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      Exploring Mondoir: Founder Amir Soleymani on connecting Physical and Digital Art Worlds

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      Established in January 2023 by Amir Soleymani of Mondoir heralds a fresh artistic epoch in the UAE.
      Located in Downtown, Dubai, its aim is to unify the mediums of physical and digital art by fostering a rich culture of expression and creativity. Envisioned to not only nourish a global community of digital artists but also to invigorate the dialogue between creators and their audiences, Mondoir acts as a creative catalyst. Through its distinctive amalgamation of experiences, tools, and systems, it provides artists with a platform to connect and collaborate.
      In a free-wheeling chat with Emirates Man, Amir talks about bridging the gap, incorporating philanthropy and working at an intersection with technology under the realm of art.
      What contributions have Mondoir made to the world of digital art so far?
      We have made significant contributions to the world of digital art through many avenues such as:
      ● Improving Access – Through knowledge transfer by sharing resources such as smart contracts, information on how to use blockchain technology and supporting digital artists by collecting their works.
      ● Improving Discovery – By opening a gallery in Liverpool (Adelia), and hosting NFT Liverpool, we provided a platform for over 1500 digital artworks to be shown and curated by industry leaders such as Paris Hilton, Keith Grossman, Farokh, PAK, all free of charge and open to the public. The event trended on social media for over a month and provided a platform of discovery for several artists from around the world to have opportunities to be hired by brands, collected by collectors and showcased for the world to learn more about.
      ● Participating in the Digital Art Industry – I have curated a collection of over 2500 digital artworks and NFT art. This ‘put my money where my mouth is’ approach elevated the status of hundreds of artists, elevating their status from creator to collected artist and subsequently showcasing their work at the Mondoir and Adelia Galleries for the world to see. Also, my newly launched book, “The Art of Connectivity: Unveiling the Magic of NFTs”, lends further insight into my journey in the space to people worldwide and invites them to participate in one of the fastest-growing art spaces in history.● I also played a critical role in bringing attention and giving fidelity to the space in the early days. There were no PFP projects at that time – it was just digital art. By spending money on artists and purchasing artwork, I drew the art world and also the technology world’s eyes to the scene which grew our audiences and got more people involved. This key moment was pivotal to giving digital artists the fidelity they warranted and set the space up to see growth over the next several years.

      When and where did you get the idea to establish the Mondoir Art Gallery?
      After NFT Liverpool at Adelia Art Gallery in 2022, I knew there was an appetite for participation in the space from several key players. With this in mind, I turned Mondoir into an organization and made Dubai my home base, paying homage to the progressive and innovative culture of advancing emerging technologies in the UAE, and opened the Mondoir Gallery in Downtown Dubai earlier this year.
      How do you incorporate philanthropy and activism into your work?
      NFTs are one of the most innovative mechanisms to use for philanthropy. The nature of blockchain technology enables a more direct connection between participants in goodwill causes because it eliminates intermediaries and reduces the overhead costs of executing these campaigns.
      I think of philanthropy as a critical pillar of my existence. In my book, I talk about the level of detail and attention I pay to each artist as I curate my collection, and have been for the past five years. One of the key elements of this is choosing artists that stand for a narrative or represent something to me – and being able to actively try and elevate the status of female artists or showcase NFT for good campaigns has been part of my participation for years.

      Founder Amir Soleymani
      In what ways have your background and experience shaped you for this role in the art world?
      By nature, I am a collector and a technologist. I have always been drawn to emerging technologies and understanding how they can empower people and creative expressions.
      In my book, I talk at length about my experiences before entering the Web3 and NFT space. These shaped me profoundly both as a collector but also as an entrepreneur. Since diving into the NFT realm, I rely on these experiences to shape how I think about solving problems for the community. I am not a pedestrian. I like to first work backwards from my community and understand their pain points. This means I take time to involve myself at the ground level with what’s going on, actively participating in the scene.
      What is Mondoir Ventures, and how does it operate at the intersection of art and technology?
      At Mondoir, we believe that Web3 and blockchain represent the greatest opportunity for advancing humankind. The trust-less environment, foolproof provenance, and perpetual royalties schemas made possible through smart contracts can impact the operating space that artists, founders, collectors, communities and entrepreneurs know today.

      I founded Mondoir Ventures this year to deliver experiences, develop tools and deploy systems to solve real-world problems and contribute to advancing Web3 adoption worldwide. Art is the language of creativity. Creativity is the catalyst of innovation. Innovation comes to life through technology.

      A warrior’s soul by Roya Ghassemi
      Can you elaborate on your dedication to supporting emerging artists and charity events in the digital art space?
      I do this in a few ways. First, my team is developing products that specifically address the issue of discovery for artists. One of the most significant barriers to success is that many of the world’s artists find it challenging to be discovered or face obstacles imposed by institutions such as galleries and auction houses, i.e. getting a collector to notice them can be impossible. We want to solve this with novel tools that provide them with the upside of being part of a community of like-minded individuals whilst a well-designed product makes it easy for collectors to find them.

