The Stories Of People Who Make Your Food: The Lighthouse

by Sophie She

The Stories Of People Who Make Your Food: The Lighthouse

4 Dec 2024

Statistically, a person gets more endorphins from food, than from anything else, throughout their lifetime. Let’s be honest, we all love to grab a bite somewhere. They say — dolce far niente. And here in Dubai we ‘dolce’ it hard. With all the varieties of special places, catering to any possible wishes and tastes, we have so many possibilities to explore food from so many points of view.

In this series, I want to introduce you to my favourite spots and amazing people behind the flawless meals they serve.

Each team was asked the same questions:

What does your day usually look like?
What is your favourite part of every day?
What are the pros and cons of working in hospitality?
What is your favourite dish on the menu?
Let us get to know them and sneak into the minds of those who make us happy!

(pro tip: note the fav dishes, they must be amazing if the team loves them).

Instagram: @thelighthouse_ae

Locations: Plenty of spots, check them out here. The new one is in Dubai Hills and it is fabulous.

Do you have absolutely any occasion coming up? Breakfast with friends? Meet-my-fiance dinner with your dad? Girls night out? The Lighthouse is your spot. Honestly.

This is more than a place — it is a concept store in Alserkal Avenue, it is a bakery, and it is quality-food-first space.

The new branch in Dubai Hills is definitely worth checking out, being the quintessential piece in The Lighthouse’s “restaurant and bar” stream, offering amazing bites and quality cocktails (both ABV and non-ABV to cater all lifestyles).

Rayan, General Manager

— My name is Ryan, and I am the General Manager for The Lighthouse in Dubai Hill

— Can you tell me a bit about your background and how you got into hospitality?

— I moved to Dubai when I was 21 years old, so it has been about 13 great years. I started in an entry-level position as a waiter at a place called Oku. Over the years, I have worked in many different outlets — La Petite Maison, Avli by Tashas — and I have been part of several pre-openings. For me, working my way up over the years has been a significant personal achievement. Starting as a waiter, then moving up to a commis waiter, then a chef de rang, supervisor, assistant manager, and head sommelier — I was fortunate to work as a head sommelier for a while, which was amazing. Eventually, I became the General Manager for places like L'Atelier de Jean Robuchon. I have also worked for Marriott, and now, of course, I am with The Lighthouse.

— That is lovely. What does a typical day look like for you as a General Manager? You are like the director of everything that happens here, right?

— Well, we have just been through a pre-opening, so the last two months have been hectic. Pre-openings are always intense, especially in hospitality, with so many moving parts to consider — everything from equipment and glassware to table setups and the style of wine glasses. You need to understand the level of the concept you're bringing to the market and how to deliver it. I have worked in various types of restaurants — fine dining, casual, beach clubs, and more. This experience helps me identify where we fit into the market, especially in this location. For The Lighthouse, we aimed for a middle ground: offering something affordable yet high-quality, a place where people can come daily without feeling like they are in a high-end restaurant but also without breaking the bank.

— So, what is your daily routine like?

— I try to get here as early as I can, usually around 7 or 7:30 am, to get the team going with their daily tasks. Since we are still in the opening phase, there is a lot of habit-building involved. Each team member is different — some have little to no experience in hospitality, while others have many years. Both come with their own challenges. Those with experience might bring some ingrained habits that need adjusting, while newcomers require more training but can be moulded more easily.

— What time do you usually finish your day?

— It varies. Sometimes it is midnight, other times around 10 pm, but I try to balance it so it is not always like that. In the beginning, it can be hectic —14- or 15-hour days. But as things settle, I can step back on quieter nights, make sure everything is under control, and head out early. I try to ensure that balance for my team as well.

— What is your favourite part of the day?

— I love those moments when the restaurant is busy — not too chaotic, but just busy enough that you can hear that buzz of conversation across the room. It is a great feeling, and I find it very satisfying. Filling a restaurant is challenging, so when you have that ambience, it is a real achievement.

— Is there a specific time when this happens?

— Usually, around 9 or 9:30 pm. That is the classic dining hour. At that time, I am often at my happiest.

— What are the cons of working in hospitality?

— For the cons, the long hours can take a toll, which is why we try to balance work and life. Another challenge is that sometimes guests can take advantage of our industry. Hospitality is about being giving and accommodating, and when there is a complaint, we often offer a complimentary item to resolve it. But sometimes people exploit that.

— And the pros?

— A big pro for me is team building. Given my own journey in hospitality, I understand the opportunities it can provide. Many people come to Dubai for work, often from difficult backgrounds or countries experiencing challenges. Being able to offer opportunities to those who want to learn is something I value. Watching people grow — seeing someone start with no experience and later become a supervisor or assistant manager — is very rewarding. I provide the tools, but it is up to them to use them.

— That is amazing. What is your favourite dish on the menu?

