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    Chef Gökhan of Rüya Dubai on the importance of culture in culinary excellence

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    Life

    by Ruman Baig
    2 hours ago

    Nestled within the elegant premises of The St. Regis Dubai, The Palm, Rüya Dubai, stands as a true embodiment of culinary artistry.
    This dining destination has gained renowned acclaim for its innovative Anatolian gastronomy, earning it a recent accolade within the prestigious Michelin Guide’s distinguished list.
    At the helm of this exquisite culinary journey is Gökhan Çökelez, a virtuoso in the realm of gastronomy who orchestrates the creation of exceptional dishes. Hailing from the landscapes of Turkey’s Black Sea region, Gökhan infuses his mastery into a tapestry of flavors from the Middle East and Mediterranean, skillfully weaving together the finest ingredients with an impeccable culinary technique.
    In a detailed conversation with Emirates Woman, the chef talks to us about his career trajectory so far, his focus in the presence and vision for the future.

    What inspired you to become a chef, and how did your culinary journey begin?
    My family has truly been my biggest inspiration. Growing up, our home was a hub of food, culture, and togetherness. I’d be right there beside my family, helping prepare meals and soaking in the joy of sharing delicious food. This upbringing ignited a spark within me to turn my love for cooking into a career. That’s why I decided to enroll in culinary school, to take my passion to a professional level.
    Can you share a memorable experience or dish that had a significant impact on your cooking style?
    One cherished memory that shaped my culinary approach is our family tradition of making Borek on special occasions. Picture this: we’d gather in the garden, and prepare this delicious dish on a flat sheet. The aroma would fill the entire neighbourhood with anticipation. We’d make variations like cheese, meat, and potato, combining flavours that resonate in my heart. This experience instilled in me the art of cooking with passion and soul.
    What techniques or ingredients do you enjoy experimenting with the most in your dishes?
    My technique involves giving classic recipes a contemporary twist. There’s something magical about picking fresh herbs and produce from the farm that sparks my creativity. When I think of ingredients that are my kitchen favourites, it’s always lemon, olive oil, and sea salt—my culinary trio that elevates flavours in every dish.

    How do you approach creating a balanced menu that caters to various tastes and dietary preferences?
    At Rüya, our menu is designed to have a wide variety of signature dishes that range across the 7 regions of Anatolia. From the savoury goodness of traditional meats and kebabs to lighter options like seafood, fresh salads, and plenty of vegetarian dishes, there’s a plate for every palate.
    Could you highlight a regional cuisine or cooking tradition that you find particularly fascinating?
    I’d like to shine a spotlight on the famous Simit bagel, a culinary tradition which originated in my hometown Devrek, Zonguldak. The secret to creating a truly authentic simit is soaking the dough in grape molasses. It then gets coated in yellow sesame and baked for slight sweetness making the perfect simit; crispy outside, and soft inside.
    What’s the most challenging aspect of maintaining consistency and quality in a busy kitchen environment?
    Our kitchen is a global melting pot with team members from 12 different nations. It’s a challenge to keep everyone aligned with the Anatolian cooking artistry. While Anatolian cuisine may be less familiar than French or Italian, we ensure consistency and quality through meticulous training and innovative methods.
    How do you stay updated with the latest food trends and incorporate them into your own culinary creations?
    I love exploring diverse restaurants and sampling the latest trends. Connecting with fellow chefs, sharing insights, and witnessing their culinary stories fuels my creativity. It’s a tight-knit global community that sparks my inspiration.

    Chef Gökhan of Rüya Dubai
    Can you describe a dish that perfectly represents your personal culinary philosophy and style?
    Imagine a dish that embodies simplicity and refinement – prepared with the finest ingredients and impeccable technique. My culinary passion revolves around Middle Eastern and Mediterranean cuisines. It’s all about savouring authentic flavours with a contemporary touch, celebrating the essence of good food.

    Having been raised in Turkey, how do you infuse culinary uniqueness from your country into the restaurant you’re currently heading?

