Hospitality

It’s Never Just About the Food

Published

10 months ago

May 29, 2025

Exclusive interview with Chef Daniela Sfara, Ciao Bella at Media One Hotel

I like to share that, the more intuitively we cook – that is to understand how to connect with our ingredients and polishing the know-how of sensory cooking without the rigidity of measurements – we learn to make better decisions in our lives as this method transcends the kitchen. Cook slowly, connect and truly enjoy the process – very much as we would building a business, and spending time with our loved ones.

How does it feel to return to Ciao Bella and Larte for another round of your soulful supper clubs?

I feel deeply moved truly. For me, it’s not just an invitation, it’s a recognition of the connection that was created the first time. It feels like returning to a place that understands the essence of what I bring. Being here again, surrounded by guests who value the depth, the history, the emotion behind every dish—it’s a quiet affirmation that what I’m doing matters. It’s never just about the food; it’s about the conviviality and carrying forward of legacies – shared moments, the stories, the beauty of culture passed from one heart (and kitchen) to another.

You bring a beautiful blend of heart and heritage to your cooking. Can you share a bit about your journey into the culinary world and how your Italian-Canadian background influences your style?

I’ve been cooking since I was a child. I wasn’t even three years old yet when I began learning from my mother, and I had the influence of my mother, my grandmother, aunts, uncles and the many young-at-heart men and women across Italy from whom I’ve been invited into their kitchens—to learn from, to be shared stories of tradition, culinary culture, and excellence with. And to me, quite literally, it’s just how I live. Now, representing the Italian diaspora, it’s become even more layered—because it’s not just about technique or taste in my cooking style, it’s about memory, legacy, and an instinctive knowing. It’s how I connect what I do today with past generations: the knowing of ingredients, the land they come from, the rhythm of cultivation, the reverence of harvest. That deep relationship with the earth and its offerings shows up in everything I create and share with those at my table. And at the heart of it all is authenticity—not in the performative sense, but in the honest simplicity of the dishes themselves. After all, it is the humblest dishes we carry in our hearts the longest.

Your supper clubs are described as intimate, nostalgic, and full of “amore.” What makes this dining experience so special for you — and for the guests?

Absolutely, amore. For me, it’s a natural connection to people—that’s how we live. Our door was always open and now in my adulthood, it’s still open at my own home. People knock once, say ‘permesso’ (may I come in?) and they’re in—espresso brewing, stories flowing, time slowing down. That spirit is the heartbeat of my supper clubs. It’s more than just dinner—it’s about creating a space where people feel like they’ve been taken to Italy for the evening – whether in their nonna’s or mamma’s kitchen, or to discover the beauty Italy offers. They feel the warmth, the ease, the unspoken understanding that food is just the beginning. It’s the catalyst for laughter, conversation, and real connection. When everyone’s gathered at one table, something shifts. I often step back and watch—not just the clinking of glasses, but the emotion, the sparkle in people’s eyes, the strangers who suddenly feel like long-lost friends. That’s the magic. That’s why it’s so special.

The menus take guests on a journey across Italy — from the seafood of Sicilia to comforting classics of Emilia-Romagna. What inspired the curation of this year’s menu?

Well, you know, it’s difficult for me to focus on just one region—every part of Italy has its own soul, its own ingredients, its own stories rooted in the people, the place, the land, the terroir. Each region speaks a different dialect through its food, and I love that. So, for me, curating this year’s menu was about taking people on that journey—north to south, coast to countryside. I get to share these places, share stories they may have never heard, and bring them into corners of Italy they might not even know exist. They’re tasting not just the flavors, but the feeling of being in a home in Sicilia, or at a family table in Emilia-Romagna. It’s intimate, it’s real, and it’s the closest thing to traveling with me through the country.

The wine pairings are a big part of the supper club evenings. How do you go about selecting the perfect pairings to match the emotional tone of each dish?

