The partnership marks his first foray into the hotel industry.
After conquering the worlds of fine dining and food delivery, culinary mastermind Izu Ani has set his sights on the hotel industry. The award-winning chef has brought his epicurean flair to Hyatt Centric Jumeirah Dubai, a luxury boutique hotel that opened earlier this year on La Mer Beach. This will be the first time Ani has taken over the entire food and beverage operations of a hotel – breakfast, lunch, dinner and in-room dining included – thus playing a pivotal role in the guest experience. The announcement comes with the reveal of Ani’s latest opening, a French-Mediterranean restaurant named Eunoia by Carine. A second opening, a Japanese-Mediterranean concept called Kai Enzo, is planned for Q4. Both venues are undoubtedly set to become dining destinations for hotel and non-hotel guests alike.
Derived from the Greek word that translates to ‘beautiful thinking’, Eunoia showcases a timeless design that is both sophisticated and quietly understated. A colour 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, meanwhile, enhance the beauty of the space and reveal a backdrop of spectacular ocean views. Seating up to 110 diners, the elegant day-to-night venue is located on the ground floor of Hyatt Centric Jumeirah.
Known for his straightforward, ingredient-led approach to cooking, Ani’s sharing-style menu offers diners a true taste of the Mediterranean, the simple yet refined fare transporting 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 also allowing guests to dine at their own leisure and enjoy the same high standard of food no matter what time they are seated. Here, highlights include Shakshuka (with roasted peppers in spiced tomato sauce with fresh pita), Fried Eggs and Foie Gras (with Périgueux sauce), and French Toast (with homemade jam and whipped cream) alongside an assortment of freshly baked breads and exquisite viennoiseries made in-house daily.
The lunch and dinner menu offers a tempting array of hot and cold starters such as Roasted Peppers (with ricotta and raspberry), Carrot Salad (with pistachio and tarragon), and Sea Bass Carpaccio (with passion fruit dressing). Noteworthy mains include the likes of 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 generously sized portions of indulgent Apple Tart Tatin, Rum Baba, Tiramisu, and Ani’s iconic Raspberry Cheesecake. The beverage menu showcases premium wines, champagnes, spirits, and curated cocktails, with standout signatures including the Sound Views (Tito’s Spice, lychee liqueur, agave nectar, fresh lime, sparkling wine, soda water) and Vision (Bombay Sapphire, bell pepper, agave nectar, fresh lemon, saline solution, balsamic, tomato).
Commenting on the new project, 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.”