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People who love to eat are always the best people

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Cucina Del Sul

Exclusive Interview with: Ola El Jaroudi and Tarek Sultani, Founders, Cucina Del Sul

Cucina Del Sul has evolved from a backyard dining experience to a celebrated culinary movement. What inspired you to start this journey?

During COVID, the inner foodie in all of us emerged. I took online Korean cooking classes, while Tarek became obsessed with YouTube tutorials on smoking and grilling large cuts of meat. He created such a mess in our kitchen, and the entire house smelled like BBQ, so I kicked him out to grill in the garden. That’s when we decided to build Cucina Del Sul (Kitchen of Sultani), our outdoor kitchen where we could cook and host friends and family.

What began as a gathering spot for friends and family soon evolved into a vibrant culinary hub, attracting foodies, chefs, and passionate cooks eager to showcase their talents. We began hosting invite-only dining experiences to celebrate Dubai’s homegrown culinary scene, featuring everything from burgers to paellas, braais to BBQs. Each session highlighted a different cuisine.

This marked the birth of the Cucina community—bringing people together over good food. From our villa’s backyard, strangers entered and left as friends. Cucina has since become an incubator and accelerator for culinary talent, helping over a dozen homegrown startups fast-track their journey to market.

Your events combine exceptional food, community, and the magic of the outdoors. How do you strike the perfect balance between these elements?

The balance comes naturally because it reflects the types of events we love to attend, whether at home or abroad.

Creating a complete experience—the food, the setting, the flow, and the vibe—is essential. My decade of experience running an events company ensures every detail is thoughtfully considered to elevate our culinary experiences. But the setting is critical, the UAE is home to incredible landscapes that lend themselves to unique dining experiences, so finding those spots and converting them to backdrops for our events is special and unexpected.

We’re selective about our locations, often turning down venues that lack the personality or charm needed to align with our vision for food events.

Events like Camp Cucina and Meats & Mountains have become iconic. How do you consistently keep these events fresh and engaging?

It boils down to three key points:

Discovery: Foodies are always seeking new culinary experiences. We constantly rotate chefs and discover hidden culinary talents in the community. Even repeat stations are encouraged to offer something new.

Chef-led Experiences: Our events prioritize interaction between chefs and guests, fostering connections and storytelling through culinary art. We only collaborate with chef/owner-operated vendors to maintain authenticity.

Personal Touches: Whether it’s long table decorations, homegrown musical entertainment, or nostalgic treats from our childhood (like churros and sahlab), we infuse every event with a sense of warmth and individuality.

Ultimately, the key to keeping things fresh is staying authentic and trusting the chefs to showcase their creativity with minimal interference.

With milestones like the World’s Best Burger win, how do you see these achievements influencing the culinary reputation of the UAE and the broader MENA region?

The UAE is a vibrant melting pot of cultures, best exemplified by its diverse cuisines and the innovative fusion emerging from its dynamic food scene. The World Food Championships provide us with a platform to showcase the region’s top culinary talent on the global stage. This year, five culinary teams from the region competed in categories ranging from burgers to noodles, vegetarian dishes, sandwiches, and desserts.

Our first major success came in 2022 when Sultan Chatila’s Bull Burger secured third place in the World Burger Championships. The WFC ‘Battle of the Burgers’ event laid the groundwork for local recognition, while our World Food Championship platform brought global acclaim. The Cucina pop-ups and markets generated significant buzz, ultimately leading to the establishment of Eleven Green—now one of the most popular burger joints in the city.

Many other F&B brands have similarly leveraged the Cucina platform and network to transition from niche, home-based dining experiences to thriving commercial ventures.

This year, Hassan Naja’s One More Burger raised the bar even higher, clinching first place in the World Burger Championships—outperforming over 700 competitors from around the world. His journey is just beginning, and we’re organizing exclusive pop-ups to offer food enthusiasts a taste of his exceptional burger while building excitement for his next steps. These winners are already redefining the region’s culinary identity on a global scale.

At Cucina, this is what we stand for: helping culinary talent turn their dreams into global realities. The Middle East has long demonstrated its ability to compete internationally, and our participation in global events like the World Food Championships underscores this on a culinary level. The region’s food scene is truly world-class, and achievements like these only reinforce its prominence.

