While the Renaissance Downtown Dubai has previously been linked with celebrity names such as gypsy chef David Myers and iron chef Masaharu Morimoto, it’s now looking to build its reputation on homegrown, in-house concepts.
Replacing Morimoto on the hotel’s 23rd floor is Mami Umami, a concept that combines Japanese cooking methods with Latin American flavours to create what the hotel’s director of food and beverage Gian Carlo D’Urso calls “the perfect formula”.
He said: “Mami Umami has been developed throughout a long and remarkably creative period during which the aim was to create an independent concept with the highest expectations. We felt there was the need to please a new market, therefore, being innovative, fresh, vibrant yet maintaining a meaningful culinary direction.”
That culinary direction is led by executive chef Carlos Rodriguez, who is combining his years of expertise gleamed from working in high-end Japanese kitchens, with his own Latin American heritage.
“Chef Rodriguez has received my full appreciation throughout the recent months we spent together, those being the toughest we have ever encountered while working together in re-establishing the food and beverage experience in our property,” said D’urso. “His persona, devotion, and belief has been instrumental during the recovering phase, which has seen very successful results in our property.”
Taking over another Japanese concept means Mami Umami slots in perfectly to its surroundings, with the aesthetic and kitchens primed and ready to go. While there have been some tweaks since Morimoto left, the overall feel is the same. After all, if it ain’t broke, don’t fix it.
While the food will be the main draw, Mami Umami’s drinks are also something to shout about, with Aura beverage consultancy crafting the menu and creating a range of particularly special signature cocktails.
Having opened on August 18, plans are underway to expand Mami Umami’s offering in the coming months with live entertainment planned for the terrace (once things cool down) a brunch on its way.