Hospitality

HOW CHEF DHIMAS SHAPES MODERN ASIAN FINE DINING

Published

4 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

THE COVE ROTANA RESORT RAS AL KHAIMAH APPOINTS AZMI SHALABY AS GENERAL MANAGER

Published

2 weeks ago

June 5, 2026

Integrator Web-Admin

The Cove Rotana Resort Ras Al Khaimah is proud to announce the appointment of Mr Azmi Shalaby as the new General Manager of the five-star property.

Set along a private stretch of coastline between rolling hills, lagoons, and lush landscaped gardens, the resort continues to strengthen its position as one of the emirate’s leading leisure destinations with the appointment of Shalaby as General Manager. Under his leadership, the property will focus on further elevating the guest journey, refining the resort in line with Rotana brand standards, strengthening commercial growth, and introducing new activations across the destination.

In his new role, Shalaby will oversee all aspects of the resort’s operations, supporting the continued evolution of the property while reinforcing Rotana’s commitment to delivering exceptional hospitality experiences across the region.

Commenting on his appointment, Shalaby said: “I am pleased to join The Cove Rotana Resort Ras Al Khaimah at such an exciting stage in its journey. The resort already holds a distinctive position within the region’s hospitality landscape, and I look forward to working closely with the team to further enhance the guest experience, build on the property’s strong reputation, and continue creating memorable stays shaped by genuine hospitality and operational excellence.”

Bringing with him nearly 30 years of hospitality experience, Shalaby joins the resort following an accomplished career across internationally recognised hospitality brands. Having started his journey in the industry in 1996, he previously held leadership roles with InterContinental Hotels Group before joining Rotana in 2008 at Grand Rotana Resort & Spa.

Over the course of 18 successful years with Grand Rotana Resort & Spa, Shalaby played a key role in driving operational excellence, guest satisfaction, and commercial performance, while contributing to several notable industry achievements and awards. His extensive experience in resort operations, team leadership, and strategic planning positions him strongly to lead the next chapter of the resort’s journey.

Hospitality

GAULT&MILLAU SAUDI ARABIA LAUNCHES FIRST EDITION, HONORING ALMOST 250 RESTAURANTS ACROSS THE KINGDOM

Published

2 weeks ago

June 3, 2026

Integrator Web-Admin

The first edition of the Gault&Millau Saudi Arabia Gala took place on June 2, 2026, at Radisson Manhal – Riyadh, marking a major milestone for the Kingdom’s rapidly evolving culinary and hospitality sectors. In the presence of ambassadors and official representatives, the gala and awards ceremony brought together chefs, restaurants, hospitality professionals, journalists, influencers and partners to highlight culinary excellence and honor the talents shaping the future of Saudi gastronomy.

Held in collaboration with the Saudi Culinary Arts Commission, under the Ministry of Culture, with the support of HSME, the event marks the official launch of Gault&Millau Saudi Arabia and reaffirmed the standing of the prestigious Yellow Guide as a trusted benchmark for culinary quality, creativity and excellence in the Kingdom.

A major highlight of the evening was the unveiling and distribution of the official Gault&Millau Saudi Arabia Guide. Featuring a carefully curated selection of almost 250 restaurants across five of the Kingdom’s major cities — Riyadh, Jeddah, AlUla, Abha and Dammam — the guide sets a new national benchmark for culinary quality and creativity, positioning Saudi Arabia firmly on the global gastronomic stage. Through this national selection, the guide aims to uncover hidden gems, showcase regional diversity and highlight Saudi Arabia’s distinctive flavors, traditions and innovations. The guide also shines a spotlight on the remarkable achievements of women restaurateurs and chefs, whose leadership continues to shape and elevate Saudi Arabia’s dining scene.

Each selected restaurant receives an official Gault&Millau plaque, reflecting its inclusion in the national guide and acknowledging its contribution to the growth and visibility of the Kingdom’s dynamic F&B industry.

The evening also honored exceptional culinary and hospitality talent through five special trophies, three of which were presented to brilliant women in the industry:

Chef of the Year: Wed Saleh
Pastry Chef of the Year: Hachem Taleb
General Manager of the Year: Sara Katanani
Emerging Chef of the Year: Elia Kaadi
Young Talent of the Year: Nihal Felemban

A special Inspiring Leadership Award was presented to Mayada Badr, CEO of the Culinary Arts Commission, for empowering the industry and for her valuable work and vision

Patrick Hayoun, CEO of Gault&Millau France and International, said: “The launch of Gault&Millau Saudi Arabia represents an important step in our international journey and reflects the remarkable momentum of the Kingdom’s culinary scene. Through this first edition, we are proud to highlight almost 250 restaurants and recognize the chefs, teams and talents shaping a distinctive Saudi gastronomic identity. Gault&Millau’s mission has always been to discover, support and promote culinary excellence, and Saudi Arabia offers an extraordinary landscape of creativity, ambition and authenticity.”

Mayada Badr, CEO of the Saudi Culinary Arts Commission, added: “The launch of the first Gault&Millau Saudi Arabia Gala reflects the growing maturity, creativity and diversity of the Kingdom’s culinary sector. At the Culinary Arts Commission, we are committed to preserving Saudi culinary heritage while empowering chefs, restaurants and hospitality professionals to innovate and reach new levels of excellence. This platform contributes to strengthening the visibility of Saudi gastronomy locally and internationally while supporting the Kingdom’s broader cultural transformation.”

