With a sharp eye for unique experiential dining, Alexander Orlov of Bulldozer Group has redefined the hospitality landscape across the UAE.
As Founder and Chairman of the Bulldozer Group, he has spent over two decades creating high-energy destinations that blend culinary excellence with a vibrant ambience that keeps crowds returning.
From globally acclaimed venues like Dragonfly to the launch of SACRA, a pioneering luxury wellness concept, Orlov continues to push the boundaries of what hospitality can be.
In this exclusive interview, he shares his journey from opening his first restaurant at 27 to building a global empire…
I’ve been self-employed since I was 18, and while I didn’t follow a conventional career path, I was always drawn to creating meaningful experiences for people. Hospitality became a natural expression of that passion. At 27, I opened my first restaurant, and from there, the vision evolved. Bulldozer Group was born out of a desire to push boundaries, bringing together world-class cuisine, immersive design, and impeccable service. I’ve always believed that dining should be more than just food; it should be a memorable, multi-sensory journey.
For us, hospitality is about creating emotion. Each venue we open is a curated experience, from the music and ambience to the team and culinary direction. Whether it’s the vibrant coastal charm of La Baia or the avant-garde energy of Dragonfly, we focus on fusing culture, creativity, and craftsmanship. The experience must be seamless, surprising, and deeply engaging. That’s what makes guests return, and what sets Bulldozer apart.
We look for markets that are ready for something bold, places where there’s a desire for new experiences and a gap we can fill. We study not just the demographics, but the energy of the city, the competitive landscape, and the lifestyle habits of its people. Ultimately, it’s about finding the right balance between opportunity and inspiration. If a market is hungry for elevated hospitality and aligns with our vision, it becomes a strong candidate.
It always starts with synergy. We collaborate with brands and chefs who share our values of excellence, creativity, and integrity. We don’t just import names, we build partnerships that allow us to adapt concepts authentically for the local audience. Every detail is considered, from menu design to staff training to architectural elements. It’s about translating global excellence into local relevance.
It’s a balance between respecting international standards and celebrating regional identity. We’ve built our portfolio on both. Homegrown concepts like Dragonfly and La Baia are tailored from the ground up, giving us full creative control. At the same time, bringing in global talent or ideas enhances our network and keeps us forward-thinking. Both serve different strategic purposes, but the common thread is quality and innovation.
I’m deeply involved, always. Every new concept starts with a vision that I help shape. From the architectural narrative to the menu concept and the brand storytelling, I work closely with our team and partners. For me, the creative process is the most fulfilling part of this business. It’s where innovation happens, and it ensures every venue has a unique soul.
Innovation comes from staying curious and fearless. We constantly travel, study trends, and connect with creators from different disciplines. I also empower my team to think outside the box and bring fresh ideas forward. We’re not afraid to experiment.
The transformation has been extraordinary. A decade ago, the region was still developing its identity in the F&B space. Today, Dubai especially stands as a global culinary capital, attracting top talent, Michelin recognition, and increasingly sophisticated consumers. The influx of residents and international visitors has also played a huge role in elevating the dining scene, creating demand for diverse, world-class experiences. Dubai knows how to cater to all audiences, from casual diners to the most discerning gourmands. Bulldozer Group has grown alongside this evolution, helping shape the high-energy, luxury-driven landscape that defines the market today. Our venue, Dragonfly, now proudly listed in the Michelin Guide, is a perfect example of how bold, high-concept dining is not only embraced here but celebrated. It’s a city where daring ideas can truly thrive.
When I started, success was about survival and growth, opening the next venue, building the brand, and establishing a name in the industry. Today, it’s about legacy. It’s about creating experiences that leave a lasting mark and building a team capable of carrying the vision into the future. Success now means having a real impact on our guests, on the industry, and on the global hospitality landscape.
The vision has also expanded far beyond conventional fine dining. We’re now entering a new frontier for luxury hospitality, wellness. With the launch of SACRA, our new high-end luxury spa and bathhouse concept opening in Dubai, we’re redefining what a holistic hospitality experience can be. This move reflects our broader ambition to become the world’s leading hospitality group, manufacturing not just the best dining destinations, but also the most innovative wellness facilities. And while the scale of the vision has evolved, the passion and drive I had at 18 remain unchanged.
