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    Dr Rolando Zubiran of MESMR on leveraging technology to create an immersive experience

    We discuss the Experience Internet and distinguishing the hype from reality with Dr Rolando Zubiran, Founder and CEO of MESMR, an Experience Economy solutions companythat leverages technologies used in filmmaking, blockchain and AI to create immersive data driven experiences.
    What do your first 30 mins of the day look like, your morning routine?
    Never past 5:30am waking up, I’ve been fortunate to have been given the gift of being a morning person, so it’s the time I feel the most connected to myself. Cold shower, coffee, small Twitter (now X) content binge and I begin checking all the activity that transpired overnight. Having multiple teams across multiple time zones is a double edgesword. Streamlined execution, always on.
    How did you know it was the right time to launch your business and what made you finally take the leap of faith?
    I believe the ‘why’ overpowers the ‘when’. Timing is incredibly important don’t get me wrong, but the true variable thatdetermines meaningful change is when its deeply rooted in a specific purpose. I think many people look at the ‘what’ and ‘when’ rather than actually searching for what truly drivesthem. It is simple to get lost in the comfort provided by certainty and complacency. Borrowing from Nassim Nicolas Taleb, there are many addictions in life, the worst being a monthly salary. When purpose aligns with the right product at the right time, wonderful things happen. Nevertheless, it is hard until it gets easy. As with any leap of faith, great things happens when you share. I am a true believer that finding the right partner both in life and in business is extremely important. I was very fortunate to find a business partner that shared the same vision of how execution should always be beneficial for both engaging parties, but as an exponential means of creating value. In any business decision we make 1+1 always has to equal 11. MESMR is now part of Beacon Media, a Global Film and Entertainment Company, Co-Founded by Deepak Chopra which is disrupting the industry by leveraging the power of IP, through technology.
    What were the key pillars or the DNA of the platform since you launched and have these evolved since then?
    Stories constitute the foundational layer of knowledge. It’s a fundamental part of being human. We learn, live and love through the stories that are passed on by those before us. But perhaps more important is that EMOTION is universal. It knows no race, gender nor has geographical constraints. Emotion is the true universal language of stories. When you anchor a value proposition on such a powerful constant, you can connect on a very deep level with your stakeholders. When launching MESMR it was clear that technology had allowed for people to express themselves through multiple channels, but perhaps most importantly it fundamentally taught us that people learn and process information differently. Some are more visual, some prefer it summarised, while others might prefer it narrated. What is undeniable is that all of us, regardless of how we process the information we are given, we all want to “feel” it. That is why the film and entertainment industry has been able to ‘mesmerize’ audiences by leveraging our most primitive senses. Everything we do in MESMR has three fundamental aspects: (1) It is IMMERSIVE, which breaks the barrier of the traditional notional barrier between interest and depth we often see lacking in younger generations. (2) It is EMOTIONAL, as every project we deliver leverages sensorial activation. (3) Its DATA & TECHNOLOGY driven. Every aspect of the solution must be grounded on research, backed by data, and efficiently executed by technology. Our value chain is dependent on the appropriate articulation of these variables. We are professional thinkers and occupational dreamers.
    What is The Experience Economy and how is it changing the way new generations interact with brands?
    As an economist, trying to avoid the pitfall of being an expert who will know tomorrow why the things he predicted yesterday didn’t happen today, it is quite complex to affix a unique definition to this evolving economic construct. It involves a shift in how human beings value material assets in relation to consumable experiences. Placing a higher utility value in experiences, is paving the way for entire new markets, from travel, to leisure, to finance and investing. Personalised, memorable, technology enabled which at the same time carries values of generational relevance, such as sustainability, legacy, uniqueness, inclusivity. This is drastically changing how new generations are interacting with brands. If as per a recent article of Fast Company, humanity is experiencing an evolution in consciousness, and we are starting to process differently how we envision the concept of ownership, then there is bound to be a fundamental change in the patterns of consumption. This change is transforming the way new generations interact with brands. Instead of being solely focused on the functional aspects of a product, these consumers seek out brands that provide immersive and engaging experiences. They want to connect emotionally, be part of a story, and engage in experiences that resonate with their values. Brands that create memorable experiences, whether through innovative marketing campaigns, personalised interactions, or unique events, are more likely to capture the attention and loyalty of these newer generations. In essence, the Experience Economy has raised the bar for brands to deliver not just products, but also captivating and meaningful experiences that build long-lasting connections with their target audience.
