Best Resort in the region according to Condé Nast Traveler Readers’ Choice Awards.
      What challenges did you face during the various phases of your career, and how did you overcome them to achieve your current leadership position?
      In the early stages of my career, navigating the dynamic hospitality landscape was a significant challenge. As travellers increasingly seek unique experiences, ensuring our offerings meet elevated expectations becomes crucial. This involved innovating services and amenities, crafting even more personalised experiences that resonate with individual preferences and create lasting memories. Managing multi-property operations presented unique complexities where balancing the diverse demands of different locations while maintaining consistent standards across properties required a nuanced and strategic approach. Hospitality is an ever-changing industry, so adopting a people-focused approach through building resilient teams, fostering adaptability, and maintaining clear communication was essential. With that in mind, staying attuned to industry trends and data, enables us to anticipate demand but also provides an insightful understanding of the contemporary consumer’s preferences. It’s a commitment to not only keeping pace with change but also being at the forefront, setting the standard for what discerning guests expect from an ultra-luxury hospitality experience. I believe that each challenge served as an opportunity for growth, contributing significantly to my journey and culminating in my current leadership position.

      In the ever-evolving hospitality industry, how do you stay updated on the latest trends and technologies to enhance guest satisfaction?
      Staying abreast of the latest trends and technologies is crucial for enhancing guest satisfaction. I prioritise continuous learning by actively reading industry publications, attending relevant business trips, and participating in city events. Additionally, I foster a culture of innovation within my teams, encouraging them to share insights and ideas. Collaborating with travel experts and staying connected with other industry leaders helps me remain informed about emerging trends and advancements. This proactive approach ensures that our properties at Raffles are equipped with the latest technologies and trends, ultimately enhancing the overall guest experience. Moreover, recognising the importance of guest feedback on platforms such as TripAdvisor, Google, and others is integral to understanding modern consumers’ preferences. Analysing and incorporating this feedback provides valuable insights into guest expectations, allowing us to tailor our offerings and services to align with contemporary preferences. We are proud to have a multicultural team, and knowing that it is the foundation of understanding consumer behaviours, adds depth to the beauty of hospitality. The diverse perspectives within our team contribute to a nuanced understanding of cultural preferences, enabling us to create a more inclusive and personalised experience for our guests. This cultural richness is not just a facet of our team; it’s a fundamental element that enhances the warmth and authenticity of hospitality.
      With sustainability gaining importance, how does your hotel implement eco-friendly practices and contribute to responsible tourism?
      Since the hotel’s opening, we have kept sustainability practices at the core of our operational decisions. We are proud to be the first ultra-luxury hotel in the UAE to receive the ISO 14001:2015 certification for our Environmental Management System in 2021. Our commitment extends to water conservation through efficient landscaping and recycling, along with the elimination of single-use plastics from guest room amenities and access cards. We have even launched an in-house water bottling project. In our food and beverage outlets, we prioritise sustainability by sourcing local, seasonal ingredients, and supporting the ecosystem and local businesses while minimising our carbon footprint. Partnering with Neutral Fuel LLC to recycle used cooking oil into biofuel further underscores our dedication to eco-friendly practices. To round off the efforts, we recently formed a Sustainability Committee comprising our most dedicated colleagues. This collaborative effort aims to identify and implement innovative ideas to ensure continuous improvement in our environmentally friendly practices. These practices solidify our position as leaders in sustainable hospitality and champions of responsible tourism.
      – For more on luxury lifestyle, news, fashion and beauty follow Emirates Woman on Facebook and Instagram
      Images: Supplied by @rafflespalmdubai More

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      Chef Tom Allen on helming Heston Blumenthal’s Michelin-star restaurant Dinner in Dubai

