L'univers Armani de la restauration a fait ses débuts en 1998 avec le lancement du restaurant de Paris, le premier d'une vingtaine de restaurants ouverts dans le monde par Giorgio Armani. De Milan à Tokyo, de Munich à Dubaï, les restaurants Armani sont en constante évolution et affichent aujourd'hui une présence internationale sur quatre continents.
« J'ai toujours voulu que la marque Armani devienne l'expression d'un style de vie, d'une simplicité sophistiquée comme signe d'élégance dans tous les domaines, et la nourriture, qui est l'un des éléments les plus importants de la vie quotidienne, ne pouvait pas être absente. »
NOTRE CHEF
Découvrez comment les traditions culinaires, les techniques innovantes et les saveurs raffinées s'unissent grâce aux mains habiles de nos 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.
