The Sensation

As the showstopper of all Dubai hotspots, delve deep into the 12-year journey of Zuma

- OLIVIA MORRIS

When it comes to being the crowning jewel of the restaurant space in Dubai, Zuma is certainly one of the strongest contenders to take that title.

Having been at the forefront of the F&B space in the emirate for 12 years, Zuma has continued to be a staple for restaurant-goers in Dubai. With impeccable service, an unbeatable menu, a stellar venue and its household name, the contemporary Japanese restaurant has stayed at the centre of the restaurant scene despite the ever-growing and crowded market in Dubai, which truly makes the establishment a showstopper.

Emirates Woman sat down with Zuma’s owner and founder Rainer Becker to find out what brought Zuma to Dubai 12 years ago, how the restaurant has stood the test of time, Zuma’s hero dishes and what it takes to stay at the top of your game in such a competitive space.

Can you talk us through your career history? I trained in some of the most prestigious kitchens in Germany, including Goethehaus in Bensberg, Koenigshop in Munich and I eventually became Chef de Cuisine in the Hyatt Regency Hotel in Cologne, where I stayed for three years. I then had a “breakthrough” moment when I was promoted to Executive Chef of Park Hyatt Sydney, in 1992, a role which I very proudly accepted. I was there for two years and gained some recognition including being awarded Executive Caterer of the Year. Following this time in Australia, in 1994, I became Executive Chef in the Park Hyatt Tokyo, where I was in charge of launching and running all of the five hotel restaurants. I stayed there for six years before returning to London with dreams of opening what is now Zuma.