Exclusive interview with Chef Peter Chaine, Executive Chef at The Club Abu Dhabi

You first arrived in Abu Dhabi in 1987, expecting what you described as a short chapter in your career, yet nearly four decades later, The Club remains an integral part of your journey. What has made this place so special that it continues to feel like home?

I took up an appointment in December 1987 to join The Club in the capacity of Sous Chef and moved on to the reins of Executive Chef in August 1990. I have received the full support of the Committee, Management, Staff and Members to achieve what it is today. The path was never easy, but with the thought “The Club is the second home to its Members,” always at the back of my mind, my team and I are challenged to deliver consistency at all times. I drive myself to take full responsibility for any food on a plate produced at The Club. Sourcing the highest quality ingredients that our Members can enjoy at the most competitive price is predominantly a reason for our success.  The regular changes of outlet menus and special dishes or nights offered in various outlets and areas within the property make it a unique experience for the diners. The appreciation from our membership is seen by their decisions to avail themselves of these events. This success has seen our staff retention levels, in comparison to industry competitors, be the lowest. 

Having witnessed Abu Dhabi’s remarkable transformation over nearly four decades, how have you seen The Club evolve while preserving the sense of community and belonging that has defined it for generations?

I have always felt that The Club forms a major part of the expatriate community due to the offerings in place. Hosting various events with local dishes for the wide repertoire of membership has driven us to always focus on “under promising and over delivering”.

Today’s diners seek more than exceptional food, they value authenticity, storytelling and memorable experiences. How has your culinary approach evolved to meet these changing expectations while remaining true to The Club’s heritage? And, you’ve witnessed Abu Dhabi transform from a quiet coastal city into a global destination. If food could tell the story of that journey, what would it say?

As much as I have seen Abu Dhabi grow in the past decades, I say the same of The Club, too. We are proud to think that we are a heritage site offering modern food of the highest standard within the industry in the region. The varying nationalities of membership have grown considerably and helped us to be more of a globally recognised organisation. Staples that have been Fish and Chips have now moved over to Chicken Tikka Masala, Thai Green Curry or a Beef Nashif.

The Port, hosting storage facilities, has been cleared and transformed into an International Cruise Terminal, while the rear end of The Club has facilitated the new 4- to 5-lane main highway.

Having mentored generations of chefs and helped establish the Emirates Culinary Guild, what responsibility do experienced culinary leaders have in nurturing the next generation of talent, and what qualities do you believe young chefs should cultivate to succeed in today’s industry?

I have earned my present position of Vice President in The Emirates Culinary Guild, as I was always interested in innovation and modernisation of dishes. I competed amongst some of the best and helped gain recognition for The Club within the fraternity of hospitality establishments in the UAE. Being there to offer assistance to colleagues when they collected many accolades for individuals and for the club is an achievement itself. We believe in nurturing the youth by way of offering regular on the job trainings where we can then look to maintain the standards while sustaining the level of enthusiasm for business growth.

Rapid Fire questions:

What does success mean to you today?

Success to me today is that we meet all expectations and deliver to the highest standards consistently.

A signature dish everyone should try at The Club?

My signature dish is none, as I expect the diners to be adventurous and place all trust in the hands of the chef’s creations and interpretation of a dish, and try all we have to offer.

A young chef every aspiring professional should learn from?

The industry I came into almost 4 decades ago has evolved; thus, we cannot expect the staff to work the long hours we worked, give up weekends or parties for work. However, the need to offer 8 honest and productive hours to the establishment should be the vision. The work and lifestyle balance is very important for the youth of tomorrow. They need to be aware that good mental health is vital for success in achieving a happy family. I would also like to see a future that brings a positive attitude as being most important. Whatever you do is never going to be enjoyed if you are not in that frame of mind. Training can be provided, but a positive attitude has to be instilled from the initial education.

Exclusive interview with Ashish Agrawal, Founder of Bondz

After spending almost two decades in banking, what inspired you to make the leap into hospitality?

I’ve always believed that entrepreneurship was where I ultimately wanted to be. Banking gave me an incredible foundation—it taught me discipline, financial acumen and, most importantly, how relationships are built on trust. But throughout those years, I found myself increasingly drawn to hospitality because it’s one of the few industries where you have the opportunity to create memorable experiences every single day.

After nearly two decades in banking, I felt it was time to challenge myself and build something of my own. I wanted to create a brand that reflected my personality and values—where people could connect, celebrate milestones, build relationships and feel genuinely welcomed. Bondz is the result of that vision. It’s more than a hospitality business; it’s about creating spaces where meaningful conversations and lasting connections happen naturally.

Entrepreneurship often comes with uncertainty. Looking back, what has been your biggest learning curve since making the transition?

