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Articles by Simon Ritchie
JW Marriott Marquis Dubai appoints executive chef and general manager for Prime68 and new ION lounge
Sibcy will lead the kitchens and develop the menus for both venues. He spent part of his career with Heston Blumenthal’s UK restaurant group, The Fat Duck Group, and helped open Dinner by Heston Blumenthal, the Michelin-starred British restaurant at Atlantis The Royal on Palm Jumeirah. Most recently he led the kitchen at The Crown by Kirk Westaway, a British restaurant at Fairmont Jakarta. Calzavacca will oversee staffing, service and day-to-day operations across both venues.
Mohalla Canteen opens in Dubai’s Al Nahda 2
The menu includes bun maska, or buttered bread rolls, berry pulao, dal samosas, khichda and dabba gosht. Irani café favourites such as cream rolls and khaari biscuits also feature. Bohra culinary traditions inform a Sunday thaal experience, designed as a shared meal for guests gathering around the table. Beyond the menu, the venue incorporates chai and traditional games such as carrom, a tabletop game played with discs, encouraging diners to spend time together.
Paris Society plans four UAE openings across three emirates
MŪN originated on the Champs-Élysées in Paris. Its Dubai restaurant will serve contemporary Japanese dishes designed for sharing, with an indoor dining room and an outdoor garden beside the beach. Rizwan Kassim, CEO of Paris Society, said, “Bringing MŪN to Dubai has been an ambition for some time. Its Japanese cuisine and Parisian character add a distinct experience to the city’s dining offer.
Third Avenue opens 25-seat restaurant in Sharjah’s Al Qarayen
Mohamed Hilal, founder and chief executive of Mohamed Hilal Group, said, “Bringing Khaltat into the same space makes this location particularly special, and we look forward to welcoming the Sharjah community into it.” The menu spans appetisers, salads, pizzas, pasta, risotto, main courses and desserts. Dishes include beetroot carpaccio, calamari fritti, truffle mascarpone pizza, bergamot rigatoni and short ribs riso. Dessert options include tiramisu and Oro Verde, made with pistachio ice cream.
Chef Nimish Bhatia opens 22-seat Indian tasting-menu restaurant ISHQ at Raffles Dubai
The menus draw on regional cooking, street food, family recipes and dishes associated with royal kitchens. Palak Patta Chaat, inspired by Delhi’s Chandni Chowk, combines charred spinach with milk foam and tamarind. Assamese Mango Fish pairs sea bass with raw mango and mustard, while a lobster dish draws on the cooking of Madurai in southern India.
Raspoutine and AlphaMind open Mediterranean restaurant Solena in DIFC
“With Solena, we wanted to bring that spirit into a new setting, where warmth meets French elegance, and evenings unfold naturally over great food, cocktails and music. Together with AlphaMind Hospitality, we have created a destination with its own identity, introducing a fresh chapter to the Raspoutine universe.” The menu combines Mediterranean dishes with French influences.
LPM-Sur-Mer beach venue to open at Dubai’s Jumeirah Beach Hotel in November
The group already operates restaurants in Dubai, Abu Dhabi, Riyadh and Doha, among other international locations. LPM-Sur-Mer adds a beachfront format to a portfolio that also includes its restaurants and Le Café LPM, its all-day neighbourhood café concept. “LPM has always been inspired by the colour, energy and joie de vivre of the Mediterranean,” said Nicolas Budzynski, chief executive officer of LPM. “LPM-Sur-Mer allows us to explore another side of that world.
SEEN by Olivier makes Middle East debut at Tivoli LA VIE Muscat
At Tivoli LA VIE, the rooftop setting and views across Muscat create a remarkable backdrop for SEEN, while the local influences and ingredients allow us to connect the experience to Oman. We are very excited to welcome guests and introduce them to our vision of SEEN in Muscat.” The restaurant has indoor and outdoor dining areas, with a green-toned interior opening onto a terrace with views of the Muscat skyline. The venue serves sunset drinks and dinner, with music during service.
