< PreviousMixmasters 40 / CATERERMIDDLEEAST / MARCH 2025 With extensive experience in hospitality operations, Robert Ignatoiu has built a career cantered on delivering exceptional guest experiences. Beginning in sales, he quickly transitioned into hospitality, holding key roles across Jumeirah Group venues such as Dhow and Anchor, Latitude, and Carnevale. He further refi ned his expertise at BiCE Mare, a renowned Italian seafood destination, followed by a tenure at 777 Arcade and Bar. Now serving as bar supervisor at Isabella Cucina Italiana, Ignatoiu leads bar and fl oor teams with a focus on beverage excellence, training, and service consistency. He oversees a carefully curated bar and wine programme, ensuring elevated experiences through precision and quality. With an eye for detail and passion for creativity, he breaks down the art of the perfect Negroni and the philosophy that shapes his cocktail craft. What drew you to the world of bartending and mixology? It was a happy accident. I was working in sales and got the chance to take a bartender course, which I did out of curiosity. I started working in bars in my hometown and wanted to try bartending abroad to explore new opportunities. This is where my passion grew, and it is great getting to know bartenders from around the globe and sharing ideas and stories. What was the moment that made you think “this is what I want to do”? As I was working on improving my skills, I noticed that the guests seated at my bar were becoming regulars or asking me for a certain drink. Creating these amazing experiences made me realise that this is something I love. From then on, I always look to enhance the guest experience in every way possible. Bold blend Isabella Cucina Italiana’s bar boss on the art of craft ing the perfect negroni CAT_2103_40-41_MIXMASTERS_13522820.indd 40CAT_2103_40-41_MIXMASTERS_13522820.indd 4028/02/2025 15:1628/02/2025 15:16Mixmasters MARCH 2025 / CATERERMIDDLEEAST / 41 What excites you most about mixology? Creating new fl avours and especially the story or inspiration behind the drink. I believe that the story behind the creation of the drink makes it unique. The fl avours will play an integral part, but it’s the story that entices the guest to try each new drink. What’s your approach to crafting a bar programme? We usually brainstorm a theme with the team to work around the fl avours. Tastings, change of ingredients if needed and overall should be a fun activity. What’s one unexpected ingredient you think every cocktail lover should try? No definite answer to this one. I think every new cocktail that comes with unique ingredients and styles should be tried and explored by all cocktail lovers. What separates a good cocktail from an unforgettable one? A good cocktail is as simple as it can be but with all the harmony that blends into it while the unforgettable ones are usually picture- worthy with that signature touch. The good ones are ones you will order repeatedly and unforgettable ones will be for special occasions. What’s your personal go-to drink order? Simple cocktails as they are easy, but sometimes I do get curious and try something new the bar has to off er. What trends in the bar industry are you most excited about right now? There are so many trends going on, it’s hard to pick a favourite honestly. However, sometimes bartenders get too focused on the liquid and forget that it’s all about the guest experience at the end of the day. With the technology available now, new ways of extracting fl avour, infusions, pageantry glassware it is an exciting time for new concoctions. What’s the best advice you’ve ever received? Be you. The bar should be an ode to your creative fl air and vision to your beverage programme and according to the restaurant theme and concept. Do you see cocktails as art, science, or a little of both? A little bit of both actually, as cocktails and techniques are evolving continuously with bartenders pushing the envelope on fl avours, presentation and so on Let’s talk Negronis... what makes a good one? Perfect balance and simplicity. The ingredients should be in perfect harmony and not over diluted. Why do so many people get such a seemingly simple cocktail wrong? Over dilution. Should always use fresh ice. Ice should also be in mint condition especially if the ice machine is having