The biggest lesson has been understanding that no amount of planning can prepare you for every challenge. When you’re building a business from scratch, you’re constantly making decisions with incomplete information, taking calculated risks and adapting to situations you never anticipated.

I’ve learned that resilience is one of an entrepreneur’s greatest strengths. There will always be setbacks, but each challenge teaches you something valuable—whether it’s about your business, your team or yourself. Hospitality, in particular, is an industry that evolves every day, so staying flexible, listening to your customers and continuously improving are essential. Every obstacle has helped shape Bondz into what it is today.

Bondz is a distinctive name. What does it represent beyond simply bringing people together?

The name Bondz carries multiple meanings, and that’s exactly what we wanted. At its heart, it’s about the bonds people create over food, drinks and shared experiences. Some of the most meaningful conversations, partnerships and friendships begin around a table.

At the same time, because we’re located in DIFC—one of the world’s leading financial districts—we liked the subtle connection to the financial term “bonds.” It reflects our roots while also reinforcing our vision of creating a place where business and social life intersect naturally.

Ultimately, Bondz represents connection in every sense of the word. Whether you’re meeting a client, reconnecting with friends or celebrating a milestone, we want every visit to leave you with a memorable bond.

DIFC attracts professionals from across industries. How has that influenced the concept?

DIFC is one of the most dynamic business communities in the region, bringing together professionals, entrepreneurs and global executives from every corner of the world. That diversity played a significant role in shaping Bondz.

We wanted to create a space that adapts to different needs throughout the day. During business hours, it’s a sophisticated setting for meetings, networking, coffee catch-ups and executive lunches. As the day transitions into evening, the atmosphere evolves into an elegant lounge where guests can unwind over handcrafted cocktails, curated entertainment and exceptional dining.

Our menu, design and service philosophy have all been created with an international audience in mind, ensuring guests from different cultures and industries feel equally at home.

You often speak about creating experiences rather than simply serving food. What does memorable hospitality look like to you?

Great food and exceptional drinks are important, but they’re only one part of the experience. What guests remember long after they’ve left is how they were made to feel.

For me, memorable hospitality is built on genuine service. It’s about anticipating a guest’s needs, paying attention to the smallest details and creating an atmosphere where people feel comfortable, valued and recognised.

Guests may not always remember every dish they ordered, but they’ll always remember how your team treated them. That’s why we’ve invested heavily in building a culture where service is warm, attentive and authentic. It’s this emotional connection that transforms first-time visitors into regular guests.

How closely did you work with Executive Chef Brando Del Mundo in shaping the menu?

It was a highly collaborative process. I had a clear vision of the kind of dining experience I wanted Bondz to offer—globally inspired cuisine that complements both business lunches and relaxed evening dining.

Chef Brando brought that vision to life with his creativity, technical expertise and deep understanding of international flavours. Together, we focused on creating a menu that’s approachable yet refined, offering dishes that are memorable without being overly complicated. The result is a menu that reflects Bondz’s personality—contemporary, versatile and designed to bring people together.

From co-working and networking during the day to cocktails and conversations in the evening, Bondz embraces two very different personalities. How do you ensure each experience feels authentic without compromising the other?

That balance was intentional from day one. We never wanted Bondz to feel like two separate concepts operating under one roof. Instead, we designed it as a venue that naturally evolves with the rhythm of the day.

Our recently introduced Executive Work Hours reflect this philosophy perfectly. During the day, Bondz offers professionals a refined alternative to noisy cafés or hotel lobbies, providing a comfortable setting for meetings, focused work and networking over quality food and coffee. As the evening unfolds, the space seamlessly transforms into an intimate speakeasy-inspired lounge with curated music, handcrafted cocktails and vibrant social energy.

We’re fortunate to have Nitesh Manghnani of Knite Events, who brings more than two decades of experience in curating nightlife experiences, alongside an experienced hospitality team that understands how to manage this transition effortlessly. Most importantly, we continuously listen to our guests. Their feedback plays a vital role in shaping our offerings, ensuring Bondz remains relevant, welcoming and authentic throughout every hour of the day.

Exclusive interview with Holly Hallam, Holly Hallam is Co-Owner of DLSM Studio

DLSM Studio recently completed NAC Kuwait, the sixth NAC venue you’ve delivered across the Middle East. As a brand expands across multiple markets, how do you maintain consistency while ensuring each location feels authentic to its destination?

Design is an opportunity to be curious and creative, to tell a unique story by creating an emotional and physical environment whether you are working on a standalone concept or a brand expansion.

Defining the design DNA is a vital component of designing for multi-site brands, curating a connective thread that unites each site without becoming repetitive, supporting long-term growth whilst still retaining a core identity.

As design guardians for NAC, we’ve developed a deep understanding of the brand’s defining character: its relaxed European elegance, social energy and sense of familiarity. This foundation informs every project whilst each new location interprets the brand through the lens of its surroundings.