      In addition, we have many initiatives to launch in the coming months to support artists and help further eliminate the barriers many face. We are working on novel ways to promote artists and causes through our gallery which operates out of one of the most prestigious locations in the Middle East.
      How does your unique vision impact the communities you engage with through this gallery?
      One of our key visions is to provide people with a hub to enter the Web3 and digital art space. The gallery is a physical space where knowledge transfer and a familiar introduction to one of the fastest-growing technology sectors occurs. It provides a platform for us and our partners to host events that provide people with tools and experiences to get them involved, learn how to engage with the space or learn about the opportunities it has provided for other artists.  It also gives us a mechanism to provide value for our community in innovative ways. For example, artists that use a directory. art is going to be featured in an upcoming exhibition at Mondoir Gallery, providing them with an amazing opportunity to be discovered by the public and collectors alike. Providing value streams for artists and participants in the art world is what we’re all about.

      Our community is ever-growing. We see technology as a catalyst for collaboration and are still uncovering how we can work with people we never dreamed of. One example is our partnership with.ART domains, who will give our users a free “.art” domain name for a year on our premier product, directory. art. This unique collaboration with a domain registry has allowed us to offer additional utility to people using directory. art, in addition to the platform’s features, by letting them create a website for their art profile on their own .art domain.

      Mondoir Art gallery
      What are some examples of social justice causes that you advocate for?
      Over the past few years, I have actively advocated for many causes, including the Stop Asian Hate campaign during COVID-19, the Choose Love initiative, supporting refugees and people fleeing crisis, and the ps752 collection, which raised funds to support the families of the victims of flight PS752, tragically shot down in Iran.

      I also support emerging female artists, and I have done this by actively curating female artists for my collection. Most notably, I wanted to put female artists on the map by purchasing Paris Hilton and Blake Katheryn’s Genesis piece, which was the largest purchase of an NFT created by female artists at the time.
      How do you aim to promote knowledge and introduce digital art to new communities through his gallery?
      The most significant opportunity with Mondoir Gallery is to bring digital art to visitors. We are hosting numerous exhibitions to get the public to attend and experience the art for themselves. We have brought state-of-the-art displays to life by showcasing different styles of digital art that create an immersive experience for the gallery’s visitors.

      Another way we use our gallery for good and knowledge transfer is through partnerships with local institutions to provide educational workshops and internships and offer our subject matter expertise to complement existing educational initiatives. Expanding the youth’s awareness of the different and ever-expanding outlets of creative expression possible with blockchain technology today will pay dividends tomorrow. The youth are the future, and the UAE has a rich history of being at the forefront of advancing the world’s most cutting-edge technologies – digital art will be no different.
      – For more on luxury lifestyle, news, fashion and beauty follow Emirates Woman on Facebook and Instagram
      Images: Supplied by Mondoir  More

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      Michelin Star Chef Jason Atherton redefines luxury dining with social charm

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      Life

      by Camille Macawili
      3 hours ago

      Located in The Grosvenor House, City Social House is a newly opened venture by restaurateur and celebrity Michelin Star Chef Jason Atherton.
      Housing four distinctive dining experiences under one roof, it offers a blend of European and Japanese flavors: City Social (a dining venue inspired by City Social in London), Jazz By City (a lively entertainment concept), 7 Tales (a Tokyo-style speakeasy bar), and Row on 45 ( a soon-to-open exclusive dining experience).
      Here, Emirates Man chats with the mastermind himself to discuss creativity, his career journey, and why he keeps coming back to Dubai.
      Talk us through the first 30 minutes of your day, your morning routine.
      I wake up at 7:00 am, run for 40 minutes, come home, shower, relax, have a coffee, and catch up on news, and then go through emails from overseas.
      When did your love for food begin?
      It started at the age of 10.
      You’ve had an incredible career and have earned plenty of accomplishments. How did you get your start?
      I moved to London at 16 and worked at Boyd’s Glasshouse and washed pans. I learnt on my days off until I became a proper chef.
      You’ve clearly worked incredibly hard to get where you are today. As a highly accomplished Michelin-starred chef, is there pressure to constantly create?
      Always. You learn to keep moving forward and reinvent yourself. You cannot stand still for a second when you are working at this level.
      You had a stint working with Gordon Ramsey. What did you learn during your time there?
      It was like finishing school. He trained me to become a complete chef, a restaurateur. He taught me all I needed to know about finance, ambience… Everything I know, I learnt from Gordon, and I thank him for being the chef that I am today.
      Is there anything you do to spark inspiration and creativity?
      I read a lot. I follow chefs on Instagram, and keep my finger on the pulse.

      What keeps you coming back to Dubai?
      I simply love Dubai. Dubai has been very kind to me. I feel like an official ambassador for Dubai. I love its people; I love the restaurants. It’s just great.
      City Social adds to Dubai’s growing scene of Michelin Chef-led restaurants. Can you tell us more about the vision?
      I want to inspire others who were once just like me at 10, 16 years old. We now have Michelin in Dubai and I think that is great. We want to be benchmarks for chefs coming in, I want to show them that you can dream, you can achieve, but you must work incredibly hard. You cannot sit for a second when you are working at this level.
      What sets City Social apart from your other concepts?
      Modern European menu inspired by Japanese flavours, the fact that we have great music, fantastic views, amazing terraces.
      To you, what are the must-try hero dishes at City Social?
      Wagyu trolley with Wagyu beef flown in from Japan, the ice-cream game which adds an element of fun whilst enjoying the unique flavours we’ve created, and the Beetroot Fujiko Salad… It does not sound much but will blow your mind!