Joumana Dammous Salame, managing director of HSME, commented: “We are proud to support the launch of Gault&Millau Saudi Arabia in collaboration with Gault&Millau and the Saudi Culinary Arts Commission. This first edition is an important moment for the Kingdom’s culinary scene, bringing together restaurants, chefs, journalists, influencers and partners around one shared ambition: to celebrate excellence, encourage innovation and give Saudi gastronomy the recognition it deserves on both the regional and international stage.”

Beyond recognition, the gala provided a platform for connection and collaboration, fostering dialogue, visibility and new opportunities for Saudi culinary talent within the region and beyond.

The Gault&Millau Saudi Arabia platform is built around three primary components:

Printed Guide: The Gault&Millau Saudi Arabia Guide will serve as a key resource for exploring the Kingdom’s culinary scene. The edition includes expert reviews of top restaurants, chef profiles and signature recipes. It also features city- and region-based highlights, along with toque ratings from 1 to 5, covering a wide range of price points and making the guide accessible and inclusive for all readers.

Digital Platform: The Gault&Millau Saudi Arabia website, part of the international platform, will offer an engaging digital experience with updated restaurant reviews, practical details and direct links, providing greater visibility for local establishments.

Annual Gala: The Gault&Millau Saudi Arabia Gala is designed as an annual cornerstone gathering, offering networking opportunities for chefs, journalists, influencers and partners while showcasing Saudi culinary excellence to both national and international guests. Honoring the country’s top culinary talents, the event will feature an awards ceremony with Gault&Millau plaques and trophies.Through this collaboration, Gault&Millau and the Saudi Culinary Arts Commission aim to elevate local culinary talent, create new industry standards and promote international connections that will help shape the future of Saudi Arabia’s culinary landscape. Further editions are planned, with new cities set to join the prestigious listing

Editor’ note: Attached list of

restaurants with 3 toques – REMARQABLE RESTAURANTS
restaurants with 2 toques- CHEF’S RESTAURANTS
restaurants with 1 toque- GOURMET RESTAURANTS
Selected restaurants

ABOUT GAULT&MILLAU

Founded in 1969 by journalists Henri Gault and Christian Millau, the Yellow Guide has dedicated over 50 years to identifying and listing the finest restaurants, artisans and specialty shops across various regions. Today, Gault&Millau continues its mission to support chefs and emerging talents worldwide by discovering and promoting local gastronomy on a global scale.

As a recognized authority in gastronomy and hospitality across 20 countries, Gault&Millau has become a benchmark for culinary excellence, building a prestigious network of over 14,000 restaurants and attracting millions of followers. With the expertise of more than 400 professional inspectors, Gault&Millau aims to discover, celebrate and elevate both established and emerging culinary talents. The brand’s mission is to showcase local culinary traditions globally, offering a trusted standard of quality and fostering growth within the industry.

ABOUT THE SAUDI CULINARY ARTS COMMISSION

Founded in 2020, the Saudi Culinary Arts Commission is leading the further development of the Kingdom’s culinary arts sector. By driving investment and building robust regulatory frameworks, the Commission is supporting the next generation of Saudi chefs and hospitality professionals as they aspire to reach their full potential.

Together with the Ministry of Culture, the Commission is working to unlock a thriving cultural sector to preserve and elevate the culinary traditions that make the Kingdom unique.

To learn more about the Saudi Culinary Arts Commission, please visit https://culinary.moc.gov.sa/en and the Commission’s pages on Instagram @mocculinary and X @MOCCulinary.

ABOUT HOSPITALITY SERVICES MIDDLE EAST (HSME)

Founded over 30 years ago, Hospitality Services specializes in organizing hospitality and foodservice exhibitions and events across the region, including HORECA Lebanon, HORECA Jordan, HORECA Kuwait, HORECA Riyadh, HORECA Oman, Salon du Chocolat et de la Pâtisserie Dubai, Salon du Chocolat et de la Pâtisserie Riyadh and Whisky Live Beirut. The firm’s events extend to publications and platforms that serve the hospitality, foodservice and tourism industries, namely Hospitality News Middle East, Lebanon Traveler and Taste & Flavors.

Hospitality

YOUR OFFICE JUST GOT AN UPGRADE: VOCO BONNINGTON DUBAI LAUNCHES ITS WORKATION EXPERIENCE

Published

2 weeks ago

June 3, 2026

Integrator Web-Admin

As Dubai’s professionals redefine what a productive workday looks like, voco Bonnington Dubai is introducing its Workation offer, a 24-hour stay package for those who believe where you work is just as important as how you work

There is something to be said for a change of scenery. Positioned in the heart of Jumeirah Lake Towers and moments from the DMCC Metro, voco Bonnington brings together the comfort of a luxury stay with the infrastructure of a fully equipped workplace. The result is a seamless experience where productivity and indulgence don’t just coexist, they quietly elevate each other.

The Workation package starts from AED 275 and includes a 24-hour stay with a complimentary upgrade to a deluxe room, access to the pool and gym, two hours of meeting room access for up to five guests, complimentary coffee or tea in the meeting room or Author’s Lounge, and a 20% discount across all food and beverage outlets. Terms and conditions apply.

For anyone who has ever wondered what their workday could look like with a little more breathing room, the answer might be closer than expected. Built around the idea that productivity thrives when the environment does too, the Workation moves away from the tired “work from the beach” fantasy and toward something far more useful: a city-based experience shaped around real schedules and real results.

In a city that rarely slows down, this is something quietly radical. An intentional pause that doesn’t require leaving Dubai or clearing your calendar. Just a better version of the workday, right in the middle of it.