For NAC Kuwait, our design draws inspiration from the energy of the Hessah District and its waterfront setting. Through expansive glazing, open terraces, natural materials and a muted palette, we created a seamless connection between the interior and the coastal landscape, delivering an experience that feels both locally relevant and unmistakably NAC.

Before entering design, you spent years understanding audiences and consumer behaviour. Do you think that perspective gives you an advantage when creating spaces that need to emotionally connect with guests?

Absolutely. Design has always been about people first.

Understanding consumer behaviour taught me to look beyond the aesthetics and ask why people make decisions, what influences them emotionally and what creates lasting memories. That strategic thinking still underpins every project we undertake. Before we even start our design process we’re asking questions about the guests, their journey, the brand values and the emotional response we want people to leave with.

Beautiful spaces are important, but beautiful spaces with purpose are what create commercial success. When you truly understand your audience, you’re able to design experiences that feel intuitive, meaningful and memorable.

Your recent work on The Trafalgar St. James and Radisson RED Twickenham demonstrates two very different approaches to hospitality design. How do you decide which stories are worth telling within a space?

Every project begins with curiosity.

We spend time understanding what’s behind our clients’ ambitions and brands, their commercial objectives, KPI’s, the people, personality, and intended audience, before we begin designing.

Combining this knowledge with our anthropologic research – studying the historical, architectural and cultural landscape of the site – helps us to build and ultimately reveal the narrative.

As with The Trafalgar St. James, it was rooted in the building’s heritage intertwined with a contemporary sense of luxury to create a stylish destination. Other times, it’s about creating a sense of community by capturing the energetic personality of the Alliance Twickenham Stadium combined with the bold brand of Radisson RED.

The story you choose to tell should always feel authentic to the operator and guest. Once you’ve found that truth, every design decision becomes much clearer because it all supports the same narrative.

DLSM Studio has worked across a diverse portfolio that includes luxury hotels, destination restaurants, branded residences and mixed-use developments. Have you noticed a shift in what clients are asking for compared to five years ago, and what does that tell us about where hospitality is heading?

Without question. Five years ago, conversations often centred around creating visually impressive destinations that felt rooted to the locality of the property. Today, clients are thinking much more holistically.

They’re asking how design can speak on both an emotional and physical level. Considering a more sensory and personalised experience that resonates with guests on a deeper level.

We are designing in stronger brand identifiers and looking at a greater focus on niche pillars – such as health and wellbeing. These elements are truly integrated into the property, not just positioned in the Spa or Gym, but across the food and beverage menus, in room amenities and guest touch points.

Hospitality is becoming increasingly layered. It’s no longer just about what a space looks like, it’s about how it performs and how it connects with people. That’s exactly where we believe the industry is heading, and it’s very much aligned with the way we’ve always approached design.

• The brand has built a reputation for creating spaces rooted in narrative. Why do you think storytelling has become such a powerful differentiator in a competitive evolving market?

Sharing stories builds deeper connections.

Storytelling is the ancient method of unifying people. It helps to create personality and purpose and intrigue. When guests become curious to explore and discover the story of a property it builds a deeper, positive emotional connection.

For us, storytelling isn’t about adding decorative references or themed moments. It’s about creating a coherent experience where every detail, from branding, interiors, operational delivery and guest journey, enhances and speaks to the same idea. When every touchpoint works together, the experience feels effortless, authentic and ultimately much more memorable.

Many designers focus on what a space looks like. You often speak about how a space feels. Why do you think emotion has become such an important design metric?

Because people don’t remember every material specification, they remember how a place made them feel.

Hospitality is an emotional industry. Whether someone is celebrating, travelling, relaxing or connecting with others, the environment plays an enormous role in shaping that experience. As designers, we’re creating spaces that appeal to the senses, support wellbeing and encourage genuine human connection.

When emotion becomes part of the design process, the outcome is far richer than aesthetics alone. Studies show that positive emotions toward a brand have a greater influence on loyalty than trust and other judgments, with emotionally connected guests having a 306% higher lifetime value towards the brand.

It’s those emotional moments that create loyalty, advocacy and lasting memories, which are ultimately the true measure of successful hospitality design.

What lessons from working with global luxury hospitality brands do you believe can be applied to residential living today?

The boundaries between hospitality and residential design are becoming increasingly blurred.

People want their homes to offer the same sense of luxury, comfort and considered experience they enjoy when staying in a great hotel. It is the considered nature of a hospitality experience that people are bringing into their houses that enhance the way they move and live at home.

Thoughtful planning, intuitive functionality, wellbeing, craftsmanship and a strong sense of place all contribute to a richer everyday experience. Great design should improve people’s lives, support their routines and create moments of joy.

As we say in our studio, it’s about designing beyond the aesthetic and creating environments that people genuinely love spending time in.