Three Michelin-starred chef Annie Féolde introduces Florentine restaurant concept, The Artisan by Enoteca Pichiorri to DIFC
What is the concept of The Artisan?
Quality and simplicity. Everyone is looking for good food with natural ingredients in a nice place where they can spend a relaxing time without any pressure.
What will set The Artisan apart from other Italian restaurants in Dubai?
I hope to do good business with communication and explanations of Italian cuisine, and of course about the Tuscan traditions and culinary evolution. I don’t want to compete with Roberto’s or Armani’s, for the simple fact that every restaurant presents a different style and identity. We are all colleagues and friends.
As a three-star Michelin chef what are your hero dishes?
I have many signature dishes according to journalists and customers, but I don’t want to keep any on the menu because I prefer to move ahead instead of abusing success.
Why have you chosen Luca Tresoldi as your head chef?
I chose Luca because he has worked in Enoteca Pinchiorri for quite a few years already and has confirmed through his attitude that he has the ability to direct a nice kitchen in Dubai for us and with us. Luca will soon demonstrate his talent and flexibility.
What has been your biggest challenge in setting up The Artisan in Dubai?
To understand and be understood. Opening a restaurant in another country is always delicate and needs a lot of research about the habits and preferences of the people, the market and its ingredients, plus the different languages and the staff.
How will you source the best ingredients in Dubai to ensure your menu is up to the usual standard?
I have checked with the owner Firas Fawaz, and my executive chef Riccardo Monco, about the ingredients in Dubai and we were terribly happy to discover Fresh Express, which has everything we need and has even better items than we can find in Italy!