    When advising brands, what behaviour do you notice in how new generations of consumers are responding and does brand loyalty still exist?
    Brand loyalty is changing, and every CMO knows it. It is even more profound than that. The entire discipline of marketing is bound to change. There is a phenomenon I’ve seen these past few years in working with multiple C-Suite teams from Fortune 500 companies, and it is that the role of the CMO has become the most volatile position within the C-Suite. It’s become a position that’s struggling to defend its current relevance as new emergent positions challenge its niche of competence. And the fault (so could think a CMO) is not isolated to the consumer. There is a new generation of CEOs which are replacing legacy leadership, for data-driven execution. This new generation of CEOs, most of them former CFOs, are not afraid of the Excel, and are demanding actions anchored on data. The CMO is effectively competing now with the Chief Revenue Officer, the Chief Innovation Officer, the Chief Technology officer to drive business growth. Relegated to a comfort zone for many ‘golden’ years of marketing, SEO driven advertising had been the primary mechanism for Costumer Acquisition, then to be tracked across the lifetime value of that interaction. The problem is that new generations of consumers are not responding to brand loyalty and consumer repeat mechanics. The coveted KPI of CAC/LTV (ratio of how much it costs me to onboard a consumer to the lifetime value of it within my value chain) is not yielding results, forcing CMOs to reinvent themselves. This calls for a new way on envisioning how you treat and engage with your consumers, starting by not calling them as such. Brand loyalty will only exist when its reciprocated, aligned in values, but flexible in how it communicates with its stakeholder. It’s a partnership, which evolves into a community. Buyer beware… you can betray a consumer and he will stop buying from you. But betray your community In a new setting where experience and stakeholder engagement is key companies need to adapt, by leveraging existing services as their base platforms to curate experiences, having the goods they offer as the props used within the story. Its making a movie, where the viewers actually interact and define the outcome.
    How is IP changing the game as it relates to the Ownership Economy?
    It is here where the magic happens. A concept so challenging for the discipline of marketing, given it challenges many of the foundational covenants that dictated decades of communicational and brand theory. Just as there is a shift from material possessions to experience driven consumption, there is a shift from brand value towards IP augmentation. At first it might seem as unrelated concepts, as brands communicate values, emotions, traits and characteristics, and as human beings, it enables us to establish relative hierarchies amongst social-economic structures, while IP relates to the ownership behind a specific construct of the latter. For younger generations, there is a different appreciation regarding the concept of ownership, which spillovers into multiple verticals, from data privacy all the way to how our financial system is currently structured. In the age of experience internet, ownership takes a preponderant role, given it empowers individuals to be self-governed and empowered. It would almost seem counterintuitive, talking about newer generations valuing experiences over ownership of material possessions, then to talk about the rise of the ownership economy across that same demographic. Nevertheless, ownership can take many interpretations.
    How do you distinguish between the hype versus transformational changes in how we interact in the digital space and how do you advise clients, such as with the future of the Metaverse?
    As with all technological trends, we must be able to distinguish the hype, from truly disruptive technologies which are transformational to society. Additionally, hype carries this negative externality of ascribing subjective interpretations to specific concepts rather than whole technological constructs. I believe the Metaverse as we were introduced to it, and how the narrative was framed around it was the genesis of a true technological revolution, despite it lacking the ability to deliver on its early promise. When we stop thinking of the Metaverse as a platform (META), dressed in a Neil Stephenson novel and begin conceptualizing it as THE Internet of Experiences, things begin to drastically change. Any revolution or truly transformational disruption must achieve three things at its core. It must disrupt the way social-economic actors exchange information and value. Secondly, it must gradually replace old markets but create new markets for value to be created. But most importantly, it has to fundamentally change the way human beings experience life. Most transformations from the industrial revolution to the information revolution, have in some way or another managed to achieve this thing. I believe that the experience Internet allows for exactly that. In this journey towards a semantic and ubiquitous web, the Internet has just been given a new dimension for us to interact. It is as relevant to the use of the Internet as gravity is to physics. It’s a new space that exists with us being in it or not. Thinking of a SPATIAL Internet requires a new mental architecture to process its potential. Once we define this new dimension, we can begin envisioning how multiple technologies integrate to provide a seamless user experience. How blockchain fundamentally changes the way people exchange information and value, how AI begins enabling us to semantically interact with the Internet, how IoT can help us bridge that which is digital to what is physical. I believe the Spatial/Experience Internet will be transformational, yet there is much ‘Spatial Computing’ yet to come.

