DUBAI: Born and raised in Pompeii, where his family owned a fish restaurant, Roberto Rispoli’s connection to food began early — not just as a profession, but as a form of storytelling.
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“For me, becoming a chef wasn’t just about loving food — it was about what food does,” he tells Arab News. “A simple dish can change someone’s mood, spark a memory, or bring complete strangers to the same table.”
Over the past two decades, Rispoli has refined his Mediterranean cooking style in Michelin-starred restaurants across Europe, including time spent working under the renowned chef Alain Ducasse in Tuscany and Paris. In 2013, Rispoli earned a Michelin star for Mavrommatis in Paris — then the only Greek restaurant outside of Greece to receive the honor. Now based in Dubai, Rispoli is executive chef at Jumeirah Marsa Al-Arab, where outlets include the Italian restaurant Rialto.
“My philosophy is simple: Cook with soul, respect the ingredients, and tell a story through every plate,” he says. “Food isn’t just about taste — it’s about identity, curiosity, and bringing the world to the table.”
