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.

How Sun Siyam Vilu Reef Is Keeping Maldivian Culture Alive: The smell reaches you before anything else: warm coconut oil, faintly sweet, drifting from a low-roofed  beach house. Inside, a woman works patiently with her hands, pressing, turning and drawing the oil slowly from the flesh, just as it has been done for generations on these islands. Standing on a tiny coral island in the South Nilandhe Atoll, time seems to lose its importance.

This is Athireege, the cultural heart of Sun Siyam Vilu Reef, part of the Privé Collection within Sun Siyam. It is not a museum, nor a demonstration staged for the camera. It is a living sanctuary where the crafts, rituals and flavours of traditional  Maldivian life are practised by hand, by voice and by fire. Here, an immersive cultural journey invites guests to discover the traditions, flavours and stories that continue to shape island life, offering a deeper connection to the Maldives beyond its postcard-perfect beaches.

Once a week, guests are invited to experience Maldivian Roots Day, a journey that reveals the customs, skills and traditions that have shaped island life for generations. Visitors leave with more than memories of turquoise waters they leave with a deeper understanding of the place they have called home, even if only for a few days.

The experience begins with a hands-on coconut oil making class, uncovering traditional crafting techniques first-hand at Athireege. Authenticity is the soul of this space, where traditional island living is brought to life using real, handcrafted tools. Guests can run their fingers over the very techniques that Maldivians have used to sustain island life for centuries whether witnessing the intricate art of palm weaving known as Fangi Vinun, trying their hand at coir rope making, known in Dhivehi as Roanu Veshun or playing traditional mancala style games like Ohvalhu Gondi Kulhun.

As the afternoon softens into evening, pandan-infused tea is served alongside sweet and savoury local delicacies. As daylight fades, stories take their place. History of Maldives, real experiences with island tales and memories of life before tourism are shared aloud, reviving a tradition that once passed history from one generation to the next.

The centre of this cultural journey is the Malaafaih, a magnificent, traditional Maldivian banquet. Translating roughly to “abundance,” the Malaafaih was historically prepared for grand celebrations, weddings, and community gatherings. This carefully curated feast invites guests to gather, share, and experience authentic local flavours in a deeply communal setting, honouring the true spirit of island hospitality.

At Sun Siyam Vilu Reef, the Malaafaih is celebrated both at sunrise, as a traditional breakfast, and beneath the stars as an evening feast. The menu changes with the season and the day’s catch, but its spirit remains the same, dishes are shared, conversations unfold naturally, and strangers often leave the table feeling like friends. Whether beginning the day with a traditional breakfast or gathering beneath the stars for an evening feast, guests can completely immerse themselves in this rare culinary ritual, tailored exclusively to their stay.

At a time when travellers increasingly seek meaningful connections with the places they visit, Athireege offers something becoming increasingly rare: traditions that are still lived rather than performed. Long after the final stories have been told and the feast has ended, it is often these moments not simply the beaches or the villas that guests remember most. At Sun Siyam Vilu Reef, space has always been made for the culture that made these islands worth travelling to in the first place.