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

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      5 things Zayn Malik opened up about in his first public interview after six years

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      Emirates Man

      by Ruman Baig
      4 hours ago

      Pakistani-British singer, Zayn Malik, is known for being notoriously private. His first public appearance in six years allowed his fans to get a glimpse of the man beneath the mystery.
      At all 17, Zayn Malik became an overnight sensation with four other British boys when One Direction was born. Thanks to Simon Cowell, The X Factor judge of the time who spotted these talented boys and clubbed them together in a band.

      After tasting the height of success and fame at an early age, Zayn was the first to venture out alone. His journey as a solo artist hasn’t been like that of a regular pop star — the Pillow Talk singer, despite the success he found in his solo stint, decided to step away from the limelight when it cost his mental health.

      In a modern world, where fame is fleeting and icons are always changing, it is refreshing to see an artist who is purely around for the love of the art. Recently, the 30-year-old singer appeared as a guest on Alex Cooper’s popular podcast, “Call Her Daddy” before the release of his summer single, “Love Like This” where he opened up about his life in the last few years and the reason behind reappearing in front of the world.

      In an hour-long conversation with Alex, the Dust Till Dawn singer covered a lot of grey areas and speculations around his life. Here are the top 5 things that stood out in this interview.
      Why he left the band
      It broke the hearts of millions of fans when Zayn Malik decided to leave the beloved British band, One Direction. Although everyone knows what happened next, nobody knew what led to it. Shedding the light on this turning point of his life, the singer said, “I had been thinking about it for a hot minute. There’s a lot that goes on behind the scenes, there’s a lot of politics, pressure and I decided to come ahead of it by taking this decision. It might sound cheesy, but before I quit the band, I called up my mum and asked if she still got a bed for me back home and when said come back home son, I went ahead and did it. also, as an artist, I wanted to make music about more mature and deeper stuff which wasn’t necessarily the demographic of the band.”
      How becoming a parent changed him
      Zayn shares a two-and-a-half-year-old daughter, Khai, with his supermodel ex Gigi Hadid. The former couple welcomed this daughter in September 2020, after which they split in 2021 and have been co-parenting her ever since. “As an adult, your life tends to become grey and monotonous, she added the colour back into her life. I have my daughter with me for 50% of the time and when she is with me, all of my time is dedicated to her.”
      Dealing with anxiety in the present
      Even at the pinnacle of his fame, Zayn was one of the few artists who was vocal about his mental health struggles. Whether it was about cancelling his musical tours or stepping away from the overwhelming world of fame. Today, as he is about to share new music with his fans, he is also making an attempt to reconnect with the world. “I am doing this for my daughter, learning how to deal with my anxiety and speaking in public. I want her to know that her dad can overcome his fears and do things and set that example for her.”
      Importance of leading a quiet life
      Unlike other celebrities who live in LA or New York, the StoryOf My Life singer chose to raise his daughter in Pennsylvania. Away from the hustle-bustle and the shutterbugs, he prefers to protect the privacy of his child by giving her a normal life. “She didn’t choose this life, I did. I at least want her to have an option in the future. I am able to do normal things with my daughter here, which would be difficult to do with cameras flashing all the time. It’s a quiet life with a lot of farm animals. I have three cats, three dog, three turtles and six chickens.”
      Remaining unfazed by the media narrative
      After his breakup with ex-Gigi, the media was quick to build a narrative positioning him as the bad guy. According to many news outlets, the breakup was a result of an altercation between the singer and his partner’s mother, reality star, Yolanda Hadid. Although, neither of the parties confirmed the incident, the internet held him accountable. While sensitively bringing up the subject during the podcast, Alex asked him if there was any merit to the rumour and did it affect his share in custody. Respecting all the parties involved, he cleared the air. “I have 50% custody of my daughter and it wouldn’t have been the case if things said in the media were true. I don’t believe in giving explanations about myself, especially to people who don’t know me. The people who do, know what happened. It was a family matter and I wanted to address it privately. I didn’t want my daughter to grow up reading this as a subject that was discussed in public.”
      – For more on luxury lifestyle, news, fashion and beauty follow Emirates Woman on Facebook and Instagram
      Images: Instagram @zayn_br and @onedirection More

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      Executive Chef at Address Grand Creek Harbour on his culinary journey and future vision

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      Meet Shokry Abouelsoud, the exceptional culinary mastermind leading the team at Address Grand Creek Harbour.
      With extensive international experience and a passion for gastronomy, Chef Shokry brings a wealth of knowledge to his role as Executive Chef at this prestigious 5-star property. Having obtained a Diploma in Hospitality from the Australian Skills Management Institute and honing his skills over a decade-long career, he has worked with renowned hospitality brands to create culinary masterpieces that showcase his creative flair.
      In an exclusive conversation with Emirates Man, Chef Shokry talks about his culinary journey so far and what’s his vision for this new haven by Address.
      What inspired you to become a chef, and how did you develop your culinary skills?
      My journey as a chef began at a young age when I developed a passion for cooking and a goal of mastering my craft. For me, being a chef is not just a profession, but a deeply rooted passion and a platform for creativity. There is no greater joy than seeing the satisfaction on the faces of my guests when they indulge in the culinary creations I’ve carefully crafted. Over the years, I have honed my culinary skills through continuous learning, experimentation, and dedication. It’s a constant process of refining my techniques, exploring new flavours, and expanding my culinary knowledge.