    Anatolian flavours are close to my heart, and I’m thrilled to share them at Rüya Dubai. We’ve gathered inspiration from every corner – whether it’s the fresh seafood from the coast, hearty kebabs from the east, or delicious flatbreads from the north. You can savour Turkey’s rich food culture on your plate.
    What according to you is the USP of the dining experience at Rüya Dubai?
    At Rüya Dubai, our open kitchen invites guests to be part of the culinary symphony. Our menu thrives on the spirit of sharing, allowing you to embark on an Anatolian adventure through an array of signature dishes. And let’s not forget our breathtaking terrace overlooking Palm Jumeirah and the Arabian Sea – a culinary delight paired with mesmerizing views.

    How do you manage to infuse creativity into your dishes while still respecting traditional flavours and techniques?
    It’s like adding a modern twist to a familiar tune. I take the flavours we all know and love from Anatolian cuisine and give them a creative spin. Think of it as paying homage to the classics while sprinkling a bit of my own culinary imagination. The result is a harmony of tradition and innovation that keeps your taste buds intrigued.

    – For more on luxury lifestyle, news, fashion and beauty follow Emirates Woman on Facebook and Instagram
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      The secret behind Bulgari Resort Dubai’s two Michelin restaurants

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      Life

      by Sarah Joseph
      59 mins ago

      General Manager of Bulgari Resort & Residences Dubai, Pep Lozano shares how Bulgari Resort Dubai is now a destination driving travel in its own right, with two Michelin stars awarded to Il Ristorante and one Michelin star to Restaurant Hōseki.
      HŌSEKI BY CHEF SUGIYAMA

      Hōseki offers a unique Omakase experience with just nine seats – was this the plan from the outset?
      Yes, it was always the plan to have just nine seats. The reason behind this was to ensure we could tailor the exchange between the Chef and the guest, all while serving other guests at the same time. Nine seats allowed Chef to do so and serve guests with a spirit of wa, meaning harmony, without jeopardising any of the aspects that make for a perfect Omakase. Think of Omakase as chef inviting you to his home – everything is up to him. This once in a lifetime encounter needs to be perfect and as Chef Sugiyama and his staff put their hearts and souls into the service, limiting seating capacity ensures that the Chef does so.
      The restaurant has been awarded one Michelin star by The Michelin Guide for two consecutive years since 2022 and the 26th best restaurants on the World’s 50 Best Restaurants, Middle East & North Africa 2023. How does it feel to accomplish this title?
      I think that achieving this title is a proof of Chef Sugiyama’s gratitude to his guests, to Bulgari Resort Dubai, to his staff, suppliers, and Japanese producers who have been involved in the project since its inception. With or without this title, Sugiyama’s passion for cooking remains the same. Never satisfied with things as they are, Hōseki constantly tinkers, always searching through trial and error for a better version of itself.
      The fresh prime ingredients are imported directly from Japan. How does this further add to the quality of the food?
      Sugiyama goes to great lengths to ensure that everything at Hōseki is made in Japan, from the fish, vegetables and salt to the tableware. Fresh products are flown in from Japan several times a week – it’s just like visiting Tokyo’s Toyosu Market. Since Dubai is five hours behind Japan, when the restaurant closes at midnight, it’s 5AM in Japan. That’s just when the market is taking a breather. Dubai’s location is perfect. All the producers are personal contacts from his years working in Japan, people who work with him because they know and trust him. When the carefully selected ingredients are gathered from all over Japan, they are loaded onto containers headed for Hōseki. Chef Sugiyama wants his guests to have a piece of Japan, the moment they walk into the restaurant.

      Chef Sugiyama is a sixth-generation sushi master. Talk us through his career and background.
      Chef Sugiyama is the son of a sushi chef, owner of a long-established restaurant founded in 1865. His paternal and maternal grandparents all owned sushi restaurants. Yet as a young boy, he did not see himself continuing that family tradition. Both parents worked from morning to evening, and even on days off they always answered the phone if it rang. Not for a single day could work and home life be separated. Seeing at first hand the grinding hardship of running one’s own business, Sugiyama simply didn’t see becoming a sushi chef as an option. One day, Sugiyama had the opportunity to serve a customer a dish he’d prepared himself. When he saw the customer smile upon tasting his cooking, Sugiyama knew that this was what he wanted to do. Seeing the moment when a customer smiles on eating his food is the true thrill of counter service. It wasn’t long before Sugiyama reconnected with sushi. Later, after working at a series of sushi shops in Tokyo, Sugiyama had the good fortune of beginning his apprenticeship at Sushi Kanesaka. Then in 2017, when Bulgari Resort Dubai opened, Sugiyama was presented with an enthusiastic offer and set off for Dubai.
      What’s next for Hōseki by Chef Sugiyama?
      While the path to sushi might look very simple, it is a very complicated and difficult one. Chef Sugiyama considers that he’s still on the way to the best version of Hōseki. He aims to do better and work harder every day in order to provide a unique experience to his guests.
      IL RISTORANTE-NIKO ROMITO