    How is technology changing how we experience our relationship with brands and what should brands be doing to drive success in this market?
    The rise of digital platforms, social media, and mobile apps has brought brands closer to consumers, enabling real-time interactions and personalised experiences. Augmented Reality (AR), Virtual Reality (VR), and Artificial Intelligence (AI) are transforming how consumers interact with products and services, making experiences more immersive and tailored. To thrive in this evolving landscape, brands must prioritize several key strategies. Firstly, they should embrace technology to create seamless and personalised experiences. Utilizing data-driven insights, brands can tailor their offerings and messages to individual preferences. Furthermore, brands need to emphasize authenticityand transparency. In the digital age, consumers value genuine connections and ethical practices. Brands that demonstrate their values, engage in purpose-driven initiatives, and communicate openly build trust with their audience. Lastly, continuous innovation is vital. The technology landscape is ever-changing, and brands that stay at the forefront of emerging trends and technologies will stand out. By blending technology with creativity, brands can craft experiences that captivate and resonate with their audience, fostering long-term loyalty and success in the market.
    How do you scale without compromising on quality?
    We live in a highly complex interconnected world. Scalability at the expense of quality is at the heart of every potential scale up. When businesses shift from focusing on the ‘fun’ stuff, to getting the ‘boring’ stuff right, it is imperative to assess your organization’s execution capabilities, but it’s even more important to look deep into the executive profiles who are running your company. This includes you. When you scale globally, the rules of arithmetic are defied. Today, one must be able to source talent and resources from multiple location in an articulate and well-coordinated, cost-efficient manner. Having worked closely with RR Donnelley, one of the largest Fortune 500 Business Communications companies, which is specialized in sourcing complex supply chain, technology and creative solutions across the globe provided me with great scope on how to scale and execute highly complex projects. Today BEACON/MESMR has a well-established global presence with high value locations across strategic geographic locations, which allows for the implementation and execution in a 24/7 follow the sun model which makes us extremely reliable in our scalability, but yet remaining agile and being able to pivot according to fast paced, volatile environments.
    What advice would you give to your younger self starting out?
    Learn to say no earlier. It’s at the heart of leadership. Being aggressive and exploring your boundaries and pushing limits is a wonderful test to help any young entrepreneur dive into the deep. Saying yes to every opportunity and possibility opens your vision to multiple and exciting paths. However, it is very important as you earn more experience to become much more selective in the projects you chose to involve yourself in. Learning to say no is one of the most important actions that powers the few selected yes. Oh, and buy a thing called Bitcoin.
    Have you had any mentors to date and if so, what advice did they impart?
    Multiple. Mentors & inspiring figures from the most unpredicted places. They say imitation is the sincerest form of flattery, and I think many of us begin by emulatingcertain leadership or organizational styles when we are starting up. As with poets and great writers, finding one’s voice is perhaps one of the most challenging endeavours any aspiring leader can achieve. Sometimes you have to replicate, before you can innovate. I’ve always been passionate of Karate, since very young, I understood early that more than a sport, it was a discipline of character formation. It is repetition that cannot be perfected ever. Even now as a blackbelt with many years of experience, we do the same basic exercises I did when I was 10 years old. Its Malcom Gladwell’s rule of 10,000 hours, expressed as an infinite loop. Finally, I would say that the biggest advice I’ve ever been imparted has to do with never conforming with what you are not. To inspire, first we need to be inspired. We need to instill confidence and security to our children to make them grow into confident, independent human beings. As Nietzsche said, ‘Be careful, lest in casting out your demons, you exorcise the best past of yourself’.
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    New Balance Regional Manager on building a base in UAE and growing across GCC