      Can you describe your creative process when developing a new dish or menu?
      The creative process behind developing a new dish or menu is a fascinating and ever-evolving journey. Becoming an executive chef or even a sous chef doesn’t happen overnight; it requires years of hard work and experience in the kitchen. While creativity is an exciting aspect, it is essential to have a solid foundation of culinary knowledge and methodology. Understanding the intricacies of cooking various dishes and mastering the techniques is crucial to gain confidence in the kitchen. Once that knowledge and precision are in place, it enhances my creativity. I draw inspiration from different cuisines, ingredients, seasonal produce, and cultural influences to create dishes that are both innovative and harmonious in flavour.
      How do you balance the need for consistency and innovation in your cooking?
      Maintaining a balance between consistency and innovation is never a challenge in a cosmopolitan city like Dubai. The clientele here is incredibly receptive to new culinary trends, and my team shares the same spirit of adaptability. While consistency is important to uphold high standards of quality, innovation allows us to continuously surprise and delight our guests. By infusing new ideas and flavours into our culinary creations, we ensure that our menu stays fresh and exciting. This balance between consistency and innovation keeps our guests intrigued while maintaining their trust in the culinary experiences we offer.

      Tell us about your journey as a chef and how did it begin?
      From a young age, I always felt my palate was different to others. My unique skill for enhancing well-known foods with subtle tweaks set me apart early on. Even as I began experimenting with my first simple dishes, I couldn’t settle for mediocrity. If a meal failed to satisfy me, I instinctively sought ways to elevate its flavours and transform the overall dining experience. This passion for culinary excellence grew with me, and I pursued formal training and education to refine my skills. Through hard work, dedication, and a pursuit of excellence, I climbed the ranks in the culinary world, taking on various roles and responsibilities. Each experience shaped me as a chef, instilling in me the values of discipline, creativity, and a deep understanding of the art of gastronomy.
      Can you share your philosophy on sourcing ingredients and supporting local farmers and producers?
      At Address Grand Creek Harbour, we hold transparency in the highest regard when it comes to sourcing ingredients. We want our guests to know that sourcing the best products goes beyond conforming to certification processes. We prioritise building strong relationships with the best suppliers and producers, both in the UAE and overseas, to ensure that we have access to the freshest and highest-quality ingredients. Supporting local farmers and producers is of utmost importance to us as it fosters a sense of community and contributes to the sustainability of the local food industry. By championing responsible sourcing practices, including at our new weekly Sparkling Thursday where we source our oysters from Dibba Bay, we can provide our guests with exceptional culinary experiences while making a positive impact on the environment and the local economy.

      What is your approach to pairing flavours and creating harmonious combinations in a dish?
      When it comes to pairing flavours, I believe in achieving a delicate balance rather than overpowering the palate. My approach revolves around harmonising flavours and textures to create a memorable dining experience. Each ingredient is carefully chosen to complement and enhance the others, resulting in a symphony of tastes that dance on the taste buds. By considering the interplay of sweet, salty, sour, bitter, and umami elements, I strive to create dishes that are well-rounded and pleasing to all senses. It’s about creating a culinary journey where each bite unfolds a new layer of intrigue and delight.
      How do you adapt your cooking techniques to accommodate dietary restrictions or preferences?
      Accommodating dietary restrictions and preferences is a vital aspect of providing an inclusive dining experience. We approach this challenge with both specified techniques and a readiness to offer alternative ingredients. Through meticulous menu planning and the expertise of our culinary team, we ensure that guests with specific dietary restrictions can still indulge in a satisfying meal. By staying updated on the latest dietary trends and alternative ingredients, we can cater to a wide range of preferences without compromising on taste or quality. At The Restaurant, we pride ourselves on offering a diverse range of vegetarian and vegan dishes, catering to the preferences of all our guests. Additionally, for health-conscious individuals and gym-goers, we provide a nutritious assortment, including a specially designed breakfast with options like our unique Acai machine, allowing guests to craft their own refreshing acai bowls. It’s all about going the extra mile to ensure that every guest leaves our hotel with a smile on their face.

      What are some of the challenges you’ve faced in your culinary career, and how did you overcome them?
      In the life of a chef, numerous challenges arise, but two key factors have helped me overcome them: time management and optimism. The culinary industry demands long hours and relentless dedication, particularly during high-production periods. To navigate these challenges, I prioritise effective time management, ensuring that tasks are organised and delegated efficiently. Additionally, I approach each challenge with optimism, seeing it as an opportunity for growth and learning. By maintaining a positive mindset and fostering a resilient spirit within my team, we overcome challenges together and emerge stronger, continually striving for excellence.
      How important is presentation in your dishes, and how do you strike a balance between aesthetics and taste?
      Presentation plays a crucial role in the culinary experience we offer at Address Grand Creek Harbour. In today’s visually driven world, the aesthetic appeal of a dish is essential in capturing attention and generating excitement. However, while presentation is important, taste and quality are paramount. We strike a balance between aesthetics and taste by ensuring that the presentation of a dish enhances and elevates the flavours within. We believe that a visually appealing dish should also deliver an unforgettable gustatory experience. By prioritising taste and quality, while applying creativity to the presentation, we create dishes that are not only visually captivating but also delight the palate.