issues. Ingredients should also not overpower each other, so measurement is key as well. What can guests expect from Isabella’s? A selected negroni menu with variations and signature cocktails with the bartender’s personal touch. We also have a wide variety of wines specifi cally chosen to pair well with our gourmet selection. What’s the most unusual request you’ve ever received from a customer? It’s going to be a long list. But what I do is recommend them flavours that will best complement the drink and they usually take my advice. If you could share a drink with anyone, who would it be, and what would you serve them? I would love to share an espresso martini with Dick Bradsell, the creator of the said drink and the Bramble. What cocktail have you’ve chosen to highlight today? Parla Come Mangi or ‘speak as you eat’. A drink designed to be easy going, light and not too complicated but still full of fl avour. The cocktail is a combination of Aperol and Campari which gives a bitter orange shine, spiced rum rounding off sweetness, lemon juice, simple syrup and egg white substitute to balance, and sprinkle of dark chocolate for elegance. PARLA COME MANGI Ingredients: 1. Aperol – 20ml 2. Campari – 20ml 3. Spiced Rum – 20ml 4. Lemon Juice 25ml 5. Simple Syrup – 20ml 6. Egg White Substitute – 15ml 7. Dark Chocolate - sprinkle Method Shake all the ingredients together, double strain into a rock glass, and garnish with grated dark chocolate. “The bar should be an ode to your creative flair and vision to your beverage programme” CAT_2103_40-41_MIXMASTERS_13522820.indd 41CAT_2103_40-41_MIXMASTERS_13522820.indd 4128/02/2025 18:5728/02/2025 18:57Reimagining Nikkei cuisine Executive chef Nawal Kishor on the evolution of the venue and its next chapter CAT_2103_42-47_SPOTLIGHT_13522824.indd 42CAT_2103_42-47_SPOTLIGHT_13522824.indd 4228/02/2025 15:1728/02/2025 15:17CAT_2103_42-47_SPOTLIGHT_13522824.indd 43CAT_2103_42-47_SPOTLIGHT_13522824.indd 4328/02/2025 15:1828/02/2025 15:1844 / CATERERMIDDLEEAST.COM / MARCH 2025 CAT_2103_42-47_SPOTLIGHT_13522824.indd 44CAT_2103_42-47_SPOTLIGHT_13522824.indd 4428/02/2025 15:1828/02/2025 15:18MARCH 20245/ CATERERMIDDLEEAST.COM / 45 Spotlight The story of Nazcaa begins with a journey of discovery. Opened in 2022, Nazcaa was inspired by the ancient civilisation in Peru. Intricate designs etched into the desert landscape, known as the Nazca Lines, are a UNESCO World Heritage site and remain a mystery to this day. The Nazca people were known for their creativity and innovation, a spirit the restaurant sought to capture in their restaurant. Nazcaa was born out of a desire to bring a unique and intrigu- ing blend of fl avours and dining experiences to its customers. Combining the rich cultural heritage of Peru and Japan has resulted in Beyond Nikkei. Executive chef Nawal Kishor refl ects on the past two years, and what guests can look forward to in the years to come. How has business been since opening? Business at Nazcaa has been both exciting and rewarding since we opened our doors. We set out to introduce a unique culinary journey that celebrates Japanese and Peruvian fl avours, and the response has been nothing short of inspiring. Guests have embraced our ‘Beyond Nikkei’ concept, appreciating the depth and creativity that we bring to each dish. Our approach has resonated with food lovers and critics alike, leading to a strong base of returning customers, vibrant evenings, and a growing reputation within Dubai’s highly competitive dining scene. What has the response been from guests? The feedback from our guests has been overwhelmingly positive. Many have shared their delight in discovering a new fl avour profi le – an intricate balance of Japanese precision and Peruvian zest. We’ve received high praise for our signature dishes, like the Royal Guard Tiradito and Lima Ceviche, as well as the overall dining experience. Guests often comment on the attention to detail, the creativity in every dish, and the immersive ambience, complete with stunning views of the Burj Khalifa. It’s been heartwarming to see diners leave Nazcaa not only satisfi ed, but genuinely impressed. How did you fi nd your niche in Dubai? Dubai is a melting pot of cultures and fl avours, so standing out requires something truly special. At Nazcaa, we’ve found our niche by blending authenticity