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KERTEN HOSPITALITY ON CRAFTING EXPERIENCES ROOTED IN STORYTELLING, CULTURE AND COMMUNITY

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7 months ago

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Exclusive interview Antony Doucet, Chief Experience Officer, Kerten Hospitality

You were part of the editorial team for the Louis Vuitton City Guide. How did storytelling shape your philosophy around guest experience today?

    While I was in Istanbul, I had the opportunity to be part of the editorial team of Istanbul Louis Vuitton City Guide for the food scene. What I learned from this experience is that places are never just places; they are layered stories. At Louis Vuitton City Guide, the work was not simply about listing where to go or eat, but about understanding a destination through its people, rituals, textures and contrasts. That shaped the way I think about hospitality today. A hotel or branded residence should not feel like an isolated object dropped into a location. It should feel like an entry point into a wider cultural narrative – as an integrated part of a lifestyle ecosystem where people live, work, socialise, shop and dine.

    Storytelling is what transforms a stay into a memory, an emotional experience. Guests may remember a beautiful room or a good meal, but what stays with them is often the feeling that they touched something real: a local craft, a neighborhood rhythm, a conversation, a point of view. That is why I believe guest experiences must have emotional depth. Design, music, food, art and community programming are all narrative tools. When used well, they create belonging, curiosity and connection. That is the kind of hospitality we aim to build at Kerten Hospitality: not generic luxury, but meaningful immersion.

    Winning Hospitality Executive of the Year in KSA recognizes leadership impact, what leadership philosophy has guided your journey?

    My leadership philosophy is built around three principles: honesty, generosity, and cultural curiosity. Honesty matters because hospitality is a business of many moving parts, and people need a clear sense of purpose. Generosity matters because our industry is about people taking care of people: guests, teams, owners and communities. Cultural curiosity matters because we operate across very different markets, each with its own codes and aspirations.

    I do not believe leadership in hospitality should be purely top-down. The strongest ideas often come from listening closely to local teams, artisans, residents and guests. You can only create relevant hospitality if you are paying attention to what already exists around you. I also believe in building brands with soul and meaning. Commercial success is key, but the most successful projects are the ones that create emotional relevance.

    Kerten Hospitality entered 2026 with the signing of over 1,000 new keys and multiple openings planned across MENA and Europe. From an experience perspective, how do you scale growth without losing emotional authenticity?

    Scaling without losing authenticity requires discipline. The mistake many hospitality groups make is replicating formulas too literally. At Kerten Hospiltality, we scale through principles, not through sameness. We have a framework of guidelines, not brand standards, on top of which we curate bespoke features for each project. We never copy-paste previous successes; we curate new ones.

    What remains constant is our approach: community integration, design with local relevance, experiences rooted in culture and a strong sense of place. A property in AlUla should not feel like one in Cairo, Zanzibar or in Rome. Each project needs its own local language, social rhythm and ecosystem. To preserve authenticity, we spend time understanding the DNA of each location before finalizing the experience framework. Who are the local artisans What is the creative scene? What are the culinary references? How do residents gather? What can we add of new and fresh value to the destination? These questions matter as much as room typologies or F&B positioning.

    How important is cultural adaptability when designing experiences for the Middle East’s diverse audience?

    It is essential. The Middle East is often seen as one market, but in reality, it is deeply nuanced. The expectations of a guest in Kuwait, Riyadh, Dubai, Jeddah, Aqaba or Cairo can differ significantly in terms of social behavior, privacy, family dynamics, pace and the elements of hospitality itself.

    Cultural adaptability does not mean diluting a brand. It means interpreting it intelligently. In practice, that can influence everything from spatial planning to programming, dining formats, wellness, music, service tone and operating hours. Guests want fresh experiences, but they also want to feel respected and understood. Adaptability is not a compromise; it is a sign of understanding, respect and relevance.

    Have guest expectations in the UAE shifted toward more meaningful cultural immersion rather than luxury alone?

    Luxury remains important in the UAE, but it is no longer enough on its own. Today’s guests are more informed, well-travelled and selective. People still appreciate beauty, comfort and service, but they also ask: what is distinctive here, what can I discover, what story am I part of? There is a growing appetite for experiences that feel curated rather than polished. Value is shifting from display to depth. This is especially true for younger travelers and regional audiences, who often seek places with personality, cultural relevance and emotional credibility.

    In lifestyle destinations, community is woven into the experience through curated programming, cultural partnerships, local dining concepts, and shared social spaces, effectively function as neighborhood hubs. For developers, the advantage comes from attracting locals as well as travelers, fostering stronger loyalty and repeat visits. Also, mixed-use lifestyle developments support year-round activity, increasing ROI and resilience.

    Ramadan transforms social rhythms across the region. How does hospitality design adapt to slower, more reflective guest experiences during this period?

    Ramadan requires hospitality to become more intuitive, respectful and emotionally aware. The rhythm of the day changes, and with it the tone of the guest experience. Energy becomes softer, evenings become more social, and moments of gathering take on deeper meaning. From a design and programming perspective, this means adapting pace, lighting, sound, dining flow and social spaces. Public areas need to feel calmer by day and warmer by sunset. F&B becomes less about volume and more about rituals, generosity and togetherness. Iftar and suhoor are not simply meal periods, they are cultural moments that deserve sensitivity and care. Ramadan is also an opportunity for hospitality to reconnect with values that matter all year: reflection, community, humility and generosity.

    With global economic uncertainty and shifting travel patterns, how resilient is lifestyle hospitality compared to traditional luxury models? 

    Lifestyle hospitality can be extremely resilient when it is rooted in relevance. Traditional luxury often depends on a narrower set of signals: formality, exclusivity and status. Lifestyle hospitality is more adaptive in responding to changing traveler behaviors because it is built around flexibility, social energy, local connection and mixed-use value.

    A strong lifestyle property can attract not only overnight guests, but also residents, remote workers, diners and event audiences. That creates a broader ecosystem and a more diversified demand base. When anchored in place, culture and community, a lifestyle hotel becomes a destination.

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    Hospitality

    Keeta Kicks Off the First Keeta Karnival Across All Seven Emirates

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    13 hours ago

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    October 16, 2026

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    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.

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    Hospitality

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

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    1 day ago

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    October 15, 2026

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    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.

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    Hospitality

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

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    1 day ago

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    October 15, 2026

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    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.

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