    Emirates Man

    by Amy Sessions
    3 hours ago

    We discuss scaling a business whilst maintaing integrity, innovation and the art of the perfect partnerships with Stuart Henwood, Regional General Manager Middle East, Africa & India at New Balance.
    What do the first 30 minutes of your day look like, your morning routine?
    In my daily routine, I prioritise waking up early and going for a bike ride. This morning exercise sets me up well for the day ahead by energising both my body and mind, allowing me to approach my tasks with a positive attitude and heightened focus. Once I arrive at work, the first part of my morning is dedicated to the Regional and Local teams. During this time, we discuss and strategize based on the key focal areas for that particular day or week.
    How did your previous roles prepare you for your current role and what enticed you to work with a brand with such a great legacy?
    Throughout my career, I have been incredibly fortunate to seize opportunities that have shaped my professional journey. Thirteen years ago, an exciting opportunity arose to work for New Balance in Hong Kong, and I am grateful for the chance to be a part of their dynamic team through my wider sports network. Before joining New Balance, I had gained valuable experience through diverse roles in FMCG and sales in various locations. These experiences were instrumental in developing my skills and understandingdifferent market dynamics. They provided me with a solid foundation and a unique perspective that I carry with me to this day.
    How does New Balance innovate?
    The brand is one of the leading sports manufacturers, suppliers, and retailers across the globe and continues to innovate whether that be in running with new technologies, sustainable material, sports science, or with retail environments. It’s on a continuous journey of innovation to meet the needs of our consumers.

    How do you approach markets differently when it comes to communication and growth strategy?
    We set up the New Balance MENA subsidiary here in Dubai in July 2019 and we have been on an exciting journey across the GCC and African geographies. What is so exciting is that each country within the region is unique and different. The key is understanding, listening to our consumers and partners in those markets, and tailoring solutions to meet their needs whilst driving consistent brand product assortments & messaging. Glocalization is a word that best sums up our approach. Having a base here in Dubai with our own retail has enabled us to use an ink spot strategy for Retail as an example of how we approach retailing across the region. We are just getting started!
    What has been the biggest challenge to date and how did you overcome it?
    The Covid pandemic in 2020 after we had just set up the subsidiary, but the team did an amazing job in not just maintaining the momentum but surpassing it.
    What has been your key learning or milestone and why was it so significant?
    Opening our Flagship store in Dubai Mall in Oct 2021 enabled us to showcase our best-in-class products whilst engaging with our consumers in an interactive way. In addition, it enabled us to showcase the best expression of the brand to our partners which has led to strong growth with our wholesale and retail franchise partners across the region. This includes UAE, Saudi Arabia, Kuwait, Qatar, Morocco, Bahrain, Egypt and India.
    What do you need in this current retail market to succeed?
    To remain humble with a continued Challenger brand mindset How does the New Balance customer consume data and how do you ensure you speak to them regularly to retain loyalty? We have our Brand social and digital site with which we engage with our communities as well as through sports marketing, grassroots and community initiatives. We also track and have regular consumer interaction sessions around MENA trends. It’s a continuous journey given the ever-changing habits of our consumers and in particular the young independent consumers and the way they shop.

    Do you believe in the online/offline partnership when it comes to building a brand?
    This is key and it’s about balance across multipleplatforms of engagement and purchasing. An omnichannel mindset is integral togrowth and consumer engagement.
    If you could give your younger self advice, what would it be?
    The best advice I was given was “Stay the Course”. It helped me realize that things will not always go the way you want, but if you have a vision and a passion, “stay the course” things will work out. If you are travelling – which pair of New Balance do you pack for multi-tasking? Fresh Foam More or Made in US… it’s importantto be comfortable whilst stylish and both tick these boxes.
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    A remote and extraordinary stay in this middle-of-nowhere oasis