These milestones embody the spirit of the region, reflecting the passion, creativity, and talent that make this community so extraordinary. We are deeply honored to contribute to shaping and supporting this remarkable journey.

Your platform celebrates both food and the connections it creates. How important is fostering a sense of community to Cucina Del Sul’s identity and success?

Community is at the core of everything we do—without it, Cucina Del Sul simply wouldn’t exist. There’s something truly special about bringing people together over a shared love and passion for food.

From the very beginning, authenticity has been the foundation of our platform. We’ve always focused on sharing our love for food, offering honest recommendations, and introducing people to our favorite hidden gems. We don’t believe in gatekeeping; we only recommend places and experiences we genuinely love and stand behind.

This philosophy is integral to our events and pop-ups. We wouldn’t organize anything unless we could confidently say, “We’d 100% attend this if someone else were hosting it.” That same passion and trust resonate deeply with our community and make everything we do feel authentic.

We also cherish taking these connections offline, where they become even more meaningful. Over the years, we’ve welcomed countless familiar faces returning to our events while embracing many new ones.

These connections—both old and new—are what propel us forward. Our community is truly the heart of Cucina Del Sul.

As we continue to grow, engaging with and nurturing this incredible community will always remain our top priority.

As you continue to grow and redefine the food scene in the UAE, what’s next for Cucina Del Sul?

Community lies at the heart of everything we do—without it, Cucina Del Sul wouldn’t exist. There’s something truly special about bringing people together through a shared love and passion for food.

From the very beginning, authenticity has been the cornerstone of our platform. We’ve always prioritized sharing our love for food, offering genuine recommendations, and introducing people to our favorite hidden gems. We don’t believe in gatekeeping; every place or experience we recommend is one we genuinely love and wholeheartedly support.

This philosophy extends seamlessly to our events and pop-ups. We wouldn’t host anything unless we could confidently say, “We’d absolutely attend this if someone else were hosting it.” That passion and trust are what deeply resonate with our community and make everything we do feel authentic and meaningful.

We also treasure taking these connections offline, where they become even more impactful. Over the years, we’ve had the pleasure of welcoming familiar faces back to our events while also embracing countless new ones.

These connections—both enduring and fresh—are what drive us forward. Our community is and will always be the soul of Cucina Del Sul.

As we continue to grow, fostering and nurturing this incredible community will remain our top priority.

In your opinion, what’s the single most impactful step the hospitality industry can take toward sustainability?

Tarek: Reducing food waste is key. Repurpose old bread, create smaller portion options, redistribute leftovers, and educate both customers and the industry about composting.

Ola: Farming and growing your own produce can also make a huge difference. Using compost from eggshells and leftover food to nourish your garden is a step toward creating a circular system of sustainability.

Hospitality

ANANTARA RETREAT SANTORINI ABU DHABI REIMAGINES DATE HARVEST SEASON

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This summer, Anantara Retreat Santorini Abu Dhabi, operated by Minor Hotels, invites guests to discover a different side of its serene coastal sanctuary as it celebrates its annual Date Harvest Season. From July to September, the luxury retreat’s 450 date palm trees bear around six varieties of dates, inspiring curated guest experiences that celebrate the UAE’s treasured fruit through farm tours, culinary creations, botanical beverages and wellness.

At the heart of the season is the Date Farm Tour, led by in-house Retreat Date Storyteller, Nadia Bouassia, where guests explore the palm farm, learn about the harvest and taste freshly picked dates. In the lobby, a curated date display extends the experience with a seasonal tasting station on arrival.

Guests can experience the harvest beyond the palm farm through a curated selection of optional culinary and beverage offerings, including culinary classes featuring the retreat’s signature date pudding and Jewel of Al Jarf, a botanical drink made with dates, tamarind and honey. At breakfast, date seed coffee offers a thoughtful expression of the season, with seeds carefully air-dried, roasted, ground and brewed to showcase the harvest in a distinctive new way.

