L'Officiel Arabia: When did you decide that this is the road you're going to take to be a Chef? Tell us about your early influences.

Luigi Vespero: Food has been a big part of my childhood since the beginning, ingredients and flavours have always intrigued me, and so, as a kid, I always knew I wanted to be a chef. Growing up, some of my favourite memories were of me spending time in the kitchen with my Nonna (grandmother)—she’s the biggest reason why I wanted to pursue a career in culinary arts. In Italy, Sunday family lunches are a big family gathering and tradition in most households. I remember spending my weekend cooking and experimenting for our big family feasts, and I would always get in trouble for stealing a few bites from the kitchen before they made it to the table!

L'O A: Who or what was your greatest inspiration to start a career in this industry?

LV: As a child, I enjoyed food and was a big eater. I have vivid memories of all the dishes that I tasted and ate, the flavours and senses stuck with me, and as I grew up, this inspired me to create memories for others using food. I believe that whatever you do has to touch people’s hearts, impress them and make their dining experience memorable—that’s my motto. There's something about seeing food take shape, and tasting it—all those childhood memories come rushing back. And that's why I'm on a mission to use food as my canvas to craft unforgettable moments and to leave a mark in guests’ hearts.

L'O A: Tell us about your journey from your early days working in the UAE to your current role.

VP: I moved to the UAE from London in 2012, and I landed a job at Jumeirah Emirates Towers as Head Chef for the Rib Room, a steakhouse. Shifting from independent restaurants to a hotel, I explored the unknown and embraced a new structure and learned cross-department collaboration. This experience significantly influenced my growth over the decade and left an indelible mark on my professional path. A key saying I picked up from an old mentor is the "5 Ps": Proper planning prevents poor performance, this has been an important blueprint embedded in my mind for any project that I work on. There’s also the commitment to quality which is the secret ingredient that flavours everything I do—from serving up dishes to bringing out the best in my team and beyond.

L'O A: The UAE is so culturally diverse. How do you bring your culinary tradition/ uniqueness into your offerings?

VP: I manage 7 different restaurants with 7 different cuisines. Diversity itself is the strength that enables us to offer a variety of things in countless scenarios. It can be quite challenging—it’s mentally and emotionally engaging but it also offers a chance for growth. Adapting seamlessly to different outlets is a skill and it demands a quick shift in mindset, for instance, I can easily switch hats when going to Hotel Cartagena for Latin American cuisine to fine Italian dishes at The Artisan. It’s a continuous evolution that is both stimulating and rewarding at the end of the day.

L'O A: What, according to you, is the most unique thing about UAE which is experiencing massive growth in the hospitality industry?

In my decade-long stay in the UAE, I have seen firsthand how the supply chain transformed remarkably. Procuring equipment and ingredients, once challenging, has been streamlined—everything can be received at your doorstep nowadays. Innovations like vertical farming and local sourcing, such as Dibba Bay's oyster farms, have propelled the industry forward. It's a continuous journey of growth, innovation, and improvement—it’s never about trial and error, it’s always about Dubai and the UAE getting it right.

L'O A: From being a Chef to a Group Director managing multiple restaurants, How has the change been?

VP: They say you can take a chef out of a kitchen but you can never take the kitchen out of the chef. One of the strengths I have is knowing the processes inside out. My knowledge spans from the kitchen and beyond to the front of the house (FOH), driving strategic guest experiences while optimising business earnings. Change has been drastic and exponential, I certainly don’t regret it and if anything, it’s pushed me to work harder and achieve more.  With my versatile background, from chef to FOH to senior management, I leverage change as a catalyst for growth.

L'O A: What's next for Luigi?

At the moment, I’m fully immersed in the present.  My journey with Gargash began recently, and my immediate focus centres on steering the business toward success. In the past, I always had 5-year plans but I now prioritise surpassing my own limits. At Gargash, we always keep a close eye on what the market has to offer and we ensure to seize opportunities to expand. We are in the process of adding new venues to our portfolio like the addition of another AMG Kaffe Haus to the new Mercedes Benz flagship. It will be a beautiful location where people can enjoy good coffee, pastries and sandwiches—a café where Mercedes fans can unwind or work remotely while being surrounded by beautiful cars. Beyond that, we have a few projects in the pipeline so watch this space.