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      Emirates Man

      by Joelle Albeaino
      3 hours ago

      Chef de Cuisine Tom Allen of Michelin-star restaurant, Dinner, by Heston Blumenthal talks to Emirates Man about his culinary journey so far and his current stint in Dubai.
      Can you tell us a bit about your background and how your culinary journey began?
      I was born and raised in Cheltenham, a small town in Gloucestershire, England. In 2001, I began my first full-time role working at Lumiere, a small 30-cover restaurant in Cheltenham as Chef de Partie. Working there at such an impressionable age, I learned the values of hard work and dedication and it was during this period that I met Ashley Palmer-Watts, who was at the time the Head Chef of Heston Blumenthal’s The Fat Duck. In 2005, I made the move to The Fat Duck restaurant working with an incredible team where I developed a passion for the many processes of the prestigious three-Michelin-starred kitchen. I then joined Dinner in 2009 assisting Heston Blumenthal and developing the historical dishes that they would open the restaurant with, working alongside food historians and museum curators to bring Heston’s vision to life. In 2019 I then took on the role of Head Chef – Dinner London.
      What or who has been your biggest culinary inspiration throughout your career?
      Before I started my career, my parents inspired me. My mum was a stay-at-home mum, so we would always cook together in the kitchen and my dad would grow fruit and vegetables in our garden. Cooking at home was a way to bring the family together and is where I formed an emotional connection with food. My main inspiration since being in the culinary world would have to be Heston Blumenthal; he has been my main inspiration. His profound outlook on cooking, along with his approach to food, flavours, and storytelling has always amazed me. I’ve had the opportunity to work directly with Heston for more than 14 years, and this has had a real impact on the way I approach food.

      Could you describe your signature style that sets you apart from other chefs?
      My style as a chef is twofold, there’s my approach to cooking and discovering dishes from the ages and bringing them to the modern pallet, to how I manage and work with my team, boosting morale and garnering camaraderie. At heart, I am a perfectionist, and every intricate detail must be met to the highest of standards – this is across everything I do. That said, my culinary style is forever evolving and that is a testament to how I have been mentored by such an innovative teacher, that is Heston. It starts with sourcing great quality ingredients and having an amazing team to bring the dishes to life. At Dinner, we always tell the story behind each dish to give it authenticity, that point of difference, and reference. That’s why we search for historical links and work with historians, museum curators, and people who are passionate about food history to help bring all those components together, which we can then use when applying our techniques and methodology to provide a genuine story that that we can deliver to our guests.
      What eventually brought you to Dubai?
      Before I came to lead Dinner by Heston Blumenthal in Dubai, I was overseeing Dinner in London. Heston had instilled immense trust in me to carry and drive his concept further, from the development of the dishes to overseeing the entire team. Years of dedication and commitment resulted in the opportunity to come to Dubai, to bring the concept here, and to make the restaurant a success. It was thrilling, and equally inspiring to come to an exciting new market like Dubai, which at the time was receiving global recognition for its culinary landscape.

      Dinner by Heston Blumenthal was awarded a Michelin star – what does this mean to you?
      To receive a star after being open for a very short period of time, we were completely overjoyed at the award and very proud and very honoured to receive the recognition from the MICHELIN Guide. It means a lot to me and the team; our hard work and dedication have been recognized by one of the most prestigious names in the culinary world. It’s given us a major boost to continue pushing our boundaries and raising the bar.
      Running a Michelin-star restaurant requires meticulous attention to detail and maintaining exceptional standards. How do you stay on top of that?
      We uphold Michelin-star standards through meticulous processes, ways of sourcing products, menu creation and service excellence, but the backbone to the success comes down to the team and passion. I’ve always been passionate about harvesting authentic culture and making sure that we are a collaborative force working towards the same goal. I’ve put in place a regular training session, where the team not only tests their skills but encourages them to be creative and experiment in the kitchen. My team must be happy and motivated because, at the end of the day, the level that we work at is hard enough, and so I want people to wake up in the morning after their days off and feel happy and inspired about coming to work.