67 Pall Mall to open first Middle East club at Dubai’s The Opus in 2027
Jitin Joshi, who led Revolver’s kitchen, and Tristin Farmer, who led Maison Dali, have both moved on to new projects outside Dubai. The inclusion of both restaurants on this year’s Michelin Awards list drew criticism, as both venues were believed to have permanently closed. Their closures have now been confirmed. Plans for 67 Pall Mall Dubai include clubrooms, a lounge, outdoor terraces and private dining spaces.
NAC opens 75-seat seasonal bistro at Dubai’s Marsa Boulevard
NAC takes its name from North Audley Cantine and began in London’s Mayfair in 2013. Its Marsa Boulevard venue draws on the French Riviera and Mediterranean coastal cafés for its outdoor setting. The exclusive menu includes tubetti pasta with chicken ragù and parmigiano, alongside French onion beef tacos served with a pepper dip. Desserts on the Marsa Boulevard menu include brownies with caramel and vanilla ice cream, and churros with burnt milk.
Kitopi signs deal to take Catch22 and Awani to Egypt
The agreement was signed on November 2, 2026, by TMR chief executive Omar Hisham Talaat and Kitopi chief executive and co-founder Mohamad Ballout. “This partnership marks an important milestone in Kitopi’s expansion journey and a strategic step towards enhancing the presence of our brands in Egypt through collaboration with a market leader like TMR,” Ballout said. TMR and Kitopi sign a franchise agreement to bring Catch22 and Awani to Egypt.
Helping the people who help our communities
Columnist Tags: Law Devonport Milford Northcote/Birkenhead Takapuna Business The Bays Albany/Greenhithe Community News Behind every local sports club, community garden, arts group and charity are people making things happen. They organise events, manage finances, support volunteers and keep things running, often alongside jobs and family commitments. But who helps the people doing the helping? At ANCAD, supporting community organisations is at the heart of our work.
Papa Johns targets 400-plus restaurants across four Middle East markets by 2036
“Papa Johns has built a distinctive position in the international pizza category through a franchise model centered on strong local operators,” said Todd Penegor, president and chief executive officer of Papa Johns. “PJP has been an important partner in growing the brand across the Middle East, and this 10-year extension reflects our shared commitment to long-term growth in the region.
Delhi-style takeaway Bhaturewala opens in Dubai with a 200-plate daily limit
Bhaturewala’s colourful storefront in Oud Metha. Image: Supplied Khullar grew up in Delhi and developed the venture to bring the food of his home city to Dubai. He also leads Nazaara, an Indian restaurant in Dubai International Financial Centre that is listed in the Michelin Guide. The founders developed Bhaturewala following several years of conversations and planning, building the business alongside their established hospitality careers.
Saudi coffee chain Half Million appoints Hazem Seifelnasr as operations director
His career includes senior operational leadership roles with Americana Group, working with KFC and Krispy Kreme, as well as Saudi coffee chain Barn’s. His experience spans multi-site operations, profit and loss management, market entry, brand expansion, governance and team development. Seifelnasr said, “I am honoured to join my dream brand, Half Million, at a defining stage in the brand’s journey.
How Sushi Art brought sushi pops to VOX Cinemas
Each partner brought something the other needed. Sushi Art supplied the recipes and sushi expertise, while VOX provided access to cinemagoers and the kitchen space and concessions counters needed to serve them. Nadim Majdalani, founding member and chief executive of eathos, recalls the challenges of adapting the format for cinemas. “The first challenge was soy sauce. In early trials, it leaked from the bottom of the pop after pouring, so we reworked the packaging before launch.
Murmur to make Dubai debut with Marsa Boulevard pop-up
Its menu will feature dishes developed specifically for the location, including a saffron chicken burger with saffron garlic mayonnaise in a sesame and saffron bun, and musakhan croquettes made with sumac chicken and fried onions. Biryani arancini will combine Murmur’s biryani and dal makhani, a lentil dish, in an Italian-inspired preparation. Other additions include roasted aubergine with matchstick fries and burrata, alongside Marsa fries with the restaurant’s signature seasoning.
Clap Dubai to launch Sora rooftop bar and nightclub in November
Tony Habre, founder and CEO of AlphaMind, said, “With Sora, we wanted to build on the success of CLAP Dubai while creating a destination with a completely different personality and sense of occasion. Dubai has an incredibly sophisticated and internationally minded audience, and we see an opportunity to introduce a more intimate, design-led approach to nightlife.” Sora, which means “sky” in Japanese, has been designed by Dubai-based architecture and design studio Verhaal.
