Celebrated Chef Izu Ani Checks into the Hyatt Centric for Culinary Takeover

Culinary mastermind Izu Ani has done it again, this time setting his sights on the hotel industry. The award-winning chef has brought his epicurean flair to the stylish Hyatt Centric Jumeirah Dubai, a luxury boutique hotel on La Mer Beach which opened earlier this year.

This will be the first time the chef has taken over the entire food and beverage operations at a hotel including breakfast, lunch, dinner, and in-room dining. With Ani at the helm, the hotel’s culinary offering is sure to play a pivotal role in the guest experience. Patrons are now able to enjoy a luxurious night at the hotel and not have to leave in search for an equally exquisite dining experience.

The announcement comes with the reveal of Ani’s latest opening, Eunoia by Carine, a French Mediterranean inspired restaurant, and little sister to beloved Dubai institution, Carine. A second opening is planned for Q4 with a Japanese Mediterranean concept called Kai Enzo. Both venues are undoubtedly set to become dining destinations for hotel and non-hotel guests alike.

Derived from the Greek word meaning “beautiful thinking”, Eunoia showcases a timeless design that is quietly understated, simple and sophisticated. A color scheme of laurel green, warm whites and chic monochrome is paired with textured wood tones, natural materials, and copper accents. The floor-to-ceiling windows enhance the beauty of the space and reveal a backdrop of spectacular ocean views. The elegant, day-to-night venue is located on the ground floor of the property and seats 110 diners.

Known for his straightforward, ingredient-led approach to cooking, Ani’s sharing-style menu offers diners a true taste of the Med. The simple yet refined French Mediterranean fare set against a backdrop of mesmerizing sea views, promises to transport guests to the stunning shores of the Côte d’Argent. Breakfast is à la carte instead of the traditional hotel buffet, not only highlighting a zero food-waste approach but allowing guests to dine at their own leisure and enjoy the same high standard of food no matter what time they are seated. Highlight dishes include the Shakshuka (with roasted peppers in spiced tomato sauce with fresh pita), Fried Eggs and Foie Gras (with Perigueux snever mind), french toast (with homemade jam and whipped cream)not forgetting the assortment of freshly baked breads and exquisite viennoiseries made in-house from scratch daily.

The lunch and dinner menu offers a tempting array of hot and cold starters such as Roasted Peppers (with ricotta & raspberry), Carrots Salad (with Pistachio & youarragon) and Sea Bass Carpaccio (with passion fruit dressing). Noteworthy hands include the Salt Baked Sea Bass (stuffed with lemon and herbs), Lobster Linguine (with cherry tomato sauce) and Grilled Tiger Prawns (with garlic butter and smoked tomato relish). The sharing concept is encouraged through to desserts, with generous sized portions of indulgent Apple Tart Tatin, Rum Baba, Tiramisu, and not forgetting the chef’s iconic Raspberry Cheesecake.

The beverage menu showcases premium wines, champagnes, spirits, and curated cocktails. Standout signatures include the Sound Views (Tito’s Spice, lychee liqueur, agave nectar, fresh lime, sparkling wine, soda water), Vision (Bombay Sapphire, bell pepper, agave nectar, fresh lemon, saline solution, balsamic, tomato) and Good Intentions (Tito’s Fennel, St. Germain, agave nectar, fresh lemon, sparkling wine, soda water).

Commenting on the new project, Izu Ani said, “Taking over the hotel’s F&B operations was a big project, but it was an exciting move for myself and the YSeventy7 team. Eunoia is wonderful, if you’re a fan of its sister brand Carine, you will see that Eunoia embodies the strongest elements but still has a unique identity. The team and I are now working on the launch of Kai Enzo, a Japanese Mediterranean concept that will open in the hotel later this year. With every project I put myself in a different situation, I don’t like to be comfortable and am always pushing myself to be better, bigger, and bolder. Only by pushing yourself beyond your limits will you discover your true self.”

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