    Life

    by Camille Macawili
    3 hours ago

    What once started as a pop-up hotel in Tulum, the Habitas group is now emerging as one of the trailblazing players in hospitality with a focus on thoughtful explorations and immersive experiences.
    This year, the Habitas hotel group launches another spectacular addition in Morocco with Caravan Dakhla. A two-hour flight from Casablanca, this middle-of-nowhere oasis redefines the hospitality industry, delivering unique stays powered by a pioneering spirit for community and adventure.
    THE STAY
    Sustainability is one of Habitas’ brand pillars. In keeping with this commitment, it took over an existing hotel and revamped it with a design that echoes Dakhla’s desert environment. The interiors are accented with hand-picked decor crafted by local artisans offering a taste of Moroccan tradition. The riad-style rooms, villas and lodges deliver breathtaking views of endless dunes and lagoons and peaks of the High Atlas mountains and feature outdoor showers and spacious areas to lounge and rest in between adventures, nomad style.
    THE DINING
    Levante offers an indoor and outdoor culinary experience that bridges the rich histories of Latin American and Moroccan cuisines. In keeping with the Habitas ethos, Levante serves up savoury dishes made from locally sourced ingredients and fresh seafood from the surrounding region and villages. A must try? Lagoon Oysters served with artichoke bechamel sauce.
    THE HERO EXPERIENCE
    The surrounding raw beauty of nature takes centrestage at Caravan Dakhla. A region known as a kitesurfing spot for its unique lagoon, crystal blue waters and consistent winds, days are easily characterised by roaming deserted wadis or taking up a chance to try something new such as kiteboarding or windsurfing.
    Scroll through the gallery below to discover the property:

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    The Aston Martin DB5 celebrates its 60 years of revered British automobile craftsmanship

    Emirates Man

    by Camille Macawili
    2 hours ago

    The Aston Martin DB5: world’s most iconic car turns 60.
    Six decades on, the DB5 continues to be an icon of British culture, design, and innovation and firmly establishes Aston Martin as one of Britain’s desirable luxury automobile brands.

    First introduced in 1963, the DB5 has become one of the most iconic automobiles thanks to its timeless and svelte aesthetic that has graced in a series of James Bond movies over the course of more than half a century. It includes celebrity patrons like Sir Paul McCartney of The Beatles, Rolling Stone’s Mick Jagger, Elle McPherson, and Ralph Lauren as its avid fans.
    To celebrate the landmark anniversary, the DB5 is photographed alongside the Super Tourer DB12. This latest addition to the DB lineage is a testament to Aston Martin’s commitment to continuously pushing the envelope in the automobile space.
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    Ramen: 5 lip-smacking hot spots in Dubai to enjoy this Japanese soul food

    Emirates Man

    by Ruman Baig
    9 mins 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.
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    Exclusive: At home with Augustine Wong, Design Director at Kerzner International

    Emirates Man

    by Camille Macawili
    55 mins ago

    VIEW GALLERY/ 6 IMAGES
    Swipe through for an exclusive tour inside the home of Augustine Wong, Design Director at Kerzner International.
    Here, Augustine speaks to Emirates Man about designing his personal space and how it reflects his personality.
    How long have you been in this space?
    It’s nearly a year since I finished renovating this space. I started in March last year and it took six months to finish my home.
    Have you custom-built any bespoke pieces?
    I collaborated with XO Atelier on this space. I like Vera’s work from The Grey, so I reached out to her on this project. Most of the furniture is bespoke to this home. Vera was leading in designing all the custom built from scratch, ensuring the aesthetic was consistent and fitted the best to my home.
    How do you think the interior buys reflect the brand?
    The interior design of your home represents who you are as a person. When I connected with Vera on Instagram, we instantly clicked on the things we both liked in common. I admire her design style; every project is unique and represents the brand very clearly. I love contrast and textures; when we worked on the project together, she proposed a lot of elements that I never thought of and at the same time reflected what I wanted to have as a space. And I am glad to have this lovely home as the final outcome.
    Describe your taste in three words.
    Timeless. Balance. Bold.
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    Photography by Natelee Cocks More

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    The MAINE Founder on breaking new ground and venturing to the blissful Balearics

