Connect with us

Hospitality

Leading Kitchens Through Culture and Creativity

Published

on

Exclusive interview with Chef Luca Bertelloni, The Ritz-Carlton Abu Dhabi, Grand Canal

You have worked across a range of international culinary environments and cuisines. How has that journey shaped your approach to leading the culinary operations at The Ritz-Carlton Abu Dhabi, Grand Canal?

Working in different kitchens and across different cultures has taught me the importance of adaptability, creativity and respect for culinary traditions. My Italian roots gave me a strong foundation in discipline and an appreciation for quality ingredients. At the same time, my international career has broadened my understanding of different cuisines and approaches to hospitality.

These lessons are particularly valuable at The Ritz-Carlton Abu Dhabi, Grand Canal, where I oversee eight distinctive dining outlets, each with its own culinary identity. My role is to maintain a shared commitment to quality and consistency while giving our chefs the freedom to bring their own creativity and expertise to the table.

I have also learned that successful kitchens are built on strong teams. I lead by example, build trust, and create an environment where chefs feel supported and encouraged to grow. Ultimately, good leadership brings people together around a shared vision while allowing individual talent to flourish.

What role does local produce, culture, and heritage play in shaping the resort’s culinary offerings, and are there particular UAE ingredients or traditions that you enjoy working with?

Local produce, culture and heritage play an important role in shaping our culinary philosophy at The Ritz-Carlton Abu Dhabi, Grand Canal. For me, food is one of the most meaningful ways to connect with a destination, and the UAE has a rich culinary heritage worth celebrating. We are fortunate to have access to excellent local ingredients, from fresh seafood and oysters to dates and honey, and I believe in showcasing these products wherever possible.

We work closely with local farmers and producers and have our own vertical farm at the hotel, where we grow fresh herbs used across our kitchens. This allows us to incorporate locally grown ingredients into our menus while supporting more sustainable culinary practices.

I also draw inspiration from Emirati and Middle Eastern hospitality traditions, particularly the emphasis on generosity, sharing, and bringing people together around the table. At Mijana, our MICHELIN Guide-selected restaurant, regional flavours and culinary traditions take centre stage. At the same time, Li Jiang combines contemporary Asian cuisine with magnificent views of the Sheikh Zayed Grand Mosque. Both offer guests a different perspective on Abu Dhabi’s rich cultural identity, something we aim to celebrate throughout our culinary offerings.

As guest expectations evolve, how do you see the relationship between luxury dining and sustainability changing? Can a more responsible approach also enhance the overall dining experience?

Sustainability and luxury dining are becoming increasingly connected, with guests more conscious of where their food comes from and how it is produced. Exceptional dining is no longer just about premium ingredients and presentation, but also about the responsibility we take in sourcing and preparing our food.

At The Ritz-Carlton Abu Dhabi, Grand Canal, sustainability is central to our operations. Our on-site vertical farm provides fresh herbs for our kitchens, while responsible sourcing and food waste management remain key priorities. Between May 2025 and July 2026, our on-site food-waste digester processed 59,755kg of food waste, while our switch to Elephant Gloves for F&B colleagues has saved approximately two tonnes of single-use plastic gloves. The hotel also has on-site solar systems as part of its wider environmental efforts and recorded an 18% year-on-year reduction in gas consumption in 2026.

I believe a more responsible approach can enhance the dining experience. Fresh, locally grown ingredients bring quality and flavour to the plate, while reducing waste encourages greater creativity and respect for every ingredient. Sustainability should never mean compromising on luxury; it should be an integral part of exceptional hospitality

With several MICHELIN Guide-recognised dining destinations within the resort, how do you continue to challenge your culinary teams to innovate while staying true to the identity of each restaurant?

Each of our eight dining outlets at The Ritz-Carlton Abu Dhabi, Grand Canal, has its own culinary identity, and we continue to innovate while respecting the traditions, flavours, and standards that define each restaurant.

I place great trust in our chefs, encouraging them to experiment, share ideas and draw inspiration from their own backgrounds. We work closely together on menu development and new concepts, always keeping our guests’ expectations in mind. At Li Jiang and Mijana, both recognised by the MICHELIN Guide, maintaining this balance between creativity, authenticity and consistency is particularly important.

Our dining concepts are continually evolving, with the latest addition being the new Sunday Roast at The Forge. We have taken a much-loved tradition and introduced it to our award-winning steakhouse, with premium cuts and classic accompaniments prepared with precision. Innovation doesn’t always mean reinventing something; it can mean finding fresh ways to celebrate familiar favourites while staying true to each restaurant’s identity.

Sunday Roast is a familiar culinary tradition, but every chef brings their own interpretation to it. How are you approaching the menu at The Forge, and are there any particular elements you are especially excited about?

A traditional Sunday Roast is all about generous portions, familiar flavours and bringing family and friends together around the table. At The Forge, we wanted to honour those traditions while incorporating the premium ingredients and precise cooking techniques our steakhouse is known for.