      How has the food landscape evolved in Dubai?
      The food landscape in Dubai has undergone a remarkable evolution. Over the years, Dubai has transformed into a vibrant culinary destination that stands out among the best. One of the significant developments has been the increasing emphasis on sourcing local produce. Dubai’s agricultural capabilities have grown, enabling us to rely on local farmers and reduce our dependence on imported products. This shift has not only benefited the local economy but also allowed us to showcase the freshness and quality of locally sourced ingredients. Additionally, Dubai has embraced international culinary trends, fostering a diverse and dynamic food scene that caters to the ever-changing preferences of its cosmopolitan clientele.
      What role do you believe technology plays in the future of cooking and the culinary industry in Dubai?
      While technology undoubtedly has its place in the culinary industry, cooking remains a task that is best performed by human hands. Though concepts like robotic chefs may be intriguing, they cannot replace the creativity, intuition, and passion that human chefs bring to the table. Technology can support various aspects of food production and operations, but it should never overshadow the human touch that makes cooking an art form. As we embrace advancements in technology, we must never underestimate the value of high-quality, handcrafted culinary creations that truly nourish the soul.
      Your culinary journey starting from has been expansive with multiple destinations on your resume – What brings you back to Dubai, and what sets it apart?
      Dubai holds a special place in my heart, and there are several reasons why it draws me back time and time again. Dubai is a melting pot of cultures, offering a rich tapestry of culinary influences from around the world. It serves as a hub for innovation and sets high standards in the culinary landscape. The adaptability and openness of the clientele make Dubai an ideal place for chefs to experiment, push boundaries, and introduce new flavours. Moreover, Dubai’s continuous growth and development have led to advancements in sourcing local ingredients, further enhancing the quality and authenticity of our culinary creations. Dubai truly stands out as a place where culinary excellence and innovation thrive.
      Can you discuss the role of sustainability and responsible sourcing in your culinary practices?
      Sustainability and responsible sourcing are integral parts of our culinary practices at Address Grand Creek Harbour. We recognise the importance of fostering a sense of community and being mindful of our environmental impact. In our efforts to promote sustainability, we have implemented practices to limit the use of non-recyclable materials and actively reduce food wastage. We champion responsible sourcing by collaborating with local farmers, fishermen, and suppliers who share our commitment to quality and sustainability. By embracing these practices, we not only contribute to the well-being of the environment but also ensure that our guests can enjoy the finest ingredients sourced with care and integrity.
      How do you stay updated with the latest culinary trends and techniques?
      Staying updated with the latest culinary trends and techniques is crucial to maintain a fresh and innovative approach to cooking. I keep myself informed through various channels such as culinary books, industry publications, and social media platforms. These sources provide valuable insights into emerging trends, new ingredients, and innovative techniques. However, I don’t simply follow trends blindly; I enjoy combining them with my own style and creativity. By infusing personal touches and unique perspectives, I can introduce new, creative trends and methods to my team, allowing us to develop our own culinary identity.
      What advice would you give to aspiring chefs who are just starting their culinary journey?
      To aspiring chefs embarking on their culinary journey, I offer the following advice: never give up and always strive to be the best in this highly competitive industry. It requires hard work, perseverance, and a relentless pursuit of excellence. Cultivate your own culinary identity by developing your own style and honing specific skills that set you apart from others. Embrace challenges as opportunities for growth and never lose sight of the value that your dedication and hard work bring to your life as a chef. It is during the toughest times that your strength, knowledge, and confidence as a chef are forged, ultimately shaping your culinary journey.

      Can you share an example of a dish or meal that holds a special place in your heart and explain why?
      One dish that holds a special place in my heart is Pain Perdu. It may seem simple, but the combination of flavours and memories it evokes make it truly unforgettable. The aroma of caramelization, the sweetness of natural honey, and the abundance of seasonal berries come together in perfect harmony. Paired with a good cup of black coffee, this dish has become my go-to breakfast. Its simplicity and the essence it carries never fail to set the tone for an amazing day ahead. It serves as a reminder that even the simplest of dishes can have a profound impact and infuse joy into our lives.
      What is your favourite cuisine to work with, and what about it intrigues you?
      International and French cuisine are my favourite cuisines to work with, and they both allow me to express my innovation and flair with incredible dishes. International cuisine allows me to explore a diverse range of flavours, techniques, and ingredients from different cultures. It offers endless opportunities for creativity and experimentation. On the other hand, French cuisine is the epitome of culinary elegance and precision. The meticulous attention to detail, the classic techniques, and the focus on bringing out the best flavours in every ingredient have always intrigued me. French cuisine represents the foundation of culinary excellence and serves as a constant reminder of the importance of mastering the fundamentals.
      – For more on luxury lifestyle, news, fashion and beauty follow Emirates Woman on Facebook and Instagram
      Images: Supplied by Address Grand Creek Harbour More

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      Exclusive: In the office with the Founders of Suited & Booted