      In your opinion, what is the hero dish at Dinner by Heston Blumenthal?
      Looking at the menu at Dinner by Heston Blumenthal, we celebrate hero dishes from the ages, so it’s hard to choose one. From our starters, the Meat Fruit is the most iconic, there is a sense of playfulness, and it shows that things aren’t quite like what they seem (something Heston would always say). When you finish your dining experience two desserts stand out the most. You have our Tipsy Cake (c.1858), which historically takes the lead from the arrival of the first pineapples to the English court in 1700. It’s served with slices of roasted pineapple that have been slowly roasted on a spit for up to six hours. How it’s roasted is really interesting, our pineapple rotisserie is driven by our ‘The Dinner Escapement’ (clock), which is a breath-taking installation in the centre of the restaurant, its pully system reaches across the dining room and to the kitchen, to turn the rotisserie. Then we have our showstopper, which was inspired by one of the world’s first innovative chefs, the theatrical table side Liquid Nitrogen Ice Cream Trolly (c.1901). This is inspired by the work of Agnes B Marshall, a 19th century culinary entrepreneur, also known as ‘the Queen of Ices’ for her work in the development and design of ice cream production and storage.
      Finally, what is the future for Chef Tom Allen and Dinner by Heston Blumenthal?
      Despite only being open since earlier this year, we have achieved a great deal of success already and this is just the beginning for us. Our focus right now is building the team, enhancing the experience for our guests, and ensuring that we’re driving Dinner forward as one of the world’s most unique and exciting award-winning restaurants. We look to launching and showcasing many more dishes from history, and to story tell them through the language of taste and flavour.
      For more on how to look smart and live smarter, follow Emirates Man on Facebook and Instagram
      Images: Supplied by Dinner by Heston Blumenthal More

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      Eco-luxury drives the future: Blacklane ME’s bold move ahead of COP28

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      Life

      by Ruman Baig
      3 hours ago

      In an ambitious stride towards sustainable luxury travel, Blacklane Middle East has announced a tenfold expansion of its all-electric fleet.
      The providers of premium global chauffeur services have unveiled first-class Mercedes EQS-SUVs in response to the region’s burgeoning demand for eco-friendly transportation.
      The move, strategically timed ahead of COP28, solidifies Blacklane ME’s commitment to green initiatives in the UAE.

      The regional expansion doesn’t stop at vehicles; it extends to the workforce with a noteworthy surge in female chauffeurs. Over 50% of the 120 chauffeurs completing the rigorous training at Blacklane’s Chauffeur Training Academy are women, a move that underscores the company’s dedication to diversity and inclusion.

      Dubai residents can now effortlessly book the new Mercedes-Benz EQS-SUVs through the app, offering both on-demand and scheduled rides.
      Nicolas Soucaille, General Manager of Blacklane ME, emphasized the company’s dedication to impeccable service standards, reflecting the high calibre of their offerings. “We are witnessing an exhilarating phase of expansion in our business with remarkable tenfold growth of our dedicated all-electric fleet since March 2023. The introduction of our newest fleet member, the Mercedes EQS-SUVs, directly reflects the high calibre of services that Blacklane ME is committed to delivering,” said Nicolas Soucaille, General Manager of Blacklane ME. “Our focus on maintaining the highest standards for our chauffeurs has been exceptionally well-received by the local residents, driving unprecedented progress in a market that values sustainability as much as we do,” Nicholas expressed.

      The UAE expansion, covering Dubai, Abu Dhabi, Ras Al Khaimah, and Sharjah, caters to both B2B and B2C customers, ensuring reliable and convenient transportation options. Notably, all Blacklane rides globally are now 100% carbon neutral, a pioneering move in the industry to offset emissions from every journey.
      Internationally, Blacklane operates in over 50 countries and recently expanded its City-to-City service to nearly 200 routes, with the Dubai – Abu Dhabi route becoming a local favorite. The company’s global revenues soared to a record €200 million in 2022, marking a year of strategic advancements.
      As Blacklane paves the way for the future of premium chauffeur services, its commitment to inspiring a better future and setting industry standards for climate protection stands as a testament to its mission and vision for discerning travelers worldwide.
      – For more on luxury lifestyle, news, fashion and beauty follow Emirates Woman on Facebook and Instagram
      Images: Supplied by Blacklane  More