CZER vs CZERZ: Dubai wrap brand sparks restaurant branding row
In an Instagram post on October 14, the founders addressed messages about other openings and pop-ups, saying that their only locations were in London’s Mayfair and Soho. Referring to similar concepts, including one in Dubai, which they did not name, they wrote: “These are not us and are not affiliated with CZER in any way.” They added that any openings outside London would be communicated through their official social accounts.
Rotana Ras Al Khaimah – The Mangroves’ new team looks beyond room bookings
Nicolas brings more than 26 years in hospitality and a long career with Rotana. Around him are leaders with years of experience within the group, alongside colleagues with experience across other international hotel companies and previous openings. Their brief is to establish several connected businesses within one waterfront property.
Chadi Saloum returns to The Cove Rotana Resort as director of culinary
Saloum’s international career spans luxury resort dining, managing kitchens across multiple properties and catering for large events. His earlier roles with Rotana included a cluster executive chef position overseeing restaurants, kitchens and banqueting across properties in the northern emirates, including The Cove. He is also a certified judge with the World Association of Chefs’ Societies and a co-founder of the Syrian Culinary Guild.
Krasota Dubai to premiere city-inspired dining show on November 20
The opening scenes explore the sea, the desert, traditional boats and the trade routes that connected Dubai with other parts of the world, highlighting the cultural influences that helped shape the region. The narrative then moves into the city’s expansion, using its changing skyline and accelerating pace as part of the story.
Solutions Group targets repeat business at Le Méridien Dubai
The redevelopment of the former Warehouse site will bring together Lock, Stock & Barrel, Lock, Stock The Yard and The Lanes, creating a destination designed to capture more of the occasions that fill people’s weeks. “That’s why we’ve become much more focused on understanding behaviours than demographics,” he says.
Daikan Izakaya plans second Abu Dhabi restaurant at The Galleria
At The Galleria, the food offering will include ramen, yakitori (Japanese grilled chicken skewers), and dishes intended to be shared. Further details of the new dishes are still to be disclosed, but the restaurant will retain the mix of noodle bowls and smaller plates associated with the Izakaya concept. The bar will serve established Daikan Izakaya drinks, including the Natsu Martini, Goma Kaze and Genkidama, and the Lichi Paloma spritz. The restaurant is expected to open daily from noon to 1am.
Dubai’s family-run restaurants honoured at Hospitality Hope Icon Awards
Founded by Singh, a food writer, restaurant critic and television host, Hospitality Hope is an independent, not-for-profit initiative that documents restaurants and the people behind them. Restaurants are assessed on authenticity, culinary excellence, affordability, value for money and the dedication of their owners. Singh personally visits and evaluates the businesses, whose owners are unaware they are being considered for recognition.
“I would like to develop pizzas specifically for Dubai”: Gabriele Bonci brings Roman pizza to Chef’s Society in Mirdif
Developed by Majid Al Futtaim, Chef’s Society brings together ten dining concepts, each with its own identity and design. The lineup includes Salam Daqqaq’s Bait Maryam, Reif Othman’s REIF Japanese Kushiyaki and Kunal Kapur’s Anara, alongside dim sum, Emirati dining, patisserie and coffee offerings. At Bonci, pizza al taglio, the Roman style baked in trays and sold in portions by weight, remains central.
“The ingredient should dictate the dish”: Rocambolesco brings Italian classics with a twist to Uptown Dubai
“I didn’t want Rocambolesco to feel like a restaurant you save for a special occasion. I wanted the food to be generous, recognisable and enjoyable, but still have personality.” That ambition has shaped both the menu and the intended spend, with guests able to visit for a single dish or a longer meal. “The idea was to create food that is accessible in both style and price, and flexible enough to work throughout the day.
What The Food adds Off The Menu programme for 2026
“What we’ve learned along the way is that there is an increasing appetite for the stories, people and perspectives behind the food, and how they open up new ways of connecting and experiencing culture.” Leen Al Zaben The 2026 edition will explore Khubz wa Milh, meaning bread and salt, moving from last year’s Disrupting the Table theme to a focus on regional food culture, traditions and gathering around food.