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      Emirates Man

      by Camille Macawili
      14 mins ago

      VIEW GALLERY/ 4 IMAGES
      Founders of Suited & Booted talk to Emirates Man about custom designing their space and how it reflects their brand.
      How long have you been in this space?
      We moved into this space in February 2020.
      Have you custom-built any bespoke pieces?
      Every detail of our Dubai showroom has been custom designed to create a truly exceptional experience for our clients. From the layout to the tailor-made display cabinets and shelves, the showroom is carefully arranged to highlight our finest garments and accessories – allowing our clients to appreciate the meticulous attention to detail that goes into each piece.
      How do you think the interior buys reflect yourselves and the brand?
      Each aspect of our showroom has been thoughtfully curated to reflect the essence of refined men’s tailoring. We have hand-picked pieces to create an atmosphere that is inviting and comfortable – using materials such as fine wood, rich leather, and polished metals to add a touch of luxury to the space.
      Describe your taste in three words.
      Classy, refined, and timeless.
      Emirates Man The Summer Escape Issue – Download Now
      – For more on how to look smart and live smarter, follow Emirates Man on Facebook and Instagram
      Photography by Ahmed Abdelwahab More

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      Executive Chef at Mott 32 on bringing a contemporary approach to Chinese fine dining

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      Emirates Man

      by Ruman Baig
      3 hours ago

      Frankie Yang Tao, Executive Chef at Mott 32, talks to Emirates Man about the culinary evolution in Dubai and how important it is to blend traditional cuisine with modern techniques.
      What do the first 30 minutes of your day look like, your morning routine?
      The first thing I do every morning is cook breakfast for my daughter so I can spend quality time with her before the busy day ahead. I like to try different recipes and make a variety of dishes (she is a massive foodie). I then check guests’ feedback based on their experience from the night before and share their comments with my team, so we are constantly improving.
      Talk us through your career.
      Since I was a child, I have been deeply influenced and inspired by my family. I always wanted to explore and experiment with food. My grandparents are experts in cooking. Every Chinese New Year, we prepare a table full of dishes presented with different styles, tastes, and colours, which makes me admire the culinary process and inspires me deeply. I have been working in Dubai for 17 years (since 2006) and have experience cooking in various luxury hotels. My cooking style is not limited to Chinese food, as I am also experienced in Asian and European cuisine. From 2012 to 2016, I participated in the chef cooking and carving competition held at the Emirates Salon in Dubai. Such valuable experiences constantly inspire my process and have expanded my expertise. I am fascinated by the catering industry, and always treat my work with passion to keep the motivation going.
      How do you bring a contemporary approach to fine Chinese dining?
      I use a variety of cooking techniques combined with modern seasoning and take a lot of time sourcing the freshest ingredients from sustainable producers both local and abroad to maintain the quality of the food. However, what makes Mott 32 really stand out as a concept is its ability to marry traditional cuisine with modern culinary innovation.
      As the brand’s eighth global branch, what sets Mott 32 Dubai apart?
      Mott 32 Dubai is committed to providing customers with a unique and fashionable food experience, offering a standard of true Chinese cuisine that does not exist anywhere else in Dubai. The interiors are impressive, and we have an open-air terrace with views across Bluewater Island, JBR, Palm Jumeirah and the Ain Dubai (it is one of the highest restaurants in the world). Our traditional menu is in line with the brand’s culinary creativity, where we use familiar and bold flavours of Mott 32’s signature gastronomy through adapted versions of its classic dishes. The menu concept is consistent yet wide in its offering but of course, we have adapted iconic and traditional Chinese dishes to fit the local palate of the Dubai market. For example, we do not feature pork on our menu. Some may say this is a challenge being a Chinese restaurant, however I believe it is an opportunity to showcase the versatility of the cuisine and how it can be adapted in a skilful, yet exciting way. By replacing pork with alternative ingredients, it allows us to experiment with new delicacies and flavours, while still respecting the culture.
      Tell us about the concept of Mott32 Dubai.
      Every Mott 32 celebrates the culture and food of modern Hong Kong with a fusion of traditional and culinary innovation. It brings a menu inspired by Cantonese, Szechuan, and Beijing cuisines, and yet also showcases some of the famed restaurant’s own signature dishes. Our food aims to bring the best from the past, with honoured recipes passed down from generations to generations. The location of Mott 32 Dubai adds to its magnificence. Nestled on the 73rd floor of the Address Beach Resort, the Sunset Hospitality Group has made the whole dining experience so unique by incorporating culinary excellence, an energetic ambiance, and impeccable service all into one. Our culinary team has also been hand-selected by me, with most of our team members coming from other Chinese restaurants and 5-star hotels in the region. I truly believe we have introduced a completely new chapter of Chinese dining to Dubai’s restaurant scene.

