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Welcome
The world of dining is evolving at an unprecedented pace. The dialogue around sustainability, innovation, and expansion has never been more compelling. This issue takes you inside the minds of those shaping the future of food and hospitality—from visionary chefs to trailblazing restaurateurs.
In an exclusive interview with our cover star, the esteemed chef and restaurateur Jason Atherton, we explore his commitment to sustainability and vision for Row on 45. The restaurant industry thrives on leadership, and no one exemplifies this better than Vipin Panwar, recently named Restaurant Manager of the Year by Gault & Millau. Panwar shares his expertise on the art of managing the renowned Tresind Studio.
We also offer an intimate look at the life of Robert Stirrup, Director of Culinary at The Ritz-Carlton, Riyadh, providing a rare glimpse into his daily routine both at home and on-site. Meanwhile, Markus Zbinden, Co-founder and CEO of AVANTCHA Tea discusses how sustainability and innovation are reshaping tea culture. From ethically sourced leaves to revolutionary practices, he guides us through the future of this timeless beverage. Alexander Orlov, Founder & Chairman of Bulldozer Group reveals the strategy behind a €50 million investment set to redefine dining across Europe and beyond.
Finally, we shine a spotlight on the region’s most talked-about restaurants, where chefs share the inspiration behind their latest menus, and signature dishes, and how they are integrating sustainable practices to shape the future of dining.
While the publishers have made every effort to ensure the accuracy of all information in this magazine, they will not be held responsible for any errors therein.
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04 NEWS BITES
Culinary news across the Middle East
07 DINING IN THE UAE
Explore the latest menu creations and hotspots
08 24 HOURS WITH
Robert Stirrup, Director of Culinary at The Ritz-Carlton, Riyadh
10 THE PURSUIT OF PERFECTION
Vipin Panwar’s journey to General Manager of Tresind Studio
14 GLOBAL ASCENT
Alexander Orlov of Bulldozer Group on leading the company’s expansion across Europe and beyond
17 THE FUTURE OF TEA
Markus Zbinden of AVANTCHA Tea explores how sustainability, innovation, and culinary integration are shaping the future of tea culture
22 THE JOURNEY UP
Chef Jason Atherton discusses Row on 45’s rise in the 50 Best list, its new menu, and his vision for the restaurant's future
28 CHEF’S SPECIAL
Chef Essam A. Nabhan, Executive Chef at Sheraton Jumeirah Beach Resort, shares his signature dish on the menu
29 A TASTE ABOVE
1484 by Puro’s journey under Chef Mitchell Homan
32 THE CHEF'S CHOICE
Chef Ze Sergio Hernandez Ruiz from Tamoka shares his top choice
CULINARY NEWS FROM THE MIDDLE EAST AND BEYOND
CHEF GLEN BALLIS BRINGS LIVE-FIRE DINING TO DUBAI
Chef Glen Ballis makes his Dubai debut with INA at J1 Beach, a bold new concept from Fundamental Hospitality focused on live-fire cooking. With a culinary career spanning multiple countries, Ballis blends his global experiences with the simplicity and authenticity of Australian cooking to offer a back-to-basics dining experience. INA’s menu, featuring ethically sourced fish, meats, vegetables, and grains, revolves around the primal power of fire, with dishes that range from bite-sized delicacies to generous sharing plates. The open kitchen creates a theatre of flame and precision while the bar incorporates smoky ingredients from the grill into its cocktails. INA is designed as an immersive space where every element, from the décor to the service, aims to spark connection and create memorable experiences for diners.
CHEF AKMAL ANUAR LAUNCHES PIZZERIA FUNKCOOLIO IN DUBAI MOTOR CITY
Pizzeria Funkcoolio, the Itameshi (ItalianJapanese) spot from award-winning Chef Akmal Anuar, has landed in Dubai Motor City’s Neighborhood Food Hall. After making waves at Port De La Mer, it’s now offering NYC-style energy with irresistible pizzas and pastas. The menu features handcrafted pizzas in three sizes, from giant 20-inch pies served whole or by the slice to 10-inch and 15-inch delivery options. Highlights include Margherita, spicy duck pizza, and build-yourown pasta with veal ragù or porcini, along with house-made tiramisu.
JAMES BERRY APPOINTED GENERAL MANAGER OF 25HOURS HOTEL ONE CENTRAL
25hours Hotel One Central has appointed James Berry as its new general manager, bringing nearly three decades of experience from leading hospitality brands, including Accor, Marriott International, and Radisson Hotel Group. As the largest 25hours Hotel in the world and the brand’s first property in the Middle East, the Dubai-based hotel is renowned for its vibrant and unconventional approach to hospitality. Berry’s expertise in hotel operations, guest service excellence, and leadership will be instrumental in driving the hotel’s continued success and reinforcing its position as a premier lifestyle destination. Originally from the UK, Berry’s career journey saw him rise from a waiter to general manager at 29, demonstrating a deep passion for hospitality. Under his leadership, 25hours Hotel One Central aims to enhance its offerings, delivering unique and memorable experiences that celebrate creativity, local culture, and global influences.
AL WATANIA POULTRY SIGNS STRATEGIC PARTNERSHIP WITH HALAL DEVCO TO ADVANCE SAUDI ARABIA'S POULTRY SECTOR
Al Watania Poultry has formed a strategic partnership with Halal Devco, a subsidiary of the Public Investment Fund (PIF), to enhance Saudi Arabia’s poultry sector and expand Halal product exports globally. The agreement, announced in Jeddah, focuses on driving sustainable practices and innovation in the Halal food industry, reinforcing the Kingdom's goal of becoming a global leader in Halal products. Both companies aim to boost food security, strengthen competitiveness, and support Saudi Vision 2030, with a commitment to high-quality standards and market growth.
MINOR HOTELS TO OPEN NH COLLECTION HOTEL ON AL MARJAN ISLAND IN RAS AL KHAIMAH
Minor Hotels has announced plans to launch its NH Collection brand on Al Marjan Island in Ras Al Khaimah in early 2028. The NH Collection Ras Al Khaimah Al Marjan Island Hotel & Apartments will feature 156 keys, including 120 beach-facing rooms and suites, along with 36 serviced apartments. The property will offer four restaurants and bars, a gym, outdoor pool, kids club, retail shop, and co-working space. Situated just an hour from Dubai International Airport, the new development is part of Minor Hotels' expansion in Ras Al Khaimah, where it already operates Anantara properties. The hotel is being developed in collaboration with RRS International Development FZ-LLC, a prominent local real estate developer.
NAGBUSHAN SHENOY TAKES THE HELM AS HEAD OF CULINARY AT FAIRMONT AJMAN
Fairmont Ajman has announced the appointment of Nagbushan Shenoy as its new head of culinary. With more than 12 years of experience in the hospitality sector, Shenoy is recognised for his operational expertise and hands-on approach to maintaining quality and consistency across all culinary operations. In his new role, Shenoy will oversee the hotel’s diverse dining outlets, including signature restaurants, banqueting services, and room service. His extensive career includes roles such as chef de partie and sous chef at Doubletree by Hilton Business Bay, as well as head chef and assistant head of culinary at Republic Adda, Bar and Lounge. Shenoy holds a bachelor’s degree in hotel/motel administration from Srinivas College of Hotel Management.
