Exclusive Interview with Katarina Filipova, Founder, Mondoux UAE

Mondoux is known for its affordable luxury culinary experience. How do you balance affordability with high-quality ingredients?

What helps us achieve this balance is sustainability. We have a centralized kitchen, where all things are delivered, prepared, and packed precisely in one place. In this way, there is no risk of waste. Above all, cook well so that customers like the food and nothing is wasted.

Since opening your first branch in Dubai Creek Harbour, you’ve expanded to Downtown and JBR. What factors do you consider when choosing new locations for Mondoux?

Each of our locations caters to a different type of customer, where some branches serve tourists and others serve residential communities. One of our most pivotal factors when choosing a location is a space where time feels like it passes differently, which is a very challenging task when assembling the experience of Mondoux.

What is your process for developing new dishes and ensuring they meet your brand’s standards?

Quality is paramount. We select the best suppliers and centralize the production of our products, like in our JBR branch, which has a central bakery. Additionally, we are selective with the spices and marinades we use, and we don’t add any onion or garlic because it can overpower the freshness of the natural produce.

Furthermore, our house team across all branches is ingrained with the principle that any dish served must represent essential Mondoux values—fresh flavoUrs, minimalism, and the health-driven focus we live and breathe. For instance, we introduced Central European delicacies like ‘busty’ prepared from scratch using real yeast, a rarity in the market. Similarly, we use organic chocolate to offer patrons a decadent and authentic flavour that is not overly processed.

The work culture in Dubai differs from Slovakia, with a strong emphasis on teamwork. How do you foster this culture within your team?

We highlight our team by showcasing our kitchen and floor staff in engaging videos. This fosters community within our organization and creates a vibrant work culture that resonates with our employees. Likewise, we’ve always tried to be supportive of every family situation. For example, when Chef Luisa was hired, her baby was only four months old, so together, we agreed on a split shift, allowing her to spend more time with her little one.

What is your favorite dish at Mondoux, and why? Is there a special story or inspiration behind it?

My favorite dishes would be desserts like French brioche and homemade cakes. These dishes were a part of the initial menu when we opened 11 years ago and were selected from my cherished home recipes. These specific desserts now continue to serve as the foundation for all our restaurants.

How do you design and maintain an environment that promotes happiness and well-being for your guests?

Design is a hot topic with us at the moment. Our rules have been about using solid wood, warm, inviting materials, and creating a dynamic café and comfortable space.

“For me, happiness lies in having passion and love for what I do. Only through this passion and love can one truly savor the sensual experience of food and drinks. This same passion and love drive me to ensure my customers always remain happy and satisfied.”