      The restaurant echoes the elegant design of the original Bulgari Hotel Milano – what are the design elements that correlate to its original design?
      The design elements of Il Ristorante-Niko Romito’s are a celebration of Italian heritage. The décor is designed in a purely Italian – Roman Baroque – style. The restaurant showcases framed iconic Bulgari archive photographs and brand heritage images that recall over 130 years of Roman jewellery history. It is an intimate space centered around one ethos: the integration of Italian soul, coupled with Bulgari’s superior approach to luxury. You will find the same at Bulgari Hotel Milano’s Il Ristorante. For instance, the oval-shaped Bulgari Bar is found at both outposts and was inspired by the famous Fontana Della Barcaccia, just a stone’s throw away from Bulgari’s Roman boutique. It doesn’t get more Italian than that. The menu celebrates the rich heritage of history.
      What are the key stand out dishes?
      The key standout dishes are definitely some that represent the most historical dishes inItalian heritage. I would probably recommend starting with an Antipasto all’italiana, which offers a variety of Italian regional specialties, an interesting gastronomic tour from the North to the South of the country. Then I would go for one of our homemade pasta, like the Spaghetti e pomodoro, a modern interpretation of the classic pasta with a hard preparation behind it. It’s a dish that takes inspiration from Reale, Chef Niko’s three-starred restaurant in Abruzzo. Finally, I would recommend either a Cotoletta, to try our version of this very well know Italian classic. To end the dinner, the tiramisu or one of the seasonal creations like the buffalo stracciatella cheese ice cream, balsamic vinegar and wild blackberries.
      Many of the top-quality ingredients are flown in from Italy. How does this add to the experience?
      We try to always use Italian ingredients and when importing them is not possible we work with the finest local producers and choose the best products the country can offer. We always look for the best raw materials and treat them with the utmost respect. We really want our guests to experience a piece of Italy and while we strive to work with more local products, there are certain ingredients that just cannot be replaced yet. Dubai is very set up regarding the import of outstanding quality products, given the fact that the city is positioned close to Europe and the rest of the world. It’s really all about bringing Italian excellence to Dubai and we do that with all of the strong research that goes into every dish.

      The simple dishes add a series of complex transformation techniques – tell us more.
      Il Ristorante-Niko Romito is a beautiful international project designed for the Bulgari Hotel worldwide. A lot of what Chef Niko does is embodying a code of Italian cooking that starts from the classics and is reinterpreted in a contemporary manner, expressing the cultural importance, elegance and essence. Seasonality plays a big role in the conception of the menu, and of course the elements of each season are present in the menus at Il Ristorante-Niko Romito. New dishes are introduced to the menu each month, keeping in perfect harmony with the Italian seasons and linked to Italian traditions from the North to the South. Additionally, we don’t conceive a dish stating we want to do a dish of Mozzarella and Tomato, for example. We start working on giving the identity to the main ingredient we want to focus on. In this case, let’s work with the Mozzarella. Ingredients can be so versatile depending on the temperature, its environment, by a treatment. Once we understand the best way to bring this ingredient to life, we try to play around it.
      What’s next for Il Ristorante-Niko Romito?
      We will continue to provide excellence of food and service. We are now recognised in the MICHELIN Guide for a second time in a row, being one of the very few to have received this remarkable recognition of two stars. We will of course continue to strive to provide the best Italian experience there is and express the cultural importance of Italian cuisine. Our menu is a declaration of love to Italy and we will continue to express it through all our reinterpretations.
      July/August’s – The Summer Escape Issue with Tania Santos Silva – Download Now 
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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.
      June’s – The Skin Issue with Instytutum – Download Now– For more on luxury lifestyle, news, fashion and beauty follow Emirates Woman on Facebook and Instagram
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      Revealed: Dubai’s second Michelin Guide for 2023

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      Life

      by Sarah Joseph
      2 hours ago

      With a tried and tested seal of approval on Dubai’s culinary scene, the highly anticipated Michelin Guide has officially presented its selection of restaurants for the emirate this year.
      Michelin-starred restaurants as well as its official Michelin Guide for the emirate have been awarded accordingly.
      In partnership with Dubai Tourism, an official announcement was made at a VIP event this morning with the former Emirates Man cover star and Chief Executive Officer of Dubai Tourism, Issam Kazim, and Gwendal Poullennec, International Director, Michelin Guides at the newly opened Atlantis The Royal.

