Drawn to the magic of his mom’s cooking and the power of simple ingredients, this Michelin-recognised Young Chef of the Year reimagines Thai heritage with inventive flair
This issue puts the spotlight on food as an experience, where design, culture, and connection take centre stage. From dining rooms that feel like art galleries (p11) to neighbourhood favourites doubling as a third space, the experience now matters as much as the plate. Jonathan Scanlon of Sarood Hospitality delves into how communitydriven dining is transforming the way cities eat, meet, and connect (p16). Our cover star, Chef Abhiraj Khatwani, shares the journey that took him from a curious cook at home to crafting inventive Thai dishes at MANAO, earning the Young Chef of the Year accolade and restaurant’s first Michelin star on the 2025 Dubai Guide (p25). We also dive into Chef Saradhi Dakara’s latest chapter, revealing how he leapt from Commis 3 to entrepreneur with Stellar Society Group. Chef Glen Ballis offers a peek inside his INA playbook and favourite suppliers, while we’ve packed the issue with chef specials and inspiration from across the region.
The inaugural Pro Chef & Hospitality Conference takes place on the morning of October 22, followed by a gala awards ceremony in the evening at The Ritz-Carlton JBR. With sessions covering wellbeing in the workplace, building resilient restaurant brands in this economy and operational efficiency in hospitality with AI & technology, be sure to reserve your seat, come armed with questions, and join us for a day of inspiration and celebration. Visit theprochefmeawards.com/ for more information.
Enjoy reading.
Editor
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 Culinary Director at LSL Capital & Executive Chef at Jamavar London
11 DESIGNING EXPERIENCES
Restaurants are increasingly using art and design to create immersive dining experiences
16 WHY NEIGHBOURHOOD DINING IS BECOMING ITS OWN CULTURAL MOVEMENT
Jonathan Scanlon, F&B Operations Director at Sarood Hospitality, explores how community-focused dining is reshaping the way residents eat, connect, and experience the city
19 THE NEXT CHAPTER
Chef Saradhi Dakara shares his journey and vision at Stellar Society Group
23 CHEF’S SPECIAL
Chef Edward Mair, Executive Chef at Sofitel Dubai Downtown, shares his favourite dish on the menu.
25 THE JOURNEY BEHIND MANĀO
Cover Star Abhiraj Khatwani opens up on his journey and the story behind MANAO
30 CHEF’S PLAYBOOK
Learn more about Chef Glen Ballis
33 ITALIAN DELIGHT
Cafe Milano shares two of its signature recipes on the menu
36 THE CHEF’S CHOICE
Chef Tomlin Graham shares his favourite kitchen tool
CULINARY NEWS FROM THE MIDDLE EAST AND BEYOND
SOFITEL DUBAI DOWNTOWN WELCOMES NEW EXECUTIVE CHEF
Sofitel Dubai Downtown has appointed Chef Edward Mair as its new Executive Chef, bringing more than 20 years of international experience across Europe, Asia and the Middle East. Known for his classical training, creative approach and ability to lead large kitchen teams, Chef Mair will oversee the hotel’s entire culinary portfolio, including restaurants, lounges, in-room dining and banqueting. His appointment reflects the hotel’s ongoing commitment to delivering refined yet globally inspired dining experiences, rooted in French hospitality and shaped by the diverse tastes of Downtown Dubai.
RAFFLES JEDDAH APPOINTS FREDRIK BLOMQVIST AS GENERAL MANAGER AHEAD OF 2025 OPENING
Raffles Jeddah has announced the appointment of Fredrik Blomqvist as General Manager ahead of its highly anticipated opening in late 2025. With over 25 years of international experience in luxury hospitality, Blomqvist brings deep operational expertise and a strong understanding of the Saudi Arabian market, having recently led the launch of Six Senses Southern Dunes. His career spans leadership roles across Europe, Asia, the Middle East and the US, including over 16 years with Four Seasons Hotels and Resorts.
THE WB™ ABU DHABI APPOINTS
SIMONE DE VIVO AS EXECUTIVE CHEF
The WB™ Abu Dhabi, Curio Collection by Hilton™, has appointed Chef Simone De Vivo as Executive Chef, bringing over 20 years of global culinary experience to its Yas Island property. A Napoli native, Chef Simone has worked across Europe, the Caribbean, and the Middle East with renowned hospitality brands such as The Ritz-Carlton, Atlantis Paradise Island, Sandals Resorts, and most recently, Conrad Abu Dhabi Etihad Towers. In his new role, he will oversee culinary operations across the hotel’s signature venues, including family-friendly Sidekicks, rooftop lounge The Overlook, and The Director’s Club steakhouse.
DENNIS SORENSEN APPOINTED RESORT MANAGER AT NUJUMA, A RITZ-CARLTON RESERVE
Nujuma, a Ritz-Carlton Reserve, part of Saudi Arabia’s Red Sea destination, has announced the appointment of Dennis Sorensen as Resort Manager. With a strong background in luxury hospitality, Sorensen brings extensive experience from his leadership roles within The Ritz-Carlton Yacht Collection and The St. Regis Toronto. His appointment supports Nujuma’s ongoing commitment to delivering world-class, wellnessfocused experiences, aligning with Vision 2030’s goals for sustainable luxury tourism.
MICHELIN GUIDE TO REVEAL FIRST GLOBAL HOTEL KEY SELECTION IN PARIS THIS OCTOBER
On 8 October 2025, the MICHELIN Guide will unveil its first-ever global MICHELIN Key Selection, recognising the world’s most exceptional hotels across three distinction levels. Following regional launches in 15 destinations, this global rollout will highlight properties that offer truly memorable stays, assessed by MICHELIN Inspectors against five universal criteria. The announcement will take place in Paris, both online and at an exclusive ceremony at the Musée des Arts Décoratifs, where four new Special Awards will also be presented, celebrating excellence in design, wellness, local connection, and key new openings.
