Hakkasan And Ossiano Are Bestowed One Star In The First-Ever Michelin Guide Dubai

Furthermore, Danijela Tesic, Head Sommelier of Ossiano, took home the coveted Sommelier Award, and Nobu was awarded an honourable mention in this year’s guide, establishing Atlantis, The Palm as the most Michelin awarded destination in the region


22nd June 2022: During the inaugural edition of the Michelin Guide in Dubai, both Ossiano and Hakkasan were unveiled as two of the city’s select one-star restaurants. In addition, Ossiano’s Danijela Tesic took home the coveted Sommelier Award and Nobu was awarded an honourable mention in the 2022 guide, establishing Atlantis, The Palm as the most Michelin awarded destination in the region.

Regarded as one of the most creative and innovative chefs in the region, Grégoire Berger is the celebrated culinary mind behind Ossiano, Dubai’s leading underwater fine underwater dining restaurant. Offering a degustation menu inspired by the sea and his memories of travel, Berger is a pioneer in UAE’s fine dining landscape. Andy Toh has worked with Tao Group Hospitality for the last 10 years, achieving the status of Executive Chef of Hakkasan Dubai in September 2016. Celebrated for his use of traditional techniques with very contemporary results, Andy’s food celebrates the very best ingredients to highlight Hakkasan’s authentic yet modern philosophy.

After only seven months at Ossiano, Danijela Tesic has already made waves across the region’s hospitality and beverage scene. The coveted Sommelier Award was bestowed based on Danijela’s passion and knowledge of wines and enthusiasm for wine pairing fueled by her friendly, relaxed, unpretentious approach.

Timothy Kelly, Executive Vice President and Managing Director, Atlantis Resorts, commented ‘The arrival of Michelin and Gault&Millau marks a milestone for Dubai on its journey as a leading gastronomic destination. At Atlantis, The Palm, we are thrilled that we’re able to contribute to this. The stars and awards achieved today and the ratings at last week’s Gault&Millau ceremony are simply exemplary and demonstrate the entire team’s dedication and determination to break culinary boundaries and contribute to Dubai’s standing as one of the world’s leading gastronomic destinations’

It has been a momentous month for Ossiano, who also took two awards at the inaugural launch of the world-leading restaurant guide Gault&Millau at the beginning of June. Grégoire Berger was awarded the coveted title of Chef Of The Year, and Ossiano took home the award of the evening with Restaurant Of The Year. Ossiano was also the most highly rated restaurant in the UAE, taking a three-toque’ status, a rating only three restaurants in the country were able to reach. Danijela was similarly nominated as Sommelier of the Year

Danijela Tesic, Head Sommelier, Ossiano, commented ‘This is such a big achievement for me, Ossiano and the team. I’m speechless. I’ve fought so hard in life to get to this point right now and to win an award of this magnitude as a woman in this industry is just mind-blowing. As a team we are fighting daily to progress the beverage industry in Dubai, introducing brands that have previously never been offered and creating a beverage programme to rival some of the best in the world. I sincerely can’t wait to show Dubai what we can really do’.

Executive Chef Gregoire Berger, Ossiano commented, ‘We have been waiting for this for such a long time. It’s a great achievement and testament to the team’s relentless hard work. We look forward to the next year, we tweak what has to be tweaked, and we will continue to raise the bar to drive Ossiano forward as one of the world’s leading restaurants’.

Executive Chef, Andy Toh, Hakkasan, commented, ‘It’s truly exciting to win a Michelin star for Hakkasan Dubai. We join Hakkasan Mayfair and Hakkasan Hanway Place as the third one-star restaurant in the Hakkasan family, and this is testament to the support of both Atlantis and and Tao Group Hospitality in continuing to drive the brand forward, securing the best talent and the freshest produce to ensure we make our mark’.