Estabena was established to serve original Mediterranean cuisine with a hint of Japanese influence, a combination that needed a kitchen built deliberately around it.
I set that kitchen up from scratch. The work began with the concept and the menu, then the layout and the maps that turn a concept into a working room, then the selection and procurement of equipment to match. From there I recruited and trained the staff, wrote the recipe manual that keeps the food consistent once I am no longer standing over it, and put together the supplier list the kitchen would run on.
The result was a smooth launch and a clear culinary identity, positioning Estabena as a standout dining destination in Dubai.
