Hospitality
HOW CHEF DHIMAS SHAPES MODERN ASIAN FINE DINING

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
GCC Travellers Are Heading Away Earlier for Eid Al Adha, Dragonpass Data Reveals
Dragonpass, the world’s leading provider of digital airport ecosystem platforms, has revealed new travel data showing a notable shift in how travellers across the GCC are planning their Eid journeys, with demand surging before Eid Al Adha rather than during the holiday itself.
According to Dragonpass data, travel activity across the GCC increased by 69% in the week leading up to Eid Al Adha 2026. However, rather than peaking during the holiday period, travel activity declined by 24% during Eid week and a further 18% in the week immediately after, suggesting many travellers chose to depart ahead of the holiday period.
The trend marks a clear contrast to Eid Al Fitr earlier this year, when travel activity across the GCC rose by 6% during the holiday week itself before declining by 20% in the following week. Saudi Arabia recorded the strongest Eid Al Fitr uplift in the region, with travel activity increasing by 25% during the holiday week.
Several GCC markets recorded particularly strong growth in the lead-up to Eid Al Adha. Kuwait saw the largest increase, with travel activity rising by 124.7% week-on-week, followed by Bahrain (+108.5%), the UAE (+79.2%), Qatar (+59.5%) and Saudi Arabia (+58.4%).
Andrew Harrison-Chinn, Chief Marketing Officer at Dragonpass, said: “The contrast between Eid Al Fitr and Eid Al Adha is one of the most interesting travel trends we have observed this year. While Eid Al Fitr generated a more traditional holiday-week travel spike, Eid Al Adha saw travellers moving significantly earlier, with demand building before the holiday rather than during it.
“This highlights the dynamic nature of travel behaviour across the GCC and reinforces the importance of understanding how demand shifts around key travel periods. Despite periods of disruption affecting regional travel earlier this year, demand across the GCC has remained resilient, with travellers continuing to prioritise leisure and holiday travel.”
Saudi Arabia remained one of the region’s strongest-performing travel markets throughout both holiday periods. During Eid Al Fitr, the Kingdom recorded the clearest holiday-driven uplift in the GCC, with growth spread across several major airports. Madinah recorded the strongest increase at 58%, followed by Jeddah (29%), Dammam (25%) and Riyadh (22%).
During Eid Al Adha, Madinah again stood out as a key exception to the wider regional trend, recording a 20% increase during Eid week and a further 58% increase post-Eid, reflecting continued religious travel activity around the holiday period.
Looking ahead, Dragonpass expects strong travel demand across the GCC throughout the summer months. The latest Eid travel trends suggest travellers are becoming more deliberate in how they plan journeys around peak holiday periods, while demand for regional and international travel remains resilient. As summer travel gathers pace, these shifting patterns are expected to continue shaping passenger flows across the region.
As aviation connectivity continues to expand across the GCC, understanding how travellers adapt their behaviour around major holidays and peak travel periods will become increasingly important for airports, airlines and the wider travel ecosystem.
Hospitality
GAME ON: HOW GLOBAL SPORTS EVENTS RESHAPE CITIES, INVESTMENT & TOURISM
Saudi Arabia’s emergence as a global sporting destination is reshaping far more than its events calendar. As the Kingdom prepares to host a growing portfolio of international tournaments, from Formula 1 and international football to golf, boxing and e-sports, sport is increasingly recognised as a powerful driver of tourism demand, investment attraction and long-term destination positioning.
As David Thomson, Senior Vice President – Development, The First Group Hospitality, puts it: “Mega-events can put a city on the map. When managed well, they reposition a city in the minds of investors and travellers.”
Four leading hospitality executives share their perspectives ahead of the Future Hospitality Summit – FHS Saudi Arabia, taking place from 22-24 June at Mandarin Oriental Al Faisaliah, Riyadh.
Reputation before revenue
The leaders agreed that the reputational dividend far outweighs the short-term financial return. For Muin Serhan, CEO, Amsa Hospitality: “The greatest impact of global events lies in reputation. While revenue is temporary, reputation compounds over time. When executed well, a global event signals capability, safety, and cultural openness, factors closely watched by investors when they enter a market.”
Victor Abou Ghanem, CEO, Story Hospitality, frames the opportunity in similarly expansive terms: “For destinations, a mega-event is the most expensive advertising campaign you will ever run, and the only one the entire world covers for free. If you treat the event as a short-term P&L exercise, you probably won’t justify the cost. If you see it as a 10–20-year brand-building moment, the logic changes completely.”