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      Lionel Messi’s historic FIFA World Cup jerseys to be auctioned at Sotheby’s

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      Emirates Man

      by Ruman Baig
      1 hour ago

      In an exciting move in the world of sports memorabilia, Sotheby’s is set to auction a remarkable collection of six match-worn shirts donned by football legend Lionel Messi during the 2022 FIFA World Cup.
      Expected to become the most valuable sports memorabilia collection ever sold, these jerseys, worn in the Final, Semi-final, Quarter-final, Round of 16, and key Group Stage matches, provide fans and collectors a tangible link to Messi’s triumphant journey.
      The auction, orchestrated by US-based tech startup AC Momento, showcases Sotheby’s role in the thriving sports memorabilia market. Attracting a new wave of collectors, more than 50% of bidders and buyers are newcomers to Sotheby’s, with half under the age of 40.
      The auction house, known for setting benchmarks with memorabilia from icons like Michael Jordan, Diego Maradona, Kobe Bryant, and Tom Brady, recently earned the title of The Official Game Worn Source of the NBA.

      This momentous event marks the one-year anniversary of Messi’s historic World Cup victory. After captivating the world with a stellar performance, Messi and Argentina triumphed over defending champions France in what is widely regarded as the greatest football match of all time. The shirts, meticulously preserved by AC Momento, are now estimated to fetch over $10 million in the upcoming auction.
      Beyond the excitement of the auction, there’s a philanthropic touch. A portion of the proceeds will be donated to the UNICAS Project, a collaboration between Sant Joan de Déu Barcelona Children’s Hospital and the Leo Messi Foundation. This initiative aims to support children suffering from rare diseases, building on the foundation’s existing work with the SJD Barcelona Children’s Hospital Pediatric Cancer Center.
      From November 30 to December 14, the public will have the opportunity to view this extraordinary collection at Sotheby’s New York in a free exhibition. The shirts, steeped in the history of Messi’s monumental achievement, serve not only as coveted collector’s items but also contribute to a noble cause.
      As the auction unfolds, all eyes are on whether Messi’s jerseys will surpass the current sports memorabilia records. Michael Jordan’s 1998 NBA Finals jersey holds the top spot at $10.1 million, followed closely by Diego Maradona’s ‘Hand of God’ shirt, which sold for $9.3 million. Sotheby’s, a trailblazer in the realm of sports memorabilia, is once again poised to make history with this iconic collection from the world’s greatest football player.
      – For more on luxury lifestyle, news, fashion and beauty follow Emirates Woman on Facebook and Instagram
      Images: Instagram @lionelmessi More

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      6 ramen joints to visit in Dubai for the ultimate comfort meal in winter

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      Emirates Man

      by Ruman Baig
      4 hours ago

      Trailblazing taste from the best ramen bowls in the city.
      In the September Issue of Emirates Man, we narrow down the quaint corners to enjoy this Japanese delicacy.
      KINOYA

      Kinoya offers a unique dining experience inspired by the fusion of two Japanese culinary traditions: ramen and izakaya. Renowned as one of the city’s top destinations for indulging in hearty bowls of ramen, this establishment in The Greens Souk started as a supper club and has now expanded into a permanent restaurant. You can choose to sit at the lively teppanyaki bar, unwind on the inviting terrace, or cosy up in an intimate dining room.The menu features an array of five distinct ramen variations, each with its own dedicated fan base. This chef’s specialty encompasses a harmonious blend of slow-cooked chicken broth infused with dashi, complemented by seared chicken and crowned with a rich mayu topping.
      YUI RAMEN HOUSE

