Hospitality

HOW CHEF DHIMAS SHAPES MODERN ASIAN FINE DINING

Published

6 months ago

February 26, 2026

chef on one side and the other side with ramen

Interview with Chef Dhimas, Head Chef (Papafuku, Velvet Social & The Office)

Your career spans luxury resorts, high‑volume kitchens, and fine‑dining concepts across the world. Which early experience most shaped your culinary philosophy today?

The experience that shaped me most was working in my early years within disciplined luxury resort kitchens where precision was everything. In those environments, you learn quickly that consistency is not optional – it is the foundation of credibility. When you are cooking for guests who have travelled across the world, expectations are high and there is no room for ego.

At the same time, growing up in Indonesia surrounded by bold Southeast Asian flavours gave me a deep emotional connection to food. Food was never just about presentation; it was about memory, warmth, and generosity. That contrast between strict classical techniques and deeply rooted Asian flavours shaped my approach today.

I believe great cuisine must balance discipline and soul. Technique builds structure, but flavour tells the story. Whether I am working on an elevated Asian fine-dining plate or a more accessible concept, that philosophy remains the same: respect ingredients, respect the guest, and respect the craft.

Pre‑opening kitchens are high‑pressure environments. Beyond menu development, what does your role truly involve during a launch?

Menu creation is actually the smallest visible part of a pre-opening role. Pre-opening is about building culture before the first guest walks through the door. It involves recruitment, training, supplier alignment, cost engineering, kitchen layout planning, workflow efficiency, tastings, standard operating procedures, and creating systems that allow creativity to survive under pressure.

You are not just designing dishes; you are designing an ecosystem. At Papafuku, Velvet Social, and The Office Restaurant, my responsibility is to ensure that each kitchen operates with clarity from day one. That means mentoring young chefs, setting standards for hygiene and discipline, aligning with procurement teams, and constantly testing recipes to ensure scalability without compromising quality.

Opening multiple venues simultaneously requires emotional resilience. There are long days, shifting timelines, and constant problem-solving. But if the foundation is strong: the right team, the right systems, the right mindset, service becomes an execution of preparation rather than a reaction to chaos.

Each of your venues has its own identity. How do you ensure every menu communicates a unique story without overlap?

For me, a menu must feel like a reflection of the venue’s identity, not just a collection of dishes. At Papafuku, the approach is bold, modern Asian with an edge, refined yet playful. The menu leans into vibrant flavours, dynamic plating, and a social dining, designed to feel exciting, expressive, and layered.

Velvet Social, on the other hand, carries a more elevated, atmospheric personality. The dishes are more crafted to complement the mood and experience.

The Office Restaurant is structured differently as well. It requires comfort, accessibility, and familiarity while maintaining quality and creativity.

To keep these identities distinct, I begin by asking: What emotion should the guest feel here? Is it nostalgia? Excitement? Intimacy? Celebration? From there, flavour profiles, plating style, portioning, and even ingredient sourcing evolve accordingly. The discipline lies in ensuring there is no overlap in personality. Each venue should feel like stepping into a different chapter, not a repetition of the same idea.

You’ve cooked for royalty, global icons, and large‑scale banquets. How have these experiences influenced your leadership style and composure in the kitchen?

Cooking for royalty and high-profile guests teaches you that pressure is part of the profession, but panic should never be. When preparing for a banquet of several hundred guests or a private dinner for dignitaries, there is no second chance. Every plate must be identical. Every timing must align. That environment trains you to stay calm under scrutiny.

The biggest lesson I learned is that the kitchen mirrors its leader. If the head chef loses composure, the team follows. If the leader remains steady, the team feels secure. Today, regardless of whether we are serving a celebrity, a corporate group, or a family celebrating a birthday, I treat each service with the same respect. True professionalism is consistency under all circumstances.

What is one common misconception about chefs that you feel needs to be corrected?

