Armani food & beverage startete 1998 mit der Eröffnung eines Restaurants in Paris, das erste von über 20 mittlerweile weltweit bestehenden Lokalen von Giorgio Armani, das 2018 mit einem namhaften Michelin Stern ausgezeichnet wurde. Von Mailand bis Tokio, von München bis Dubai: Armani führt heute Restaurants auf vier Kontinenten.
“I always wanted the Armani brand to become an expression of style as a lifestyle, of sophisticated simplicity as a sign of elegance in every field, and food that is one of the most important elements of everyday life could not be missing.”
OUR CHEFS
Discover how culinary traditions, innovative techniques and fine flavours come together through the skillful hands of our chefs.
A cuisine linked to our memories and identity. Italian excellences always take centre stage in our dishes, as we want to offer our customers a unique journey through Italy’s cooking culture. It feels like a round trip around Italy without getting on a plane.
I'm a chef from Naples who fell madly in love with Japanese cuisine. I was used to seeing cuisine through the eyes of Italian food culture, but when I first discovered Japan's culinary traditions and preparation techniques, everything changed. I was impressed by their elegant simplicity, precision and attention to detail. I suddenly chose to combine all these elements with my values and heritage, making them fundamentals in my cooking style. Now I marry Italian ingredients with Japanese know-how and viceversa.
My cooking combines Italy’s rich culinary heritage with international inspirations. I cook what I like to eat and, since my tastes are simple, mine cannot be defined as an intellectual cuisine. I start from traditional recipes, but I elevate them through a minimalist presentation and an unpredictable balance of complementary textures and flavours.
At Armani/Ristorante Dubai, food is all about mixing cultures and ingredients from both Italy and UAE: I want to honor my roots and celebrate my new home, while promoting a sustainable cuisine. You'll find this culinary philosophy in each of our dishes, but it can be more evident in some signatures. An example is our iconic Green planet risotto, which features a flavourful 10-herb pesto, Sicilian red prawns marinated in olive oil, lemon zest and flowers sourced from local Dubai farms.
I want to enhance the bond between Italy and Japan by mixing both their cooking techniques and ingredients, as well as reinterpreting their classics with unexpected combinations. My homeland memories and my everyday life here help me find new inspirations constantly.
The salty beach air with the intense taste of fresh vegetables and vibrant colors are essential memories for me. Throughout the years, they mixed with techniques and ingredients from all around Italy and foreign countries. This is how I came up with my Mediterranean cooking style - an easy and exciting, flavor-rich cuisine that is evolving day by day.