      If you seek a culinary journey that embraces tradition and innovation, YUi Ramen House in downtown D3 awaits you. The name itself, meaning ‘only one’ in Japanese, promises a unique encounter with the authentic flavours of Japan. Handcrafted ramen noodles, lovingly made inhouse and entirely vegan, embody the essence of freshness without any compromise on taste. Each bite leaves a lasting memory, as carefully selected Japanese ingredients blend harmoniously with the finest local produce.
      ICHIRYU RAMEN HOUSE

      Embrace the art of solo dining at Ichiryu Ramen House in the heart of Dubai’s Wasl Port Views Building 7. Step into a world of authentic Japanese dining, where you’ll be whisked away to the vibrant streets of Japan without leaving the city. As you enter, you’ll find yourself ushered into your private oasis — the Bocchi Seki – a secluded booth where introverts can savour their ramen in blissful solitude. Treat your taste buds to the much-celebrated Midori Paitan, a luscious blend of flavours that weave into perfection. Or perhaps, savour the Aka Paitan Ramen, a fiery symphony of broth and toppings that ignite your palate with every mouthful.
      KONJIKI HOTOTOGISU

      Prepare to be enchanted by the arrival of Michelin-starred splendour, as Konjiki Hototogisu graces Dubai all the way from Tokyo. The buzz on social media echoes the excitement surrounding this culinary gem, tucked away on the second floor of Mall of the Emirates. Feast upon the soul satisfying Shoyu, enriched with the brand’’s famous chicken broth and clam tare, or relish the comforting embrace of the Shio. The delight extends beyond ramen, with a delightful selection of light bites and izakaya dishes that paint a tapestry of flavours on your palate.
      DAIKAN RAMEN

      In the midst of Dubai’s bustling culinary scene, Daikan Ramen in JLT stands tall as a beacon of delicious simplicity. From soulwarming soy-based broths to delectable miso renditions, their range of ramen is unparalleled. Customise your bowl with an array of mouthwatering toppings, for a symphony of flavours. Crispy bao buns and scrumptious bites like takoyaki octopus croquettes and gyoza add an extra touch of delight to your ramen experience.
      WOKYO

      Indulge in the culinary excellence of Wokyo Noodle Bar with their standout creation, the Sapporo-style ramen. Crafted through a meticulous 10-hour slow-cooking process, the savory broth cascades over a sizzling wok teeming with crisp vegetables and authentic ramen noodles sourced from Hokkaido, Japan. Take your pick between the signature miso base, a nod to Sapporo city’s distinctive flavours, or the rich and savory Shoyu option. For those embracing a plant-based lifestyle, Wokyo also offers a delectable Sapporo-style vegan ramen.
      Emirates Man The Fall/Winter Issue – Download Now
      – For more on how to look smart and live smarter, follow Emirates Man on Facebook and Instagram
      Images: Supplied  More

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      Chef Gregoire Berger of Michelin-star restaurant Ossiano talks about his culinary journey

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      Chef Gregoire Berger of Michelin-star restaurant Ossiano talks to Emirates Man about his culinary journey, early success as a chef and his ocean-inspired restaurant in Dubai.
      Did you always want to be Chef? How did it all begin?
      I come from Brittany, which is in the West of France. It’s a beautiful place on the seafront where everything is centred around unique and regional products; Brittany, of course, is most famous for its seafood. Here is where everything started for me as a chef. I spent my younger years cooking with my mother and grandmother in the kitchen, and I quickly became accustomed to quality ingredients. When I was 16 years old, I realised that I wanted to become a chef, and after many years in my mother’s kitchen I wanted to see what it would truly be like working in a restaurant’s kitchen. So, I took on an apprenticeship at La Closerie de Kerdrain, a gourmet restaurant in Auray created by Martine and Fernand Corfmat. Walking into that kitchen was a magical experience for me, that is when I knew that I would never look back.
      Talk us through your culinary background.
      After my apprenticeship, I went on to train under many of the world’s leading culinary talents at several acclaimed Michelin star restaurants in France, to large luxury resorts around the world, including Paul Bocuse, Roger Verge, and the late Gaston Lenotre, as well as Frederic Robert at la Grande Cascade Paris. I also took time to master my craft under Pastry Chef Gilles Marchal and Chef Michael Nave, the right arm of Pierre Gagnaire and head chef of Balzac. My next major career move was when relocated to the Middle East, where I took the reins of Ossiano – the rest is history.

