5 minutes with... Roberto's chef Andrea in Dubai

Get to know Roberto's executive chef Andrea Mugavero in Dubai

Name: Andrea Mugavero
Job title: Executive Chef
Age: 49

How long have you lived in Dubai?
I started working in Dubai in October 2000 so almost 15 years!

Where do you like to hang out in Dubai when you’re not at work?
Dubai has many great places to enjoy, but I love to stay at home and cook for my family, watch good movies and relax.

What’s your top tip for visitors to Dubai?
Depending on the visitors of course but I would recommend enjoying the great beaches we have in the morning, then check out the biggest mall in the world in the afternoon and then in evening visit our restaurant to experience Mediterranean dining with great food and hospitality, and stunning views of the Burj Khalifa.

What one thing would you like to do in Dubai that you haven’t done before?
Deep sea fishing.

What career journey did you take before joining your restaurant?
I have always been interested in food and being a chef since I was young. I have travelled through Italy, Spain, France, Turkey and Asia to discover and experience different products, cuisine, tastes and visit as many restaurants around the world as possible.

Why should Time Out readers try your restaurant?
I always strive for the best quality food at Roberto’s with special menus and signature dishes that make Roberto’s a must try. Having won many awards for the Best Italian Restaurant in Dubai I strongly believe Roberto’s can’t be missed.

What’s the best thing about dining at your restaurant in 2015?
A great view, excellent food, buzzing atmosphere and top quality music from our in-house DJ.

What’s your dish recommendation at your restaurant?
Once I have first approached a guest I would suggest a dish according to their preferences but if you’re interested discovering some of Roberto’s signature dishes I would recommend Roberto’s lobster fettuccine and wild sea bass in rock salt crust. Or you can never go wrong with Roberto’s pizza or selection of crudis from the raw crudi bar.

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