DISCOVER THE LATEST MENU ADDITIONS AND LAUNCHES IN THE COUNTRY
THE BEAM BY NICK ALVIS
Le Royal Meridien Beach Resort & Spa has unveiled The Beam, a casual yet elevated dining concept led by Chef Nick Alvis. Set in the resort’s iconic gardens, the European-inspired neighbourhood bistro focuses on fresh, seasonal, and responsibly sourced ingredients. The menu offers a range of simple yet memorable dishes, including Whipped Salt Cod, Truffle Braised Beef Cheek, and skillet-baked flatbreads, with a variety of Westholme meats and fresh seafood on display.
Contact +9714 316 5555
THE CULLINAN
A new fine dining steakhouse in Dubai reinvents modern luxury, drawing inspiration from the world’s largest rough diamond. Located along the Arabian Gulf, it offers breathtaking views of the coastline and Burj Al Arab. The menu celebrates the finest meats, seafood, and seasonal produce, with a focus on precision and expertise, including a dedicated meat sommelier to enhance the dining experience.
Visit thecullinandubai.com.
KIYOSHI
Now open at Dubai Creek Harbour, this contemporary Japanese dining destination couples traditional Japanese design with modern architectural touches, featuring bespoke elements such as hand-painted terracotta tiles and nature-inspired installations. Guests can enjoy the striking views of Dubai Creek from the terrace or immerse themselves in the intimate indoor setting. The menu features Butternut Squash Misoyaki and Tenderloin Avocado Tower, Riverina Beef Tataki, and Honey Miso Glazed Carrots.
Contact +9714 572 65 78.
BLUE DOOR
This Ramadan, Blue Door at Delano Dubai offers a unique Anatolian dining experience in a serene garden setting by the sea. The meal begins with a nourishing soup and platters of Turkish delights, including Ezine cheese, pastrami, honey, and olives, followed by mezze such as Urfa Ezme and Yaz Cacıgı. Hot starters like crispy Mücver and Manti lead into a Mixed Kebab Platter, with options like Ali Nazik, Adana Kebab, and grilled king prawns. For dessert, guests can enjoy Pistachio Baklava, Şekerpare, and Kunefe. Blue Door’s Suhoor features an à la carte menu with dishes like Hatay Humus, Ali Nazik, and grilled octopus, offering a more relaxed dining option.
Iftar: Sunset to 9:30pm. AED250 per person. Suhoor: 10:30pm –12:00am. À la carte. Contact +9714 556 6455.
BEEFBAR DUBAI
Renowned for its international cuisine with an innovative twist, a new Iftar menu invites family and friends to break their fast in the beautiful setting of Turtle Lagoon in Jumeirah Al Naseem. The 4-course sharing-style menu includes a soup of the day, dry fruits, a variety of starters, main courses, and desserts, as well as a special Ramadan mocktail, the Tamarindi, made with tamarind, apple, lemon, ginger, and cardamom. The meal begins with dates, dry apricots, and soup, followed by starters such as Rock Corn, Kobe beef Gyozas, and Angus ravioli. Main courses feature signature dishes such as Steak Frites, Sea Bass, and Chicken Robata, finishing with a selection of desserts.
Sunset to 8:30pm. AED280 per person. Contact +9714 423 2238.
FUOCO
Fuoco presents a menu focused on bold, European-inspired dishes designed for sharing. The concise offering includes raw fish and vegetable-based small plates, such as tuna carpaccio and salmon with avocado, alongside hearty options like beef short ribs with sunchoke purée and ribeye with asparagus. The dishes are crafted with highquality ingredients that highlight their natural flavours, with an emphasis on raw and grilled preparations like robata-grilled steaks. On weekends, handwritten specials from the chef offer fresh market finds, including oysters and tomahawk steaks. The thoughtfully curated grape list, grouped by price, complements the menu, providing a range of options to enhance the dining experience.
Visit Instagram(@fuocodxb).
24 HOURS WITH ROBERT STIRRUP
Director Of Culinary, The Ritz-Carlton, Riyadh
06:15AM
The alarm goes off, and it’s time to get ready for another busy day. With four sons, mornings could be chaotic, but with my two eldest away at university in Australia and England, the house is a little quieter. My twin boys keep things interesting, though—they have their own breakfast rituals, ranging from a healthy bowl of yogurt and granola one day to homemade cake the next. Thankfully, my wife orchestrates the morning routine like clockwork before starting her own work-from-home schedule, so I get a few moments to check in on the boys before we head out.
06:45AM
With my twins in tow, we set off across Riyadh. Our car rides are more than just a commute—they’re a time for conversation, sparked
by our favourite short-story podcast series. One day, we’re deep into the history of the French Revolution; the next, it’s the Fukushima disaster. Our favourites are Stuff you should know, Short History of, Every little thing and Armchair Expert. Whoever picks the episode dictates the discussion, and the ride is never dull. After dropping them at school and making sure they’ve got everything they need, I continue the short drive to the hotel.
07:30AM
I change into my uniform and dive into the daily briefing—VIP arrivals, key updates, birthdays, anniversaries. A quick mental note to personally greet those celebrating. Then, before heading to the office, I do my morning rounds. Breakfast is one of the most important touchpoints in the guest experience, and I make sure
everything is running smoothly. Along the way, I check in with the team, catching up with chefs, servers, and anyone I meet as I walk the hotel floors.
08:45AM
With the morning operations under control, I finally get to my office. My Executive Sous Chef, Basha, is already on the floor, engaging with both guests and the team. I take a moment to list out my key tasks— starting with any unfinished ones from the day before. No matter how packed the schedule gets, I highlight three absolute priorities that must be completed. It’s easy to get lost in a never-ending to-do list, but I’ve learned from managing large properties that focus, and delegation are key to getting things done right.
09:30AM
Time for our GT (General Team) meeting, where department heads gather to discuss hotel operations in detail. VIP arrivals, upcoming events, special requests—everything needs to be aligned to ensure a seamless guest experience.
10:00AM
I meet with my key chefs over tea to discuss the day’s operation— product quality, orders, special guest requests. I prefer a collaborative approach, brainstorming ideas rather than dictating orders. It encourages creativity and ownership within the team, pushing them beyond their daily routines and helping them grow.
11:00AM
Next, I tour the receiving and production kitchens, checking the quality of ingredients and dishes in preparation. This is also when I catch up with suppliers or coordinate with the hotel’s support departments—keeping a team of 150+ chefs running smoothly requires constant communication.
12:00PM
A quick but effective daily line-up with the senior chefs. We go over the hotel’s vision, key events, and guest expectations. Each chef shares insights to keep the discussion engaging and relevant—long meetings are never productive, so we keep it concise.