      What brought you to Dubai?
      I’ve always been travelling. I left France when I was 20 and I moved to Florida, USA. While I was waiting to go to Florida and working in a two Michelin starred restaurant in Spain, I met a guy who became one of my mentors. He had an opportunity for me to come to Morocco as a sous chef after I spent two years in the USA. My parents had divorced, and my mother was in Morocco, so I thought it sounded great. I went to Morocco and got married, it was destiny. Afterwards, I came back to Paris to work at La Grande Cascade but decided Paris wasn’t for us, so we moved to Asia. We wanted to move to Singapore. That was my dream at that time because I thought that it was a great place to grow, and I was amazed by the quality of life. But I always heard that it was easier to move to Asia after spending time in an English-speaking environment such as Dubai or London. Dubai was booming at that time. So, I say you know what? Let’s move to Dubai. I found an amazing opportunity where I stayed for a year and then came to Ossiano. But yes, originally, Dubai was just meant to be a bridge to move to Asia.
      What inspires you when creating new dishes or menus?
      Everything inspires me. Architecture, poetry, the aquarium at Ossiano, colours, shapes, textures, music – I love rap music. I compare one of my favourite rap artists, Furax Barbarossa, to a three-Michelin star chef because the more you listen to one of his songs, the more you understand what he is saying and the more you realise how perfectly it is made – there are layers upon layers in his compositions and it’s only after you’ve heard one 50 times that you realise how powerful it is! His music is very personal, and he doesn’t follow any rules; that’s because with real art there are no rules. I’m also really influenced by beauty. I want everything to have a sense of beauty and I always want to recreate that moment that you see something truly beautiful for the very first time.
      How would you describe your culinary style and approach to cooking?
      Storytelling is at the heart of everything I do. The menu at Ossiano reflects the romance of my own life, as chapters of a book. I take experiences and memories from my travels and turn them into unforgettable dining experiences. Throughout my menus and culinary creations, you will see a common theme, which is how I pay homage to the oceans and my travels, I have also always had a lifelong respect for seasonality, terroir, and sea foraging, and this can be seen in many of the dishes that we present to our guests.

      You’re the youngest and only chef in the country to be featured in the top 100 in the Best Chef Awards for five consecutive years. Tell us more.
      It is an incredible honour to receive such an amazing, global accolade, consecutively. Every time we take home an award whether that’s for me as a chef or for Ossiano, it motivates me to push boundaries further and to innovate further.
      You showcase in your dishes some of the best sustainably sourced produce from around the world. How important is this to you?
      Sustainability is a big topic in Dubai, where everybody tries to use local products. Personally, I believe it’s more consciousness through food. For instance, we have this dish using langoustine where we use the full langoustine from the head to the tail and then the plate itself has been recycled and then we tell the story of the landscape, basically the food helps us to create a kind of story for people to realise something relating to sustainability. When we speak about sustainability, everybody would think, OK, let’s take a product that is sustainable, which we do in every course. But it’s also how you can impact people to ensure that they themselves will be sustainable, which has a bigger impact, like a web. We can make sure that people will themselves try to be more sustainable, which has more impact than only being sustainable ourselves. That said, at Ossiano we always use seafood that’s found within 50km of a coastline, this is something that is ingrained in our DNA.
      What is the hero dish at Ossiano?
      It’s hard to choose one hero dish because we are always innovating the concept of Ossiano, where the experience is a tasting menu. The dining experience features nine to eleven waves including the option of wine pairing. Ossiano is about storytelling and so this style of dining experience allows the front of house team the time to spend with the guests so they can guide them through the journey properly.

