Born in Tuscany, chef Saverio Sbaragli grew up with a deep understanding and appreciation for Italian cuisine. He has worked alongside renowned Michelin-starred chefs Alain Ducasse, Alain Passard and Christian Morisse, who gave him the technical knowledge, confidence and credibility to grow in the industry. In this exclusive interview, we discover how the head chef of Al Muntaha is guided by three pillars — innovation, authenticity and creativity — to create magic in the kitchen.
What drew you to Dubai and how would you describe its culinary scene?
My career began in France, where I studied under Michelin-starred chefs Alain Ducasse and Alain Passard. I honed my French cooking skilld and discovered the value of consommé and sauces. Thereafter, I traveled back to Italy and started working at Florence’s Enoteca Pinchiorri, before joining Il Lago restaurant at Four Seasons Hotel des Bergues Geneva in 2012. It was there that I received my first Michelin star, followed by my second star at Tosca Geneva, where I served as head chef.
At Al Muntaha, I am reimagining traditional French and Italian dishes, and offering Dubai’s diners an exquisite gastronomic experience.
The most exciting part of running Al Muntaha is undoubtedly having the opportunity to work in one of the most famous hotels in the world and further develop one of the city’s most renowned restaurants.
Dubai’s culinary scene tends to be more international; it is influenced by global trends, while European cuisine tends to be more traditional and rooted in local culture and history. The introduction of the Michelin Guide will further attract guests and chefs, thereby giving us the chance to showcase our innovation and cuisine.
What defines a Michelin-starred chef?
It is a mark of excellence and dedication to delivering an exceptional dining experience. When Al Muntaha was awarded a Michelin star, it was an exceptionally proud moment for all of us. It is a testament to my team’s dedication to consistently enhance the guest experience and pay constant attention to every detail.
How would you describe your cooking style?
Through my cooking, I aim to leverage my experience and creativity to take guests on a culinary journey through France and Italy. It brings me great joy to share my love and passion for food with my team and our guests, so I aim to constantly innovate to communicate emotion through my food and plating.
You believe in passion and perseverance. How do you convey that in your kitchen and with your staff?
The team is always focused on meeting the ever-changing needs of our guests and strives to serve up an engaging and unique culinary experience. Dedication and hard work have helped us succeed, and I constantly motivate my staff to excel.