Our Chef de Cuisine, Nazerke Kossaliyeva, has led menu development, drawing on her extensive expertise in preparing premium meats. Guests can enjoy roasted prime beef striploin or a herb-marinated half chicken, served with Yorkshire pudding, goose-fat roasted potatoes, and rich homemade gravy.

We are not trying to reinvent a classic; we’re focused on getting every element right, from the tenderness of the meat to the perfectly roasted potatoes. The result is a traditional Sunday lunch that we hope will become a regular favourite among our guests.

Sustainability is becoming an increasingly important part of luxury hospitality. From your perspective as a chef, what does responsible dining look like in practice, from sourcing and seasonality to reducing food waste?

Responsible dining begins with understanding where our ingredients come from, working closely with local farmers and suppliers, and choosing seasonal produce at its best. It is about making decisions that benefit both the quality of our food and the environment.

At The Ritz-Carlton Abu Dhabi, Grand Canal, our vertical farm provides fresh herbs for our kitchens. At the same time, careful menu planning, responsible purchasing and portion control help us manage food waste across our eight dining outlets.

As chefs, we must lead by example, encouraging our teams to respect every ingredient and minimise waste. Often, the small decisions we make consistently every day have the greatest impact, without compromising the quality our guests expect.

Continue Reading

Hospitality

Parmigiano Reggiano Consortium collaborates with Italian restaurants in the UAE to celebrate Parmigiano Reggiano Day

Published

on

Parmigiano Reggiano Day is celebrated worldwide on October 27. To mark the occasion in the UAE, the Parmigiano Reggiano Consortium has launched a week-long celebration in partnership with 13 Italian restaurants across Dubai and Abu Dhabi. Each selected restaurant will offer a curated menu of gourmet dishes featuring Parmigiano Reggiano at different stages of maturation. Several of the participating venues will also host the traditional Pasta alla Ruota experience, in which freshly cooked pasta is finished directly in a wheel of Parmigiano Reggiano.

Participating restaurants in Dubai include Gloria Osteria, Mamabella, Belcanto, Arrogante, Vera Versilia, Chic Nonna, Siena and Gigi Rigoletto. In Abu Dhabi, Italian food lovers can enjoy Parmigiano Reggiano based dishes in TOTÓ, Verso, Villa Toscana, Novikov and Amalfi Ristorante from October 26- November 1, 2026.

To celebrate the occasion, participating restaurants will give prominent visibility to the Parmigiano Reggiano branding, reinforcing a growing sense of community. The initiative is aligned with the Consortium’s international campaign, “Più Grande Insieme” (“Greater Together”), which celebrates the shared passion, expertise and connections that bring the world of Parmigiano Reggiano closer to consumers.

Nicola Bertinelli, President of the Consorzio del Formaggio Parmigiano Reggiano, comments: “Parmigiano Reggiano Day celebrates the ‘King of Cheese’ and Italian culinary heritage. The Middle East is an important market for us: in the first eight months of 2026, sales in the GCC increased by 10% compared with the same period last year, reaching 197 tonnes, up from 179 tonnes. More broadly, exports accounted for 54.8% of total Parmigiano Reggiano sales in the first eight months of 2026, up from 51.5% in the same period of 2025. We are delighted to celebrate Parmigiano Reggiano Day in the UAE with our partners, creating a week of memorable culinary experiences for cheese aficionados. Across Dubai and Abu Dhabi, selected Italian restaurants will give guests the opportunity to discover, taste and experience Parmigiano Reggiano through dedicated dishes created by their chefs, and through different tasting experiences.”

Parmigiano Reggiano Day was launched on October 27, 2012, following the twin earthquakes that struck the Emilia-Romagna region of Italy in May of the same year. The earthquakes damaged more than 360,000 wheels of ageing Parmigiano Reggiano, seriously affecting the livelihoods of many cheesemakers. The initiative invited people worldwide to cook dishes with Parmigiano Reggiano and share their creations on social media to raise awareness of the cheese and support the local dairy industry. The campaign received an extraordinary response, with thousands of participants joining the initiative and contributing to the sale of many affected wheels, helping the local cheese industry to recover.

Continue Reading

Hospitality

From Scratch Gives the Classic Smash Burger Its Own Signature Twist

Published

on

From Scratch is bringing a new take on an American favourite to its menu with the launch of the OG Smash Burger, a simple, flavour-led creation that celebrates the appeal of the classic diner burger while adding a signature touch of its own: soft, fluffy Japanese Milk Bread.

Inspired by traditional American burger joints, the new OG Smash Burger keeps things intentionally uncomplicated. A smash patty is pressed firmly onto a flat-top grill, creating the distinctive texture and rich, savoury flavour that have made smash burgers a firm favourite. The patty is paired with cheese, pickles, onions, relish, ketchup and mustard, bringing together the familiar combination of sweet, tangy and savoury notes that define a classic burger.

The point of difference lies in the bread. Rather than opting for a standard burger bun, From Scratch uses Japanese Milk Bread, known for its soft, airy texture and subtle sweetness. It adds a distinctive finish to the traditional combination without taking away from the flavours that make the smash burger a classic.