ROSEWOOD DOHA OFFICIALLY OPENS
Rosewood Hotels & Resorts has announced the opening of Rosewood Doha, a striking new property in the heart of Lusail that redefines luxury through Qatari heritage, contemporary design, and immersive guest experiences. Inspired by coral formations and the nation’s pearl-diving history, the hotel features 155 guest rooms, 162 apartments, and 276 residences, alongside a curated selection of dining concepts, wellness experiences through Asaya, and over 3,400 sqm of event space.
DISCOVER THE LATEST MENU ADDITIONS AND LAUNCHES IN THE COUNTRY
IL GATTOPARDO
Il Gattopardo presents Il Pranzo, a Saturday Italian lunch that begins with a live crudo bar and unlimited antipasti, followed by freshly made primi, a choice of main course, and classic Italian desserts. Dishes include ricotta and spinach raviolo with black truffle, roasted baby lamb with thyme jus, and traditional tiramisu or freshly churned ice cream. Drinks include signature Italian concoctions by the glass or carafe, and a curated grape pairing from Sicily to Barbaresco.
AED198 perperson. Contact +9714 498 1727.
MAISON DALI
Maison Dali’s Juice Program reimagines drinking culture in Dubai with a refined, alcohol-free menu crafted by Chef Tristin Farmer. Using fermentations, infusions and layered ingredients, the juices mirror the complexity of a sommelier-led grape list and pair seamlessly with the Mediterranean-Japanese menu. Divided into Clear, Light and Dark, options like White Peach with pandan or Smoked Cherry with lapsang tea offer flavour without compromise.
Contact +9714 257 9554.
SANA
SANA, a contemporary Uzbek restaurant from BIK Hospitality Group, is opening this September at Madinat Jumeirah, Mina A’Salam, inviting guests to experience the flavours and culture of the Silk Road with a modern twist. Led by Chef Glen Ballis, the menu includes Uzbek classics like Plov, Shashlik, and Olat Somsa, alongside creative Asian-inspired dishes, all designed for sharing.
Contact +971 58 814 2936.
3FILS
3Fils opens in Abu Dhabi, marking a major milestone for one of the region’s most celebrated homegrown restaurants. Located at The Abu Dhabi EDITION Hotel, the three-storey space overlooks Al Bateen Marina and blends the brand’s signature culinary identity with fresh exclusives like A5 wagyu claypot and grilled black lime baby chicken. It’s a confident evolution that brings the bold, crowd-loved spirit of 3Fils to the capital without losing sight of its roots.
Contact +971 56 273 0030.
TATTU DUBAI
TATTU, the award-winning UK-born modern Asian concept, is coming to Dubai this September at the top of Ciel Dubai Marina. Spanning three levels, it includes TATTU Restaurant & Bar on Level 74 with opulent design and contemporary Chinese and Japanese dishes, TATTU Sky Pool on Level 76, the world’s highest infinity pool with plush daybeds and Japanese-fusion flavours, and TATTU Sky Lounge & Terrace on Level 81, a 360° sky lounge offering afternoon tea by day and a nightlife experience with DJs, drinks and breathtaking views by night.
Visit tattu.me
08:00
The day begins in my London home, in the quiet stillness of the garden. Watering the plants and checking on the vegetables has become my morning ritual, a grounding pause before the demands of the kitchens take over. It is simple, but it centres me and sets the tone for the day ahead.
09:30
Time to get ready for work. Breakfast is chai and paratha lovingly made by my wife; with a note she leaves behind before heading out to work. Over breakfast, I prioritize my day, reflecting on the forthcoming tasks, meetings, and schedule.
10:30
Each morning, I connect with my teams on operations, guest experiences, and projects in motion. It is about ensuring every restaurant in our collection delivers its own story with consistency and excellence. My first stop is always the kitchens. There’s something irreplaceable about that first check of the day; prep lists reviewed, kitchen opening checks, and service plans discussed. In fine dining, details are everything, and setting the benchmark early ensures the rhythm of the day flows seamlessly.
11:00
Meetings begin. From menu updates and operational reviews to long-term planning across restaurants, these discussions shape the broader vision. With multiple kitchens under my oversight, coordination is key. It’s about building alignment while leaving space for each team’s creativity to shine.
11:30
I move between the restaurants, tasting dishes, meeting suppliers, and working with chefs on seasonal ingredients. These hands-on moments remain some of my favourites, keeping me closely connected to the craft of cooking while mentoring my teams and encouraging them to push boundaries.
12:30
Lunch service comes alive. I spend this time on the pass, watching dishes leave the kitchen, ensuring they are exactly as envisioned. Each plate represents our philosophy, so I never miss the opportunity to stand with my team and see it unfold in real time.
14:00
Afternoons are for creativity. Menus are refined, new ideas debated, and dishes reimagined. Inspiration comes from India’s rich culinary heritage, but also from London’s dynamic dining landscape scene. Often, I’ll connect with our Dubai team to align on seasonal inspirations, so that whether you are dining in Mayfair or Downtown Dubai, Jamavar carries the same soul while embracing the spirit of its city.
15:00
It’s time to have lunch with the team.
16:00
This is when I step back to look at the bigger picture. I dedicate these hours to strategy, budgets, operations, and long-term planning with our leadership team. Internationally, Jamavar Dubai remains a major focus, so regular travel and time spent on the ground are essential. Experiencing the service, tasting the food, and connecting with the team firsthand are irreplaceable parts of my role.
18:00
As evening prep begins, the energy shifts. The kitchens hum with anticipation, making sure every detail is in place before the first guests arrive. The transition from quiet preparation to the drama of service never loses its thrill. The focus sharpens on presentation and taste, every plate carefully composed, each element placed with intention, turning dishes into experiences before they even reach the table.
22:30
As the day winds down, it’s time to debrief the team before heading home.
23:30
I’m usually full from the tastings in the kitchens through evening service. By the time I reach home, freshen up, and put the kettle on; a quiet ritual to end the day.