— Definitely the salmon carpaccio. It was developed by Chef Davisha, our culinary director. During tastings, we couldn’t decide between salmon and tuna, but we ultimately chose the salmon. It has a truffle ponzu sauce with fresh red onion julienne style. It is an Asian-influenced dish that plays with textures, and it’s been our best-seller so far.

*Note of the interviewer — this carpaccio is 11/10, please do yourself a favour and have a taste of it.

Instagram: @thelighthouse_ae

May, Bar Operations Manager

— Hey! My name is May, I am from Thailand, and I am the bar manager at The Lighthouse. I have been with The Lighthouse for a year now — I started at the Yas Bay location, and now I am here in Dubai, doing the pre-opening for The Lighthouse in Dubai Hills.

— What does your day usually look like?

— Well, my day starts when I walk into the bar. The first thing I do is ask my barista for a single espresso shot — not just to start my morning, but to check the coffee quality. I want to make sure the taste is consistent, whether it is bitter or sour, so that is always my first task. Then, I check in with the bar to ensure that everything is ready for operation — like making sure all the mise-en-place is in order.

Throughout the day, I keep an eye on what we are serving, especially focusing on our signature cocktails. I try to get feedback from customers — what they like, what they might want to change, the flavours or textures they are looking for. It is about more than just selling a cocktail; it is about offering an experience. Our cocktail menu is mostly low-ABV highballs, refreshing and easy to drink, which aligns with The Lighthouse's concept. We aim for a balance of flavours, like floral, smoky, or spicy, but keep it approachable.

One of our signature cocktails is Café Boulevard, which is inspired by The Lighthouse's origins as a coffee shop. We use a specific coffee bean unique to us, and from that, we have developed this signature cocktail. It is a blend of our history and innovation.

— That sounds really interesting. Do you have a favourite part of your day? Many chefs, for example, love tasting dishes in the morning. Who are we to blame them, right?

— For me, the best part is when I am creating and tasting new cocktails — especially when there is an upcoming event, and I need to come up with something new. I will often collaborate with the pastry chef, asking for recommendations on ingredients or garnishes that could pair well with a cocktail I am working on. It is a really creative process, and it is fun to brainstorm together. That is why bartenders often have a strong sense of community; it is about sharing ideas and being creative together.

— With the high-pressure and long hours of working in a restaurant, how do you unwind?

— I stick to a routine. Before work, I go to the gym, and if I am feeling stressed after my shift, I head to an ice bath. It really helps clear my mind and release any tension. I never bring stress home with me — once I am in the ice bath, it all just melts away, and I feel so much better. That is my go-to way to relax.

— What do you think are the pros and cons of working in the hospitality industry?

— The biggest positive for me is the sense of community within the industry. It is not just about working in one restaurant — you build connections across the entire UAE. There is a shared bond among hospitality professionals, which is something you don’t find in other fields. Everyone is willing to help each other, and there is no sense of competition like, “I have the best cocktail, and I have to beat you.” It is more like a family, and that is a beautiful aspect of the industry.

— And what about the downsides?

— Well, it can be challenging when hiring new bartenders. It is hard to find people who are genuinely passionate about their work. Some are here just for a job, while others really want to be behind the bar because they love it. It is a bit of a gamble — you might get lucky and find someone with that spark, but other times, you don’t. It is disheartening when you see that lack of inspiration because passion is what makes all the difference.

— What is your favourite cocktail?

— When it comes to classic cocktails, I like to stick with something I know well. For signature cocktails, I try whatever is new at a restaurant, but with classics, I always have a go-to. After a long day, I know exactly what I want without having to think about it. My favourite is a Paloma — specifically, our version here. Our Paloma is a little unique. Typically, it is made with just tequila, but I like to add mezcal for a smoky profile, plus a touch of spicy chicha morada — a Peruvian-Lebanese flavour. It has got a mix of smoky, spicy, and refreshing notes that make it special.

Chef Davisha

— How does your day usually go?

— I am a 6 am riser. I like to start my day with a cup of coffee and a good workout. I implement an hour of focus time at the start of my calendar to review my daily task as set my day up for success. I do not work in an office which is cool. My schedule ranges from development days in the venue kitchens or on some days I can be visiting three sites in one dawn!

— What is your favourite part of the day?

— Greeting the team! I am always welcomed with great energy coming into the venues which flows into the guest experience. Our team is very friendly and connects with our talent and getting to know them individually and hearing parts of their stories which makes them unique.

— Pros and cons of working in the hospitality industry?

— Every industry harvests its uniqueness. The hospitality industry is a gateway to learning and connecting with people of all diversities. I wouldn’t classify this as a con, but It is an industry of change and hones an adaptive mindset.

— What is your favourite dish on the menu?

— This is not an easy question [laughs]. I am stuck between the seabass crudo or our take on the Beef Stroganoff.

by Sophie She