      What does the future hold for Ossiano?
      What doesn’t the future hold! We have so many exciting ideas and plans that we can’t wait to share. We, of course, will continue to perfect our craft and the overall dining experience, with the goal of achieving more Michelin stars, climbing higher on global lists, and drawing in people to experience dining like never before. One of my main goals is to continue bringing some of the biggest names in the culinary world to Ossiano for collaborations. I love working with other chefs, and we have already seen a packed schedule of culinary names that I really respect. I only ever work with people who share the same passion as me, the same vibe and we have some great partnerships in the pipeline. This year I have had the pleasure of collaborating with five of the world’s most acclaimed chefs, including the globally celebrated chef Esben Holmboe Bang, to one of Copenhagen’s most exciting chefs, Eric Vildgaard of Jordnær, who has two Michelin stars and was on The World’s 50 Best Restaurants List 2022 at No. 38, Joan Roca of three Michelin-starred restaurant, El Celler De Can Roca, Australia’s most celebrated, ethical, seafood chef, Josh Niland. My next and final four-hands of 2023, which has been perfectly planned to end what has been a year filled of culinary highlights, will be with one of Spain’s most influential chefs, Andoni Luis Aduriz of Mugaritz, which has two Michelin stars and inclusion in The World’s 50 Best Restaurants list 2023 at No. 31. Over the years Andoni has built a reputation for curating some of the world’s most iconic dishes including edible stones, glazed garlic, and the Michelin Man.
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      Images: Supplied by Ossiano  More

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      in lifestyle and culture

      Assouline’s new titles allows you to travel to iconic destinations without leaving home

      by

      Life

      by Camille Macawili
      49 mins ago

      JAMES BOND DESTINATIONS BY DANIEL PEMBREY
      In James Bond Destinations, journalist Daniel Pembrey takes readers to over a hundred real-life locations of the globetrotting secret agent 007. From London to Jamaica and beyond, re-discover the thrill and explore the iconic places and unforgettable scenes like Daniel Craig’s high-speed car chase in Rome and Roger Moore’s showdown on a Sugarloaf cable car in Rio.
      Left: Photography by Keith Hamshere; FOR YOUR EYES ONLY © 1981 Danjaq, LLC and Metro-Goldwyn-Mayer Studios Inc. All Rights Reserved. Right: 14 Photography by Bob Penn; THE SPY WHO LOVED ME © 1977 Danjaq, LLC and Metro-Goldwyn-Mayer Studios Inc. All Rights Reserved.
      NEW YORK CHIC BY OLIVER PILCHER
      This 300-page coffee table delivers a more illustrious and intimate view of New York City seen through the lens of photographer Oliver Pilcher. New York Chic features icons, emerging creatives and spaces that are uniquely New York.
      Photography by Oliver Pilcher ©
      OCEAN WANDERLUST BY KEVIN KOENIG
      Dive into the world of submarines, mythology, exotic marine species, and ocean-inspired fashion with Ocean Wanderlust. In this underwater exploration, witness an abstract interpretation and scientific aspects of the deep blue, harnessed through the eyes of legendary creatives such as writer Jules Verne and visionary filmmaker James Cameron.
      Photography by La Datcha ©
      DOLCE VITA BY CESARE CUNACCIA
      The Dolce Vita takes you on a journey through Italy via a curated collection of images. Immerse yourself in an authentic Italian lifestyle – a blend of beauty, style, and charm inspired by Federico Fellini’s iconic 1960 film captured by renowned photographers Ferdinando Scianna and Bruno Barbey.
      Left: Photography by Stefano Scata © ; Right: Photography by Susan Wright ©
      JAMAICA VIBES BY LISA LOVATT-SMITH
      In Jamaica Vibes, a new addition to Assouline’s famed Travel Series, travellers can get a feel of its mesmerising power as you take on a visual tour of the vibrant culture and iconic landmarks that have shaped and influenced the globe.
      Left: © Island Outpost/Photography by Brianne Williams and Styled by Amy Chin; Right: Photography by Yannick Reid ©
      Swipe through the gallery to shop the Assouline books online:

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      Images: Supplied More