      The stars are awarded only to eateries that are judged by Michelin Inspectors to be of a particularly high standard, and it’s unanimously respected by both chefs and gourmands around the world.
      “We never had any doubt about Dubai’s culinary potential, and this year this fascinating destination confirms its gastronomic appeal,” said Gwendal Poullennec, International Director of the Michelin Guides.
      At the VIP event which took place at Atlantis The Royal, the 90 Michelin Guide restaurants were unveiled, as well as three Michelin Green Star Restaurants for sustainability and 17 Bib Gourmands. See the full list below.
      Two Michelin Star
      New: Tresind Studio• STAY by Yannick Alleno• Il Ristorante by Niko Romito
      One Michelin Star
      • New: Avatara• New: Dinner by Heston Blumenthal• New: Moonrise• Tasca by Jose Avillez• Ossiano• 11 Woodfire• Hōseki• Al Muntaha• Armani Ristorante• Torno Subito
      Michelin Green star for sustainable gastronomy
      • New: Boca• New: Teible• Lowe
      The Michelin Guide restaurants
      • New: 99 Sushi• New: Ariana’s Persian Kitchen• New: At.mosphere• New: Boca• New; Chic Nonna• New: City Social• New: Fouquet• New: French Riviera• New: Jaleo• New: Josette• New: Jun’s• New: L’Ovilo at Al Mahra• New La Mar• New: Mayabay• New: Milos• New: Mina Brasserie• New: Mott 32• New: Pierchic• News: RSVP• New: Rüya• New: Takahisa• Akira Back• Al Mandaloun• Al-Fanar• Amazonico• Avli by tashas• Bombay Bungalow• Carnival by Trèsind• CE LA VÌ• Celebrities by Mauro Colagreco• Cipriani• Clap• Coya• Demon Duck by Alvin Leung• GAIA• Hashi• Hell’s Kitchen• Hutong• Il Borro• Indego by Vineet• L’Atelier de Joel Robuchon• Little Miss India• LOWE• LPM Restaurant & Bar• Marea• Masti• Mimi Kakushi• Netsu by Ross Shonhan• Nobu• Pierre’s iT• Rhodes W1• Rockfish• Sea Fu• Shang Palace• Siraj• Sucre• Tan Cha• The Artisan• Trèsind• Zuma

      Bib Gourmand
      • New: 21 Grams• New: 3Fils• New: Amara• Al Khayma Heritage Restaurant• Bait Maryam• Brasserie• Boulud• Fi’Lia• Folly• Goldfish• Indya by Vineet• Kinoya• Ninive• Orfali Bros• REIF Japanese Kushiyaki• Shabestan• Teible
      For more details on the 2023 tables -to-book visit guide.michelin.com
      – For more on luxury lifestyle, news, fashion and beauty follow Emirates Woman on Facebook and Instagram
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      This Michelin-recognized chef aims at revolutionizing urban ​​​​dining in Dubai