The biggest misconception is that chefs are driven by ego or personal creativity alone. In reality, great chefs are service-driven. Our work exists for the guest. Creativity is important, but it must be functional. A beautiful dish that disrupts service flow or confuses the guest is not successful.

Another misconception is that leadership in the kitchen means being aggressive. Modern kitchens require emotional intelligence. Mentorship, communication, and psychological safety create stronger teams than fear ever could. The industry has evolved. Today, strength in the kitchen is defined by discipline, empathy, and accountability.

You’re known for mentoring young chefs. What is the first lesson you instil in your team when they join your kitchen?

The first lesson I instil is humility. No matter how talented you are, there is always more to learn. Technique can be taught. Attitude cannot. I encourage my teams to understand that repetition builds mastery. Cutting vegetables perfectly every day may seem simple, but that consistency defines professionalism. Small details compound into excellence.

I also emphasise ownership. Every dish leaving the pass represents the entire team. When young chefs begin to take pride not only in their station but in the overall success of service, they grow much faster.

Quick Questions

One word that best describes your cooking philosophy?
Balance.

What’s the biggest challenge when opening multiple venues simultaneously?
Maintaining consistency across different concepts while building separate team identities at the same time. It requires clarity of vision and strong delegation.

One ingredient you can’t live without in the kitchen?
Soy sauce. It is foundational in many Asian cuisines, and its depth, saltiness, and umami can transform even the simplest preparation into something memorable.

A cuisine outside Asia that inspires you most?
French cuisine. Its structure, sauces, and classical techniques provide a strong backbone that complements Asian flavours beautifully.

Hospitality

iDiet brings Taste and Personalised Dietitian Support to the Heart of Healthy Eating in the UAE

Published

4 days ago

September 3, 2026

Integrator Web-Editor

As UAE consumers increasingly look for healthier ways to eat without compromising on taste, convenience or their lifestyles, premium meal plan brand iDiet is taking a more personal approach to nutrition by combining wholesome chef-crafted meals with dedicated dietitian support and flexible meal plans designed around individual goals and everyday routines.

Operating in the UAE since 2021, and currently serving all emirates, iDiet is the UAE brand of Lebanon’s established HealthBox Diet and Nutrition Center, founded in 2010 by nutritionist and entrepreneur Sabine Karam and is backed by more than 16 years of experience in nutrition, food and healthy meal planning.

Taste sits at the heart of the iDiet experience. Fresh, high-quality ingredients and no preservatives come together across menus inspired by Mediterranean, Asian, Oriental and international cuisines, offering the variety needed to keep healthy eating interesting and avoid boredom. Rather than relying on restrictive or repetitive diet food, iDiet focuses on meals that deliver on both nutrition and flavour – an approach designed to make customers feel they are choosing a better way of eating, rather than simply following a diet.

This is complemented by ongoing, personalised support from a dedicated dietitian. Every customer is assigned a dietitian as their account manager, providing guidance and accountability throughout their subscription, from selecting the most suitable meal plan and navigating nutritional needs to adjusting menus and making recommendations as goals, preferences and routines evolve. This continued relationship means customers have a nutrition professional supporting them beyond the initial assessment and throughout their entire meal plan journey.

“Healthy eating only becomes sustainable when people genuinely enjoy the food and feel supported throughout the journey,” said Sabine Karam, Co-Founder of iDiet. “At iDiet, we don’t believe people should have to choose between food they love and food that supports their health. Our dietitians stay closely involved throughout the customer journey, while our chefs work to make every meal nutritious, varied and genuinely delicious. Ultimately, we want to make healthier eating feel practical and enjoyable enough to become part of everyday life.”

iDiet offers a diverse range of personalised meal plans in the UAE, catering to different health goals, dietary needs and lifestyles. Options include low-calorie, high-protein, keto, vegan, cleanse, maintenance, anti-inflammatory, pregnancy and intermittent fasting plans. Customers can also enjoy a variety of meals inspired by different cuisines, reflecting the UAE’s diverse population and tastes.