00:00
The day winds down with a cup of chamomile tea in the lounge.
01:00
Lights out. Seven hours of rest is my goal, enough to recharge before another day begins. In my world, the cycle is constant: food, family, and focus. Every day has its challenges, yet it always comes full circle.
Joining our Chef's Network means becoming a cherished member of our culinary community. By signing up, you gain access to exclusive benefits, including invitations to special events, exciting product launches and more. Whether you're a seasoned chef, a budding culinary enthusiast, or a restaurateur, our network offers opportunities to connect with like-minded individuals and stay updated on the latest happenings in the world of gastronomy.
Visit theprochefme.com/chefs-network/
DESIGNING EXPERIENCES
In an era where dining is no longer just about food, restaurants are increasingly embracing art and design to create fully immersive experiences
The dining scene in the UAE is shifting as restaurants focus on creating immersive environments that intersect design, culture, and cuisine. In Dubai, new openings are highlighting how carefully considered spaces can shape the way guests experience a meal. From striking architectural features to playful interior elements, chefs and restaurateurs are using the physical environment to enhance the overall dining experience.
This trend reflects a wider change in fine dining, with diners looking for experiences that feel memorable and personal. Restaurants are increasingly curating their spaces to complement the menu, using colours, textures, lighting, and layout to influence mood and engagement. Venues such as Avatara and MAYG are leading the way, showing that the design of a restaurant can be just as important as the dishes it serves.
For Chef Rahul Rana at Avatara, Dubai’s first all-vegetarian Indian restaurant to earn a Michelin star, the restaurant’s artistic direction draws on a fusion of traditional Indian culture and contemporary design. “The inspiration came from blending traditional Indian culture with contemporary design, aiming to celebrate modern vegetarian cuisine in a fresh, vibrant way,” he explains. The design mirrors the cuisine itself: natural materials, earthy tones, and subtle elements evoke the purity, freshness,
“Every detail, from the design to the menu, should connect guests to the heart of the cuisine and leave them with a memory that stays long after the meal"
Chef Rahul Rana at Avatara
and simplicity of plant-based cooking.
“We used natural materials, earthy tones, and subtle design elements that evoke the purity, freshness, and simplicity of plant-based cooking, reflecting the essence of modern Indian vegetarian cuisine.”
In Avatara, small details make a big impact. “One small design detail that means a lot to me is the incorporation of ingrown plants and edible flowers visible while dining. Additionally, the open kitchen, where guests can see the chefs in their element, creates a sense of openness and connection.”
Every choice is deliberate, designed to connect guests to the heart of Indian vegetarian traditions. “We want guests to feel warmly embraced by the essence of vegetarian living and excited to
embark on a unique culinary journey that connects them deeply to the heart of Indian vegetarian traditions.”
The goal, Rana emphasises, is to go beyond traditional fine dining. “Dining is more than just enjoying food; it’s about storytelling, culture, and creating memorable moments that engage all the senses. We wanted to offer an experience where guests connect deeply with the origins and meaning behind each dish.” For him, the combination of design, storytelling, and cuisine creates a lasting emotional resonance. “Absolutely. Together, they create a complete experience that resonates emotionally and leaves a lasting impression.”
Meanwhile, at MAYG, Executive Chef Aadel Ouaoua takes a similarly
thoughtful approach, drawing inspiration from the dual influences of French and Japanese cuisine. “The design was shaped the same way the menu was, with an amalgamation of French and Japanese influences. French cooking is layered and rich, while Japanese food is clean and disciplined. We wanted the space to reflect both. The whimsical elements we have incorporated in the design, such as cloud chandeliers, lend softness and imagination to the space, while the copper accents and sharp lines speak to structure. The red details are a quiet nod to the Japanese flag.”
Ouaoua is intentional about the emotional experience of guests. “I want them to feel like they’re about to create a memory, not just have a meal. When I think back to the restaurants I visited as a child, I remember the feeling more than anything: the taste of something new, the chef coming to the table, the sense that it was special. That’s what I try to give people at MAYG. Especially kids, when a child eats something they’ve never tasted before and it stays with them, that’s powerful. I want every guest, no matter their age, to walk in and feel like this is a place they’ll remember.”
Design, Ouaoua notes, sets the tone for how people engage with the meal. “Design sets the tempo before guests experience the food. If a space feels rigid, people tense up. If it’s too loud or cluttered, they lose focus. I didn’t want
MAYG to feel like a formal tasting room, I wanted it to feel human. The food isn’t theatrical, but it’s deeply personal, and I think the space needed to reflect that. I wanted the space to feel bright and cheery with imaginative undertones.”
Storytelling through space and design, according to both chefs, has always been central to fine dining. “I think they always were; we just didn’t always talk about them. A good restaurant has always been
about more than just what’s on the plate. Storytelling is what makes a meal stick in your memory,” Ouaoua explains.
Small, intentional details often leave the biggest impression. For example, MAYG’s cloud-inspired chandeliers are easy to miss at first, yet leave a lasting impact.
“The clouds. In Dubai, you rarely see real clouds, so I wanted to create my own.
This is especially evident in the private dining room, which is home to a cloud-like
grand chandelier. It’s a reminder to keep dreaming, for me and for the guests. I also like that people don’t always notice them right away. They look up midway through the meal and suddenly catch them.”
For those looking to build a space that transcends food, both chefs offer similar advice: focus on authenticity and narrative. Rana suggests, “Focus on creating a narrative through your space that complements your cuisine, making every detail part of the story you want to share.” Ouaoua adds, “Don’t copy trends. Build something honest. Ask yourself what matters to you and how you want people to feel, not just what you want them to see on Instagram. It takes more time and involves risk, but in the end, the experience will speak for itself.”