12:15PM
Lunch service is in full swing, and I move across the restaurants and event spaces, tasting dishes, talking with the teams, and catching up with FOH and BOH staff. This is when we brainstorm—new dishes, menu ideas, trending techniques from Instagram or Pinterest. The more we share and build knowledge together, the more the team opens up with their creativity.
13:45PM
I sit down for lunch in the employee dining room with different team members, steering the conversation away from work for a bit. It’s important to disconnect, even if briefly. I also use this time to catch up with my sons, friends, or family abroad.
14:30PM
Afternoons are for creativity—menu development with the team. By this time, the chefs have been refining ideas, and we taste the results together, discussing how each dish fits into our different restaurants. I encourage them to shape their own culinary identities while I offer ways to refine or elevate flavours. I’ve been fortunate to work under incredible chefs who taught me these skills and passing that knowledge forward is one of the most rewarding parts of my role.
16:00PM
I shift focus to other key areas—marketing, sales, revenue strategy. The restaurant experience extends far beyond the kitchen, and working closely with these departments is crucial to our long-term success.
17:00PM
I sit down with our EAM F&B, Iteb, to discuss long-term plans for the restaurants. We align on our vision for the next three to four months, ensuring that everything from financial targets to guest experience enhancements is on track. The F&B business thrives on collaboration, and this partnership is vital.
18:30PM
Back on the floor, I check in with the chefs, engage with guests, and catch up with restaurant managers. These moments—sharing stories, ensuring smooth operations, making personal connections—are what truly define hospitality.
19:30PM
If there are no VVIP events, I wrap up and make my way home. Music sets the tone for the drive. It’s either Boccherini, Jake Bugg, Miles Cane, The vaccines or Laidback Luke - my playlist varies wildly, depending on the mood.
20:15PM
We always have dinner together as a family. My wife or I will cook, sometimes preparing something in advance, but it’s more about the conversation than the food. My sons share stories from school, updates on their projects (or the latest video game achievements), while my wife talks about the businesses she’s liaising with. It’s a relaxed, grounding part of the day. On my days off, the twins join us in the kitchen, learning to cook alongside us.
21:30PM
With the twins in bed, my wife and I prepare for the next day— packing lunches, organizing breakfasts. Then, finally, we sit down together, either reading or watching a movie.
22:30PM
Unless there’s a major event at the hotel, I aim to get to bed early. The pace of the week can be relentless, and being well-rested is crucial to keeping up with the demands of the job. Tomorrow, it all begins again.
THE PURSUIT OF PERFECTION
Vipin Panwar discusses his journey from supervisor to General Manager of Tresind Studio
Vipin Panwar’s career in hospitality is a remarkable tale of dedication and ambition.
As General Manager of Tresind Studio, ranked as the secondbest restaurant in the Middle East & North Africa and the 13th globally on the World's 50 Best Restaurants list, Panwar’s exceptional leadership was recently recognized with the Restaurant Manager of the Year award by Gault & Millau (2025). His journey began in India, where he developed a passion for hospitality and refined his skills at Hyatt Regency Delhi over five years. In 2018, Panwar moved to Dubai to join Tresind Studio, quickly rising from overseeing the service team to General Manager. Here, we discover how his dedication and collaborative work with the chef and team have driven the restaurant’s success.
Congratulations on being awarded the Restaurant Manager of the Year! Tell us, what transformative moment in your career most significantly shaped your approach to restaurant management?
The inception of Trèsind Studio, a concept that transitioned from our sister restaurant, Trèsind, to an independent entity, was a pivotal moment in my career. This transformation required us to redefine our identity and establish a unique presence in Dubai’s culinary scene. The journey underscored the importance of innovation, resilience, and a guest-centric approach, shaping our management philosophy. I take pride in being part of this experience from its inception.
How have you adapted your management style to address the evolving challenges in the industry?
At Trèsind Studio, we've recognized the dynamic nature of the culinary industry and embraced a culture of continuous learning and adaptability. This approach, which includes staying attuned to global culinary trends, integrating guest feedback into our operations, and fostering a collaborative environment, has been instrumental in our success.
What’s the most challenging aspect of bridging communication between front-of-house and kitchen staff?
Ensuring seamless communication between the front-of-house and kitchen teams is crucial. The primary challenge lies in aligning the immediate demands of guest service with the meticulous preparation in the kitchen. Regular briefings, fostering mutual respect, and promoting an understanding of each other’s roles have been instrumental in overcoming this challenge.
How do you balance the creative vision of your chefs with the financial realities of running a profitable restaurant?
At Trèsind Studio, we believe in a harmonious blend of creativity and financial prudence. We design our menus to showcase innovative dishes while ensuring cost-effectiveness. This involves strategic ingredient sourcing, portion control, and continuous analysis of dish popularity to maintain profitability without compromising creativity.
How do you manage the pressure of consistently meeting and exceeding Michelin standards?
Achieving and maintaining Michelin standards is a testament to our commitment to excellence. We focus on delivering exceptional guest experiences, maintaining consistency in our offerings, and fostering a culture of continuous improvement. Our regular training sessions and the philosophy of “Atithi Devo Bhava” (Guest is God) align us with these high standards. They remind us of the importance of treating our guests with the utmost respect and care. Whether a first-time guest or repeat visitor, we are always ready to provide the best experience.
With the increasing focus on mental health in the culinary industry, what specific measures have you implemented to support your staff’s wellbeing?
We prioritize our team’s well-being by promoting a healthy work-life balance, encouraging open communication, and providing access to mental health resources. Regular team-building activities and fostering a supportive work environment ensure our staff remains motivated and healthy, which is essential for maintaining our high standards.
Can you describe a time when you had to mediate a conflict between a chef and a customer?
When a guest’s expectations differ from the chef’s creation, we approach the situation with empathy. Our strategy has been to listen to the guest’s feedback, communicate it constructively to the chef, and find a solution that honours the chef’s vision while satisfying the guest. This ensures that both parties feel valued and respected.
What strategies do you employ to keep your restaurant relevant and ahead of trends in a rapidly changing culinary landscape?
Staying ahead involves continuous innovation and embracing change. We regularly update our menu to reflect seasonal ingredients, collaborate with international chefs, and incorporate modern techniques while remaining true to Indian culinary traditions. This dynamic approach keeps us relevant and appealing to our guests.
The hospitality landscape underwent a seismic shift during the pandemic. How has this reshaped your restaurant’s core philosophy, and what enduring shifts have most impacted your approach to dining and guest experience?
The pandemic reinforced the importance of adaptability and guest safety. To address the specific challenges of the pandemic, we’ve enhanced our hygiene protocols, embraced technology for contactless interactions, and reimagined our dining experience to ensure intimacy and exclusivity. These changes have deepened our commitment to providing a safe yet exceptional dining experience.
What emerging innovations are you most passionate about exploring and implementing?