Flexibility is also built into the experience. Through the iDiet app, customers can swap, pause and skip meals as their schedules change, while continuing to receive support from their dietitian. This allows meal plans to adapt to real life, rather than requiring customers to adapt their lives around a rigid diet.

Beyond its meal plan subscriptions and healthy food delivery, iDiet also offers healthy treats through its website and delivery platforms including Deliveroo and Careem, as well as healthy corporate catering and corporate wellness activations for businesses looking to make healthier eating more accessible in the workplace.

The brand’s UAE offering builds on the established HealthBox business, which began in a small kitchen in Beirut in 2010 and has since grown into a leading diet, nutrition and healthy catering business. Today, iDiet serves more than 3,500 customers and delivers over one million healthy meals annually in the UAE, alongside HealthBox’s established operations in Lebanon that also serve more than one million meals annually. With more than 16 years of experience across nutrition, culinary development, kitchen operations and customer experience, Sabine continues to be closely involved in the development of iDiet’s products and customer journey.

Today, iDiet is building on that regional expertise to meet the evolving expectations of UAE consumers by bringing together great-tasting food, expert nutritional guidance, personalisation and flexibility to make healthy eating easier to enjoy and easier to sustain.

Hospitality

Barceló Hotel Group Expands Egypt Presence with Occidental Cairo Grand Museum Opening

Published

4 days ago

September 3, 2026

Integrator Web-Editor

Barceló Hotel Group announces the opening of Occidental Cairo Grand Museum, a 207-key, modern four-star urban retreat in the Egypt capital. With an exceptional location near the iconic Pyramids of Giza, situated opposite the Grand Egyptian Museum, the property promises a central base from which to discover the city’s rich history and culture.

Occidental Cairo Grand Museum marks the Spanish hotel group’s second property in Cairo, further strengthening its presence in Egypt. The opening represents another milestone in the company’s expansion strategy and reinforces its position across Middle East and North Africa, a region with significant potential for tourism growth. It also demonstrates the group’s ability to identify strategic assets in high-value locations and develop distinctive offerings tailored to international demand.

Occidental Cairo Grand Museum, A Gateway to Discover Egypt

Occidental Cairo Grand Museum brings contemporary style to one of Cairo’s most historic settings. It features 207 rooms and suites, showcasing contemporary design and thoughtful comforts, promising a calm retreat after a day of exploring. Guests can cool off in the rooftop pool, recharge at the spa and wellness centre, or stay active in the fully-equipped fitness centre. For business travellers, a versatile 266-square-metre meeting space features modern audiovisual technology and accommodates events of up to 60 guests.

Dining is designed to take guests from relaxed daytime meals to memorable evenings overlooking the city. The main restaurant serves a selection of varied international dishes, while the hotel’s bars offer distinct settings for every occasion, from casual drinks at the Champs Sports Bar to quiet moments in the welcoming Lobby Bar. The standout Stage Skybar & Lounge can be found on the rooftop, where cocktails, sunset skies, and panoramic views of the Pyramids of Giza come together for an unforgettable end to the day.

Cairo, A Growing and Increasingly Established Market

Egypt continues to establish itself as one of North Africa’s most dynamic tourism markets, supported by its developing infrastructure and unique cultural heritage, which has been further enhanced by landmark projects such as the opening of the Grand Egyptian Museum. Within this growing tourism landscape, Cairo continues to strengthen its position as a key emerging market, attracting leisure travellers drawn to its historic heritage as well as business and incentive travellers.

“Cairo is a strategic location due to its iconic appeal, commercial importance, and ability to offer rich cultural experiences. The addition of Occidental Cairo Grand Museum enhances our presence in this strategic market and demonstrates the strength of our management model in creating sustainable, long-term value for owners, guests, and destinations,” says José Canals, Chief Operations Officer for the Mediterranean, Middle East, and Asia at Barceló Hotel Group.