As these venues show, dining today is as much about the journey as it is the food. From Avatara’s calm tribute to Indian heritage to MAYG’s playful mix of French and Japanese influences, every detail, from light and texture to layout and symbolism, shapes how a meal is experienced. The most memorable experiences come when cuisine, culture, and design work together.
Chef Aadel Ouaoua at MAYG
WHY NEIGHBOURHOOD DINING IS BECOMING ITS OWN CULTURAL MOVEMENT
Jonathan Scanlon, F&B Operations Director at Sarood Hospitality discusses how localised, community-driven dining is shaping the way residents eat, connect, and experience the city
The dining scene in Dubai is shifting as restaurants focus on creating immersive environments that intersect design, culture, and cuisine. In Dubai, new openings are highlighting how carefully considered spaces can shape the way guests experience a meal. From striking architectural features to playful interior elements, chefs and restaurateurs are using the physical environment to enhance the overall dining experience.
When people think about dining here, the first images that often come to mind are of towering skyscrapers, celebrity chefs, and glittering fine-dining restaurants. And while that side of the city’s dining scene continues to thrive, a quieter cultural movement has been unfolding in parallel - one that is reshaping how communities gather, eat, and connect. I’m talking about the rise of neighbourhood dining.
Neighbourhood dining is not new to global cities. From Parisian cafés to Italian piazzas, local restaurants have long served as the heart of communities. But in Dubai, where rapid growth and transience have often defined the lifestyle, neighbourhood dining is beginning to create something powerful and distinct. A sense of belonging. Increasingly, local restaurants are becoming the “third space” in people’s lives - that essential spot outside of home and work where community happens. And in many ways, these spaces are evolving into the modern village square.
At Sarood Hospitality, we’ve witnessed this shift first-hand. Take Dubai Hills, where we operate two of our most loved brands - The Duck Hook and Hillhouse Brasserie. Positioned side by side in the central square of the neighbourhood, they’ve become more than just places to eat. They are where friends meet after school drop-off, where families gather for long weekend lunches, and where neighbours become friends over coffee or a pint. It is this transformation, from restaurant to social hub, that signals something far bigger than a dining trend. It signals a cultural shift.
The “Third Space” Effect
Sociologists often speak about the “third space,” a vital element of urban life where people come together outside the structures of work and home. In many global cities, cafés, pubs, and local eateries have filled that role. In Dubai, the third space has often been harder to define - malls, beaches, gyms, and private clubs have traditionally played that part. But as the city matures and its communities grow deeper roots, neighbourhood dining is increasingly stepping into this role.
The appeal is obvious. Neighbourhood restaurants offer something larger-than-life destinations cannot - accessibility, familiarity and a sense of ownership. When you walk into your local brasserie, you know the faces behind the counter. The staff know your children’s names, your favourite table, and how you take your coffee. That recognition fosters a sense of belonging in a city where many people are far from their extended families.
A Modern Village Square
Dubai Hills provides a compelling example of how dining is evolving into a modern village square. With The Duck Hook and Hillhouse Brasserie anchoring the community square, dining has become the gravitational pull around which daily life orbits. Parents walk over with children after school for a treat. Couples drop in for an easy midweek dinner. On weekends, the lawns fill with strollers, dogs, and groups of friends spilling across both venues.
It’s not just about convenience, it’s about culture. Dining has become the excuse for connection, but
the real story is the conversations, the laughter, and the shared rituals that happen around the table. Much like the piazzas of Europe or the pubs of rural England, restaurants in Dubai’s new neighbourhoods are becoming that central point of gathering. They are, quite literally, building community.
The New Culture of Dining
What we’re seeing is that neighbourhood dining in Dubai is not just about food. It’s about identity. For many residents, their local restaurant becomes part of how they define their lifestyle. Saying ‘I’ll meet you at Hillhouse’ or ‘let’s do a round at The Duck Hook’ becomes shorthand for community belonging.
This also reflects a wider global shift. Around the world, there is a move towards localism - celebrating smaller, more accessible, and more authentic experiences over the grandeur of formality. In Dubai, that shift is amplified because of the city’s unique demographic. With people from so
many backgrounds living side by side, dining becomes the common groundliterally and figuratively - where cultures intersect and friendships are built.
What It Means for the Future
For operators like Sarood Hospitality, this shift is both exciting and challenging. It means we have to think differently about the role our restaurants play. We’re not just serving food; we’re curating experiences that foster connection. That means designing spaces with flexibility in mind - where a weekday solo coffee feels as natural as a celebratory dinner. It means programming events that encourage interaction, from quiz nights to community breakfasts. And it means listening closely to the rhythms of the neighbourhood itself.
Neighbourhood dining is no longer a sub-sector of the F&B industry in Dubai; it is becoming a defining feature of the city’s cultural identity. As more communities mature - from Arabian Ranches to Villanova - we can expect
the role of local restaurants to grow even further. These venues will not only shape the dining landscape but also help define what it means to live in Dubai in 2025 and beyond.
A Cultural Movement in Motion
When I stand on the terrace of Hillhouse Brasserie on a Sunday afternoon, watching families spill onto the lawns and friends greet each other with the ease of long-time neighbours, it’s clear that something meaningful is happening. These restaurants are not simply businesses. They are catalysts for connection.
Neighbourhood dining in Dubai is no longer just about food - it’s about people, place, and purpose. And in that sense, it has become its own cultural movement: one that is transforming the way we live, eat, and belong.
THE NEXT CHAPTER
From Commis 3 to entrepreneur,
and
Chef Saradhi Dakara shares his journey
vision with Stellar Society Group
After nearly two decades shaping Dubai’s culinary scene, from leading kitchens at Jumeirah and Marriott to helping expand The Maine Group internationally, Chef Saradhi Dakara has become one of the city’s most influential homegrown talents. Now, together with U.S. restaurateur Utkarsh Patel, he is launching Stellar Society Group, a new hospitality company aimed at reinventing ultraluxury casual dining. The group’s first concept, Orilla, opens this October. In this interview, Chef Saradhi shares his journey, the philosophy behind Stellar Society, and what this next chapter means for Dubai’s dining scene.