We’re passionate about integrating sustainability into many of our operations, such as sourcing local ingredients and minimizing waste. Additionally, we're excited about leveraging technology to enhance guest interactions, like implementing a digital menu or online reservation system, and exploring new culinary techniques, such as molecular gastronomy, to elevate traditional Indian flavours.
THE USA CHEESE GUILD’S ROLE IN THE MENA REGION
Renowned for its ingenuity and unwavering dedication to quality, the USA Cheese Guild champions the excellence of American cheesemaking on the global stage.
Cheese, a timeless culinary staple, continues to evolve with the shifting tides of global gastronomy. Amidst this dynamic transformation, the USA Cheese Guild stands as a beacon of distinction, blending tradition with modern innovation. Representing American dairy farmers and the broader U.S. cheese community, the Guild’s mission is to elevate awareness of USA Cheeses worldwide.
In the MENA region, this translates to an array of initiatives, from educational programs to retail and foodservice collaborations, all designed to showcase the
unparalleled versatility of American cheese. From fostering awareness in the MENA region to supporting sustainable practices and industry collaborations, the Guild plays a pivotal role in shaping the future of cheese.
What are some of the benefits of using USA Cheese in foodservice and HRI?
What are some of the applications of USA Cheese varieties in different market sectors in the region?
Cheeses from the USA are unbound by tradition, and U.S. cheesemakers are constantly pushing the limits of
cheesemaking. The United States is home to a multitude of cheese varieties – from well-known classics to new and unique American Originals – that can be incorporated into a multitude of dishes, or simply enjoyed on their own.
What differentiates USA Cheeses from other cheese products on the market? Simply put, what differentiates it is that there is something for everyone, considering the diverse range of market needs, spanning a wide spectrum of foodservice scales and retail offerings. The lineup includes traditional
favourites (cheddars, goudas, mozzarellas) and new varieties known as American Originals (Monterey Jacks, Pepper Jacks, Colbys and Cream Cheeses). As global appetites for cheese continue to grow, investments in cheesemaking capabilities makes U.S. suppliers well suited to meet increased cheese demand.
How does the U.S. cheese industry distinguish itself from other well-known cheesemaking countries? What makes it so unique?
From large-scale, state-of-the-art facilities to thousands of small, specialty cheese producers that focus on creativity and innovation, our cheeses offer international buyers unique products from functional mozzarellas and cold pack spreads to cave-aged cheddars and spice-rubbed wheels. The community has gained recognition and praise on the international stage for many years, winning numerous awards and competitions. These accolades from cheese experts are a clear testament to the fantastic quality and craftsmanship of Cheeses from the USA.
Tell us more about the craftsmanship and heritage of USA Cheese.
The community is quite interesting because it’s the confluence of hundreds of years of cheesemaking excellence that rose from a melting pot of backgrounds and cultures. As a country of immigrants, many of our traditions reflect our ancestry but the continued entrepreneurship has transformed the U.S. cheese community into an international center of cheesemaking excellence and innovation. Today, the United States is the world’s largest single country producer and exporter of cheese.
How important is sustainability to U.S. cheesemakers?
Collectively, U.S. dairy supports sustainable food systems through commitments to become GHG neutral by 2050. Just as U.S. farmers improve efficiency of milk production through advanced animal care and on-farm best practices, U.S. efforts to support sustainable innovations in cheesemaking are ongoing. U.S. cheesemakers are part of the sustainability efforts focusing efforts on advancements in cheesemaking research and technology.
What are the expected results and the importance of the participation of the USA Cheese Guild in Gulfood 2025? Is the Guild planning to participate in other trade/HRI shows this year?
Gulfood draws food & beverage professionals from across the region as well as other parts of the world, allowing U.S. cheese suppliers the opportunity to engage with current customers as well as develop and pursue new relationships and business opportunities. Each year, U.S. cheese suppliers report that participation in Gulfood is an essential component to conducting business within the region.
This year, the Guild will be hosting USA Cheese pavilions at a handful of other tradeshows around the world, and we encourage anyone interested in learning more to stop by and discover Cheeses from the USA! The Guild will be exhibiting at FoodEx Japan in Tokyo, Japan (March 11-14); FHA Food & Beverage in Singapore (April 8-11); Seoul Food and Hotel in Seoul, Korea (June 10-13); and Espacio Food and Service in Santiago, Chile (September 30-October 2); and likely a couple other shows as well (to be confirmed).
GLOBAL ASCENT
Alexander Orlov, Founder & Chairman of Bulldozer Group, is leading the company’s expansion across Europe and beyond, introducing its dynamic hospitality concepts to new markets.
Bulldozer Group is entering a significant phase of expansion, with a €50 million investment fuelling new projects across Europe and beyond. Having established a strong foothold in Dubai, the group is now setting its sights on key international markets, including Paris, Marbella, and London. This next chapter will see the company introduce new dining and wellness concepts shaped by its experience in fast-moving, competitive environments.
“Dubai is a highly competitive market, home to the world's largest restaurant groups," said Alexander Orlov, Founder & Chairman of Bulldozer Group. "Here, it is essential not only to have a strong concept but also to choose the right location. We began our expansion into the UAE in 2013, and since then, this market has become a key growth point. Thanks to our experience in Dubai, we have mastered aggressive marketing, swift decision-making, and rapid development, which helps us enter new markets worldwide.”
With a number of openings on the horizon, Bulldozer Group is moving into new territory while staying connected to its roots. Projects in France and Spain will introduce contemporary restaurant concepts, while a large-scale wellness space in the UK marks a step into a different sector. In Dubai, the upcoming launch of Sacra, a two-floor spa complex, signals a shift towards a more diversified portfolio. As Orlov leads its expansion, the company will draw on lessons learned in Dubai to
navigate new markets, balancing ambition with a deep understanding of local cultures and consumer expectations.balancing ambition with an understanding of local cultures and consumer expectations.
How do you balance adapting Bulldozer Group’s concepts to different cultural markets across Europe while maintaining a consistent brand identity?
We take a thorough approach to market research, study statistics, and analyse opportunities before launching each new
project. This allows us to maintain the Bulldozer Group brand while considering the gastronomic preferences of different countries. I am directly involved in all projects, which is what unites our restaurants worldwide.
How do partnerships with local suppliers, designers, and other stakeholders play a role in your expansion strategy?
I always personally taste the menu and sometimes visit suppliers to ensure that our restaurants receive the best ingredients. This
Dragonfly
La Baia by the Beach
Frou Frou
is one of the key success factors – working only with the best. Designers and architects are also essential, as they help adapt the restaurant concept to the specifics of the local market. It is also necessary to study the city and choose premium locations close to tourist routes and landmarks.
How is technology being integrated into your operations, and what role do you see technology playing in shaping the future of hospitality?
We use artificial intelligence for marketing purposes, creating stylish visual solutions for restaurant decor. We are also actively working on the digitalisation of business processes – we are developing an application that will integrate a loyalty system, delivery, table reservations, and reviews. The key is to keep evolving: if you don’t change and adapt your approaches, you remain stagnant.
How do you approach designing new dining experiences like UNI, and what role do chefs play in that process?
