A story of international experience, French culinary traditions and the people behind the dishes at one of Dubai’s garden-inspired brasseries.
By Muna Al Sumaiti, Consulting Editor- Lifestyle, Travel, Fashion & Beauty, EmiratesReporter.com
Dubai, UAE – Behind every memorable dish is a story, and behind every successful kitchen is a chef whose journey has shaped the way food is prepared, presented and shared.
For Italian chef Giuseppe Pezzella, whose culinary roots trace back to Naples, that journey has taken him through international kitchens and into Dubai’s evolving restaurant scene, where he has built a career around bringing together traditional flavours, contemporary techniques and a passion for hospitality.
Having worked with established names including Marriott, FIVE Palm Jumeirah, Cinque, Quattro Passi Nerano and Chic Nonna, Pezzella continued his Dubai journey in 2024 when he joined RIKAS Hospitality Group as Group Executive Chef, with a particular focus on the French brasserie Eugène Eugène.
His appointment brought together two culinary worlds: the warmth and generosity associated with Italian cooking and the precision and traditions of French cuisine.
A Culinary Story Told Through Food
Located at Kempinski Hotel Mall of the Emirates, Eugène Eugène offers a setting inspired by European greenhouses and traditional market halls. Surrounded by greenery, wooden details and warm lighting, the restaurant reflects a relaxed approach to French dining.
Yet beyond its surroundings, the story unfolds in the kitchen and through the dishes brought to the table.
A recent dining experience offered a closer look at the culinary team’s approach, beginning with a selection of starters that highlighted different ingredients and techniques.
The Yellowtail Carpaccio, prepared with lemon and espelette pepper, introduced a delicate combination of freshness and subtle spice.
The Truffle Artichoke Spinach Salad, finished with parmesan and croutons, brought together earthy flavours and contrasting textures, while the Pizzetta à la Truffe, topped with portobello mushrooms, provolone and mozzarella, offered a richer expression of the menu’s French-inspired comfort food.
Together, the dishes reflected a culinary approach that gives familiar ingredients new character through careful preparation.
When the Kitchen Becomes Part of the Experience
One of the most engaging moments came with the presentation of the main courses.
The Roasted Whole Baby Chicken, served with baby potatoes and mushrooms, was presented by the restaurant team with particular attention to detail, turning a familiar French-style dish into a moment of interaction at the table.
Rather than simply placing the food before the guests, the team took time over its presentation, showing how service can become an extension of the kitchen’s work.
The Grilled Lamb Chops, prepared with spiced red pepper, green olives and zaatar, introduced another dimension to the meal, combining the richness of the meat with flavours familiar to the region.
The Risotto aux Champignons, featuring girolles mushrooms and raclette sauce, brought an earthy, creamy element to the selection.
These dishes demonstrated how the restaurant’s menu moves between classic European preparations and ingredients that connect with Dubai’s international dining audience.
Refreshing mocktails accompanied the courses, adding a lighter element to the evening and complementing the different flavours.
A French Ending
No French-inspired dining story would feel complete without dessert.
The evening concluded with two classics: La Crème Brûlée, made with vanilla custard beneath a delicate layer of caramelised sugar, and La Profiterole, combining vanilla ice cream, warm gianduja sauce and a crunchy hazelnut element.
Both desserts reflected the familiar pleasures of French patisserie, where traditional recipes continue to hold their place alongside modern culinary creations.
Connecting International Experience With Local Ingredients
Beyond the à la carte menu, Eugène Eugène has also developed a closer relationship with the UAE’s agricultural community.
Through its Farm-to-Table initiative, the culinary team has explored locally grown ingredients and worked with farmers and producers across the Emirates to create six dishes using ingredients sourced entirely within the country.
The initiative reflects a broader development in Dubai’s dining scene, where international chefs are increasingly exploring the possibilities of local agriculture while preserving the culinary traditions that shaped their careers.
For Pezzella, whose professional experience spans different cuisines and restaurant concepts, this connection between international expertise and local produce forms part of the culinary direction associated with his work at Eugène Eugène.
The People Behind the Plate
While chefs often receive recognition for their creativity, the experience at Eugène Eugène also highlights the importance of the wider restaurant team.
From the preparation of the dishes to the careful presentation of the roasted chicken and the attention given to each course, the evening offered a glimpse of the coordination required to bring a chef’s culinary direction to life.
It is this relationship between the kitchen and the dining room that gives a restaurant its character.
As Dubai continues to attract culinary talent from around the world, stories such as Pezzella’s reflect the opportunities the city offers chefs to build on their international experience while discovering new ingredients, cultures and audiences.
At Eugène Eugène, that story continues through a combination of French traditions, international influences and the people working behind every plate.
Because behind the food we enjoy, there is always a journey worth telling.
ABOUT MUNA AL SUMAITI: With more than 14 years of experience in the UAE media industry, Our Consulting Editor, Muna Al Sumaiti, has worked closely with some of the country’s most recognized media brands, including Dubai TV, Sama Dubai, Dubai One, Al Bayan, Emarat Al Youm, Dubai Radio, Noor Dubai, Emirates 24/7, and Dubai Post. Her extensive background in media, marketing, partnerships, audience engagement, and brand development has made her a respected name in the industry. She is also the Founder of RSV Communications, a UAE-based consultancy specializing in strategic communications, reputation management, and brand growth.