How would you describe the journey so far? And what was the turning point that led you to create your own concepts?
From the beginning, my first turning point was when I was a junior sous chef. That’s when I started thinking: what is my way of doing things? What is my ethos? I always had this eye for what was missing. I’d go somewhere and think, “This could be better.” That became my strength, though I didn’t know what to call it at the time. I started writing my own versions of certain ideas, brands, or approaches. Later, I joined The Maine, where I stayed for 10 years. Eventually, I wanted to express my own voice, and that’s how Stellar Society Group came together.
And what do you think was missing from the UAE scene?
In Dubai, you have these super expensive restaurants where you don’t necessarily feel safe to consume. You pay for dinner but don’t always enjoy the food or the experience. For me, it’s about creating a place where you’d feel comfortable coming back three or four times a week. My philosophy is simple: tomorrow’s concept today, but at yesterday’s price. Economically speaking, it has to feel approachable. Very few places here do that. Luxury venues often end up with people only trying them once for a business lunch because that’s all they can afford. But to me, it’s about repeated guests — people who feel like they belong, who come several times a week. Creating that sense of connection and “soul” is
the hardest part. Many restaurants have great food or nice interiors, but they lack soul. That’s what makes people return.
And now, as a chef and founder, how do you balance creative freedom with the operational side?
I’ve always been very involved in operations. Even as a chef, I never treated my job like “just a job.” I always worked as if I owned the place. For me, ownership doesn’t feel like extra pressure; it’s just a continuation. Of
course, there are more responsibilities, but I see it as interesting and fun.
How has your upbringing and coastal heritage influenced your culinary style?
I was born and raised in a small town on the southern coast of India, where the rhythm of life was set by the sea and the kitchen. My earliest memories are of long family gatherings, filled with the aromas of home-cooked food, and my mother was the best host I’ve ever known. We sourced food steps away from our home, raised our own
chickens, and cooked with what was seasonal, sustainable, and organic long before those words became trends. It taught me early that food is not just about technique, but about feeling, memory, and connection. My cooking always returns to that sense of soul and simplicity with flavours that evoke warmth, celebrate the ingredient, and tell a story.
How have your global experiences including Dubai, London, Ibiza, and Bodrum influenced the vision behind Stellar Society Group?
Each city gave me a different piece of the puzzle. Dubai gave me the platform and is where I grew, failed, learned, and ultimately thrived. It also reminded me how small the world really is, and how people everywhere are united by good food and a shared love for life.
Stellar Society is born from all of that. It’s global in spirit, but deeply personal in soul. A brand that celebrates diversity, while never losing touch with its roots.
What is the significance of naming the flagship restaurant Orilla, and what does the concept mean to you personally?
Orilla means shore in Spanish, and to me, it symbolises where cultures meet, where journeys begin and end, and where you can pause and breathe. It represents home and discovery at once.
The name is deeply personal because it reflects the coasts that have shaped me, the Mediterranean towns I’ve visited, cooked in, and drawn inspiration from. Orilla is also the first time I’ve cooked without compromise from my heart, from my memories, and with complete creative freedom. From the plate to the playlist, every element is part of a story I’ve been waiting to tell.
What role do seasonality and storytelling play in crafting Orilla’s menu and guest experience?
Seasonality reminds me to cook with respect and to honour the moment and let nature set the rhythm. Orilla will have distinct Summer and Winter menus, allowing us to constantly evolve and stay connected to the land.
Storytelling is the soul of everything I do. Every dish must speak about its origin, its purpose, and its emotional weight. Whether it’s a childhood memory from India or a flavour I stumbled upon in a back alley of Ibiza, I want each guest at Orilla to not just taste something but to feel something.
Can you tell us more about the menu?
The food is inspired by Mediterranean coastal towns. Imagine travelling from Ibiza to Barcelona, Amalfi to Greece, each has its own flavours and ingredients. The menu takes inspiration from these towns, both land and sea. For me, it’s always about the
ingredients. It’s not just about putting a salad or cheese on the menu, but asking: how do we respect the tomato, how do we elevate the fish? That’s the philosophy.
How are you approaching sustainability with your new concept?
Sustainability is a personal commitment for me. Back during the Qatar blockade, we saw how fragile supply chains can be. That made me realise how important it is to rely on local produce. Many people don’t know there are over 40,000 farms in the UAE. I’ve worked on sustainability campaigns since before COVID, and
I still push for it. There’s a misconception that European produce is always better — but that’s not true. Local produce deserves respect. With Stellar Society Group, sustainability will be central. We already partner with companies like Fresh On Table, which connect local farms directly to restaurants. They even grow specific produce for us, and I take my team to visit farms so they see where ingredients come from. It’s important that the whole team shares that belief.
What challenges have you faced so far?
I’ve opened many restaurants in Dubai, so the process isn’t new. The biggest change is moving from being a chef to being an entrepreneur. Now, every decision feels heavier because it’s personal. The real challenge isn’t just creating a brand; it’s also about staying true to your vision when you don’t yet have the support system or name recognition. When you come from leading large, structured kitchens, starting from zero can be daunting, a bit like stepping off a cliff. You’re pitching a dream that only exists in your head, and trying to make others believe in it with the same passion.
The sleepless nights, the self-doubt, the financial pressures all shape you. But every
brick you lay feels deeply personal. And in many ways, I believe I’ve been training for this for the past 20 years. I honestly feel like my career is only just beginning.
What kind of mentorship do you want to bring to young chefs in your team?
My story is genuine — I came to Dubai as a commis 3, just 20 days after graduation, and worked my way up to founding my own group. I never worked for money; I always worked for learning. If I stopped learning somewhere, I left. That’s how I built my career: one year Italian, one year French, one year seafood. To young chefs, I always say: this industry isn’t about overnight success. Build organically. Stay consistent. Passion and culture are everything.