Very much like food, wine has its own identity tied to place. There’s a natural rhythm between what grows in the soil and what is shared on a plate or in a glass. When you pair a dish from a region with a wine from the same place, there’s an unspoken harmony—because they’ve grown up together, side by side, shaped by the same climate, the same land, the same hands. It’s not just about what’s in the glass—it’s about the nuance, the history, the balance, the way the wine lifts the dish and vice versa. The grapes, the ingredients, the cultivation—they’re all part of the same environment. So, pairing becomes intuitive. It’s a natural marriage between the flavors, the textures, even the emotional tone of the dish. And of course, we work with what’s available, but even then, we stay aligned with that deeper sense of connection between place and palate.

Hospitality

“HOSPITABLE” LEADERSHIP STARTS WITH EMPATH

Published

16 hours ago

April 3, 2026

Integrator Web-Admin

Because service quality can never rise above the culture behind it

By Nives Deininger, Cluster Director of Sales, STORY Seychelles and Fisherman’s Cove Resort

Hospitality has always been a people business. We talk a great deal about guest expectations, service standards and commercial performance – and rightly so.

But behind all of that sits something more fundamental: how people are led. In my experience, empathetic leadership is not a soft extra or a nice-to-have. It’s a practical, commercially relevant way of building stronger teams, more resilient cultures and better guest experiences.

In hospitality, business value is created every day through human interactions. We see motivated employees who feel supported approaching guests differently from those who feel overlooked or undervalued. And when leaders take time to understand their teams, listen to concerns and respond with honesty, it creates an environment where people are more engaged in their work and more confident in how they deliver it.

That clearly has a direct impact on service quality, team stability and, ultimately, revenue.

Proactive, thoughtful and personal

This is especially important in a luxury environment, where the guest experience depends on authenticity as much as efficiency. Five-star hospitality is not only about polished processes. It’s as much about the proactive, thoughtful and personal touches that guests remember. And those moments are much easier to create when employees feel respected and trusted. Empathy, in that sense, is not separate from performance, it supports it.

It also shapes the way departments work together. In hotels and resorts, no team operates in isolation. Sales, revenue and operations need to be aligned if the business is to grow without compromising the guest experience. Empathetic leadership encourages stronger communication and collaboration across those functions.

It helps people understand one another’s pressures, priorities and constraints, which leads to better decisions and more joined-up strategies. Over time, that strengthens not only internal trust but also guest loyalty, client relationships and repeat business.

Connecting with your teams

In high-pressure hospitality environments, empathy is even more important. The pace can be intense, and performance expectation remains high across seasons, segments and business cycles.

As a Director of Sales, I believe leadership in this setting means more than setting targets or leading by example. It means connecting with the team as individuals, understanding that each person brings different circumstances, strengths and pressures to work, and finding ways to bring out the best in them, while making sure they feel valued.

My team in Seychelles includes Seychellois women who are strong-willed, highly capable and well used to working under pressure. That strength is an asset, but it still needs the right environment around it. People perform best when they know they are appreciated, when expectations are clear, and when challenges can be discussed openly rather than hidden. Honesty and transparency matter here. They build trust, and trust allows teams to keep performing even when conditions are demanding.

This is a good reason why the conversation around women in hospitality leadership is so important. The industry is making progress, but there is still more to do if we want to see more women move from operational and administrative roles into executive leadership positions.

One of the biggest needs is for clearer leadership pathways and stronger mentorship earlier in women’s careers. Many talented women are already in the industry, but too often they are not given the visibility, support or structured development needed to progress with confidence.

Outcomes, strength and flexibility

There is also a broader cultural issue to address. Senior roles in hospitality have traditionally been designed around long, inflexible hours and a strong emphasis on physical presence.

That model can make progression harder for women, particularly at different stages of life. The industry needs to become more thoughtful about how leadership is measured and supported. A greater focus on outcomes, collaboration and the strength of leadership teams, rather than simply time spent on site, would help retain and promote more talented women across the sector.

This is not only about fairness, it’s as much about what kind of leadership the industry needs for the future. Hospitality is evolving, with guests increasingly expecting personalised service, emotional intelligence and experiences that feel genuine, rather than scripted.

At the same time, employees are placing greater value on wellbeing, inclusion and workplace culture. We know empathetic leadership is well suited to both these shifts, because it keeps people at the centre of the business.