Barceló Hotel Group contributes to local economic development through quality employment and support for local businesses. Its operations in Egypt sustain 1,876 direct and indirect jobs, with permanent employment levels above the industry average. The group also sources entirely from approved local suppliers, 70% of which are based in the immediate area, generating more than €4 million in revenue for these businesses.

In line with its Barceló ReGen sustainability strategy, the group is committed to a responsible growth model that combines tourism development with the creation of shared value for local communities by generating economic opportunities, supporting employment, and encouraging growth of local businesses. As a result, each new opening expands the group’s international presence and actively contributes to the social, economic, and environmental progress of the destinations in which it operates.

Hospitality

Join the Roni Revolution at Pizza Di Rocco This September

Published

4 days ago

September 3, 2026

Integrator Web-Editor

September is bringing a pepperoni takeover to Pizza Di Rocco with the launch of the Roni Revolution, a limited-time line-up giving the much-loved topping four very different spins. Available throughout the month, the new collection ranges from double pepperoni and a fully loaded Italian-inspired creation to combinations with hot honey and ricotta or homemade pesto Genovese.

Beyond the new Ronis, Pizza Di Rocco is making it easy to feed a crowd with Team Treats for office lunches and get-togethers. For celebrations at home or your chosen venue, the team can even bring the pizzeria to you, arriving with a wood-fired oven to prepare and serve fresh pizzas on site for a proper Pizza Di Rocco pizza party.

Meet the Ronis: The Roni Revolution Lands at Pizza Di Rocco

Pepperoni fans, this one’s for you. From 1 to 30 September, Pizza Di Rocco is giving one of the world’s most-loved pizza toppings its moment with the Roni Revolution, a limited-time line-up that reinvents pepperoni four different ways.

Keep things classic with the Roni Roni (AED 59), loaded with double pepperoni, fior di latte mozzarella and oregano, or go all in with the Italian Stallion (AED 65), topped with pepperoni, salami, Italian sausage and caramelised onion. The Hot Honey Ricotta (AED 55) brings together pepperoni, whipped ricotta and chilli honey for a sweet and spicy twist, while the Pesto Roni (AED 65) swaps the traditional tomato base for homemade pesto Genovese, finished with pepperoni, fresh basil and Parmesan.

Can’t pick a favourite? The Four Ronis offer lets you order any four Roni pizzas for AED 199. Try them all, share them around and find your Roni before the revolution wraps up on 30 September.

Available until 30 September 2026.

Bring the Pizzeria to Your Next Party

Why order pizza when you can have it made fresh at home? Pizza Di Rocco brings its wood-fired oven and dedicated team straight to your location, turning birthdays, celebrations and get-togethers into an authentic pizza party, with pizzas prepared and cooked live for guests.

The team takes care of everything from transport and complete setup to cooking and serving, with hosts able to choose up to five pizza flavours, appetisers, and desserts for the occasion. Each pizza is made fresh and served piping hot from the oven, so guests can enjoy the fun of watching their pizzas come together before tucking in. Available for events of 30 guests or more, it’s an easy way to bring a little taste of the pizzeria to your own party.

For more information and pricing, contact enquiries@pizzadirocco.com.

Get the Team Together with Pizza Di Rocco’s Team Treats

With everyone back at their desks, September is the perfect time to bring the team together over lunch. Pizza Di Rocco’s Team Treats make office lunches, meetings and team celebrations easy, with generous sharing packages delivered straight to the workplace.

The Squad Meal (AED 699) serves around 10 to 15 people with two appetiser sharing boxes, one jumbo chicken strips box, ten pizzas, a dessert selection and soft drinks. For larger teams, the Club Meal (AED 999) caters for 15 to 25 people with three appetiser sharing boxes, one jumbo chicken strips box, eighteen pizzas, dessert and beverages. Planning something bigger? The Pro Meal (AED 1,999) feeds 40 to 50 people with thirty-five pizzas, appetisers, chicken strips, dessert and soft drinks.