Each new project is a combination of inspiration and market analysis. I travel a lot and bring ideas from different parts of the world. For example, Uni in Paris reflects Japanese cuisine, while Suelo embodies Spanish gastronomic culture. Chefs play a key role in the process of creating restaurants – they don’t just cook but also explore new trends, develop themselves, travel, and become part of the concept. A great chef is not just someone who cooks well but an organiser and researcher who thinks like a business owner.
What steps is Bulldozer Group taking to ensure sustainability in sourcing and restaurant operations across your global projects? What challenges do you face in sourcing locally?
We strive to use only the best and freshest ingredients by working with local suppliers. However, the main challenge is maintaining quality consistency and product availability across different regions. For example, in some countries, certain cuisines are less popular, making their local adaptation a complex task.
What challenges and opportunities do you foresee in the luxury dining segment in the Middle East?
The restaurant business is one of the most challenging in the world because it depends on many factors: cuisine, atmosphere, design, and location. In the Middle East, the market is highly competitive, and the best locations are granted only to experts. This presents challenges but also creates opportunities for unique concepts. The key is to work with the best and offer customers an exceptional experience.
What do you think is the next big trend in luxury dining and why?
The next big trend in luxury dining is the fusion of fine dining with immersive experiences. Today, it’s no longer just about exceptional food—it’s about creating emotions, storytelling, and a multi-sensory journey. Guests expect more than a meal; they seek unique, unforgettable moments.
Quality remains key, with a strong focus on premium ingredients and impeccable service. However, digital influence is also shaping the industry. Collaborating with influencers helps expand reach and create buzz, making high-end dining more accessible and desirable.
Another major trend is the seamless combination of dining and nightlife. Restaurants are evolving into lifestyle destinations, where guests can enjoy a world-class meal and transition into a vibrant social scene. This blend of formats enhances engagement, maximising both experience and business potential.
What are the key milestones you're focused on in the next 5 years?
My goal is the large-scale expansion of the Bulldozer Group. We are already opening restaurants in Paris, London, and other major European cities, and this is just the beginning. Additionally, we are entering a new segment—spa complexes—with projects currently underway in Dubai and London. This year, I will also launch my first hotel. I believe there are no limits—when you have energy and ambition, you can achieve the highest results.
Eva Estepona
Frou Frou Marbella
Suelo Paris
THE FUTURE OF TEA
Markus Zbinden, the co-founder and CEO of AVANTCHA Tea, discusses how sustainability, innovation, and culinary integration are shaping the future of tea culture
Visionary, innovative, and detail-oriented, Markus Zbinden’s foray into luxury tea was no accident. In 2014, he combined his passion for high-quality tea with an entrepreneurial mindset to establish AVANTCHA Tea, redefining the tea experience by marrying traditional tea culture with a modern take. Since its inception, the brand has emerged as a pioneer in the industry, offering a holistic approach to tea, encompassing highquality leaves, minimalist accessories, modern tea ceremonies, and educational programs that explore tea beyond mere refreshment.
Sustainability lies at the core of its philosophy. From sourcing to packaging, every element is designed with ethical and eco-conscious principles that support both the environment and the communities involved in tea production. With over 100 organic-certified teas in its portfolio, the brand ensures a short, reliable, and 100% traceable supply chain while actively investing in the regions where it operates.
“We build strong relationships with tea gardens, working directly with producers to ensure the highest quality while promoting sustainable practices,” Zbinden explains. “This ensures transparency across our supply chain and helps us prioritise teas that meet organic and EUcertified standards. Where a garden isn’t certified as organic or is in conversion, we have our own AVANTCHA audit and accreditation called ‘Natural Farming,’ which strictly assesses each tea garden for organic principles. Every batch of tea we buy is also lab-tested.”
Beyond sourcing, AVANTCHA has taken significant strides in sustainable packaging. The company uses biodegradable silk tea bags made from natural, renewable sugar cane, which decompose within six months in commercial composting facilities. “We want to make sustainability a natural part of the tea experience,” he says, highlighting the brand’s mission to balance quality with environmental responsibility.
The brand's vision extends beyond traditional tea service, integrating fine teas into the culinary world. By collaborating with top chefs, the brand has transformed tea into a versatile ingredient that enhances both savoury and sweet creations.
“At AVANTCHA, we work closely with top chefs to explore the creative potential of tea in gastronomy,” he shared. “A
standout example is our partnership with Chef Reif Othman, who is celebrated for his innovative approach to cuisine. Together, we’ve crafted exceptional tea-infused delights at the AVANTCHA Tea Bar in Dubai, such as Japanese flour croissants, Earl Grey canelés, and our Genmaicha Crème Castella. These creations highlight how tea can enhance culinary experiences, blending artistry and flavour to delight our diners in unexpected ways.”
Beyond pastries, its teas have made their way into high-end pairings. At Smoked Room by Dani Garcia, premium Japanese teas such as Gyokuro are integrated into the menu, demonstrating the versatility of fine tea. “We’re also exploring a high-end partnership with a luxury caviar brand to develop tea-based specialty drinks, including sparkling oolongs and cold brew Platinum teas,” he added.
Tea-Based Mixology
As tea continues to gain prominence in the beverage industry, AVANTCHA is pioneering its role in mixology. At the AVANTCHA Tea Bar, zero-alcohol tea cocktails offer alcohol-free alternatives for both adventurous drinkers and tea connoisseurs.
“Our collaborations with mixologists have transformed tea into a key ingredient in innovative beverage creations,” he said. “With our partners like Giffard, we try to continuously push the boundaries of traditional mixology, creating unique cocktail and mocktail recipes that highlight tea’s versatility and diverse flavour profiles.”
Meeting the Demand for HealthConscious Teas
With the rise of wellness-focused lifestyles, AVANTCHA has expanded its collection to include functional teas that offer both flavour and health benefits.
“We offer a range of teas designed to support wellness,” Zbinden noted. “For example, White Tea provides a gentle caffeine boost with delicate flavours, while Matcha combines antioxidants with sustained energy and focus. Oolong and Green Tea are also excellent alternatives to coffee, offering smooth, energising profiles that promote overall health. For those looking for caffeine-free options, our comprehensive herbal range features the purest botanicals: herbs, flowers, roots, and spices.”
By prioritising natural, minimally processed beverages, it's wellpositioned to meet the growing consumer preference for mindful, functional teas.
Overcoming Challenges in Sustainable Tea Sourcing
The path to sustainability in tea production is not without challenges. The availability of organically certified farms is limited, and transitioning traditional tea gardens to sustainable practices is complex. However, the brand remains committed to overcoming these hurdles.
“One challenge is the limited availability of organically certified farms and the difficulties in transitioning traditional tea gardens to sustainable practices,” he said. “We address this by partnering closely with producers, helping them adopt eco-friendly methods that align with our ‘Natural Farming’ standards when organic certification isn’t feasible.”
Through direct collaboration and education, it empowers tea farmers to embrace sustainability.