The season’s most distinctive wellness highlight is the Tamr Al Nakheel Ritual (Dates of the Palm Ritual), a 90-minute spa journey featuring dates harvested from the retreat’s own palm trees. The ritual celebrates the fruit’s natural richness in antioxidants, vitamins, and essential minerals. Designed to hydrate, soften, and revitalise the skin, the experience begins with a nourishing body wrap made with freshly harvested dates and milk, accompanied by a relaxing head massage. Following a refreshing shower, guests continue with a soothing full-body massage using rich shea butter to deeply moisturise and replenish the skin. The ritual concludes with the retreat’s signature Golden Harvest Elixir, crafted from its own dates for a naturally energising finish.

“It is amazing to see how the fruit of these precious trees has inspired experiences across the retreat, from arrival and dining to beverage and now spa and wellness,” said Rachid Bakas, General Manager of Anantara Retreat Santorini Abu Dhabi. “Every summer, we harvest more than 3,200 kilograms of dates, and this has become an integral part of our sustainability initiatives. Beyond creating meaningful guest experiences, the harvest also allows us to give back to the community. While we are a Greek-inspired luxury retreat, we are deeply connected to our setting in the Emirates, and celebrating the date harvest is a beautiful way to honour the destination we proudly call home.”

Inspired by the effortless elegance of the Greek islands, Anantara Retreat Santorini Abu Dhabi is an adults-only luxury retreat set along the coastline between Dubai and Abu Dhabi. Home to just 22 keys, including a royal suite, the retreat offers an intimate escape defined by sea views, curated dining, wellness experiences and personalised hospitality. Blending Mediterranean-inspired design with the warmth of its Emirati setting, the retreat is a soulful hideaway where privacy, tranquillity and destination-led experiences create a distinctive coastal sanctuary in the UAE.

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Hospitality

ATLYS OPENS ITS FIRST-EVER PHYSICAL STORE IN DUBAI, REINFORCING ITS COMMITMENT TO THE UAE

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Atlys, the travel technology company enabling travellers to apply for visas across 120+ destinations, has opened its first experience centre at BurJuman Mall, Dubai. The walk-in space offers expert, in-person visa guidance and marks Atlys’ first physical presence worldwide.

The UAE is Atlys’ largest market outside India. International markets, including the US, the UK and Australia, now account for nearly 50% of the company’s business, with the UAE being the top contributor. Home to one of the world’s largest expatriate populations and a global hub for business and leisure travel, the UAE has been central to Atlys’ global strategy since the company entered the market in 2024.

The experience centre is designed to bring confidence to a process that often carries uncertainty. A visa application can hold the weight of the trip itself, and the ability to walk into a customer-first space, meet an expert, have documents reviewed and see exactly how an application is handled offers a level of assurance that matters most when the stakes are high. The store will also strengthen Atlys’ presence in the region, making the brand more visible and accessible to travellers across the UAE.

Commenting on the launch, Mohak Nahta, Founder and CEO of Atlys, said “Our mission has always been to remove friction from international travel, and the visa is where that journey begins. The experience centre gives travellers another way to engage with Atlys: expert guidance at the store, with the same speed and transparency as the app. The UAE sits at the centre of global travel and of our own growth, and that made it the right home for our first store.”

The launch follows Atlys’ $36 million Series C round earlier this year, led by Susquehanna Asia VC, with participation from existing investors Elevation Capital, Long Journey Ventures and Peak XV Partners. MakeMyTrip also joined the round as a strategic investor. The funding is being deployed to expand into new international markets, consolidate the company’s leadership in regions where it already operates, and accelerate its AI roadmap across the visa lifecycle. Atlys is on an annualised run rate of more than 700,000 visas and has grown 11x since its Series B in 2024.

Located on the 3rd Floor of BurJuman Mall, the experience centre is a relaxed, travel-focused space. Travellers can walk in to discuss their travel plans with expert advisors, have documents reviewed and understand their approval chances before applying. The team also provides guidance on demanding applications where preparation matters most. Applications can be completed in-store, with everything after that managed through the Atlys app.

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Hospitality

PROTECTING YOUR WELLBEING DURING PEAK SUMMER TRAVEL: A BUSINESS FOCUSED PERSPECTIVE

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By Dr Ryan Copeland, Regional Medical Director, Middle East, International SOS

Peak summer travel has become one of the most demanding periods for professionals, executives, and frontline employees across industries. Whether your organization operates in aviation, hospitality, logistics, retail, or corporate services, the season brings intensified workloads, higher customer expectations, and increased environmental stressors. Protecting employee wellbeing isn’t just a moral imperative – it’s a strategic business priority that directly influences performance, customer satisfaction, and long-term organizational resilience.

