Hospitality

WHERE HIGH STANDARDS MEET GREAT TASTE

Published

8 months ago

February 26, 2026

Interview with Jaime Castañeda, Chief Executive Officer, Ninety Nine SB Investment L.L.C. | 99 Sushi

You’ve built a career across some of the region’s most respected hospitality groups. Looking back, which early leadership lesson still shapes how you run Ninety Nine SB Investment today?

One of the earliest and most enduring lessons I learned is that every single day counts. Leadership is not about long-term vision alone; it is about daily execution. A team must clearly understand the direction in which the company is moving. That direction must be explicit, consistent, and visible in the decisions we make every day.

I strongly believe that at the end of each day, a leader should be able to say that something meaningful has been achieved, something that moves the company forward. Procrastination is dangerous in leadership. Equally risky is delegating responsibilities that a leader must personally confront. There are moments that require direct accountability.

Leading by example remains fundamental to how I operate. Engagement with Heads of Department is not optional; it is essential. When leadership is visible, aligned, and decisive, it cascades naturally throughout every department and ultimately shapes the culture of the entire organization. That culture of clarity, accountability, and momentum continues to define Ninety Nine SB Investment today.

As CEO, where do you personally spend most of your time today — operations, brand strategy, or future growth planning?

While brand strategy and future growth are constant priorities, I dedicate significant time to operations. Operations drive cash flow, and cash flow sustains independence. I often say that cash is the oxygen of the company. Without it, nothing else survives.

Despite my role as CEO, I remain closely involved in daily operational oversight alongside our General Managers and Heads of Department. This ensures that teams have the resources, structure, and support required to generate strong performance while maintaining the standards that define us.

Ninety Nine SB Investment grows organically. We do not rely on external funding or debt to expand. Our growth is driven by profitability, discipline, and reinvestment. That model requires operational precision and constant vigilance. Brand vision is critical, but operational excellence is what enables that vision to materialize sustainably.

From Les Roches to leading a globally recognised Japanese fine-dining brand, was this always the trajectory, or did hospitality surprise you along the way?

My original ambition was to become a General Manager of a hotel. After graduating from Les Roches, that was the clear path in my mind. By the age of 30, I had already joined the executive committee of a hotel, and I realized that the trajectory I had envisioned might unfold differently, and perhaps faster than expected.

After working within hotel environments, including a period with Meraas Holding, I was presented with the opportunity to bring 99 Sushi Bar & Restaurant to the region. At that time, I could not have imagined that I would one day be leading a Japanese fine-dining brand with international recognition.

Hospitality absolutely surprised me. The industry is dynamic, unpredictable, and full of unexpected doors. What began as a structured hotel career evolved into brand building, entrepreneurship, and international expansion. That unpredictability is, in many ways, what makes hospitality so compelling.

99 Sushi Bar & Restaurant has retained its MICHELIN Star for three consecutive years. What non-negotiables ensure that level of consistency across markets?

Consistency at the level required to retain a MICHELIN Star demands absolute clarity of concept and unwavering discipline. At 99 Sushi Bar & Restaurant, two elements are completely non-negotiable: immaculate service and premium ingredients.

The concept is clearly defined and protected. From sourcing to preparation to presentation, every detail must align with our identity. Ingredient quality is paramount; we work exclusively with top-tier suppliers to ensure excellence without compromise.

Equally important is service. Precision, discretion, timing, and genuine attentiveness distinguish exceptional service from standard hospitality. Guests must feel guided yet unintruded upon, respected yet warmly engaged.

Recognition from the Michelin Guide is never treated as a guarantee. It is a responsibility. Maintaining a star requires constant vigilance, continuous training, and humility. The moment complacency enters, standards decline. For us, excellence must be protected daily.

KO by 99 introduces a more contemporary, accessible side of the brand. What gap were you aiming to fill with this concept?

KO by 99 was created to express a different dimension of the brand. It was not about filling a gap in the market, but about expanding what 99 represents.

While 99 Sushi Bar & Restaurant is rooted in fine dining, KO by 99 allows us to showcase a more contemporary, lifestyle-driven approach. It is more accessible in tone and pricing, but it does not compromise on quality. It offers a space where guests can socialize, enjoy cocktails, and engage in a vibrant atmosphere beyond a traditional seated dining experience.

We wanted to demonstrate that 99 is not solely a destination for formal fine dining. It can also be a place to connect, to celebrate, and to extend the evening beyond the meal itself. KO by 99 embodies that energy — refined, yet relaxed; sophisticated, yet approachable.

Today’s diners value experience as much as cuisine. How has guest expectation evolved in fine dining over the last five years?

The UAE market has matured significantly. Guests today are highly informed and experienced. Years of exposure to world-class restaurants have shaped a clientele that understands quality and demands more than just exceptional food.

Fine dining is no longer defined by cuisine alone. It is a 360-degree experience. Music, design, lighting, spatial flow, and atmosphere all play critical roles. Illumination, in particular, is often underestimated. Lighting can transform a meal into an immersive experience or diminish it entirely.