The launch also gives From Scratch’s existing burger line-up a fresh identity. The brand’s Classic Beef Burger, Signature Burger and Black Garlic Burger will now be prepared with smash patties, joining the new OG Smash Burger as part of the refreshed range. The result is a menu that brings the smash technique across both familiar favourites and a new hero item.

With the OG Smash Burger, From Scratch is leaning into what makes a great burger memorable: a well-executed patty, classic toppings and quality ingredients, with one thoughtful detail that sets it apart. It is a familiar favourite, made the From Scratch way.

Continue Reading

Hospitality

SUGEE GROUP & WYNDHAM HOTELS & RESORTS PARTNERS TO DEVELOP THE WORLD’S FIRST VIENNA HOUSE RESIDENCES BY WYNDHAM ON AL MARJAN ISLANDS, RAK

Published

on

Sugee Group, a trusted international real estate developer with nearly four decades of experience, and Wyndham Hotels & Resorts, one the world’s largest hotel franchising companies, have announced a strategic partnership to develop the world’s first Vienna House Residences by Wyndham, bringing its global debut to the Middle East on Al Marjan Island, Ras Al Khaimah.

This collaboration is not only a global expansion of the Vienna House brand into the Middle East for the first time; it also marks its new global chapter of residential hospitality.

The agreement for the Vienna House Residences Al Marjan Island was formally signed at a ceremony held in Dubai, with the senior leadership from both organisations. Representing Wyndham Hotels & Resorts was Govind Mundra, Head of Development for the Middle East and Africa (MEA) region.

Vienna House by Wyndham is a European lifestyle brand, rooted in culturally rich destinations, bringing contemporary design, intuitive service and a relaxed social spirit to hospitality to the coats of Ras Al Khaimah. “Bringing the world’s first Vienna House Residences by Wyndham to Al Marjan Island reflects our ambition to curate growth by bringing the right partners and distinctive concepts to Ras Al Khaimah. By combining international hospitality with residential living, this development builds on the island’s potential, responds to evolving demand and contributes to shaping a destination that creates lasting value for residents, investors and the emirate,” said Sheikh Saqr bin Omar Al Qasimi, CEO of Marjan Development.

Vienna House Residences by Wyndham on Al Marjan Island will be interpreted as fully furnished, hospitality-led residences, and it will be the only development on the island to offer short-term rental, combining the consistency of hotel service with the privacy and comfort of home.Residents will also benefit from exclusive Wyndham privileges, including a one-year complimentary Wyndham Rewards Platinum membership, preferred rates across more than ~8,400 hotels worldwide, and priority access to member-only offers and promotions.

Sugee Group has appointed Invespy as its UAE sales partner for Vienna House Residences by Wyndham, leveraging Invespy’s extensive broker network and technology-enabled sales platform to connect the project with buyers and channel partners across the UAE and international markets.

To bring the project to market, Sugee Group has also opened a new sales centre in the heart of Dubai Marina. The centre offers prospective buyers and investors an opportunity to experience the Vienna House concept, explore the residences and understand the proposition ahead of the project’s launch from a dedicated team of specialist consultants. Designed as an extension of the brand experience, the new sales centre provides an early introduction to the project’s European-inspired design, hospitality-led living concept and investment proposition.

Commenting on the project’s investment proposition, Imran Khan, Founder and CEO of Invespy, Sugee Group’s partner in the UAE, said: “Sugee Group is positioning Vienna House Residences by Wyndham as a distinctive offering on Al Marjan Island, bringing together the global debut of Vienna House branded residences with a hospitality-led model designed to appeal to both end users and investors. The project’s early construction approach, combined with the introduction of short-term rentals under an internationally recognised hospitality brand, offers a differentiated proposition in the market. As the first project on Al Marjan Island to offer this short-term rental model, alongside the global first of Vienna House Residences by Wyndham, Sugee is addressing investor interest in properties that combine an established hospitality brand, lifestyle appeal and rental potential.”

Substantiating the prospects of ROI, Sugee also announced that the Vienna House Residences by Wyndham will also become the first hospitality branded residence on the island to offer short term rentals on the property.

Dimitris Manikis, President, EMEA, at Wyndham Hotels & Resorts added: “Bringing Vienna House Residences by Wyndham to Al Marjan Island marks a key moment as we introduce the brand to the Middle East, alongside its inaugural global branded residences. At its core, Vienna House reflects a European approach to living with thoughtful design, a strong sense of place and a naturally social way of life, which sits comfortably with destinations like Al Marjan Island. With Sugee Group, whose strong design sensibility and long-term vision align closely with our own, we are proud to bring this next chapter to life and create lasting value for residents and investors alike.”

Launching on Al Marjan Island places Sugee Group at the heart of one of the world’s fastest-growing coastal destinations. The partnership with Wyndham strengthens Sugee’s entry into the market, combining its development expertise with a globally recognised hospitality platform.

Sugee Group’s expansion into the UAE reflects its long-term commitment to the region, with a focus on delivering well-designed, hospitality-led developments that create lasting value.

Continue Reading

Trending

Copyright © 2023 | The Integrator