The Business Case for Prioritizing Wellbeing

Employee wellbeing during peak travel season is strongly correlated with operational reliability. Heat exposure, disrupted sleep patterns, crowded environments, and elevated stress levels can reduce cognitive performance by up to 20–30%, impacting decision making, safety, and productivity. For businesses, this translates into:

•            Operational delays

•            Higher error rates

•            Increased absenteeism

•            Lower customer satisfaction scores

•            Reduced employee engagement

Protecting wellbeing isn’t a “soft” initiative – it’s a risk management strategy that safeguards revenue, brand reputation, and workforce stability.

Key Summer Stressors Affecting the Workforce

• Extreme heat exposure: Outdoor teams, airport staff, drivers, and hospitality workers face prolonged heat, increasing risk of dehydration and heat related illness.

• High passenger and customer volumes: More interactions, more complaints, and more pressure on service teams.

• Irregular schedules: Shift workers and traveling professionals often experience disrupted sleep and circadian misalignment.

• Travel fatigue: Executives and mobile employees face long transit times, crowded terminals, and reduced recovery windows.

• Environmental irritants: Sun exposure, poor air quality, and humidity can worsen respiratory conditions and fatigue.

These factors compound, creating a unique seasonal strain that businesses must proactively address.

Strategic Measures to Protect Employee Wellbeing

Below are targeted, business aligned strategies that support workforce health and performance during peak summer travel.

1. Heat Safety Protocols

Implement structured cooling breaks, shaded rest areas, and hydration stations. Equip teams with breathable uniforms and ensure managers monitor heat index levels daily.

2. Smart Scheduling

Use data driven scheduling to reduce consecutive long shifts, limit overnight rotations, and build in recovery periods. Predictive staffing models help prevent burnout and absenteeism.

3. Travel Health Guidance

Offer employees practical guidance on hydration, sleep hygiene, sun protection, and nutrition during travel. Encourage them to avoid heavy meals before flights and maintain consistent sleep routines.

4. Workload Redistribution

Balance staffing across departments to avoid bottlenecks. Temporary cross training can reduce pressure on overstretched teams.

5. Mental Health Support

Provide access to short form counselling, digital wellbeing tools, and stress management resources. Normalize micro breaks and encourage leaders to model healthy behaviours.

6. Environmental Controls

Optimize indoor air quality, adjust cooling systems, and ensure proper ventilation in high traffic areas.

The Leadership Imperative

Executives and managers play a pivotal role in shaping a culture that values wellbeing. During peak travel season, leadership should:

• Communicate expectations clearly and early

• Reinforce safety protocols

• Encourage employees to report fatigue or heat stress

• Celebrate small wins to maintain morale

• Monitor performance metrics for signs of strain

A proactive leadership stance reduces risk and strengthens organizational trust.

Supporting Traveling Employees

Many businesses rely on employees who travel extensively during summer – sales teams, consultants, medical staff, and operational leaders. Protecting their wellbeing requires:

• Flexible travel policies that allow for rest periods

• Access to telehealth for quick medical support

• Guidelines for safe hydration and sun exposure

• Encouragement to use airport lounges or quiet zones

• Clear expectations around after-hours communication

These measures help maintain cognitive sharpness, reduce fatigue, and support sustained performance.

Building a Resilient Workforce

Organizations that invest in wellbeing during peak summer travel see measurable returns:

• Higher productivity

• Lower turnover

• Stronger customer satisfaction

• Reduced medical claims

• Improved brand reputation

Wellbeing is not a seasonal initiative; it’s a year-round business strategy. But summer demands heightened attention due to environmental and operational pressures.

Final Thought

Peak summer travel is a high stakes period for businesses. Protecting employee wellbeing isn’t just compassionate; it’s commercially smart. By implementing structured safety measures, supporting mental and physical health, and empowering leaders to prioritize wellbeing, organizations can navigate the season with resilience, efficiency, and confidence.

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