with bold creativity. Our Japa- nese-Peruvian fusion, or ‘Beyond Nikkei’ approach, sets us apart as it combines the best of both culinary traditions in a way that’s unexpected and memorable. The city’s cosmopolitan diners are always seeking unique and refi ned experiences, and our menu, ambience, and dedication to detail cater to that demand. By staying true to our roots while continuously innovating, we’ve carved a distinctive spot in Dubai’s dining landscape. CAT_2103_42-47_SPOTLIGHT_13522824.indd 45CAT_2103_42-47_SPOTLIGHT_13522824.indd 4528/02/2025 15:1828/02/2025 15:18Spotlight 46 / CATERERMIDDLEEAST.COM / MARCH 2025 events has been a major highlight. Seeing our guests’ faces light up when they try one of our signature dishes or take in the stunning views is deeply fulfi lling. Personally, leading a passionate and talented team has been incredibly rewarding; seeing our collective vision come to life night after night is a testament to their hard work and creativity. What comes next? Moving forward, my focus is on continually enhancing the dining experience at Nazcaa. I aim to introduce new dishes that further explore the depth and breadth of Nikkei cuisine, creating a menu that surprises and delights even our most frequent guests. Collaborations with guest chefs, culinary events, and new themed nights are also on the horizon to keep things fresh and engaging. My goal is for every visit to Nazcaa to feel like a journey of discovery, off ering something new and exciting every time. Are there any plans for expansion with other venues or into other territories? Expansion is part of our vision for Nazcaa. The unique concept of Japanese-Peruvian fusion has resonated with guests, and I believe it has great potential beyond Dubai. We are exploring opportunities to introduce Nazcaa to new territories, both regionally and internationally while maintaining the authen- ticity and creativity that defi ne us. Each new venue would be carefully crafted to respect local culture while staying true to the ‘Beyond Nikkei’ philosophy, delivering exceptional cuisine and unforgettable experiences wherever we go. What challenges have you faced? The journey has not been without its challenges. Dubai’s culinary scene is fast-paced, with discerning diners expecting excellence at every level. We’ve had to ensure that every aspect of our dining experience – quality, presentation, service, and ambience – is fl awless. One challenge was sourcing authentic ingredients to maintain the true essence of Nikkei cuisine. We established strong relationships with suppliers from Japan and Peru to ensure consistent quality. Another challenge was staffi ng, as fi nding chefs and team members who share my passion for perfection was crucial. I’ve focused on intensive training and fostering a culture of creativity and dedication within the kitchen to ensure we meet and exceed expectations. Have you changed anything since opening, and why? Yes, we have evolved since opening. Guest feedback is extremely valuable to us, and it has guided some adjustments in our menu and service approach. We’ve refi ned dishes to better align with guests’ preferences, introduced seasonal off erings to keep our menu dynamic, and enhanced our beverage selection to complement the fusion fl avours we serve. Additionally, we’ve enriched our entertainment off erings, adding live music and performances to create an even more immersive experience. These changes refl ect our dedication to continual improvement and delivering world-class dining. What have been the highlights for you since you opened? There have been many memorable moments since we launched Nazcaa. Hosting renowned guests and being selected by top-tier brands like Sephora, Breitling, and others for exclusive CAT_2103_42-47_SPOTLIGHT_13522824.indd 46CAT_2103_42-47_SPOTLIGHT_13522824.indd 4628/02/2025 15:1828/02/2025 15:18Spotlight MARCH 20245/ CATERERMIDDLEEAST.COM / 47 CAT_2103_42-47_SPOTLIGHT_13522824.indd 47CAT_2103_42-47_SPOTLIGHT_13522824.indd 4728/02/2025 15:1828/02/2025 15:1848 / CATERERMIDDLEEAST.COM / MARCH 2025 Instant Classic Located in the heart of DIFC, Shanghai Me was is a pan-Asian restaurant from chef Izu Ani and restaura- teur Evgeny Kuzin’s Fundamental Hospitality The fi rst Shanghai Me opened in Dubai in 2019, followed by a branch Doha, with one in London’s