    Life

    by Camille Macawili
    3 hours ago

    The MAINE’s Founder, Joey Ghazal, parses a new demographic and ventures to the blissful Balearics as he opens MAINE Ibiza.
    Set on the verdant landscape of a restored 18th-century finca, this homegrown concept is at the forefront of F&B with a thoughtful and customer-centric approach.
    What was the catalyst that inspired you to enter the F&B industry?
    I started as a busboy in a restaurant in Montreal when I was 17 years old, so it feels like I’ve always been in the industry. I would say my big Aha! moment was in 2005 when I was hired as Director of Marketing and Development for a large Canadian restaurant company – selecting locations, designing spaces, doing concept, menu development, and branding, I really started to understand F&B as a business. I started to enjoy being part of the creative process a lot more. It took another five years before I had the confidence to start opening my own restaurants, but there’s a lot to learn and you have to pay your dues.
    Aside from your ventures in Dubai, MAINE also opened in Mayfair, London. What sets MAINE Ibiza apart from your other concepts?
    Every MAINE is designed to be a reflection of the neighbourhood it finds itself in. The MAINE Ibiza is totally unique because of its location in a UNESCO-protected Natural Reserve. It’s the only restaurant in the group that is entirely outdoors and designed in a way that embodies the beauty and tranquility of its surroundings. The MAINE Ibiza is located in an 18th-century parish belonging to the church of Sant Francesc and we wanted that monastic and brutalist aesthetic to play into the design, the furniture, the uniforms, the branding, the ambiance, the cocktails, the crockery, and the flatware.
    What is key when launching in an international location?
    It’s very important that each MAINE is tailored to suit the location, instead of trying to force a pre-determined aesthetic into a space or a place that doesn’t want it and where it doesn’t belong.

    Iglesia Sant Francesc, Sant Josep, Ibiza, Spain

    What have been the biggest challenges you’ve encountered and how did you overcome them?
    The challenge with scaling any business is resources and more importantly how you transfer that knowledge and passion to the new recruits. We have our own online training and development platform which allows our 400+ team from all over the world to access the same information and this levels the playing field.
    The MAINE offers an unrivalled menu with thoughtfully sourced ingredients. How challenging was it to source these?
    Ibiza has an abundance of locally grown products and ingredients, so it was a lot of fun creating the menu from what we were able to find on the island. The tomatoes, the root vegetables, the wild greens, the herbs, and the salt from the salt pans in Salinas make every dish sing.
    What are the must-try hero dishes at MAINE Ibiza?
    There are a few dishes that are unique to MAINE Ibiza, such as the chargrilled artichokes, the fatty tuna belly, the sticky short rib, and the already infamous tomato carpaccio made from local tomatoes and herbs.
    You’re very hands-on and built everything yourself from the outset. What did this teach you?
    It’s all about creating a complete experience that is rich in detail and originality and resonates with a sense of authenticity and timelessness. I’ve learned over the years that achieving this comes from practicing restraint and embracing the natural and raw imperfections as part of the beauty.

    What do you like most about Ibiza?
    Ibiza attracts a wide spectrum of people and the island is the energy that the people bring to it. You can have many experiences here, from wild parties to long lazy lunches, and romantic escapes to spiritual enlightenment.
    What other spots would you recommend to friends when visiting Ibiza?
    Now that I’ve had the opportunity to spend a few months here, I’ve discovered so many hidden foodie spots like Nudo, Es Torrens, Juntos House, Cala Llahsa, to name a few.
    This is The Trailblazers Issue – as a restaurateur, how do you hope to change the way we dine in future?
    It feels like the restaurant business is going through a ‘more is more’ phase and I crave simpler pleasures, so I see myself charting a course back to a more classic approach of dining when everything is designed in favour of the guest.

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    Chef Schilo van Coevorden on finding an intersection between French and Asian cuisine

