El mundo Armani de la comida y la bebida debutó en 1998 con el lanzamiento del restaurante París, el primero de los más de 20 restaurantes abiertos en todo el mundo por Giorgio Armani. De Milán a Tokio, y de Múnich a Dubai, los restaurantes Armani están en constante evolución y hoy cuentan con presencia internacional en cuatro continentes.
«Siempre quise que la marca Armani se convirtiera en una expresión del estilo como estilo de vida, de la sencillez sofisticada como signo de elegancia en todos los ámbitos, y no podía faltar la comida que es uno de los elementos más importantes de la vida cotidiana.»
NUESTRO CHEF
Descubra cómo las tradiciones culinarias, las técnicas innovadoras y los sabores refinados se unen a través de las hábiles manos de nuestros 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.
A fundamental part of my approach is fostering strong connections with suppliers throughout Japan. By visiting farms and immersing myself in the careful craftsmanship behind the ingredients, I ensure each dish conveys a story deeply rooted in authenticity and respect for its origins.
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.
