He says that while one of the best dining areas around town is DIFC, he believes it is at saturation point because there are a lot of great restaurants to choose from.
It’s been a decade since Atherton had a presence here, and he says Dubai is one of the fastest growing restaurant markets in the world. He states enthusiastically: “You’ve got some of the best chefs of the world working here from Nobu to Giorgio Locatelli to Wolfgang Puck. Gosh they’re all here — Zuma, La Petite Maison. It’s a real powerful market.
But I relish that. I don’t want to be obnoxious but I like the challenge of it being a tough market to come into and get to the top because that makes me more determined.
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Because the standard here is so great. I think what is really important is not whether Michelin-starred chefs come to the Middle East or not, what is really important is the quality of the dining experience they bring.
Do you feel comfortable in there? Is it a great looking restaurant? Are the staff well-trained? Is the food what you expected and, more importantly than anything, is it value for money? If you can deliver on all those accounts, you will be successful.”
In such a lucrative market, does Atherton see his footprint expanding? Atherton gently shoots that down, saying he doesn’t actively look for opportunities.
“Would I open more restaurants in the Middle East? No, not at the moment, but never say never. If this is a massive success story, and if InterContinental say, look we’re going to do a new hotel, do you want to look at it? If it excites us, of course we’re going to look at it, if not then we don’t. You just don’t know what’s around the corner.”
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