      Having been in Dubai since 2006, how have you seen the culinary industry evolve in the region?
      In recent years the hotel and restaurant scene, as well as the increasing importance of sourcing sustainable produce from local farms and suppliers, have all contributed to the development of Dubai’s ever-expanding F&B industry. Simultaneously, there is an on-going need for fresh cooking exhibitions and large-scale food festivals. Most of the participants are professional chefs and culinary experts, which promotes the multicultural development of global tastes and deepens the depth of local culinary culture. The city’s culinary scene continues to evolve as society’s tastes and interests in food change and diversify. Dubai is definitely one to watch for all chefs around the world and now, we are seeing the rise of prestigious culinary awards, such as the MICHELIN Guide Dubai and Gault & Millau. After only four months of operations, I am delighted that Mott 32Dubai is already the recipient of one toque in the Gault & Millau UAE 2023 Guide.
      It is the world’s first luxury Chinese restaurant to expand from the East to the West, what makes it a pioneer in the Chinese fine dining scene?
      “Mott 32” pays homage to 32 Mott Street in New York, where the city’s first Chinese convenience store opened in 1891. The store served as the nucleus for what is now a vibrant Chinatown in one of the most dynamic cities. It brings the American Tang cuisine style back to Hong Kong in the form of high-end Chinese food and as a result, the menu design is simple and elegant. The unique collection comprises drinks, snacks, appetisers, and dishes from around the world. The name alone is classic. When it comes to Chinese food, few places can compare to Hong Kong. Whether it’s the best char siew or Peking duck, classic Cantonese cuisine or innovative cuisine, these restaurants can always satisfy all needs with outstanding dishes, with the highest quality of hospitality and beautiful surroundings.

      What are the hero dishes?
      We have created an ethical menu which offers Chinese dishes with Western cooking techniques and elegant presentation. Some of the diners’ menu favourites include the Applewood Roasted Peking Duck (which takes 48 hours to prepare), Truffled Mushroom Lettuce Cup Appetisers and Chilled Chicken with Szechuan Pepper and Chilli Sauce. Main courses include the signature Smoke Black Cod, Crispy Triple-Cooked Wagyu Beef Short Rib and Kung Pao Lobster are a must try. Guests also enjoy our selection of dim sum freshly made daily and plant-based signatures for those looking for a more sustainable approach to eating.
      How is Mott 32 Dubai different from its counterparts in other countries?
      We firstly implement the same quality of dishes and service as all Mott 32 restaurants globally. With its expansion to Dubai, we try to evoke the city’s energy and creative passion within our dishes and culinary style and have also curated signature cocktails and mocktails that are reflective of Dubai’s lively ambiance, such as the Fujian Negroni, Hanami, and Forbidden Rose.
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      Nobu Dubai’s Executive Chef on innovating with his culinary skills

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      French national Damien Duviau helms Japanese-Peruvian restaurant, Nobu Dubai, as the executive chef.
      Now with two venues in Dubai (Nobu in Atlantis, The Palm and Nobu by the Beach at Atlantis The Royal), Duviau brings over two decades of expertise including stints at Michelin-starred restaurants including Mas Candille in France and 1 Lombard Street in London.
      Duviau prides himself for his constant innovation and offers an elevated sophistication in every dish that Nobu is worldly-renowned for including hero dishes such as the black cod miso, salmon nashi pear, lobster tempura and the Nobu-style sushi.
      Emirates Man speaks to Chef Damien Duviau to talk about the business of food and the experience and skills he learned throughout his career to bring new levels of success to Nobu, Dubai.
      Talk us through your daily routine, the first 30 minutes of the day?
      I always start my day by arriving early at Atlantis, The Palm, this gives me time to focus, check emails, plan for the day ahead, and create orders. This way I am all set for the briefings at both Nobu Dubai (Atlantis, The Palm) and Nobu by the Beach (Atlantis The Royal); even though we have a full-time head chef at Nobu by the Beach, I visit the new concept three times a week to support the team and to ensure we are delivering a fantastic new experience that is aligned with the high standards that Nobu is known for. Briefings are very important, here we discuss any special events, VIP guests staying at the hotel and other special plans that require attention.
      Can you talk us through your career history and your journey to becoming a renowned chef?
      I began my culinary studies at Lycée Hôtelier de Toulouse in 2000, completing a hotelier diploma in 2002 and a professional baccalaureate in 2004. My career then took me to Michelin-starred restaurants including a stint as Commis Chef at Mas Candille restaurant in Mougins, France and London’s 1 Lombard Street restaurant. I then moved to Dubai, UAE, to work as Sous Chef at One&Only Royal Mirage from 2008 to 2010, before joining Nobu at Atlantis, The Palm as Sous Chef. My dedication and talent across the ensuing three years resulted in me having a place at the helm of Nobu Moscow, where I spent five years at before returning to Nobu Dubai.
      When did your love for food begin?
      My story is very simple. Even though I grew up with my parents, I spent a lot of time with my grandmother, she was always cooking. I never admired her skills from afar, I was always right by her side, acting as a sous chef. I would lift pot lids, smell the aroma and taste what was cooking inside. I have many fond moments where I discovered flavours. My uncle was also an enthusiastic chef and he used to take me to different restaurants and taught me to cook when I was little.
      What initially inspired you to enter the hospitality realm?
      Everything began in my hometown, even my inspirations. Cooking excited me, it was my passion and I always had dreams to become a chef. I started my education in my hometown, Toulouse, at the same culinary school as my uncle. After spending three and a half years at school, that’s when I packed my bags and moved abroad to launch my culinary career.
      What eventually bought you to Dubai?
      While I was in London, my uncle would visit me and take me to the best restaurants so I could experience what other chefs were doing. One of those times was Nobu London, and during our visit I knew that one day I would work for Nobu. Everything after that dinner happened so quickly — I jumped at the opportunity, packed my bags, said goodbye to the rain and hello to the sunshine and culinary opportunities that awaited me.
      In your personal opinion, what are the hero dishes to must try at Nobu Dubai?
      This is always a hard question to ask, not because I can’t choose but because Nobu is an experience for a variety of reasons and flavours — given the range that the menu offers. Yes, if you are going for your very first experience then you must try the Black Cod and the Nobu-style sushi — after all, these are two dishes that took Nobu’s fame to new heights.
      There are so many amazing dishes (for their own reasons) on the menu — our signature dishes such as the shitake salad, the lobster tempura as well as new additions like the scallops aji amarillo are fantastic and I highly recommend them.