      by

      Life

      by Ruman Baig
      2 hours ago

      Located in the Opus Tower designed by Zaha Hadid, Sfumato Gastro Atelier draws a conceptual parallel from the architectural wonder it is nestled in.
      The food and the interiors are minimalistic at the first glance, but the subtle detailing and nuanced layering in both these elements will leave a lasting impression. Chef Alena Solodovichenko dares to experiment confidently in a male-dominated world, challenging stereotypes and pioneering her own unique style to produce an unforgettable experience in an internationally-renowned setting.
      The guiding concept of the Sfumato Gastro Atelier is affordable luxury with a forthright but delicate vision of all-day dining for the new wave. Chef reinterprets her family recipes with produce from local farms featuring delicate and intimate flavors, showing that vegetables and roots can evolve into sophisticated ingredients ready to play the main role in any dish.
      In a detailed conversation with Emirates Woman, chef talks about being at the helm of change, breaking stereotypes and testing the culinary waters in Dubai.
      The restaurant is located in the iconic Opus Tower designed by Zaha Hadid. Did the architecture play a role when it came to drawing inspiration for the menu?
      The architecture played an important role in the process of creating Sfumato menu. Zaha Hadid’s architectural style is characterized by smooth, flowing lines and curves, and is typically free of sharp or angular features. That’s why the menu in Sfumato is delicate and feminine as well. I also took part in creating design for the dishes, and made sure it reflects the forms of the Opus Tower.
      Culinary is still a male-dominated industry. As a Michelin-recognized chef, how do you constantly revolutionize urban ​​​​dining?
      This is true – statistics show that there are more men in the industry than women. Being in the kitchen since I was 19 years old, I have always considered this fact as motivation to improve my techniques. I want to create things that will inspire other women, coerce them to revolutionize their approach, and help them get rid of the fears.
      Female chefs are still rare, especially in the MENA region. I receive tons of messages with women sharing their personal stories – some of them are truly inspired by my career track. Some of my subscribers on Instagram have left their jobs and gone to the kitchen to pursue their dreams. Such stories make me really proud, and willing to show that everything’s possible.

      You’ve reproduced your family recipes with produce from local farms featuring delicate and intimate flavors – tell us a little about that?
      There’re a lot of dishes in Sfumato inspired by my childhood memories. Yet I understand that people have different backgrounds, and the culture in Dubai is different from the one I grew up in, so what I did wasn’t just reproducing family recipes. I find joy in taking something familiar and making a twist to find new flavors. For example, we have a dish in Sfumato that was inspired by the traditional Ukrainian dish golubtsy. What I did was replacing all original ingredients with the local ones, leaving just the concept of cabbage roll. In the original recipe they use meat, but I took hamour, which is a well-known product for people in UAE. For me it is still a dish that reminds me of my childhood, but now it’s also familiar and appealing to those who have never tastes golubtsy.
      The cuisine is tailored to excite the senses of sight and taste without compromising the natural goodness of the ingredients – how do you manage to execute this?
      Honesty and authenticity is what my cuisine is about. I want people to know the real taste of the ingredients. We use delicate techniques, and our sauces are designed to highlight the natural flavor without overshadowing it. A good example is our Beetroot Stracciatella, where we use beets and sauce made from rosemary and black currant (by the way, it’s a fascinating discovery that same-color ingredients tend to match perfectly with each other). We bake beetroot first, and then dehydrate it. Thus, we manage not only to preserve the taste of beets, but also to make it even brighter and sweeter. 
      Another important aspect of my vision is feminine touch. When in Sfumato, one should feel that there’s a woman at the helm of the kitchen. We show huge respect in our job – for the guests, and for the ingredients as well. When a person comes to me and says: “I’ve never enjoyed beetroot, celeriac, or cauliflower, but after visiting Sfumato I’ve changed my mind”. This is the greatest compliment. We take care of our guests, our dishes are healthy. If people in Dubai start to eat more veggies, and there’s at least a tiny fraction of my contribution, it’ll feel right to me.
      The menu features ample variety for meat lovers but the vegetarian dishes particularly stand-out because of the choice of ingredients and the preparation behind it – can you take us through the process?
      We use various techniques, of course, – fire, sous vide, dehydration, molecular techniques, – but fas a chef, fire is still one of my favorites. We’ve got josper – and I’m a 100% fan of this smoky taste it gives the products. I personally eat lots of vegetables and roots, although I’m not a vegetarian and enjoy good meat, fish, eggs, cheese etc. But when you can cook veggies right, you (and your guests) just fall in love with them.  
      While Dubai is known for its opulent gastronomical scene, SFUMATO Gastro Atelier is particularly minimal in principle and virtue – how do you think it will be perceived?
      I hope that Dubai is ready to try something new. We hear our guests say that there’s nothing like Sfumato in Dubai. Our minimalistic approach is truly unique. Tons of truffle and oysters, opulent sophisticated dishes, – this is not about us, and I truly believe that our philosophy will be well received.

