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1 month ago | 
caterermiddleeast.com | Jessica Combes
In an exclusive interview, Caterer speaks with Jean-François Casanova, CEO of D.ream International, and Massimo Pasquarelli, executive chef of Il Gattopardo. Together, they discuss the inspiration behind bringing this sophisticated brand to Dubai, the challenges of adapting to a new market, and how they plan to create a lasting impression on the region’s discerning dining scene.
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2 months ago | 
caterermiddleeast.com | Jessica Combes
His career took him to the UAE, where he worked in luxury hotels such as The Palace Downtown, Burj Al Arab, and The St. Regis Saadiyat Island. Villegas joined SUSHISAMBA in Dubai, embracing its fusion of Japanese, Brazilian, and Peruvian flavors before becoming head chef at SUSHISAMBA Abu Dhabi. There, he leads a talented team, ensuring each dish reflects the brand’s signature flair and innovation.
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2 months ago | 
hoteliermiddleeast.com | Jessica Combes
Bart Carnahan, president, global business development, portfolio management and residential, Four Seasons: “Four Seasons entry into Ras Al Khaimah represents a significant milestone in our strategic expansion within the UAE.
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2 months ago | 
caterermiddleeast.com | Jessica Combes
Daddy Cool’s Kitchen, led by Dubai Bling star Ibrahim Kattan, has opened in Dubai, celebrating Iraq’s rich culinary heritage. Partnering with his daughter Mona Kattan and Kitopi, the restaurant offers dine-in at Dubai Hills’ Eatopi and delivery via Deliveroo and Talabat. Inspired by childhood memories in Baghdad, Ibrahim’s passion for cooking grew from necessity while studying abroad. Signature dishes include Iraqi dolma, biryani, and samak masgouf.
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2 months ago | 
hoteliermiddleeast.com | Jessica Combes
Situated at the core of JBR – one of Dubai’s most sought-after retail, hospitality and entertainment destinations, the hotel commenced operations in 2010 and features 297 rooms along with housing popular bars and multiple dining hotspots. The hotel was acquired by the Bank led SPV in 2014 and the sale represents another milestone in delivering superior returns to its investors.
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2 months ago | 
hoteliermiddleeast.com | Jessica Combes
Petridis said: “Radisson RED represents the perfect blend of innovation, creativity, and guest-centric hospitality. I’m thrilled to join the team and contribute to shaping a dynamic and unforgettable experience for our guests. My journey has been one of continuous learning and transformation, and I look forward to bringing this passion to Radisson RED Dubai Silicon Oasis.”Her career began in 2007 at the Astoria Hotel in St. Petersburg, sparking a lifelong love for the industry.
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2 months ago | 
caterermiddleeast.com | Jessica Combes
With a meticulous approach to cocktail craftsmanship and a deep understanding of hospitality dynamics, Ignatoiu continues to set industry standards, reinforcing Isabella Cucina Italiana’s reputation for exceptional service and beverage innovation. It was a happy accident. I was working in sales and got the chance to take a bartender course, which I did out of curiosity. I started working in bars in my hometown and wanted to try bartending abroad to explore new opportunities.
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2 months ago | 
caterermiddleeast.com | Jessica Combes
We spoke to Sanjay Nandi, CEO of ADMO Lifestyle Holding, which acquired CE LA VI London, about bringing the brank to the UK. When making the decision to bring CÉ LA VI to London and settling on a location, certain factors had to be considered. “Paddington has undergone dramatic redevelopment in recent years, transforming into a dynamic and cosmopolitan area that appeals to both visitors and Londoners alike.
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2 months ago | 
caterermiddleeast.com | Jessica Combes
Now, as head chef at Crowne Plaza Dubai Marina, we get to know him a little better. I’ve always wanted to be a chef. I started working in a kitchen when I was 14 and that experience inspired me to pursue this career. I remember making a very large pan of béchamel. Of course, it was lumpy and a little too nutty. When the chef came over and tasted it, he told me to throw it away and start again. He then stood over me to make sure it was done right this time.
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2 months ago | 
caterermiddleeast.com | Jessica Combes
Additionally, he notes that 60 percent of consumers express a preference for dining environments that emphasise sustainability and community involvement, highlighting a shift towards approachable and ethically conscious businesses. Social media has also been instrumental in this trend, as diners seek shareable moments over extravagant meals, driving the demand for interactive dining experiences.