What are the challenges and rewards of transitioning from leading established kitchens to building a hospitality group from the ground up?
The hardest part is stepping away from the comfort such as the structure, the brand name and the built-in audience. In an established kitchen, guests walk in already trusting the logo. When you’re building something new, you’re starting from scratch.
But the rewards are greater than I ever imagined. Every plate, every detail and every win is mine to shape. There’s no higher reward than seeing something that lived in your mind come alive and bring joy to others.
I started as a Commis 3. I peeled onions, cleaned fish, and learned the rhythm of the line. Today, I’m building my own group. That journey has been real, local, and from the ground up and is precisely what I bring into every service, every conversation, and every dish.
Do you have long-term goals for Stellar Society Group?
Yes, I’ve planned the next 10 years already. We’ll grow internationally, but also focus on cities that are often overlooked, not just the “glamour” destinations. I want to build concepts where there’s a gap in the market, whether it’s Mediterranean, Indian, or otherwise. And I want Stellar Society to become a community, not just a collection of restaurants. For me, it’s about people — my team, my guests. If my staff doesn’t grow, I can’t grow. My philosophy has always been to train people so well that they could take my job. That’s how you build loyalty and culture.
THE BEST DISHES CURRENTLY ON MENUS AT RESTAURANTS ACROSS DUBAI – AS CHOSEN BY CHEFS THEMSELVES
CHEF EDWARD MAIR
Scottish-born Edward Mair brings over 20 years of culinary knowhow, from Europe to the Middle East and Asia. Classically trained, he’s helmed Michelin-recommended restaurants, opened hotels and crafted dining experiences – from private tables to gala banquets for 1,500. Known for marrying innovation with authenticity, Chef Edward Mair champions local flavours while nurturing strong, creative kitchen teams.
What is the signature dish on the menu?
The classic French Beef Bourguignon. It’s a slow Australian Angus beef short rib simmered in a rich red grape sauce with pearl onions, carrots, mushrooms and aromatic herbs. It’s comfort food with elegance.
Are there any personal or cultural influences behind this dish?
Definitely personal. I grew up on a beef and dairy farm, so there was never a shortage of beef around the dinner table. But that also meant we had to be resourceful—we didn’t always have the prime cuts, so we learned to work with the second and third cuts. That’s where I really fell in love with slow cooking and braising. There’s something deeply satisfying about transforming a tough piece of meat into something tender, and full of flavour.
Are there any unique techniques or cooking methods used in preparing this dish?
We’ve elevated our Beef Bourguignon by using bone-in short ribs instead of traditional stew meat. Short ribs are beautifully marbled with fat and collagen, which melt down during slow cooking to create a velvety, deeply flavourful sauce. The meat becomes fallapart tender, with a richness that feels indulgent yet comforting.
What sets your version of this dish apart from others?
By using bone-in short ribs, carefully layering flavours, and treating each ingredient with respect, we manage to take a rustic classic into something more elegant and soulful.
What do you hope people feel or experience when they taste this dish for the first time?
I want people to be taken back to their childhood when they taste this dish. Every culture has its own version of slow-cooked comfort food—whether it’s a Sunday roast, a pot of birria, a tagine, or a bowl of kare-kare. These dishes aren’t just meals, they’re memories. They remind us of home, of family, of warmth.
EXECUTIVE CHEF AT SOFITEL DUBAI DOWNTOWN
CHEF GERMÁN HUERTA
TRADER VIC’S, BEACH ROTANA ABU DHABI
What is the signature dish on the menu?
I would say it’s difficult to choose just one signature dish, and here’s why. Trader Vic’s celebrates a blend of flavours, textures, and techniques from around the world, so it would be unfair to focus on only one. We have an amazing wood oven where we smoke many of the elements used throughout the menu. Of course, the Hong Kong fish is a must-try, as is the Beef satay.
Are there any personal or cultural influences behind this dish?
We embrace a cross-cultural approach to cuisine, where we can enjoy Polynesian warmth, Asian precision, and a touch of Latin vibrancy, making it a true expression of a global culinary spirit. Our kitchen team is deeply passionate, and each chef brings their own background, creativity, and dedication to every plate, ensuring the food is both authentic and unique.
Are there any unique techniques or cooking methods used in preparing this dish?
For us, technique is as important as flavour. We build depth and complexity by combining methods that each bring something unique to the plate. The meat might be slow-braised or cooked
sous vide to achieve perfect tenderness. Certain components are wok-seared for a burst of heat and texture, while others are delicately cooked en papillote, allowing the flavours to infuse and intensify in their own aromatic steam. Together, these techniques create dishes that are both precise and full of character.
What sets your version of this dish apart from others?
Our approach starts with careful selection of quality ingredients and meticulous execution with the soul of Trader Vic’s heritage. The flavours are layered, the textures thoughtfully balanced, and every element is crafted to surprise, delight, and linger in memory.
What do you hope people feel or experience when they taste the food for the first time?
We want guests to feel as though they’ve embarked on a culinary journey, finding comfort in familiar elements while being surprised by exotic, unexpected flavours. Above all, we hope they leave with a sense of adventure, delight, and a lasting memory worth revisiting.
THE JOURNEY BEHIND MANĀO
MANĀO reflects Chef Abhiraj Khatwani’s path from curiosity at home to Young Chef of the Year, turning his fascination with flavours into inventive Thai dishes that are personal and grounded in tradition
When it comes to Dubai’s culinary landscape, few restaurants have made an impact quite like MANAO.
The Thai-inspired concept, cofounded by Chef Mohamad Orfali and Chef Abhiraj Khatwani, recently earned its first Michelin star in the 2025 Dubai edition of the Michelin Guide. Adding to the acclaim, Chef Abhiraj was named Young Chef of the Year, a recognition that underscores his creativity and vision in shaping modern cuisine.