      Why do you think Nobu Dubai has maintained continued success for such a long span of time?
      Nobu has its own identity and while other brands have tried to replicate it, the only place it can ever be experienced is in Nobu. We use quality ingredients, prepared Nobu’s way – which is, very simply. People know what they’re going to get and that it will be a quality amazing experience. I think Nobu Matsuhisa also has a lot to do with this. He always says that no one can truly replicate his recipes because they cannot take his heart that has gone into each and every dish. Every dish has a story that’s special and personal to him. This passion and love for the brand is then ingrained into each member of staff who Nobu personally spends a lot of time with. I think, this is the recipe to our success.
      What sets the F&B fine dining industry in Dubai apart from the rest of the world?
      Looking at F&B overall, Dubai is a very special place when it comes to dining and that’s because you can find everything here. Think of any cuisine and you’ll find it and it will taste good. Every country is represented and all cuisine styles can be experienced. From high-profile restaurants to homegrown concepts, you have everything in one place – it’s amazing. If I went to France where I am from there are very good French restaurants and Italian restaurants, but it isn’t easy to find a good Chinese or Indian.
      What are the hurdles you have experienced throughout your career?
      After leaving culinary school in France, I went to work at restaurants in Paris and there I learnt the French technique in the French language, but I always wanted to go abroad and work in other countries — this is where I faced a few hurdles. During my first six months in London, I loved it — but, I did face a language barrier in the kitchen. When I moved to Dubai, I had to adapt to the culture and how the customer was. I like to look at these as learnings rather than hurdles and challenges.
      On the opposite side of the spectrum, what have been the milestones?
      After my first six months in London, I accelerated in my career and had various promotions. From arriving in Nobu Dubai to going to Nobu Moscow, and then back to Nobu Dubai where I became executive chef — these are all highlights of my career. I now play a very big role in Nobu corporate, and I look forward to the opportunities that lay ahead.
      As a highly accomplished chef, you have developed an elegant and approachable signature style. What sets your cooking style apart?
      I started cooking in Michelin restaurants where everything was made in a complex manner, with multiple ingredients and techniques. At Nobu our philosophy and way of cooking are simple; we use the best ingredients and create dishes in a simple way. This is how people can understand what they eat and enjoy it.
      How does it feel to open in Nobu by the Beach at Atlantis The Royal? How does the restaurant complement the look and feel of the hotel?
      We have opened two new Nobu restaurants this year, Nobu Dubai Atlantis, The Palm and Nobu by the Beach. Nobu by the Beach is a new concept and one that compliments the Nobu brand. It’s exciting to take the Nobu menu and reimagine it while ensuring it meets the ultra-luxury standards of Atlantis The Royal. It has been an honour to help spearhead this new Nobu concept.
      How does Nobu Dubai in Atlantis, The Palm offer a new experience from its previous location?
      The newly reopened Nobu Dubai now offers the most incredible views, a beautifully designed dining area and elevated bar — along with private dining rooms and lounges. With the new Nobu Dubai came new menu items, we wanted to make sure that we complemented the elevated experience. We introduced 15 -20 new menu items, we created a new bar bites menu that would perfectly match the new beverage options that were created by our new Bar Manager, Angelo.
      Finally, what are the future plans for Nobu Dubai?
      We will continue to deliver culinary excellence for our guests and showcase the best of Nobu. Besides from this, we have a very exciting in-restaurant concept that is due to launch this year, Nobu Privé, and we look forward to sharing more details soon!
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      Exclusive: In the office with Joey Ghazal, Founder of Canary Club

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      Emirates Man

      by Dan Robinson
      2 hours ago

      How long have you worked in this space?
      I have worked here every day since we opened last April. I rarely go to my administrative office and much prefer to work at my restaurants. Canary Club is so bright, fresh and comfortable that it makes for a very inspiring space to work. The lunch bowls are super healthy which is a big plus. We also just added a car wash for lunch time guests, so my car is always shiny.
      Did you have a clear concept from the outset, and which key pieces are your favourite?
      We did a lot of research into 70s West Coast Californian aesthetic when designing Canary Club and tried to stay as true as we could with the earth tone colour palette, shag carpets, terracotta tiles, rattan and wicker furniture, terrazzo and creamy popcorn paint. I have a great love for chandeliers and the lotus ones at Canary all lined up are definitely my favourite.
      Have you custom-built any bespoke pieces?
      Yes, all the booths, service stations and tables were bespoke. We even custom-made our own floor lamps from wooden cake standsand lamp shades made from agave fibres.
      How do you think your interior reflects you/your brand?
      The most important thing to me is that a place feels storied, timeless and authentic. Using natural materials that age well also make the space feel warm and lived in.
      Describe your taste in three words.
      Classic, bold and playful.
      Swipe through for a tour inside the office of Joey Ghazal, Founder of Canary Club.

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