Guests also expect continuity. If they choose 99 for dinner, they want the experience to extend beyond the final course. A digestif at the bar, a curated cocktail, carefully selected music – these moments must carry the same level of refinement as the dining experience itself. Today’s diner seeks immersion. Excellence must be holistic.

Having operated across the Middle East and Europe, how do hospitality expectations differ between regions?

At the high-end level, excellence is universal. Guests in Europe and the GCC both expect precision, quality, and professionalism. However, cultural nuances are significant. In the GCC, respect, privacy, and discretion carry particular weight. There is a strong emphasis on generosity, formality in certain contexts, and cultural sensitivity. Service must adapt fluidly to those expectations without appearing forced or overly rigid.

In Europe, service may sometimes feel more relaxed or informal, even within fine dining. In the Middle East, attentiveness and structured hospitality are often more pronounced. Understanding these nuances is essential. True luxury hospitality is not about imposing a single model of service; it is about interpreting excellence through the lens of cultural awareness.

Hospitality

Keeta Kicks Off the First Keeta Karnival Across All Seven Emirates

Published

20 hours ago

October 16, 2026

Integrator Web-Editor

Keeta, the international on-demand food delivery platform, is kicking off Keeta Karnival, marking the first edition of its signature food celebration in the UAE. Running from 15 October to 31 October 2026, the campaign will connect customers with thousands of restaurants across all seven emirates through special offers, limited-time deals, competitions and on-ground experiences.

True to its promise of “Epic Deals, Endless Cravings”, Keeta Karnival invites customers to explore more of the UAE’s food scene, from neighbourhood favourites to restaurants they have yet to try. During the peak promotional period from 15 to 31 October, customers can enjoy discounts of up to 50% at participating restaurants, while restaurant partners gain more ways to reach new customers.

“Food brings people together in the UAE, and the variety of restaurants here is remarkable,” said Lucas Xie, General Manager of Keeta UAE. “Keeta Karnival is our way of celebrating that variety, giving customers more reasons to try something new while helping participating restaurants reach new audiences. As we enter our second year in the UAE, the campaign reflects our long-term commitment to the customers and restaurant partners we serve across the country.”

More ways to discover and enjoy

The campaign’s offers are brought together in the Keeta Karnival hub within the Keeta app. Keeta Around You will spotlight curated restaurant picks across UAE cities, with up to 50% off at participating restaurants. Flash Deals will offer selected deals at AED 19 with free delivery, Monday to Friday between 2:30 pm and 5:30 pm.

From 18 to 31 October, Keeta Week – The Karnival Edition will offer 50% off the full menu, including promotional items, plus free delivery at participating restaurants. The celebration also takes to the skies with Keeta Drone, extending the Karnival promotion to its service areas in Dubai Silicon Oasis. Customers at Dubai Land, Rochester Institute of Technology, Dubai and Dubai Silicon Oasis Headquarters can enjoy the campaign’s offers through drone delivery, bringing together food discovery, value and delivery innovation.

Every eligible order above AED 100 placed between 15 October and 14 November will also be automatically entered into a draw to have the chance to win a Jetour T2, with the winner to be announced on 16 November. Customers paying with eligible Emirates Islamic Visa cards can also save up to AED 20 on their orders until 1 November.

Bringing Keeta Karnival into the community

Alongside the in-app campaign, Keeta Karnival is coming to life across the UAE. At Global Village in Dubai, the Keeta booth at Happiness Plaza 2 will host games, voucher giveaways and restaurant sampling over two weekends, 16–18 and 23–25 October. Over the opening weekend, visitors to Al Forsan Mall in Abu Dhabi can also join interactive games and win vouchers.

By combining restaurant discovery with experiences beyond the app, Keeta Karnival gives participating restaurants more ways to connect with customers, building on Keeta’s presence across all seven emirates and its long-term commitment to the UAE’s food scene.

Keeta Karnival runs from 15 October to 31 October 2026. Customers can explore participating restaurants, offers and activities in the Keeta Karnival hub in the Keeta app, available on the App Store and Play Store.

Hospitality

AL RAHA BEACH RESORT & SPA ABU DHABI INTRODUCES FOUR NEW EXPERIENCES TO ENJOY THIS SEASON

Published

2 days ago

October 15, 2026

Integrator Web-Editor

As the cooler months arrive, Al Raha Beach Resort & Spa, Abu Dhabi is giving residents and visitors four new reasons to step out and enjoy the season. With a line-up of experiences across Black Pearl, La Piscine and Azur Restaurant, guests can look forward to everything from lively ladies’ nights and golden-hour gatherings to relaxed al fresco evenings and sophisticated jazz nights, with packages starting from just AED 85 per person.

Black Pearl Ladies’ Night – Every Tuesday, Starting 20 October

Tuesday evenings are getting a little more exciting at Black Pearl with the introduction of its new Ladies’ Night. Perfect for catching up with friends or enjoying a midweek evening out, the experience brings together good company, a lively atmosphere and a little midweek indulgence. For AED 85 per person, ladies can enjoy free-flowing house beverages accompanied by a bar bites platter, making it an ideal excuse to gather the girls and enjoy the evening. The offer is available every Tuesday from 7 PM to 10 PM.