      – For more on luxury lifestyle, news, fashion and beauty follow Emirates Woman on Facebook and Instagram
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      How L’Atelier de Joël Robuchon’s executive chef pursued his culinary dreams

      by

      Lifestyle

      by Sarah Joseph
      2 hours ago

      When it comes to fine dining, Dubai most definitely knows how to impress.
      Adding to the emirate’s food scene is a concept by late renowned Michelin-starred chef Joël Robuchon. Enter L’Atelier de Joël Robuchon where dishes are born to touch all the senses. Known for his love for quality ingredients, textures and flavours, Executive Chef, Roberto Torre has played an imperative role in bringing his culinary vision on a plate.
      It was no easy feat for Chef Roberto to pave a way for himself in this industry and despite the challenges, he pursued his dreams after learning from his revered mentors including Monsieur Joël Robuchon himself.
      “The hardest part of starting my career as a young Commis Chef was being away from my family since I was 17,” he tells Emirates Woman.
      By converting his passion for food as a young child into a full-time successful career, Chef Roberto has led the brigade as Executive Chef of the L’Atelier de Joël Robuchon in Dubai since its opening in 2020.
      Emirates Woman spoke to L’Atelier de Joël Robuchon’s Executive Chef, to delve into his career and how he’s played a pivotal role in transforming the brand.
      Talk us through your career.
      Having been born and raised in Italy, I attended the Hotel School in Salerno, which is located in Campania (southwestern Italy). I began my career in luxury hotels in Italy, under the direction of Executive Chef Domenico d’Imperio at the six-star hotel Tre Vaselle in Umbria, where I learned about consistency and how to enhance flavours. After spending some time in the Maldives, I settled down in Paris in 2011 and joined Chez Jean – a Michelin star restaurant. In 2015, I joined Joël Robuchon Group and more specifically L’Atelier de Joël Robuchon Saint Germain (which is the first L’Atelier of Monsieur Joël Robuchon, created in 2003) as Executive sous-chef. Since 2020, I have led the brigade as Executive Chef of the new L’Atelier de Joël Robuchon in Dubai.

      What initially inspired you to enter the hospitality realm?
      In the beginning, there was nothing that predestined me to enter this world. No one in my family or in my circle came from this hospitality background. Some of my earliest memories come from my grandparents and my mother. I remember helping my grandmother and mother make traditional pasta when I was a child. I learned how to cook authentic Italian dishes, particularly those from the south of Italy, where I’m from. A practice that, over time, gave me a taste of the ingredients as well as the gastronomy, was introduced to me by my grandfather who taught me how to grow vegetables. Ultimately, each of them transmitted to me, in their own way, the taste of effort, the love of a well-done task, and the taste of simple, honest and authentic work. It wasn’t long before what started out as only curiosity gradually turned into a passion.

      What eventually brought you to Dubai?
      The opening of the new L’Atelier de Joël Robuchon in the Middle East. Joël Robuchon Group offered me the opportunity to be in the driver’s seat of this amazing kitchen and restaurant as Executive Chef.
      L’Atelier de Joël Robuchon opened back in October 2020. How have things evolved for the restaurant over the last two years?
      Since the opening, our team has worked very hard and has become even stronger. We have found our cruising speed. Over the months, the team has continued to grow together. To make our clients happier and more satisfied, we will continue to improve ourselves. These conclusive results have been achieved with the help of our loyal guests for a few months now. We are actively developing new suggestions to always surprise our guests. Our concept is timeless and present everywhere in the world. Providing quality and pleasure to our gastronomic clients is the most important thing to us. It is our commitment to focus on quality and pleasure, and pursue our efforts to be at the top.
      How do you continue to embody the legacy of Joël Robuchon?
      We will pursue the legacy of Joël Robuchon, the most starred chef in the world, in being creative and maintaining the requirement of Monsieur Joël Robuchon as he taught us.
      In your opinion, what are the hero dishes at L’Atelier de Joël Robuchon?
      Le caviar “Royal Oscietra” – Caviar over a crispy poached egg with smoked salmonLa Langoustine – Langoustine in ravioli with truffle, foie gras sauce and green cabbageLe Black Cod – Marinated with miso under daikon with a yuzu infusionLe Ravioli King Crab – King crab with thinly sliced daikon, lightly spicedLa Papillote – Langoustine in a crispy papillote with basil
      What sets the F&B industry in Dubai apart from the rest of the world?
      Dubai’s culinary scene has become increasingly reliant on the F&B industry. It is now one of the fastest growing and most competitive industries in the world. A great deal of innovation has occurred in the quality and diversity of food and restaurants over the years. International travellers are becoming attracted to Dubai and the UAE because of its food scene. Here in Dubai/the UAE, there are some brilliant places to eat, full of life, style and atmosphere.
      What are the hurdles you’ve experienced throughout your career?
      The hardest part of starting my career as a young commis chef was being away from my family since I was 17. At this age, you usually spend time with family and friends and enjoy a carefree existence. Today, with hindsight and experience, it looks more like a plus than a negative. My life and career as an Executive Chef have been greatly enriched by these sacrifices made 20 years ago.
      What have been the milestones?
      The first decisive step was joining Chez Jean with Chef Attilio Marrazzo as soon as I arrived in Paris. The opportunity to work in the world capital of gastronomy is one of the most important events in the life of any cook. There is a reason why French Gastronomy has been listed as a UNESCO World Heritage Site. Later, when I joined the first Atelier de Joël Robuchon Saint Germain and I met Axel Manes, a disciple of Joël Robuchon, and one of his Chefs. Throughout his career, he has been always in search of new creations, always more original, composed of excellent products, which have been carefully selected. This journey with Joël Robuchon Group really defined who I am today.
      Finally, what are the future plans for L’Atelier de Joël Robuchon?
      L’Atelier de Joël Robuchon in Dubai is one of his last projects. Monsieur Joël Robuchon was very involved in this project which took many years to be achieved. His spirit, mind, and imprint are evident in this accomplishment. In keeping with his style and principles, we will work hard as he always did.
      – For more on luxury lifestyle, news, fashion and beauty follow Emirates Woman on Facebook and Instagram
      Images & Feature Image: Instagram @atelier_robuchondubai More