ZEA to open outdoor garden in DIFC this October
Starters include hamachi tiradito with aji amarillo ponzu, scallions and truffle; calamari with smoked paprika and lemon aioli; and guacamole with lime, coriander and jalapeño. An avocado tartine comes with poached egg, feta, pomegranate and chilli. Larger dishes range from wagyu beef sliders with Manchego, pickles and fries to a 9+ wagyu striploin served with chimichurri and truffle fries.
How Café Isan turned homesickness into a Dubai institution
A decade later, Café Isan has survived plenty of the things that have so far ended other independent Dubai restaurants: high rents, debt, rising costs and the relentless operational challenges of hospitality. Café Isan has also grown from a small JLT restaurant into a recognised home-grown name, with locations today at Armada Avenue Hotel in JLT, Circle Mall in JVC and Time Out Market Dubai. Its longevity looks all the more impressive against the speed at which Dubai’s restaurant market moves.
Best Practices for Managing Pseudofolliculitis Barbae : An Expert Consensus Delphi Study
Best Practices for Managing Pseudofolliculitis Barbae: An Expert Consensus Delphi Study Abstract Importance Pseudofolliculitis barbae (PFB) is a chronic inflammatory disease caused by penetration of a shaved, curved hair shaft into the skin. Standardized recommendations for diagnosing and managing PFB are needed. Objective To establish expert consensus recommendations outlining best practices for diagnosing and managing PFB.
Time Out Market to open in Abu Dhabi at Saadiyat Grove
Kevin Hilton, general manager of Time Out Market Abu Dhabi, said: “The Market will celebrate the city and the people who make its culinary and cultural scene so special, bringing together outstanding local talent in one vibrant and welcoming destination. “From exceptional food and drinks to live entertainment and cultural experiences, we are creating a place where residents and visitors can come together, discover something new and experience the best of Abu Dhabi.
John Maltby appointed complex executive chef at Destination Mina Seyahi
Originally from Edinburgh, he brings more than 24 years of hospitality experience across the UK, Ireland and the UAE. His career has included hotel openings, independent luxury resorts and large culinary operations with international restaurant partners. He joins following a role at Shangri-La Dubai. Before that, he was executive sous chef at Atlantis The Royal, working within an operation of approximately 450 chefs across 17 restaurants, including Michelin-recognised concepts.
Salt Bae expands in Dubai with new steak and burger concept
That Jumeirah steakhouse remains open more than a decade later, while Saltbae Burger in DIFC has been operating since 2019. Internationally, however, the business has been scaling back in some markets while entering others. Nusr-Et’s US steakhouse portfolio fell from seven locations in 2023 to two by June 2025. Restaurants in Boston and New York’s Meatpacking District closed in 2024, followed by Dallas and Las Vegas in January 2025.
Meals on Me team opens Jaww Spot in Abu Dhabi
“There really is no traditional history behind Jaww Spot,” he said. “The story mirrors my own journey, and that of many who have come to call the UAE home. For over a decade, I’ve been inspired not only by the food and ingredients, but by the culture, the generosity and the spirit of the Emirati people.” That influence appears in dishes including harees croquettes, saffron kunafa prawns and camel bites served in vol-au-vent pastry.
AI will reshape hotel discovery, but human service remains, ATM panel hears
He compared hotels’ progress with airlines, which introduced online check-in much earlier, and questioned why digital keys and other routine technologies were still not standard across more properties. Cordon also identified AI search as a major change to how hotels compete for guests. Consumers may no longer rely solely on traditional Google searches and booking journeys.
ATM 2026: Travel leaders call for crisis playbook after airspace disruption drives cancellations tenfold
He added: “When airspace was closed, we had ten times the cancellations and changes. And sometimes it takes up to 60 days before they get an actual answer or a solution.” Lou said the industry needed to examine specific problems exposed during the latest disruption, agree responsibilities in advance and then create the infrastructure required to respond more quickly next time.
