DUBAI: Danilo Valla is the executive chef of Italian fine dining spot Roberto’s in Dubai Financial Center. The restaurant recently reopened after a comprehensive revamp.
“Everything is new, but the spirit of Roberto’s is still very much alive,” Valla tells Arab News. “The intention was not to change the identity, but to evolve it with more clarity and confidence. From a culinary perspective, the menu has been built with precision. Ingredients are carefully selected, many sourced directly from Italy, and the offering will evolve seasonally. The flavors are rooted in tradition, but the execution is modern and refined.”
The interiors, he adds, were “inspired by Milan’s golden era of fashion,” and he hopes the restaurant will feel “sophisticated yet relaxed.”
When did you know you wanted to become a professional chef?
I initially thought I would follow in my father’s footsteps — he owned a café in my hometown. During my first years of hospitality school, it was the cooking classes, especially the practical ones, that truly captured me. I became fascinated by the way you can transform an ingredient, change its texture, deepen its flavor, and create something entirely new. More than anything, I realized that cooking was a way to make people happy. The respect for product, the connection to tradition, and the ability to express yourself through food meant this was the path I wanted to follow.
