Hospitality

Cooking is An Act of Love

Published

1 year ago

January 3, 2025

Exclusive interview with Ruggiero Gissi, Head Chef – Isabella Cucina Italiana

Growing up along the Italian seaside, how has your hometown of Rimini influenced your culinary philosophy and the dishes you create today?

Growing up in Rimini, surrounded by the Adriatic Sea, seafood naturally became a focal point in my culinary journey. The freshness and simplicity of local ingredients—especially fish, olive oil, and coastal herbs—shaped my approach to cooking. I believe in honouring the purity of ingredients while letting their natural flavours shine. Rimini’s vibrant food culture also taught me the importance of using seasonal produce and balancing flavours, something I strive to integrate into every dish I create today.

Can you share an example of a dish that embodies this balance between tradition and innovation?

A great example of balancing tradition and innovation at Isabella Cucina Italiana is our Seared Scallops with Wild Mushrooms, Asparagus, Truffle Brown Butter, and Balsamic Vinegar. The earthy wild mushrooms and crisp asparagus preserve the connection to traditional Italian ingredients, while the truffle brown butter introduces a luxurious and contemporary twist. A drizzle of balsamic vinegar provides a tangy contrast, perfectly complementing the richness of the scallops.

Leading the pre-opening stage at Isabella, what was your vision behind the menu, and how did you decide which dishes would make the cut?

My vision for Isabella was to create a menu that reflects the true spirit of Italy, but with a contemporary flair. We wanted to offer both comfort and adventure—familiar yet exciting for those who are passionate about Italian cuisine. The selection process was about finding dishes that were iconic and could tell a story about Italy’s diverse regions. I balanced beloved classics with unique creations that bring out the beauty of Italian culinary traditions in a fresh way.

Food safety and standards are critical in the culinary world. How do you approach training your team on these aspects while maintaining creativity in the kitchen?

Food safety is non-negotiable, and it’s something I prioritise deeply. I ensure that every team member understands the importance of hygiene, proper storage, and handling of ingredients. However, I also encourage creativity within those boundaries. The key is to foster an environment where standards are always upheld, but the team feels free to experiment and innovate without compromising safety. It’s about striking the right balance and ensuring that every dish is not only safe but also of the highest quality.

Hospitality

SKYLINE DRAW AT LEVEL 43 SKY LOUNGE

Published

1 day ago

July 3, 2026

Integrator Web-Admin

Level 43 Sky Lounge introduces Skyline Draw, a new weekly social media-driven promotion offering guests with a selected surname a complimentary first drink and 30% off their total bill. The winning surname will be announced every Monday at 12:00 PM via the venue’s Instagram Stories.

The selected surname will be determined based on a random selection of guest surnames from those who dined at Level 43 in the previous week.

Guests who share the chosen surname can enjoy the exclusive offer, adding an interactive and engaging element to their dining and social experience at the venue.

Details:
• Offer: Complimentary first drink and 30% off the total bill for guests with the selected surname
• Announcement: Every Monday at 12:00 PM via Instagram Stories
• Location: Level 43 Sky Lounge, Four Points by Sheraton Sheikh Zayed Road, Dubai
• For reservations: +971 56 414 2213

Hospitality

AVANI+ LANEXANG VIENTIANE HOTEL OPENS IN THE HEART OF THE LAO CAPITAL

Published

2 days ago

July 2, 2026

Integrator Web-Admin

Avani Hotels & Resorts has opened Avani+ Lanexang Vientiane Hotel, introducing the brand’s premium lifestyle hospitality to the Lao capital. Set on Fa Ngum Road, overlooking Chao Anouvong Park and the Mekong River, the 197-key hotel offers a fresh base for business trips, city breaks and riverside stays in Vientiane.

The opening marks Avani’s second hotel in Laos, following Avani+ Luang Prabang, and brings the brand’s practical, upbeat approach to the country’s capital. Designed for travellers who want comfort, flexibility and a sense of place, Avani+ Lanexang Vientiane Hotel combines smart Page 1 of 5 guestrooms, connected social spaces, relaxed dining, wellness facilities and meetings and events spaces designed for both local and international guests.

Guestrooms and suites range from Deluxe Rooms to a Presidential Suite, with layouts that support both work and downtime. Clean lines, efficient space planning and warm contemporary details reflect Avani’s easy-going style, creating a stay that feels polished without being overcomplicated.

The hotel is opening in phases, with a curated selection of rooms, dining, leisure and meeting facilities available from launch. Additional venues and services will be introduced progressively in the months ahead.

Dining will play a central role in the hotel experience, with four venues launching in stages. Mekong Mosaic, opening on 1 July 2026, is the hotel’s all-day dining restaurant, serving international comfort cuisine alongside Lao-inspired dishes, live cooking stations, wellnessfocused options and flexible formats including in-room and poolside dining. Sabaidee Social will follow in Q3 2026, bringing a Mediterranean-inspired tapas and bar concept to Vientiane, with casual dining, drinks and live entertainment. The Pantry will offer a relaxed café and co-working space, serving specialty coffee, bakery items, desserts and grab-and-go options throughout the day. Salongxay, scheduled to open in Q4 2026, will present a refined Thai-Lao dining experience, with contemporary takes on traditional recipes, a strong wine programme and an intimate setting for dinners and special occasions.

Wellness facilities are also being introduced in phases. During the first stage of opening, guests can access the outdoor swimming pool and fitness facilities. AvaniSpa and expanded wellness experiences will be added as the hotel moves toward its full launch, bringing Avani’s balanced approach to wellbeing to the centre of Vientiane.

Avani+ Lanexang Vientiane Hotel is set to become a key address for meetings, events and celebrations in the capital. Lanexang Hall can accommodate up to 320 guests, supported by additional meeting rooms and outdoor event spaces. Select event facilities are available during the first phase of opening, with the full meetings and events offering to be introduced progressively.

Guests can also tap into curated local experiences and personalised concierge services, connecting them with Vientiane’s cultural heritage, riverside lifestyle and evolving urban scene. The hotel supports Avani’s sustainability ethos through the use of locally sourced ingredients, support for local producers and artisans, seasonal menus, the reduction of single-use plastics where possible and thoughtful operational practices.

Hospitality

SUSHI & BEYOND IS NOW FOUR NIGHTS A WEEK

Published

2 days ago

July 2, 2026

Integrator Web-Admin

Toshi, the Pan-Asian restaurant at Grand Millennium Hotel Dubai, has its popular Sushi & Beyond promotion on four nights a week. Running every Thursday through Sunday from 6:30 PM to 11:00 PM, the unlimited buffet is currently being offered at an exclusive limited-time price of AED 149 per person, making it one of the city’s most accessible evenings of quality Pan-Asian dining

Guests can expect the full Sushi & Beyond experience: the artistry of Sushi Master Chef Kot at the sushi and sashimi counter, alongside Mama Nata’s rotating menu of Pan-Asian appetisers, mains and desserts. The weekly schedule now makes it easier than ever to plan a visit, whether for a Thursday night dinner, a weekend outing, or a reason to end Sunday on a high.