From food trips to live-fire cooking, the four friends behind Dubai’s Aatish
Reza’s fellow co-founders and equal partners are food content creator Alex Augusti of Just Food DXB, head chef Abdul Hakim, who you might know from The Meating Room, and Amin Ebra, who also operates the restaurant Iranish with Reza. What began with a trip to Istanbul snowballed into adventures through Turkey, India, Singapore and Kenya. After one memorable meal in Kenya, Reza returned determined that everyone should experience it.
1720 Hospitality set out to give The Greens “a true community venue” with The Black Horse
“The Greens has always been an interesting location for me and the team. The community doesn’t have a local pub that offers live music, sports or a real community vibe,” he said. “Those living in The Greens and surrounding areas have to travel outside of the neighbourhood to get anywhere with that casual pub vibe.” McGee envisaged a meeting place for families, friends and colleagues, with an audience extending beyond the immediate residential community.
Panchali Mahendra launches Dubai bakehouse SHUKR with Filipino ensaymada at its heart
SHUKR takes that experience in a smaller, more focused direction, concentrating its launch offering on a single bake and an accompanying drink. “With SHUKR, the challenge was beautifully simple: take one thing we love and give it our complete attention,” said Mahendra. The idea emerged around six months ago, when Yakhlef returned from the Philippines with a box of ensaymadas. For Mahendra, trying the bake prompted a search for a similar experience in Dubai. “One bite and I was obsessed,” she said.
Should influencers tip at free dinners?
At invited dinners, influencers receive food and drink for hoped-for or agreed coverage, without a fee. A tip would be an additional expense for the creator. Among the Dubai operators approached by Caterer Middle East, the accounts are consistent: invited influencers rarely put their hands in their pockets.
Discounting isn’t bad – you’re just doing it wrong
But an occasional, clearly explained promotion needn’t rewrite your entire brand identity. A birthday celebration, launch weekend or quiet Monday lunchtime gives the offer a reason to exist. Protect your normal pricing and make the boundaries clear. A race to the bottom requires you to keep running. Then there are the ‘wrong customers’. Apparently, anyone who appreciates saving money is constitutionally incapable of appreciating dinner.
“A privilege and responsibility”: Rahul Rana on bringing Gymkhana’s renowned standards to Dubai
For Rana, managing the expectations attached to that history begins well before service. Preparation matters, as does ensuring the kitchen team understands what guests are coming for and the detail required to deliver it. “My focus is on leading with care, supporting the team and working together to deliver the standards guests expect from Gymkhana,” he says. That identity also provided the framework for developing the menu.
Beyond the Zuma comparisons: Noren’s founders outline their own direction
“The comparison is natural because of our backgrounds, and we’re proud of that part of our careers,” says Kazanowski. “But Noren is not about trying to recreate something we’ve already done.” Their proposition brings together quality ingredients, friendly service and fair prices, with an atmosphere that encourages frequent visits. “We take the food very seriously, but we don’t want the restaurant to feel too serious,” says Kazanowski.
How Bâoli and DRIFT redesigned their operations for Dubai’s summer
“That was the real decision point: were we protecting the experience, or just decorating around a problem?” Messiah says. At Bâoli, the enclosure was one part of a wider operational rethink. A summer lunch menu, changes to reservations, different arrival patterns and staffing adjustments all had to work alongside the venue’s nightlife offering. Investment in DJs and marketing continued, with lunch, dinner and late-night trade all contributing to the effort to maintain momentum.
Family recipes find a new home at Dubai’s upcoming Bayroot Deli
Altaki is fully on board as culinary founder, contributing dishes and helping preserve their connection to home. That family involvement extends to the sourcing. Olive oil, thyme and sumac will come from the family’s farms in Lebanon, while dishes include Altaki’s Mlukhiyeh Bil Zeit, combining sautéed mlukhiyeh with lemon and garlic, topped with caramelised onions. For Almahaini, the opening brings his career back to its beginnings.
From World Cup fever to Premier League profits, how Dubai’s bars are capitalising on live sport
Few operators saw that more clearly than The Solutions Group. Across its five fan zones at Garden Project in Emirates Hills and Lock Stock & Barrel locations in Business Bay, Barsha Heights, JBR and Abu Dhabi, the group welcomed 200,000 fans during the tournament. Demand for the final was so high that its waiting list reached four times total capacity, while the activity also generated more than four million Instagram views.
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