MANAO brings Thai culinary tradition to the forefront with a modern touch, presenting dishes that surprise without ever feeling overcomplicated.
Drawing on his time cooking with village elders in Udon Thani, Abhiraj turns heritage techniques into inventive plates. Fermented sticky rice with coconut smoked short ribs and a savoury take on khanom krok, garnished with coriander flowers,
“You can have great food, but unless the concept has soul, it won’t connect.”
offer just a glimpse of the restaurant’s carefully considered menu.
Reflecting on his journey, Abhiraj says, “Honestly, it started at home watching my mom cook. I was always intrigued by how a few simple ingredients could turn into something that brought everyone together at the table. I’d find myself hanging around the kitchen, asking questions, tasting things, and that curiosity just kept growing until it became something I couldn’t ignore.”
His time with The Yellow Monkey taught him the value of authenticity. “The Yellow Monkey taught me the
value of identity. You can have great food, but unless the concept has soul, it won’t connect. That lesson shaped MANAO; every detail had to feel authentic, intentional, and rooted in a clear vision.”
Thailand’s cuisine has long inspired him, both for its balance of flavours and the way it resonates with his Indian heritage. “MANAO was inspired
by that balance, but also by the shared language between Thai and Indian food. It felt like a cuisine that could speak to my own roots while opening a window to something new.” Working with Chef Mo has been transformative: “He is someone who truly understands the dialogue between cultures, and he pushes you to think beyond borders. For MANAO, his guidance brought clarity; he challenged me to be bold but stay true to the roots of the cuisine.”
Abhiraj takes particular satisfaction in seeing diners engage with the
unexpected. “The most rewarding part has been seeing guests discover a side of Thai cuisine they didn’t expect. The surprise for me has been how quickly people embraced the unfamiliar; it shows that diners in Dubai are hungry for stories, not just plates.” The fusion of Thai and Indian flavours features throughout the menu.
“The overlap of certain ingredients really excited me. Take rice for example, it can be explored in so many different ways. The sticky rice roti we serve at MANAO actually came from a quick experiment I tried at home, and
it’s become one of those discoveries that really connects the dots between Thai and Indian kitchens.”
Each dish is a chapter in a larger story. “For me, it’s about storytelling. I don’t just want to serve what people already know; I want them to discover something. But it has to be approachable — the dish should intrigue without intimidating. We choose dishes that highlight Thai culture in a way that sparks curiosity while still delivering comfort.” His advice to young chefs is simple: “Originality matters.”
At INA, the flames are guided by internationally celebrated Chef Glen, bringing four decades of culinary mastery to his first UAE venture. Here he shares insights into his craft
Chef Glen Ballis, an internationally acclaimed visionary born and raised in Australia, began his culinary journey as a child, inspired by his mother and sister. He honed his craft at the prestigious William Angliss Hospitality School before rising through kitchens worldwide, from Australia and Asia to Russia, where he launched over 50 original dining concepts. Now based in Dubai, Glen’s philosophy of instinctive, authentic cuisine comes to life at INA, featuring Dubai’s largest wood-fired grill and a back-to-basics approach that celebrates fresh ingredients and bold flavours. His woodfired menu highlights simplicity and seasonality, letting premium cuts from Kansas Prime striploin to A5 Saroma Wagyu shine with layered flavour and texture. Paired with rare regional specialties and seasonal sides, every dish turns the open-fire grill into a theatrical, sensory experience.
Tell us about the journey of your concept. What sparked the initial idea and how did it develop? Initially, it was a different concept. Before we even built the restaurant, we considered creating something more exotic. But after discussions with Evgeny, we decided that a universal grill-style cuisine would be more suitable for the environment. I had a similar restaurant in Moscow, so we adapted that formula here.
What’s a unique rare ingredient you’ve sourced recently, and how are you using it?
Albino sturgeon caviar. It’s very rare and expensive, and we serve it with brioche toasts.
What innovative technique has been developed in your kitchen?
Simply sharpening knives. Many chefs neglect it, but we sharpen knives daily before service.
What training methods have been most effective in fostering a culture of sustainability and collaboration among your staff?
Sustainability training must come from senior chefs. We’re very hands-on and consistently involved in training. We also bring in suppliers, target specific products, and develop staff knowledge together.
What’s the most innovative dish you’ve created recently?
Rather than pointing to one dish, I’d say our overall style is innovative. We use classic techniques like grill and rest, which make our dishes soft, juicy, and well-cooked. Every dish can be considered innovative in its own way.
What’s the most unconventional tool in your kitchen that might surprise other chefs?
Welding gloves. We use them to move charcoal around the grill area because of the extreme heat. They’re heavy-duty and practical.
If you could instantly add any supplier to your network, regardless of location, who would it be and why?
We’re always searching globally for the right products. For example, I once discovered an amazing Spanish beef in
London and immediately tried sourcing it for Dubai. We eventually found a way to bring it in. We constantly adapt and find products that suit our cuisine.
What do you see as the biggest challenge facing the culinary industry today?
Inflation. Costs are rising everywhere—staff, rent, products. It’s becoming a very expensive industry, making profitability difficult.
TOP 5 SUPPLIERS
1. Wisk
2. Fresh Express
3. Country Hill
4. Chef Middle East
If you could design your dream chef uniform, what would it look like?
Jeans and a T-shirt.
One piece of advice from your little black book that every chef should know?
Be self-disciplined. Kitchens run on discipline: arrive on time, listen, taste your food, work hard, don’t talk too much, follow the rules.
5. Below Farm – a local mushroom farm
6. Mary Anne – local herbs and flowers
ITALIAN DELIGHT
Cafe Milano's two locations offer contrasting yet equally refined dining experiences. The Washington D.C. restaurant is an award-winning power hub, famed for its vibrant atmosphere and clientele of political and social elite. In stark contrast, the Michelin Guide-listed Abu Dhabi location, set within the Four Seasons Hotel on Al Maryah Island, trades the political buzz for a tranquil coastal aesthetic. The result is a fusion of Italian chic and Arabian tranquillity, providing a distinct, relaxing ambience
250g burrata cheese
30g basil
3g salt
Method
1 Wash the basil leaves thoroughly and pat them dry with paper towels. Make sure there's no excess water.
2 In a high-speed blender or food processor, combine the burrata (including the creamy center), fresh basil leaves and salt.