The Future
Looking ahead, AVANTCHA is set to further its presence in the luxury hospitality sector, where tea is becoming an integral part of experiences.
“We plan to deepen our collaborations with leading hospitality brands worldwide, focusing on creating exclusive tea collections and bespoke blends,” he revealed.
“Our goal is to expand our presence in Europe and Asia further, strengthening partnerships with highend hotels and restaurants to solidify our position as a leader in modern tea culture.”
From tea-infused dishes in fine dining venues to curated tea selections in luxury hotel suites, the brand's influence continues to grow and reach an ever-expanding audience.
Showcase your offerings with an exclusive pre-roll commercial that plays before expert videos. The video content will be interrelated with the brand, and clients can sponsor culinary skill videos, kids’ recipes, meal inspiration, baking clips, and plenty more. For more information, email info@cpimediagroup.com
THE JOURNEY UP
In an exclusive interview with Chef Jason Atherton, we go behind the scenes on Row on 45’s impressive rise and his vision for the restaurant
Chef Jason Atherton’s Row on 45 has cemented its place in the upper ranks of fine dining, underscored by its rise in the Middle East & North Africa’s 50 Best Restaurants 2025 list, recognition from Gault&Millau, and the coveted Restaurant of the Year award. The two-Michelin-starred restaurant has not only upheld its stature among the region’s culinary elite but has also secured the Highest Climber Award, soaring from No. 41 to No. 17 in just a year. Adding to its accolades, Row on 45 has been awarded 4 toques. To mark these triumphs, the restaurant brings forth an exclusive new menu, continuing its tradition of surprise and creativity, with dishes unveiled only upon arrival. Ahead, we sit down with Chef Jason Atherton to unpack the restaurant’s success, its latest creations, and what’s next.
How would you describe the journey?
It's been a really busy year. We've opened four restaurants in London and continue to push Row on 45 here. We've been very fortunate to win many awards and to be recommended by lots of people, so the restaurant's fully booked.
City Social has also just got better and better. We're hoping to be a permanent fixture in the city, which was always the goal. It's been really awe-inspiring. Sometimes, you sit and think about things too much, but it's also important to take a step back and give yourself a little pat on the back. It's been a very stressful year, but in the end, it's been great.
What do you think have been the changes or strategies that have influenced it?
The first year we opened, it was about bringing the menu to a really high level. But we couldn’t mess around with the food too much because we had to get the service right, the wine cellar—you know, the whole thing has to feel like a ballet, right? That’s why we ended up getting the scores we did with Gault&Millau, 50 Best, and Michelin. But at the same time, we knew we had more in the tank.
So this year, we’ve opened up the tank a little bit. We’ve honed in on the recipes—they’re more sophisticated, more intense on the palate. The ingredients have gone up another level, and we’ve had time as a development team to really get into the bones of the dishes, you know? Making sure people taste them like it’s nothing they’ve ever had before.
I’m old enough to know that you just count your blessings, take your wins, and never believe for a single second that you’ve made it. It’s a constant battle to keep the restaurants full, and if you take that approach, then goodness comes out of it.
Could you tell us more about the new menu that's coming—the inspiration behind it and how it fits the new dish?
It’s springtime, so we’ve got all the gorgeous Japanese strawberries coming in. We’ve got this really unusual fish, Kapadia, on the menu, and the San Sebastián peas, which are more expensive than golden caviar. We follow the Japanese food and vegetable calendar, so we’ve got lots of incredible ingredients coming in from Japan.
Japanese wood mushrooms are arriving soon, and we’re using those with a truffle sauce we preserved when they were in season. So there are lots of really interesting flavour combinations we’re excited about. We’ve also perfected our homemade tofu rather than shipping it in because it’s better when it’s made fresh. It’s best eaten on the same day it’s made— imported tofu from Japan is still delicious, but it’s just not quite as good by the time it gets here.
How do you handle creative blocks?
If you ever speak to anyone who’s been successful in the creative world, they’ll tell you it’s full of fits and starts. It’s really important to get used to it and learn how to handle it.
When I get creative blocks, I don’t try to force it. Because if you force it, you just get frustrated, and nothing good comes of that. So if I have a block, I just go, "Okay, let’s leave it for now. There’s no point in pushing it." I’m very lucky to have a development team that’s willing to buy into what I want, so I can lean on them. But there are also times when it’s just overdrive—your creativity goes into overdrive, and that’s when you really need to take advantage of it. If I have a day like that, I’ll just spend the day being creative.
What excites you the most about the culinary scene here, and what are the challenges?
The challenge is staying ahead of the game in such a fast-paced city. The turnover of customers means you’ve constantly got to be on the PR wagon—that’s the difference compared to London. You’re always promoting the restaurant, making sure
the new batch of people coming in know where it is, what it offers, and so on.
The positives? The sun shines every day, we get great produce, and it’s a very welcoming place. When we won at Gault&Millau, everyone celebrated our success with us, which was just wonderful. You don’t get that everywhere in the world, right?
How do you approach mentorship and showing young talent that comes in?
Mentorship comes with a sense of security. Once you feel secure in your career and stable as a leader, the most important thing is sharing knowledge. People who don’t share knowledge are often insecure and tend to have a narcissistic approach to life—focused solely on their own success, believing no one else should succeed. This is a very insular way of thinking.
If you’ve been gifted with success, creativity, and expertise in your field, those
who aspire to work with you will look up to you. Not only do they want to emulate you as a chef, but they also seek guidance on how to behave. The fortunate ones who succeed understand the value of their talent. I take mentorship seriously and believe that each restaurant should not revolve around the chef, the manager, or the sommelier, but rather the entire team. From ensuring the person washing the plates takes pride in their work, to making sure they’re included in the success and recognition. When we perform well, and I’m not sure if we’re allowed to talk about money, the team benefits from excellent
tips and fair compensation. They take pride in their role and in caring for others. This is achieved through leadership— not by shouting, screaming, or threatening when mistakes are made. It’s about respect and pride in their work.
How do you manage the expectations that come with operating a highly celebrated restaurant?
At Row on 45, managing expectations starts with commitment to consistency and excellence across all aspects of the dining experience. The 17-course tasting
menu is designed to showcase seasonal ingredients and global culinary influences, with every dish crafted with precision, creativity, and a dedication to quality. We follow strict standards and processes, including regular training and close collaboration among chefs, to ensure that each plate consistently meets the highest of expectations.
Service is equally prioritised, and we operate with a small, highly trained team that delivers personalised and attentive service. By maintaining well-defined service protocols, conducting ongoing staff development, and encouraging continuous
feedback, we ensure that our service is as reliable and exceptional as our food.
Every detail – from the food and ambience to guest interactions – is carefully coordinated to ensure each visit surpasses our guests’ expectations, making sure each dining experience remains exceptional, no matter how many times they return.
How does Row on 45 approach challenges like food waste and ethical ingredient sourcing?
