It’s a night of Michelin stars for Dubai, with two in the bag and several other iconic accolades to boot!
It’s been a big night for Atlantis, The Palm. With several awards and one Michelin-star restaurants on its premises, the hotel has established itself as the most Michelin awarded destination in the region.
During the inaugural edition of the Michelin Guide in Dubai, both Ossiano and Hakkasan were unveiled as two of the city’s select one-star restaurants. Additionally, Ossiano’s Danijela Tesic took home the coveted Sommelier Award. Meanwhile, Nobu also earned an honourable mention in the 2022 guide.
At the helm of Ossiano’s much-loved kitchen is one of the most creative and innovative chefs in the region, Grégoire Berger. Offering a degustation menu inspired by the sea and his memories of travel, Berger is a pioneer in UAE’s fine dining landscape.
Overall, it’s been a momentous minute for Ossiano. Earlier this month, they took home two awards at the inaugural launch of Gault&Millau, the world’s leading restaurant guide. While Chef Grégoire Berger was awarded Chef Of The Year, Ossiano took home the award of the evening with Restaurant Of The Year. Ossiano was also the most highly rated restaurant in the UAE, taking a three-toque’ status, a rating only three restaurants in the country were able to reach. Danijela also bagged a nomination under the Sommelier of the Year category.
Executive Chef Gregoire Berger says, “We have been waiting for this for such a long time. It’s a great achievement and testament to the team’s relentless hard work. We look forward to the next year, we tweak what has to be tweaked, and we will continue to raise the bar to drive Ossiano forward as one of the world’s leading restaurants.”
It’s a big win for sommelier Danijela Tesic, who has managed to make waves after only seven months at Ossiano. The reasons he was awarded Michelin’s coveted Sommelier Award were based on his passion and knowledge of wines, coupled with an eye for pairings and keeping things friendly.
He adds, “This is such a big achievement for me, Ossiano and the team. I’m speechless. I’ve fought so hard in life to get to this point right now and to win an award of this magnitude as a woman in this industry is just mind-blowing. As a team we are fighting daily to progress the beverage industry in Dubai, introducing brands that have previously never been offered and creating a beverage programme to rival some of the best in the world. I sincerely can’t wait to show Dubai what we can really do.”
As for Hakkasan Dubai, the man of the moment is undoubtedly Andy Toh. Having worked with Tao Group Hospitality for the last 10 years, he finally became Executive Chef in September 2016. Celebrated for his use of traditional techniques with very contemporary results, Andy’s food uses the very best ingredients to highlight Hakkasan’s authentic yet modern philosophy.
He says, “It’s truly exciting to win a Michelin star for Hakkasan Dubai. We join Hakkasan Mayfair and Hakkasan Hanway Place as the third one-star restaurant in the Hakkasan family, and this is a testament to the support of both Atlantis and Tao Group Hospitality in continuing to drive the brand forward, securing the best talent and the freshest produce to ensure we make our mark.”
Given the Michelin accolades aplenty, it’s going to be interesting to see how the restaurants, chefs, and sommeliers keep up with the now skyrocketing standards.