3 Blend until the mixture becomes a smooth, creamy emulsion. This may take 30-60 seconds, depending on your blender. If the cream is too thick, you can loosen it with a splash of cold milk, cream, or even a little burrata water— blend again briefly to incorporate.
4 For an extra-smooth texture, pass the cream through a fine sieve or chinois.
5 Set aside.
Burrata & Basil Cream
Ravioli Manzoni
Tomato Pasta Dough
320g tomato paste
30g egg yolk
400g semolina flour
600g pasta flour
Pappa Pomodoro Stuffing
2 kg plum tomato
2 kg Corbarino tomato
300g Tuscany bread
120g Italian red onion
50g basil
Method
1 Set your oven to 180°C (350°F) with fan or 190°C (375°F) without fan.
2 Wash the plum and Corbarino tomatoes. Cut them in half and place them cut side up on a baking tray lined with parchment paper. Drizzle with olive oil and season with salt and pepper.
3 Roast in the oven for about 45–60 minutes, until they are soft, slightly caramelised, and releasing their juices. The skin should be wrinkled and lightly charred in spots.
4 While the tomatoes are roasting, you can lightly sauté the sliced red onions in olive oil in a small pan, just until soft and sweet (about 5–7 minutes). Alternatively, you can roast the onions together with the tomatoes for a more rustic version.
5 Tear the Tuscan bread into small pieces. If it’s too hard, soak it briefly in a bit of warm water or tomato juice from the roasting tray, then squeeze out the excess moisture.
6 Once the tomatoes are roasted, transfer them (along with their juices) into a large mixing bowl or a food processor. Add the softened bread and cooked onions. Mix or blend just enough to create a thick, chunky consistency - not a smooth purée. You want to keep some texture.
7 Tear the fresh basil leaves by hand and fold them into the mixture. Taste and adjust with more salt, pepper, or olive oil if needed.
8 To make the ravioli, shape the flour mixture into a mound and create a large well in the center, deep enough to hold the wet ingredients.
9 Pour the tomato paste and egg yolk into the center of the well.
10 Using a fork or your fingers, begin to gradually incorporate the flour into the tomato paste and egg yolk, starting from the inner edges of the well. Be careful not to break the walls too early to avoid the mixture spilling out.
11 Once the dough begins to come together, use your hands to knead it into a ball. If it feels too dry, add a tiny bit of water (a few drops at a time). If it’s too sticky, lightly dust with more flour.
12 Knead the dough on a clean surface for about 10-15 minutes, until it becomes smooth, elastic and evenly colored. It should be firm but pliable.
13 Wrap the dough tightly in plastic wrap or cover it with a damp towel. Let it rest at room temperature for at least 30 minutes (or up to 2 hours). This helps the gluten relax and makes rolling easier.
14 Lightly flour your work surface and roll out the fresh pasta using a rolling pin or a pasta machine until you reach a thin sheet (about 1–2 mm thick). Use a 16 cm round cutter to cut out regular discs of pasta.
15 Place a spoonful of pappa al pomodoro filling in the center of each disc. Be careful not to overfill to make sealing easier. Lightly moisten the edges of the disc with a bit of water.
16 Fold the disc in half to form a half-moon shape, pressing the edges firmly with your fingers to seal and remove any air.
17 Then bring the two corners of the half-moon together around your finger to form the classic tortellone shape. Press to seal.
18 Bring a large pot of salted water to a boil. Cook the tortelloni for about 3–4 minutes, or until they float to the surface and the pasta is cooked but still al dente.
19 After cooking the tortelli , drain and sauté them in a pan with a knob of butter and fresh basil leaves.
20 Spread the basil and burrata cream on a flat plate, then gently place the tortelli on top.
21 Finish the dish with a sprinkle of black olive powder and a few semi-dried tomatoes. Serve immediately.
THE CHEF'S CHOICE
Rooted in the culinary traditions of his hometown Portland Cottage in Clarendon, Jamaica, Chef Tomlin Graham has built a global career shaped by both heritage and formal training at the Heart College of Hospitality and the American Culinary Federation. His journey spans roles with Carnival Cruise Line in the USA, One Love Restaurant in Qatar, luxury resorts in Jamaica, and as private chef to the Governor General at King’s House. Now helming the kitchen at Ting Irie in the UAE, he brings authentic Jamaican flavours to the table introducing fresh interpretations of classics
“One of the most important tools for any young, aspiring chef is a chef's knife - not just any knife, but a high-quality, well-balanced one, whether it's a standard model or a personalised version. For me, the chef's knife is the cornerstone of the kitchen and learning to use it properly is the foundation of every great chef’s journey.
My chef's knife is essential due to its critical role in nearly every aspect of food preparation. Knife skills are not only fundamental but are seen as a key indicator of a chef’s competence. The knife has helped me develop skills that go beyond speed as it has taught me precision, consistency, and an understanding of technique.
Developing strong knife skills builds confidence and sets the tone for professionalism in the kitchen. It also helps me create a mindset of discipline and continuous improvement, which is crucial in the culinary world.
To me, my chef knife represents more than just a tool; it symbolises craftsmanship, dedication, and my own unique culinary identity. It’s a personal instrument that reflects both skill and care. My chef knife’s versatility allows it to perform a wide variety of tasks, from slicing and dicing to chopping and mincing, making it more useful than any other knife in the kitchen.”
PREMIUM IRISH DUCK, THE CUSTOMERS
The unique Silver Hill Duck breed is award winning and famous for its succulence,