Looking ahead, I believe empathy will play an even greater role in shaping hospitality, from employee wellbeing to guest experience and the way hotels build workplace culture. When leaders understand the needs, motivations and pressures of their teams, they are better placed to sustain the service levels that premium hospitality requires.

Employees who feel heard and supported are far more likely to create the authentic and personalised moments that today’s guests increasingly value.

Focus on wellbeing

Internally, we will continue to see hospitality workplaces place more emphasis on wellbeing, flexibility and inclusive culture. Hotels and resorts that do this well will be in a stronger position to attract and retain talented people. That matters, because service quality can never rise above the culture behind it. In a competitive market, a supportive workplace is not separate from brand reputation. It helps protect it.

Empathy is sometimes spoken about as though it sits outside hard business reality. I would argue the opposite.

In hospitality, where people shape every outcome, empathetic leadership is an integral part of the operating model. It creates better environments for employees to bring their best, helps teams navigate pressure with honesty and transparency, and supports the kind of service that builds long-term value.

Hospitality

HOP INTO EASTER AT MCGETTIGAN’S WITH FAMILY ROASTS, EGG HUNTS AND CLASSIC SUNDAY FAVOURITES

Published

3 days ago

April 1, 2026

Integrator Web-Admin

This Easter, McGettigan’s is bringing together hearty roasts, family-friendly activities, and laid-back celebrations across its venues in Dubai. From lively family days with quizzes and egg hunts to traditional Sunday roasts for a relaxed gathering, there is something for everyone this Easter Sunday.

Easter Family Roast & Quiz at McGettigan’s Ibn Battuta Gate

Expect a lively Easter Sunday packed with family-friendly entertainment, including a quiz and activities for all ages, alongside McGettigan’s signature roast. Younger guests can also enjoy an Easter egg hunt, adding to the festive atmosphere and making it a perfect day out for families.

Who – Families and groups
What – Easter Sunday Roast with family quiz, entertainment, and egg hunt
Where – McGettigan’s Ibn Battuta Gate

Easter Sunday Roast with Egg Hunt at Souk Madinat Jumeirah and Expo City

For a more relaxed Easter celebration, McGettigan’s at Souk Madinat Jumeirah and Expo City will host a laid-back family roast with a light touch of festive fun, including an Easter egg hunt for younger guests. Ideal for those looking to enjoy quality time with family in a more casual setting.

Who – Families and casual diners
What – Easter Sunday Roast with egg hunt
Where – McGettigan’s Souk Madinat Jumeirah and McGettigan’s Expo City

Traditional Easter Roast at McGettigan’s JLT and DWTC

For those who prefer to keep it classic, McGettigan’s JLT and DWTC will be serving up their traditional Easter Sunday roast, complete with all the hearty favourites and signature dishes the brand is known for. A perfect option for a relaxed gathering with friends or family.

Who – Friends, couples, and groups
What – Traditional Easter Sunday Roast
Where – McGettigan’s JLT and McGettigan’s DWTC

Hospitality

CELEBRATE EASTER WITH A FAMILY-FRIENDLY BRUNCH AT LA PISCINE,AL RAHA BEACH RESORT & SPA

Published

3 days ago

April 1, 2026

Integrator Web-Admin

Al Raha Beach Resort & Spa invites guests to celebrate Easter with a lively beachfront brunch at La Piscine. Taking place from 1:00 PM to 4:00 PM on April 5, the Easter Brunch brings together great food, feel-good music and a vibrant, family-friendly atmosphere by the sea.

Set against La Piscine’s relaxed poolside and beachfront backdrop, the afternoon’s culinary offering features an international buffet with live stations, brought to life with a DJ and saxophonist spinning upbeat sets throughout the day. For younger guests, the experience leans into the spirit of Easter with great kids’ activities, including egg hunting, glitter face painting, and a dedicated kids’ corner.

Guests can also make the most of the long afternoon with complimentary access to the resort’s pool and beach, along with a Spa voucher, making it more than just brunch, but a full day out in the sun.

Easter Brunch Details
Location: La Piscine, Al Raha Beach Resort & Spa, Abu Dhabi
Time: 1:00 PM – 4:00 PM, April 5th

Kids Policy
Ages 5–12: 50% discount
Below 5: Complimentary