Our commitment to sustainability is evident through our emphasis on seasonal and locally sourced ingredients, ensuring both freshness and reduced environmental impact - while supporting local producers where we can. We carefully select suppliers who align with our values, prioritising those who practice sustainable farming and production methods. By thoughtfully sourcing our ingredients, we offer a dining experience that is both innovative and respectful of global culinary traditions.
In your experience, what’s an underrated skill or mindset that
young chefs should focus on to excel in this industry?
Consistency and patience are paramount to a young chef in this industry – whether that’s perfecting a dish or just working on a technique, it’s about putting in the time and understanding the importance of hard work.
And of course, passion! It has to be the number one drive for young chefs starting out in their careers – without it, you’ll very quickly learn that the industry isn’t for you.
What’s your vision for Row on 45?
We want Row on 45 to continue to be a great restaurant. We don’t just want to be considered the very best in the Middle East—we want the Middle East to have a restaurant it’s proud of, one that’s recognised as one of the very best in the world.
What's the legacy you want to leave?
If I could one day retire from the Dubai scene, it would mean having created something truly exceptional. When we first
came here, we opened the very first fine dining restaurant in the city, a feat led by Gordon Ramsay. To retire at the very top—to have created a restaurant that reached the pinnacle in 50 Best, Michelin and various other prestigious lists— would mean the world.
It’s not just about personal achievement; it’s about the legacy of the restaurant, the story of Dubai’s culinary journey. Dubai is now a city of dreams, a place where you can build a successful life in a safe, vibrant environment. It offers everything you need—great transport hubs, incredible opportunities, and a city that has everything going for it.
To be considered as having created the greatest restaurant of that time, and to inspire the next generation of chefs and food enthusiasts, would be a dream come true. But there’s a lot of work to do before reaching that point. It’s important to have goals, but it’s just as important to enjoy the journey. If you focus solely on the destination, you miss out on the process—the journey is just as meaningful.
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UNCOVER A STANDOUT DISH HANDPICKED BY A CHEF
CHEF ESSAM A. NABHAN
EXECUTIVE CHEF AT SHERATON JUMEIRAH BEACH RESORT
A celebrated culinary leader with over 30 years of expertise in the hospitality industry. Since joining Sheraton Jumeirah Beach Resort in 2020, Chef Essam A. Nabhan has redefined its dining experience, seamlessly merging global flavours with local influences. Beyond his culinary skills, Chef Essam is passionate about mentorship and shaping the next generation of chefs
What is the signature dish on the menu?
Our signature dish is Paella, a vibrant Spanish masterpiece brimming with rich flavours and expertly crafted to perfection. This iconic dish features a fragrant saffron-infused rice base, generously layered with succulent seafood, tender chicken, and savoury chorizo. Each bite offers a delightful medley of textures and aromas, capturing the essence of tradition and culinary artistry in every spoonful.
Are there any personal or cultural influences behind this dish?
Absolutely! Paella is a dish deeply rooted in Spanish culinary tradition, and its preparation reflects a passion for vibrant, communal flavours. We draw inspiration from classic Valencian recipes while adding a personal touch, using a carefully selected blend of saffron, aromatic spices, and a meticulous cooking technique that enhances the depth of every ingredient. Beyond its Spanish origins, this dish resonates on a personal level, as it embodies the essence of shared meals, warmth, and tradition. The saffron-infused rice, rich with seafood, chicken, and chorizo, creates a harmonious medley of flavours, making it not just a dish, but a story on a plate, one of heritage, craftsmanship, and heartfelt cooking.
Are there any unique techniques or cooking methods used in preparing this dish?
Yes, there are several unique techniques involved in preparing Paella to ensure it reaches its fullest flavour potential. The rice is carefully toasted in the pan to develop a rich, caramelized socarrat, a prized crispy layer at the bottom that enhances its depth. It's then slowly simmered in a flavourful saffron-infused broth, allowing the grains to absorb the essence of seafood, chicken, and aromatic spices like
paprika and garlic. This slow absorption process ensures a perfect balance of moisture and texture. What makes our version stand out is the infusion of fresh herbs and a careful layering of flavours, balancing the smokiness of chorizo, the sweetness of bell peppers, and the briny richness of seafood. This meticulous cooking method, combined with a selection of high-quality ingredients, ensures that each bite delivers a perfect harmony of taste, aroma, and tradition.
What sets your version of this dish apart from others?
What sets our Paella apart is the careful attention to every detail, along with our commitment to using only the finest ingredients. We select premium seafood, succulent chicken, and flavourful chorizo, ensuring a perfect balance of textures and tastes that elevate this iconic dish. Our saffron-infused rice is cooked slowly, absorbing the rich broth and aromatic spices to create a depth of flavour that makes each bite unforgettable. To enhance the experience, we use a traditional cooking technique that allows the rice to develop a delicate socarrat, a crispy, caramelized layer at the bottom, adding an irresistible texture. The vibrant medley of fresh herbs, zesty citrus, and smoky paprika brings a harmonious complexity, making this dish both comforting and bold. This paella is a reflection of my passion for Spanish traditions and my creative approach to making it uniquely unforgettable. It’s not just a meal; it’s an experience I want people to truly savour.
What do you hope people feel or experience when they taste this dish for the first time?
I hope that when you take your first bite of our Paella, you’ll close your eyes and let the flavours transport you. It’s a moment to truly savour. Each spoonful tells a story, and I want you to experience it fully. The fragrant saffron-infused rice, the delicate sweetness of fresh seafood, the smokiness of chorizo, and the depth of the slowsimmered broth all come together perfectly, meant to be enjoyed bite by bite. When you close your eyes, it’s because you’re allowing the food to speak to you, letting the flavours linger, giving yourself the chance to truly appreciate the craftsmanship behind the dish. It’s about more than just eating; it’s about experiencing something vibrant, comforting, and unforgettable, bringing a smile and a sense of warmth from the inside out.
A TASTE ABOVE
Perched atop Jebel Jais, 1484 by Puro has elevated its culinary offerings under the visionary leadership of Chef Mitchell Homan
Dutch-born Chef Mitchell Homan infuses modern European techniques with Emirati flavours, crafting an innovative menu that celebrates locally sourced ingredients at 1484 by Puro. Signature dishes such as Fennel Risotto with Beef Cheeks and Pistachio Panna Cotta reflect his passion for blending refinement
with regional influences, creating an unforgettable dining experience against the breathtaking mountain backdrop. Recently recognised as the ‘Fine Dining Restaurant of the Northern Emirates’ at the Good Food Middle East Awards 2024, Chef Homan takes us through his inspirations and the art of cooking at 1484 by Puro, the UAE’s highest dining destination.
What path did you take to get to where you are in your career?
My journey into the culinary world began in the Netherlands, where my love for cooking was sparked at a young age. I pursued formal training at a renowned culinary institute and honed my skills in high-end European kitchens. Over the years, I worked in Michelin-starred restaurants, mastering modern European techniques and refining
my approach to flavour and presentation. My passion for travel and discovering global cuisines eventually led me to the UAE, where I embraced the region’s diverse culinary landscape. Joining 1484 by Puro was a natural progression, allowing me to merge my classical European training with the vibrant flavours and traditions of the Middle East.