    Emirates Man

    by Ruman Baig
    33 mins ago

    Schilo van Coevorden, a chef nurtured in the traditions of classical French cuisine, was captivated from an early stage by the alluring aromas and unique textures of the Far East.
    Through Taiko, he transforms his creative impulses into tangible culinary artistry. Alongside a dedicated team hailing from China, Japan, and beyond, Schilo upholds authenticity as the cornerstone while embracing the boundless realm of creativity.
    Prioritizing freshness and exploring explosive flavors, his dedication mirrors that of a passionate artist. In a detailed chat with Emirates Man, he talks about his career trajectory and the importance of orchestrating an unparalleled dining experience for his guests.
    Can you share more about your experiences working in different Michelin-starred restaurants across Europe and Asia and How did those experiences shape your culinary style?
    By education, I was taught classic French cooking and started working in restaurants that had kitchen following French cooking style. Growing up as a chef, I believe that the baggage makes you a chef – more baggage, the wider the palate, flavours, colours, techniques and smells you will have. Born and raised in Amsterdam, the influence of my father was very strong, as he was in love with Japanese garments and culture. There was very little Japanese cuisine in Holland in the ’80s and ’90s. I felt the labels of Asian food products looked amazing so I went to Asia to learn more about it and I became a French trained chef in love with Asian flavours that led me to where I am today. I believe that in my pervious life, I was a sushi chef or a sumo wrestler.

    What inspired you to focus on Asian cuisine and merge it with local, seasonal produce to create your concept at Taiko Restaurant. How do you ensure that the fusion of cultures comes through in your dishes?
    Being a chef of a hotel, I got the opportunity to create a new concept. The time was right for Amsterdam to open a restaurant where you mix with the respect of Chinese, Japanese, Thai and Korean cuisines. There is also both restaurant and bar in Taiko Amsterdam and Japanese spirits, cocktails, Japanese food flavours have become popular such as wagyu and sashimi. Instead of importing ingredients from Asia, I use local ingredients that are fresh and in best quality mixed with Asian ingredients, and nowadays ingredients like wasabi, ginger, vanilla is grown in Holland so we don’t have to import everything. In Holland they grow wasabi, ginger, vanilla so don’t have to bring every ingredient from anywhere else.
    With your extensive culinary background, how do you strike a balance between creativity and maintaining profitability within your Food and Beverage division?
    In Amsterdam, Taiko is situated to next to top three museums – Rijksmuseum, Van Gogh Museum and Modern Arts Museum. I am jealous that museums operate with sponsorships. Taiko is run by business and bringing good food and service in a very competitive market. We still have to make money in order to operate the restaurant. Every decision we make in the end is business and not charity. Sometimes it is difficult and it’s a challenge for every chef and restauranteur around the world.
    Can you provide insights into how you collaborate with local suppliers and farmers to source fresh and seasonal ingredients for your dishes?
    I work with growers who planted seeds for salads, herbs and vegetables and I even tell the fisherman to have a more Japanese approach of catching and handling fish. Without good product, you can’t make a good dish as in the end it’s the product.

    How important is sustainability and local sourcing to your culinary philosophy?
    Philosophy comes down to seasonal cuisine where everything is fresh. When the ingredient is in season, it’s always the best quality and best price. To run an Asian and high-quality concept being so far away from Asia is challenging as you want to be sustainable. The philosophy is that vegetables, herbs and everything has to be local that comes from local farms. Tuna comes from Europe, Hamachi, crab is farmed in Holland and the only ingredient that is from Japan is wagyu. A modern-day Japanese restaurant will have wagyu on their menu so we can’t not have it on the menu. We buy wasabi from Holland and the soy sauce we use is made locally and the soy bean is grown in Holland. I hope one day I will also make this happen in Dubai, also work in new style of farming where leaves, mushrooms, fruits, chicken are grown in the UAE.
    Given your experience opening and operating various successful culinary attractions, what advice do you have for aspiring chefs or restaurateurs looking to establish their own unique concepts in the hospitality industry?
    Create your vision. It’s easy to learn from successful companies but it’s more important to learn from unsuccessful business as you can avoid mistakes. Don’t give up, work hard and keep believing. Listen to your clients and give what they want.

    How do you ensure that the dishes at Taiko Restaurant continue to evolve while maintaining the essence of your culinary style?
    I went to Dubai from Europe in the mid-90s and Dubai shaped my culinary landscape. The city gave me a lot of flavours and smells like saffron, arabic spices, black lime from Oman which I am still using till this day. I fell in love with these ingredients in the ’90s and until today it’s on the menu. One dish is a sashimi dish where the fish is farmed in Dubai and the sauce is made with saffron and fresh pistachio from Lebanon with black Omani lime over it.
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