Mayfair coming in 2025. Over the years, it has become known for its blend of timeless elegance and contemporary Asian fl avours. Here, Ani refl ects on the growth of the brand, following its recent fi fth anniversary. Ani refl ects on the opening of Shanghai Me, which he says has been nothing short of “incredible”. “From day one, the response has surpassed our expectations. Our vision was to create a place where people can connect over exceptional food and vibrant music, celebrating moments that turn into lifelong memories. It’s been deeply rewarding to see customers returning and placing their trust in the brand,” Ani says, adding that the restaurant has now become a staple in the DIFC dining scene. The chef explains that the choice to have Shanghai Me oper- ate from the DIFC was both “strategic and emotional”. “DIFC is more than just a business hub; it’s a cultural melting pot that attracts a discerning audience who values art, culture, and respect for fi ne food. We knew that to bring the elegance and energy of Shanghai Me to life, we needed a backdrop that complemented our vision. “It’s a place where people come to experience something unique, and we felt it was the perfect stage for Shanghai Me’s story to unfold.” Not only does this slot in perfectly with the establishment, but mirrors Dubai itself, a melting pot of diversity sprinkled with a deep appreciation for the fi ner things in life. “We’ve found our niche by staying true to the authenticity of our concept while embracing the city’s dynamic spirit. Shang- hai Me is not just a restaurant; it’s an immersive experience where gastronomy meets art and culture.” Life at Shanghai Me has not been without its challenges, with Ani saying the number one aspect of the restaurant to overcome is consistency in delivering a “world-class experience every single day”. “From sourcing the fi nest ingredients to maintaining the highest standards of service, the pressure to exceed expecta- tions is always present.” Like any establishment, especially in Dubai, Ani and his team must also constantly innovate to stand out. “Communication and training are key to maintaining consistency and quality. We also listen closely to our guests’ feedback, using it as a guide to refi ne our off erings. Challenges are inevitable, but they’ve only strengthened our resolve to deliver the best.” As for the guests, their response has been overwhelmingly positive, Ani says. “Many guests have shared that stepping into Shanghai Me feels like you are taken back to ancient China. It’s heartwarm- ing to see returning customers sharing the Shanghai Me expe- rience with their loved ones. The personal connections we’ve built and the positive feedback we receive reaffi rm that our commitment to excellence resonates with our guests – their feedback inspires us to keep innovating and refi ning every detail to exceed their expectations,” he says. “Dubai is a city that thrives on diversity, innovation and an appreciation for the fi ner things in life, which aligns perfectly with what we off er at Shanghai Me. We’ve found our niche by staying true to the authenticity of our concept while embracing the city’s dynamic spirit. Shanghai Me is not just a restaurant; it’s an immersive experience where gastronomy meets art and culture.” The next chapter for Shanghai Me will see the brand open in London, England. Ani says: “This move represents an exciting opportunity to bring our unique concept to an international audience. In Dubai, we’re exploring new ways to elevate the dining experience, whether through creative menu additions, exclusive events, or enhanced guest interactions. “We’re also committed to sustainability and are taking steps to incorporate more eco-conscious practices into our opera- tions. Our core focus remains on creating moments that inspire and delight our guests, ensuring that Shanghai Me maintains its status of a destination that people are excited to visit and return to.” Timeless appeal How Shanghai Me became a modern icon in Dubai’s dining scene CAT_2103_48-49_INSTANT CLASIC_13522822.indd 48CAT_2103_48-49_INSTANT CLASIC_13522822.indd 4828/02/2025 15:2528/02/2025 15:25Instant Classic MARCH 2025 / CATERERMIDDLEEAST.COM / 49 CAT_2103_48-49_INSTANT CLASIC_13522822.indd 49CAT_2103_48-49_INSTANT CLASIC_13522822.indd 4928/02/2025 15:2528/02/2025 15:25Next >