Since arriving in Dubai more than a decade ago, Chef Izu Ani has built a portfolio of restaurants that have not only captured the hearts of diners but also redefined what it means to create a truly homegrown concept.
Each of his ventures tells a different story; from the Mediterranean warmth of Alaya, to the relaxed sophistication of GAIA, the Parisian charm of Maison Ani, and the coastal-inspired freshness of Eunoia by Carine. Collectively, they form a diverse portfolio, bound together by a philosophy rooted in authenticity, respect for ingredients, and a deep commitment to hospitality.
GAIA Dubai
Chef Izu’s approach has been nothing short of transformative for Dubai’s dining culture. At a time when the city was largely dominated by international imports, he placed his focus on crafting restaurants that were born in the UAE but could stand on the global stage. His concepts feel both local and universal, celebrating the multicultural spirit of Dubai while resonating with international audiences. In doing so, he has shifted perceptions of what a homegrown restaurant can achieve, creating brands that thrive locally while expanding abroad, and proving that Dubai is not only a destination for global culinary talent but a source of it.
What makes Chef Izu’s concepts unique is his ability to balance familiarity with surprise. His restaurants are welcoming spaces where diners feel instantly at home, yet every menu offers fresh perspectives and new discoveries. He places as much emphasis on emotion as he does on flavour. Here, Chef Izu reflects on his journey so far, and on the lessons and values that continue to shape his work.
GAIA Dubai
You have created some of Dubai’s most beloved dining concepts, each with its own distinct identity. How do you approach building a restaurant portfolio that feels both diverse and cohesive?
Each concept begins with an emotion and a story I want to share, whilst the diversity comes from different inspirations, whether that is a journey, a memory, or a culture. What unites them is the philosophy behind everything I do – respect for ingredients, authenticity in the execution and the intention to create genuine connections.
Each restaurant carries its own story. What do you see as the thread that ties all your ventures together?
The thread is connection, whether it is a dish, a concept, or a moment, I always seek to curate experiences that bring people together. Each restaurant is unique and tells its own story, yet they are guided by the same intention, to create moments that spark joy, encourage discovery, and leave lasting memories.
Gaia Dubai
You’ve been part of Dubai’s dining scene for many years. How have you seen the industry evolve, and where do you think it’s heading?
Dubai’s dining scene has grown and evolved with incredible speed, but also with depth. In the early years, it was about bringing the world here, but today we see homegrown restaurants expanding globally and inspiring audiences abroad. What makes Dubai so exciting is its energy, ambition, and its endless possibility, and the way it continues to influence the global culinary stage.
Dubai is known for its constantly shifting landscape of restaurants. What do you believe are the secrets to longevity in such a fast-paced market?
Longevity is built on trust. You must deliver consistency, but also evolve with your diners and guests. It is about listening deeply and never becoming complacent, and ensuring that the essence of hospitality, that warmth, care, honestly and generosity is never lost.
Many chefs can create great food, but not all can keep guests returning year after year. What do you think keeps your customers coming back?
Food is only the beginning. Guests return when they feel welcomed, when they feel cared for, and when they feel at home. What stays with them is not only the taste of a dish, but the memory of how they felt in that moment. When you stay authentic, consistent, and evolve with your guests, that trust becomes a lasting connection.
Beyond the food itself, what do you feel defines a truly memorable dining experience?
A memorable dining experience is never only just about the food, but about sharing it together with friends, family, and loved ones. It’s the experience of being present in that moment, from the glow of the ambiance, the warmth of the hospitality and the emotions stirred round the table. When all those elements align, the meal becomes more than nourishment; it transforms into a beautiful and unforgettable memory that endures long after the table is cleared.
Alaya is celebrating its anniversary this month. Looking back, what were your goals for the restaurant when it launched, and how has it grown since then?
With Alaya, my intention was to celebrate the meeting point of cultures, to honour the Mediterranean spirit through the lens of the Middle East. It’s a homegrown concept rooted in creativity, generosity, and honesty, where familiar flavours are reimagined with fresh perspectives. Over time, it has become a place of discovery and connection, where heritage, fresh and beautiful ingredients, and hospitality come together to create moments that feel both timeless and new.
How do you decide when it’s time to embark on a new concept, and what inspires the direction it takes?
For me it is instinctive, like knowing when a piece of fruit is ripe. Inspiration comes from my travels, from conversations, from nature and from life itself. A new concept begins when a story feels ready to be told, and when the moment feels right to bring it to life.
How do you balance staying true to your culinary roots while innovating for today’s diners?
Roots are the foundation, and innovation is the growth, and you cannot have one without the other. I honour my roots by respecting tradition and technique, whilst staying true to what I love and approaching everything I do with honesty. For me, embracing the present by allowing my curiosity and creativity to guide me is essential. I believe balance comes when passion, integrity, and evolution flow together.
What do you think visitors are looking for most when choosing a dining destination in Dubai today?
I believe people are looking for meaning. Beyond luxury or novelty, they seek authenticity and experiences shaped with intention, not simply created for effect. They want to connect with a concept, to feel part of its story, and to share moments that connect them to others. Hopefully, what endures is not just the memory of the food, but the emotions and connections it has awakened.
Looking back at your journey so far, what would you say is the single most important lesson the culinary world has taught you?
Without doubt, humility. The kitchen is a place where you are always learning and always evolving. Food teaches patience, respect, and gratitude, not only for the ingredients but for the people you cook for, and for the journey itself. The beauty lies in knowing that the learning never ends.