La Piscine Sundowners – Every Friday, Starting 16 October

Friday evenings are all about golden-hour moments at La Piscine. As the sun begins to set, guests can unwind by the pool, enjoy the relaxed atmosphere and ease into the weekend with refreshing drinks and delicious bites. Priced at AED 99 per person, the Sundowners package includes two selected drinks and a bar bites platter, offering a laid-back way to enjoy Abu Dhabi’s cooler evenings. The offer is available every Friday from 5 PM to 7 PM.

Jazz Nights at Black Pearl – Every Thursday, Starting 22 October

For those who enjoy a more sophisticated evening, Black Pearl introduces Jazz Nights, bringing together smooth jazz, whiskey and cigars in an intimate setting. Whether it’s an after-work gathering or a relaxed night out, the experience offers a refined way to unwind as the week draws to a close. Priced at AED 99 per person, the package includes two selected drinks and one selected cigar. Jazz Nights take place every Thursday from 7 PM to 10 PM.

Azur Al Fresco Aperitivo – Every Saturday, Starting 17 October

With the return of outdoor dining season, Azur Restaurant invites guests to embrace the Italian tradition of aperitivo with its new Al Fresco Aperitivo experience. Designed for leisurely early evenings, the offering is perfect for catching up with friends, enjoying the pleasant weather and unwinding over drinks and light bites. For AED 99 per person, guests can enjoy two selected drinks accompanied by an antipasti platter. The experience is available every Saturday from 5 PM to 7 PM.

With these four new offerings, Al Raha Beach Resort & Spa Abu Dhabi brings together a variety of experiences to suit every occasion. Whether it’s a midweek ladies’ night, a relaxed Friday sundowner, an evening of jazz or a Saturday aperitivo, the resort offers plenty of ways to make the most of the season.

Hospitality

From the MICHELIN Stage to Delhi Street Food: Chef Pradeep Khullar and Saubhagi Veer Launch One Dish Venture – Bhaturewala in Dubai

Published

2 days ago

October 15, 2026

Integrator Web-Editor

After years of building restaurant experiences and working in Dubai’s fine-dining hospitality industry, Chef Pradeep Khullar and Saubhagi Veer have partnered up to turn their attention to their own passion venture, Bhaturewala — a focused One-Dish food concept dedicated to the flavours of Delhi.

Following Chef Pradeep Khullar and Saubhagi Veer work at Nazaara, which was selected for the MICHELIN Guide Dubai 2026, the duo are embracing something deliberately simpler: bringing Delhi-style chole bhature and mutton bhature to Dubai through a takeaway and car-dining concept built around a love for the food, rather than an expansive restaurant format. Opening on Friday, October 16, at Shop 7, Lamcy A Building in Oud Metha, Bhaturewala will serve a tightly focused menu featuring Bhature in two signature flavours – Chole & Mutton accompanied by lassi. There will be no sprawling menu, conventional dining room or full-service restaurant setup. Instead, the focus will remain firmly on the food, with customers able to collect their orders or enjoy them in their cars.

The concept will operate on Friday evenings and on Saturday and Sunday mornings and evenings, with a limit of just 200 plates per day.

For Khullar, the venture is a personal tribute to the city where his culinary journey and love for food took shape.

“Delhi is not just where I grew up; it is a part of who I am as a chef. Some of my strongest food memories are rooted in the streets, neighbourhoods and flavours of that city. Having spent years cooking in fine dining, I wanted to bring something much more personal to Dubai — a little piece of the Delhi I know and love, right here in the neighbourhood I call home. Bhaturewala is my way of sharing those memories through food that is honest, familiar and full of character. It’s not about reinventing Delhi street food; it’s about doing justice to it,” said Chef Pradeep Khullar, Co-founder of Bhaturewala.

For Veer, whose experience spans restaurant leadership and brand building, the opportunity lay in creating something distinctive in a city where chole bhature is already widely available.

“Dubai already has plenty of places serving chole bhature, and we never set out to be just another one. We wanted to build a concept around a simple belief: you don’t need a hundred things on a menu if you can do two things exceptionally well. Specialisation is at the heart of Bhaturewala — getting the food right, staying true to what we set out to serve, and making every plate count. The limited menu and 200-plate-a-day approach are deliberate. We want people to come to us because they know exactly what they’re coming for, and they know we care about getting it right. For us, this is about choosing focus over scale, and quality over quantity from day one,” added Saubhagi Veer, Co-founder of Bhaturewala.

The idea for Bhaturewala took shape after years of conversations, planning and the familiar refrain of kabhi toh karenge — someday, we will do it. The founders have now decided to take that step, building a business of their own on their own terms, alongside their established careers in hospitality.

The approach is intentionally uncomplicated: a focused menu, a limited number of plates, and a casual, neighbourhood-friendly way for customers to enjoy Delhi-inspired food without the ceremony of a traditional restaurant experience.

At its heart, Bhaturewala is guided by one simple thought: Dilli Se Direct, bringing a taste of Delhi to Dubai, straight from the city’s food traditions to the neighbourhood they call home.