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      The first-ever 11 Michelin-starred restaurants in Dubai

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      Lifestyle

      by Olivia Morris
      1 minute ago

      Dubai’s culinary scene has been thriving for years and now has officially been recognised by the Michelin Guide.
      The newly published digital guide was unveiled at a prestigious event at Dubai Opera on June 21, 2022, featuring 69 of the very best the Dubai restaurant scene has to offer including some classic favourites including LPM Restaurant & Bar, Zuma, Mimi Kakushi, Masti and more.
      But, what exactly does this mean? Well, the Michelin Guide dates back over a century and was first published in France, then expanded to Belgium, Algeria, Tunisia, Switzerland and more in the early 1900s. Then, in 1931, the star system was introduced and since then has set a global standard for identifying the best restaurants around the world.
      One star represents “a very good restaurant in its category”; two stars represent “excellent cooking, worth a detour”; and three stars represent “exceptional cuisine, worth a special journey”.
      At the unveiling of the Dubai Michelin Guide, the very first Michelin-starred restaurants were announced, with 13 stars being awarded in total – nine one stars and two two stars. No three stars were awarded.
      Below, get to know more about the first-ever 11 Michelin-starred restaurants in Dubai.
      Il Ristorante – Niko Romito, Two Michelin Stars

      Located at the Bulgari Hotel in Dubai, Il Ristorante – Niko Romito is a leader in Italian cuisine in the emirate. With fresh ingredients flown in from Italy and a decadent ambience, it’s the ideal place for a seamless dining experience.
      Stay by Yannick Alléno, Two Michelin Stars

      Described by Michelin as having a “less-is-more approach”, Stay by Yannick Alléno at One&Only The Palm encompasses the very best French fine dining has to offer.
      11 Woodfire, One Michelin Star

      This unique concept by Chef Akmal Anuar which only opened last year serves fresh, top-quality ingredients that are cooked over a woodfire.
      Tasca by Jose Avillez, One Michelin Star

      This homegrown concept located at the Mandarin Oriental Jumeira is a contemporary twist on Portuguese cuisine. The restaurant by culinary genius José Avillez serves exceptional cuisine paired with spectacular views over Dubai’s incredible skyline.
      Ossiano, One Michelin Star

      Ossiano Dubai offers a truly unique fine-dining experience in the company of the creatures of the sea. Located in Atlantis The Palm, the concept by Chef Grégoire Berger aims to showcase some of the best produce from around the globe.
      Hōseki, One Michelin Star

      This uber-exclusive restaurant by Chef Masahiro Sugiyama has only room for nine people. Boasting impressive skyline views and minimal interiors, the restaurant’s signature is its Omakase experience, which means ‘I leave it to you.’
      Trèsind Studio, One Michelin Star

