The collaboration is part of the Dubai World Cuisine movement - a new chef-driven movement launched by Gulfood that aims to provide a platform for UAE-based chefs to collaboratively shape the cultural identity of Dubai, and further establish the city as a global culinary capital.
The hotel’s Michelin-starred venue is the setting for a four-course four-hands dinner that both pairs and pits these two maestros of the culinary world together in the kitchen, following an exciting day of demonstrations and masterclasses at Top Table, in the 28th edition of Gulfood, the largest annual food and beverage sourcing event in the world.
The evening begins with a selection of canapés served al fresco on the terrace, which set the scene for an opener of contemporary styled vitello tonnato from Chef Giovanni and Ebro Delta smoked eel with sea succulents from Chef Michael. An aromatic herbed risotto is paired with a New Caledonian blue prawn tagliolini, and red mullet in an artichoke, citrus and saffron velouté takes on a harissa touched Rhug Estate lamb main in the next duo of pairings.
To complete the experience, hotel executive pastry chef Rony Kristyanto adds his unique flair with a hallmark sugar sphere-encased violet crème brûlée with cassis sorbet, created to contrast sublimely with Michael’s inspired Jerusalem artichoke, coffee, hazelnut, cacao and black truffle creation.
About Giovanni Papi
At the helm of one Michelin-starred Italian restaurant Armani/Ristorante, Chef Giovanni Papi’s lifelong love for cooking was first realised in 2002, when he began his culinary journey as an intern in his native Sardinia. Following a three-year stint in mainland Italy, France’s renowned Côte d’Azur beckoned, with an opportunity to broaden his culinary expertise under Alain Ducasse at Michelin favourite Hôtel Juana, which led to successively impressive roles elsewhere in France, Italy, Luxembourg, Australia and China – where he commanded his first executive chef position. In 2018, he joined Armani Hotel Dubai and was promoted to Chef de Cuisine in 2020 and was also named Rising Star Chef of the Year at the prestigious Hospitality Excellence Awards. More recently, and due to the hard work of Chef Giovanni, Armani/Ristorante has been awarded 3 toques from Gault Millau in 2022. With culinary inspiration rooted in nature’s bounty, he is also an advocate for zero waste cookery.
About Michael Wilson
From his native Australia to vibrant Singapore where he is chef-patron of Michelin starred contemporary fine dining destination, Marguerite; Mediterranean sharing plates-inspired Hortus; and Mylo’s gelateria; Michael Wilson’s culinary career has seen him develop his palate, passion and talent over 22 years behind the stove. Childhood meals rooted in British tradition were the jump-off point for a lifetime spent exploring world cuisines, with his first kitchen role at 14 as a dishwasher leading to a exciting culinary opportunities under the legendary Guy Grossi at Grossi Florentino in Melbourne; with Andrew McConnell at modern Australian restaurant Three, One, Two and Cutler & Co.; and as executive chef role at the Puli Hotel & Spa, Shanghai where his restaurant, Phénix, gained a Michelin star just five months after opening.
21 February 2023
AED 599 8-course degustation menu, inclusive of canapes and soft drinks
AED 399 add-on for paired beverages
*An exclusive one-night event, advance booking and pre-payment required.