Wael Al Sharif, Area General Manager, The Torch Hospitality, underlines the scale of the opportunity for Saudi Arabia specifically: “Brand-building dramatically outweighs immediate revenue. For Saudi Arabia preparing for Riyadh Expo 2030 and FIFA 2034, these platforms accelerate Vision 2030’s tourism diversification objectives by decades, creating irreversible perception shifts.”
Planning for the long game
The leaders agreed that engagement must begin well before the cameras turn on. As Wael Al Sharif puts it: “Engagement must begin at the master planning phase. Early collaboration with urban developers and event organisers ensures hospitality infrastructure aligns with legacy goals, avoiding siloed development and maximising post-event utility.”
Victor Abou Ghanem is direct about the consequences of arriving late: “By the time logos are unveiled and tickets go on sale, many of the big decisions – venue locations, infrastructure routes, and zoning – are already locked in. For hotel and real-estate players, the ideal is to be at the table when masterplans are drawn, and transport lines are being discussed.”
Building smart, staying relevant
On supply and long-term value, the leaders were united: build for the normal year, not the peak. David Thomson frames it simply: “Capacity decisions need to be based on long-term commercial viability, not short-term demand peaks. Good design, flexible use of space, and selecting the right locations are essential for built assets to remain relevant well after the event concludes.” Muin Serhan reinforces the point: “Operators should prioritise conversion-ready assets, mixed-use developments, and properties adaptable to evolving demand patterns after the event.” Victor Abou Ghanem shares his rule of thumb: “Owners should treat the event as a bonus, not the baseline.”
The commercial prize, the leaders agreed, lies beyond the RevPAR spike. “Short-term rate premiums are welcome, but they are not the main prize,” says Muin Serhan. “If the experience converts first-time visitors into repeat guests, the commercial impact continues long after the event.” Wael Al Sharif points to Saudi Arabia’s own mega-projects as evidence of where the broader value lands: “In KSA, projects like Qiddiya and Diriyah demonstrate [the mixed-use value] perfectly.”
Legacy over hype
The answer, the leaders agreed, comes down to one word: legacy. For Victor Abou Ghanem, “cities that win in the long run design the event as one chapter in a larger urban story. They invest in transport that locals actually use, venues that can be downsized or repurposed, and tourism strategies that run for decades.” David Thomson applies a commercial lens: “Cities that think beyond the event itself align supply with realistic post-event demand and phase development responsibly. When expansion merely aims to satisfy short-term hype, oversupply and margin pressure usually follow.” Muin Serhan adds that the human dimension matters as much as the physical: “Consistency is what ultimately turns first-time visitors into loyal guests.”
Turning two weeks into two decades
The executives were asked to distil the opportunity into a single sentence.
Muin Serhan: “Align infrastructure, hospitality supply, and place-making with a long-term economic strategy so that the global attention generated over two weeks becomes the foundation for two decades of tourism growth.”
Victor Abou Ghanem: “You turn a two-week event into a 20-year opportunity by treating it not as a party, but as a starting point for re-imagining how people live, move, stay and invest in your city long after the final whistle.”
David Thomson: “Turning a two-week event into a 20-year opportunity requires developing hotels, retail, entertainment, and other assets that will continue attracting visitors long after the final game.”
Wael Al Sharif: “By treating mega-events as transformation accelerators rather than standalone spectacles — embedding infrastructure into permanent mixed-use ecosystems, leveraging global attention for perception repositioning, and designing for adaptable post-event utility — destinations convert temporary gatherings into enduring competitive advantages that compound across decades.”
Hospitality
MÖVENPICK HOTEL APARTMENTS DOWNTOWN DUBAI UNVEILS EXCLUSIVE DAYCATION EXPERIENCE
Mövenpick Hotel Apartments Downtown Dubai invites residents and visitors to escape the summer heat in style with its exclusive Daycation package, offering a full day of luxury and relaxation starting from just AED 430 per person.
Whether guests are looking to unwind, enjoy quality time with family, or simply treat themselves to a well-deserved break, the Daycation Offer delivers a complete wellness and dining experience in the heart of Dubai.
Guests will enjoy a thoughtfully curated experience that includes:
•Revitalising Spa Treatment – Drift away with a rejuvenating spa session, tailored to restore mind and body
•Breakfast & Lunch – Savour a delectable spread across two meals, crafted by the hotel’s culinary team
•Pool Access – Spend the day lounging by the pool in a serene, resort-style setting in the heart of Downtown Dubai
Families can also take advantage of a special benefit for younger guests. Children below 12 years of age receive a 50% discount on the package price, making it an ideal choice for a family day out.
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