What excites you about leading 1484 by Puro at such a unique location?
Cooking at the highest restaurant in the UAE comes with a unique set of challenges and opportunities. The breathtaking mountain backdrop inspires creativity, and the fresh, crisp air enhances the dining experience. Guests come here not just for the food but for an immersive experience that blends nature, adventure, and gastronomy. It’s incredibly rewarding to craft menus that complement the setting, using locally sourced ingredients and bold flavours to create dishes that match the beauty of Jebel Jais.
How does your Dutch heritage shape your culinary style and the dishes you create?
Dutch cuisine is often underestimated, but it has a rich history of trade and exploration, which brought a variety of global influences into our kitchens. I grew up appreciating bold flavours, seasonal ingredients, and a no-waste philosophy, which still guide my approach today. The Netherlands has a strong bread and dairy culture, and I love incorporating these elements into my dishes—whether it’s a rich, creamy sauce or an artisanal bread pairing. I also draw inspiration from DutchIndonesian fusion, which has taught me how to layer spices and balance sweetness with acidity, something I bring into my menu at 1484 by Puro.
You mentioned wanting to create a culinary journey that excites the senses. How do you plan to achieve this?
A great meal should be more than just food—it should tell a story and engage all the senses. At 1484 by Puro, we craft dishes that offer contrast and balance, whether it’s through texture, temperature, or flavour. We play with elements like smoky charred meats, zesty citrus accents, and delicate floral garnishes to create a multi-layered experience. Plating is also
key - guests should be captivated before they even take the first bite. Additionally, we consider the altitude and climate, designing dishes that are comforting yet refreshing, and perfectly suited for our mountain-top setting.
How do you balance modern European techniques with the vibrant food culture of the Emirates?
Blending modern European techniques with Emirati flavours is an exciting challenge. I respect classical techniques but adapt them using regional ingredients to make dishes that resonate with our guests. For example, instead of a traditional beurre blanc, I might infuse it with saffron, a staple in Emirati cuisine. We also work with spices like cardamom, sumac, and za’atar to add depth to classic European dishes. It’s about honouring both traditions—preserving the integrity of European cooking while ensuring the menu reflects the cultural richness of the UAE.
How important are locally sourced ingredients when designing your menu?
Using locally sourced ingredients is a core part of our philosophy at 1484 by Puro. Not only does it support sustainability, but it also ensures that our dishes are fresh, flavourful, and reflective of the region. The UAE has a growing network of high-quality farms producing everything from organic
vegetables to artisanal cheeses. By sourcing locally, we reduce our environmental footprint and celebrate the best of what the region has to offer.
Can you highlight some local producers and ingredients that have inspired your latest creations?
We work closely with UAE-based farms such as Emirates Bio Farm for fresh organic produce and Dibba Bay for their premium oysters. Their commitment to quality and sustainability aligns with our vision. One of my favourite ingredients to work with is local honey from Ras Al Khaimah—it has a beautiful floral depth that elevates our desserts and glazes. Additionally, camel milk from Al Ain Dairy brings a unique richness to our sauces and desserts, offering a true taste of the region.
How do you ensure that local traditions are respected and represented in your menu?
Respecting local traditions is about understanding the cultural significance of ingredients and techniques. We take the time to research traditional Emirati dishes and reinterpret them in a way that honours their roots while making them accessible to a modern audience. For example, we might take inspiration from a classic Majboos and refine it with sous-vide techniques while preserving the key spices and aromatics that define the dish.
Lobster Bisque
3kg lobster carcass
1kg fennel
1kg leek
1/2 kilo of onion
10g peppercorns
30g salt
zest of 1 orange
1/4 bunch thyme
2 bulbs of garlic
2 pieces of star anise
100g red port
200g noily prat
200g cognac
300g tomato puree
6 litres of fish stock
3 litres cream
Method
1 Boil the lobsters in salted water for about 5 minutes until bright red. Remove, let cool, and then extract the meat from the tails and claws. Set the meat aside, keeping the shells.
2 Heat olive oil in a large pot over medium heat. Add the lobster shells, onion, carrots, celery, and garlic. Sauté for 5–7 minutes until fragrant.
3 Stir in the tomato paste and cook for another 2 minutes. Pour in the cognac and flambé (ignite with a long lighter to burn off alcohol, if desired). Add the white wine, seafood stock, thyme, bay leaf, paprika, salt, and pepper. Bring to a boil, reduce heat and simmer for 30–40 minutes.
4 Remove the bay leaf and thyme. Blend the soup with an immersion blender or in batches in a regular blender.
5 Strain through a fine sieve or cheesecloth to get a smooth bisque.
6 Return the strained liquid to the pot. Stir in the heavy cream and butter. Simmer gently for 5 minutes.
7 Chop the lobster meat and add it to the bisque. Ladle into bowls, garnish with chopped chives and serve.
THE CHEF'S CHOICE
Chef Ze Sergio Hernandez Ruiz shares his passion for Latin American flavours by introducing us to his favourite chillies, revealing how they shape his cooking at Tamoka
Born and raised in Mexico, Chef Ze Sergio Hernandez Ruiz has built his career on a deep respect for ingredients and a handson approach to cooking. As Chef de Cuisine at Tamoka, The RitzCarlton, Dubai, Chef Hernandez Ruiz remains committed to Latin American flavours and sustainable practices. His journey began with a degree in Gastronomy in Mexico, followed by kitchen roles at W Punta de Mita and Sobe Dubai Rooftop Lounge before joining Tamoka’s opening team in 2021. Over the years, Hernandez Ruiz has helped shape the restaurant’s identity, from developing dishes to mentoring kitchen staff. Passionate about farm-to-table cooking, he is a driving force behind the hotel’s vertical farming efforts, bringing freshly grown ingredients straight to the plate. Here Chef Hernandez Ruiz shares his favourite ingredient in the kitchen.
At Tamoka, chillies are more than just an ingredient, they define the ceviches and shape the flavours across the menu. Each brings its character, from heat levels to aromas, colours, and textures. Used fresh, as a paste, dried, smoked, or crushed, they add depth, complexity, and a signature boldness to Tamoka’s dishes.
Ají Amarillo
A vibrant yellow chilli, essential in Peruvian cuisine, delivering balanced heat and fruity complexity.
Ají Rocoto
Spicier than ají Amarillo, with a slightly sweet heat that enhances the freshness of ceviche.
Habanero
Fiery and tropical, bursting with flavour and vibrant colour.
Chiltepin
A rare, tiny chilli from Mexico with an intense heat that gives ceviches and sauces a bold twist.
These chillies blended with crisp vegetables, a splash of fresh lemon juice, crunchy cancha, and fragrant coriander, create the perfect balance of heat, acidity, and texture. At Tamoka, Chef Hernandez Ruiz carefully selects the right chilli for each dish, ensuring every bite is an explosion of Latin American flavours.
