Meet Chef Aki, the Master Behind KIGO
We sat down with Chef Aki to discuss the the lessons learned over three decades in the kitchen, the importance of seasonality and the philosophy behind kaiseki.
Category The Tasting Series
Meet Chef Surabhi Suri, the World Vegetarian Champion
Chef Surabhi Suri has never believed vegetarian cuisine should be treated as a compromise.
In Conversation with Chef Simon Wu of China Tang Dubai
Known for his disciplined approach and respect for tradition, Chef Simon Wu combines technical mastery with a clear understanding of evolving guest expectations.
Inside Couqley Downtown: The Team Behind Dubai’s Beloved French Brasserie
This week, the spotlight is on the team behind Couqley Downtown, highlighting the people who make the magic happen
We’re Obsessed with The Beam, Dubai
I’d heard plenty about The Beam before visiting, but the experience still took me by surprise. The space has this effortless, friendly charm that feels inviting from the minute you walk in. The interiors are truly stunning and very thoughtfully designed, hitting that perfect sweet spot: elegant without being the slightest bit stuffy.
In Conversation with Luca Bertelloni, Executive Chef at The Ritz-Carlton Abu Dhabi, Grand Canal
From his early days as Executive Sous Chef to now leading the kitchens as Executive Chef, Luca’s journey at The Ritz-Carlton Abu Dhabi, Grand Canal has been one of growth, curiosity, and purpose. What began as a focus on precision…
In Conversation with Chef Jason Atherton
Chef Jason Atherton has spent nearly four decades shaping modern dining. From his early days in London’s kitchens to leading The Social Company, the British chef has built his career on a genuine passion and love for food.
Strawfire, Mandarin Oriental Abu Dhabi Review and Exclusive Interview with Chef Ross Shonhan
I recently visited Strawfire, the restaurant by Chef Ross Shonhan, which opened in 2024 at the Emirates Palace Mandarin Oriental Abu Dhabi.
Strawfire takes its name and philosophy from warayaki, a style of Japanese cooking over straw flames. Chef Ross first came across the method during his travels to Shikoku Island in southern Japan, where rice straw is used to infuse a distinctive campfire flavour. Traditionally reserved for a few regional dishes, Strawfire takes the technique further, using it to bring out character in a wider range of ingredients.
In Conversation with Chef Silvio Carro, Executive Chef at Villamore Dubai
In a city renowned for its dynamic culinary scene, Executive Chef Silvio Carro stands out at the helm of Villamore, an elegant Mediterranean restaurant nestled in the heart of Dubai. With a career spanning over 15 years and multiple countries,…
In Conversation with Massimiliano Binda, Managing Director of The Ned Doha
The Ned Doha, a distinctive hotel and members' club, has quickly established itself as a cultural and social landmark in the heart of Qatar.