      Trèsind Studio by Himanshu Saini focuses on Indian cuisine with the aim of “challenging common perceptions”.
      Armani/Ristorante, One Michelin Star

      With prime views of the Burj Khalifa and the Dubai Fountains, this fine-dining Italian restaurant offers a signature tasting experience. According to Michelin, favourites include “agnolotti del plin, filetto di scorfano and agnello al mirto which showcase “the chefs’ mastery”.
      Hakkasan, One Michelin Star

      Located in the Atlantis The Palm, Hakkasan offers traditional Cantonese recipes meet contemporary techniques to deliver innovative dishes.
      Al Muntaha, One Michelin Star

      Located at one of the world’s most iconic hotels, the Burj Al Arab, Al Muntaha focuses on French cuisine with Mediterranean influences.
      Torno Subito, One Michelin Star

      This concept by Chef Massimo Bottura takes guests on a journey back to the 1960s Italian Riviera.
      For more information visit guide.michelin.com. 
      – For more on luxury lifestyle, news, fashion and beauty follow Emirates Woman on Facebook and Instagram
      Images: Supplied  More

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      Revealed: Dubai’s first Michelin Guide for 2022

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      Lifestyle

      by Sarah Joseph
      1 minute ago

      With a tried and tested seal of approval on Dubai’s culinary scene, the highly anticipated Michelin guide has officially presented its selection of Michelin-starred restaurants as well its official Michelin Guide for the emirate.
      In partnership with Dubai Tourism, an official announcement was made at a VIP event this morning with Emirates Man cover star and Chief Executive Officer of Dubai Tourism, Issam Kazim, and Gwendal Poullennec, International Director, Michelin Guides.
      Poullennec described the unveiling of the Michelin Guide in the Middle East as a “historical moment”.
      “What makes Dubai’s culinary landscape so distinctive is its reflection of the more than 200 nationalities that call the city home, delivering an epicurean kaleidoscope. One thing all the restaurants in this fast-paced dynamic and elegant city have in common is they are brimming with passion and enthusiasm,” he added.
      “Today, Dubai is settled as an inspiring gastronomic destination and we have no doubts that gourmets from all over the world will be seduced by its very unique energy.”

      With a team of in-house inspectors, each selected restaurant was examined on the basis of its popular star ratings and using its tried and tested methodology to judge on several crucial criteria. This includes quality of the ingredients, mastery of cooking, the harmony of flavours, the personality of the chef through the cuisine, and consistency over time across the entire menu.
      At the VIP event which took place at Dubai Opera, the 69 Michelin Guide restaurants were unveiled, as well as the Michelin Green Star Restaurant for sustainability and 11 Michelin starred restaurants. See the full list below.
      Two Michelin Star

      STAY by Yannick Alleno
      Il Ristorante by Niko Romito

      One Michelin Star

      Tasca by Jose Avillez
      Ossiano
      11 Woodfire
      Hōseki
      Trèsind Studio
      Armani Ristorante
      Hakkasan
      Al Muntaha
      Torno Subito

      Michelin Green star for sustainable gastronomy

      The Michelin Guide restaurants

      3 Fils
      Akira Back
      Al Mandaloun
      Al-Fanar
      Amazonico
      Avatara
      Avli by tashas
      Bleu Blanc
      Bombay Bungalow
      Carnival by Trèsind
      CE LA VÌ
      Celebrities by Mauro Colagreco
      Cipriani
      Clap
      Coya
      Demon Duck by Alvin Leung
      GAIA
      Hashi
      Hell’s Kitchen
      Hutong
      Il Borro
      Indego by Vineet
      L’Atelier de Joel Robuchon
      Little Miss India
      Lowe
      LPM Restaurant & Bar
      Marea
      Masti
      Mimi Kakushi
      Moonrise
      Netsuby Ross Shonhan
      Nobu
      Pierre’s TT
      Rhodes W1
      Rockfish
      Sea Fu
      Shang Palace
      Siraj
      Social By Heinz Beck
      Sucre
      Tan Cha
      The Artisan
      Trèsind
      Zuma

      For more details on the 2022 tables -to-book visit guide.michelin.com
      – For more on luxury lifestyle, news, fashion and beauty follow Emirates Woman on Facebook and Instagram
      Images: Supplied More