CH E FS / FACE TO FACE
GRECIAN GAIA Known for his tenures at two of Dubai’s leading French restaurants, Le Petite Maison and La Serre, chef Izu Ani has since gone on to open Carine at Emirates Golf Club, Izu Brasserie and Bakery at City Walk Dubai, and The Lighthouse at D3. As his next launch imminently nears, Izu takes us behind the scenes at his Greek-Mediterranean restaurant GAIA in DIFC. Interview SOPHIE VOELZING
You’re soon to open Gaia in DIFC – tell us about the concept… The idea of a Greek concept was born two years ago while I was having lunch with Evgany (a partner in the Bulldozer Group, the group behind the restaurant) who asked me what I thought about opening a Greek restaurant.
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The Pro Chef Middle East / Autumn 2018
After my experience a few years ago in Santorini where I worked for few months, I fell in love with Greece and since always thought about opening a concept that related to this culture. My reply to Evgany was naturally, “let’s do it!” This is where the collaboration of our thoughts started. “OPA” (the traditional Greek expression that’s said when breaking plates) was the first name given to the concept but being located in DIFC, we looked into giving the restaurant a stronger and more timeless name. The name GAIA, which is the ‘Greek Goddess of Earth’ in Greek mythology, came up and was the perfect fit for what we started to imagine. By being the embodiment of the earth and its ecosystem, GAIA’s focus will be on the food, its simplicity and authenticity. Every element in GAIA has been thought through to ensure all visitors will be entertained. From the bar that’s inspired and filled with hidden details reminiscent of the Greek islands to the secluded and intimate Chef’s Table located inside our main kitchen, inspired and decorated like a proper Grecian cave, guests will be invited to discover more and more about GAIA with every return visit.
What inspired you to open such a restaurant? I have used the same method and ethos that I used to learn French culture to learn Greek culture: being completely immerse into the culture. After my first experience in Santorini, I fell in love with the food, the culture and the people. The inspiration behind GAIA came from a combination of thoughts from Evgany, myself, my Chef Orestis – Gaia’s Head Chef – and a proper research and development team behind it. During our first research and development phase, I had the opportunity to travel around Greece, with destinations including Athens, Thessaloniki, Mykonos and Crète as part of my itinerary. It was a resourceful trip, which allowed me to come back with a lot of inspiration in terms of the design, food, and ambiance we wanted to recreate. A lot of decoration elements
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et to open doors in DIFC by the end of October 2018, GreekMediterranean restaurant GAIA is named after the Greek Goddess of Earth, with each aspect of the restaurant designed to resonate with the sun, mountains and the sea. Inspired by Mediterranean culture, the premium restaurant will serve Greek cuisine, with a humble, comfortable and unpretentious approach. An ice market makes up a focal part of the venue, with fresh fish and seafood that changes daily. Each dish is served by a team of experts who can provide excellent recommendations tailored to suit every preference and taste. Filled with hidden details, reminiscent of the Greek islands, GAIA serves flavour and memories with a wholesome ambiance. Guests are encouraged to venture downstairs and explore a traditional souvenir shop, complete with authentic olive oil, shells and trinkets. The lower level also includes a secluded Chef’s Table, located on the outskirts of the kitchen. With fourteen seats surrounded by white stone walls decorated with copper pans and beautiful details, the table was designed to create an intimate experience. In conversation with chef Izu Ani, he tells more…
