Over the years, Dubai’s fast-paced culinary scene has attracted some of the world’s most talented chefs, and since opening Riviera and High Society last year, the lauded French Chef Jean Imbert is one of them.
With a Michelin Guide mention under his belt within a year of opening Riviera, Chef Jean Imbert talks to Villa 88 Man about why he decided now was the time to leap into Dubai’s ever-evolving scene.
I’ve always been intrigued by Dubai from my previous visits and what caught my eye is that it is a city that thrives on innovation, and the culinary scene is rapidly evolving here. Dubai has an appetite for new ideas, and it felt like the right time to bring my take on French cuisine to a place that embraces creativity and diversity.
The energy in Dubai feels extremely unique. Dubai offers a variety of influences from all over the world, and the people here not only appreciate the different cultures and cuisines but are also eager to experience different flavours. It’s a very dynamic and fast-paced place to work, and that makes it an exciting challenge.
I believe that Dubai being recognised as a global culinary destination is long overdue. This city is not just an incredible experience for the soul, but what it has to offer from a gastronomy perspective is unlike any other place I have been to.
I feel grateful to be a part of the culinary scene in a city that is so vibrant and is still able to produce experiences and mixes of cuisines that inspire me to keep innovating new dishes and techniques. I’m excited to be part of this growth and contribute my vision to the scene.
I believe that tradition is the foundation of great cooking. Every dish I create is either passed down to me, or inspired by my family after which I look for ways to introduce new techniques or concepts that enhance the flavours, keeping the essence intact while adding something new.
I think we’re going to see a rise in more interactive dining experiences. People are looking for experiences larger than just a meal in Dubai since it is a city that is so rooted in adventure and excitement. This could mean anything from immersive tasting menus to dining where guests are part of the process.
It’s about consistency and passion. At Riviera, we focus on every detail, from the food to the experience, and make sure people walk away with something memorable. Every person, from the kitchen to the front of the house, plays a role in delivering that experience and maintaining the high standards we set to ensure each guest is taken care of.
I believe the strong team support we have was the reason we were recognised within a year of opening the venue.
Patience and perseverance. I had to re-learn that success doesn’t happen overnight.
You have to keep pushing, learning, and evolving, and above all, stay grounded and trust the effort each person puts into the journey will pay off in the end. Every step is part of the process, and embracing each challenge along the way is key to growth.
As a chef, I focus on the food, but as a restaurateur, I have to oversee everything, service, atmosphere, and the overall experience. What helped me as a restaurateur was to have a strong team to ensure everything works together seamlessly to give our guests the best experience they can walk away with and keep coming back for.
