Your restaurants appeal to a broad range of diners – from discerning palates to younger diners – and over the last couple of years, have increasingly tackled diversified tiers, from ghost kitchens (Kitch-In, Izu Burger) and casual eating (The Lighthouse) to fine dining (Monaco and UAE-based Gaia, IZU in Doha’s Mandarin Oriental), to name just a few. La Maison Ani embodies elegant, casual fine dining with warmth, mirrored in the décor. Poignantly, it embraces families while avoiding the clichés of a “family-friendly” restaurant. How does this relate to your dining philosophy?
I have always wanted to create concepts that welcome the whole family, where everyone feels welcome and catered for. Being located in the Dubai Mall Fashion Avenue, it was important that we create a calm, relaxed ambiance; somewhere that shoppers can stop after a busy day of shopping, families and friends can meet each other for breakfast, lunch or dinner, and tourists can enjoy beautiful cuisine within one of the world’s most famous attractions.
We also wanted to create a romantic, Parisienne aesthetic, paying tribute to the core elements of French culture. A welcoming environment that celebrates the French daily rituals, such as visiting the boulangerie for breakfast, enjoying a coffee and sweet treat in the afternoon and sharing exquisite cuisine with friends and loved ones.
We see a collection of your signature relaxed French-Mediterranean dishes from across your vast portfolio in new iterations at La Maison Ani, featuring British and African touches. Your travels permeate your culinary DNA with thoughtful homage; what was your thought process when curating this menu?
La Maison Ani is a celebration of everything I have learned on my journey so far. I wanted to show my gratitude for all the people I have met, and the cultures I have lived and worked in, paying tribute to them throughout the dishes and flavours on the menu. Every plate features a piece of my heart, a memory or an ingredient that has touched my life, my family and my career.
Every restaurant has its own personality, individuality, and energy. I like to think of my concepts as brothers and sisters; they all come from the same family but have a different nature, temperament, and character. I believe it is the same with my signature plates, we serve them across the group, but with a different twist in every restaurant. The dishes represent the elevation of our cuisine and our knowledge, as we expand and grow.
You’ve emphasised how food is fuel for the body, mind and soul. Your rich but simple ingredient-focus, including special fermented bread dough, speak to clean indulgence, sidestepping classic guilt-ridden pitfalls. Why is it important to maintain ingredient integrity and not get in their way with complicated techniques?
A conscious approach to cooking is a fundamental part of a healthy lifestyle. We need to feel good in ourselves and our bodies to live a happy life, and food is one of the most important ways we take care of ourselves. I don’t believe in restrictions. Of course, treat yourself – enjoy pizza, burgers and desserts; if we are using quality ingredients and maintaining clean cooking methods, we can indulge ourselves and maintain a balanced lifestyle.
It is important to understand our ingredients, and the foods we are putting into our bodies. To me, simplicity is key. I always say that my cuisine is honest because I love drawing out the flavours and enhancing the natural, fresh taste.
Food is our fuel, and we want to fill our tanks with meals that nourish us, and that gives us the ability to feel our best and be able to go after our dreams. What we eat is a reflection of who we are, and I wanted to create food that takes care of your soul, health and well-being. The kind of meals you would make for the people you love and care about the most.
There’s a touch of Chef Izu to be found across the city, and a growing list of international outposts. What’s next?
Keeping still kills creativity, and I find I get my best ideas and most creative energy when I am already working, when everything is in motion. We are set to open Alaya, a contemporary Levantine concept in Gate Village, DIFC this summer, as well as focus on the international expansion of our home-grown brands later in the year. We are opening Gaia London in Q4, which I am really excited about, as well as continuing our expansion into Monte-Carlo, Doha and Saudi Arabia.
