— I know John Dory as a project that is extremely meticulous about product selection. I know that if I come to you and choose any dish — whether it is tuna, salmon, or oysters — it will be something fresh, exciting, and of very high quality. Tell us how you work with suppliers, how you choose them, and how you manage to achieve this level of quality?

Eugene: This approach is rooted in experience. Over many years of working with producers around the world, we have developed a deep understanding of harvesting regions, producer quality, and the specifics of both wild catch and aquaculture. We know which companies work responsibly, how fish is caught or farmed, and why that matters.

Even within wild fishing, the method is critical. Fish caught with a trawl, a hook, or a line will differ significantly in final quality. These details directly affect texture, freshness, and taste. So, our supplier selection is based on accumulated expertise — knowing who to approach for a specific product and why.

One important principle for us is balance. We never divide seafood into “good wild fish” and “bad aquaculture.” That is a misconception. High-quality aquaculture can be outstanding, and poorly handled wild fish can be disappointing. We work with both, depending on the product, and we look for progressive farmers and responsible fishermen who treat the fish carefully from the very first moment.

Geography is another key aspect. When we operate in a specific country, we actively look for local producers. For example, in Belarus — despite having no sea — we found high-quality lake zander. Arseni initiated the idea, we found a farm, secured the entire annual volume, and successfully integrated it into our offering.

We apply the same logic in the UAE. There are excellent local products here. One of them is the Dibba Bay oyster — a farmed oyster grown daily with incredible attention to quality. We visited the farm, were impressed by their philosophy and standards, and gladly made it part of our project.

We also work with local wild fish. Hamour, for example, is a true star in this region. Locals love it, and we were impressed by its taste and versatility. It has become an important product for us.

In short, we work on two levels: globally, using our international experience, and locally, by finding strong regional producers and highlighting local culture through seafood.

— Can you tell us more about local suppliers? Many people believe that fish in the Middle East — especially in the UAE — is quite limited. There isn’t much local fish, but there is some. Do you work with local suppliers, and what local products can guests actually try with you?

Arseni: When we came to the UAE, we were genuinely curious about the local seafood culture. If you visit markets and supermarkets here, you will see a wide and impressive selection of fish from the Gulf of Oman and the Indian Ocean. Local fish occupies a significant part of the display and is in no way inferior to imported products.

For us, this was both a challenge and a new stage of development. We started testing extensively — bringing many types of local fish into the kitchen, cooking them, analysing menus across Dubai, and seeing how they performed in real dishes.

Through this process, we identified several fish that, in our opinion, are exceptional and could comfortably appear on any restaurant menu in the world. Today, we focus on three types of local white fish: hamour, Sultan Ibrahim, and barramundi. Each has distinct flavour characteristics, and the difference is very clear when tasted side by side. We cook them hot, mainly over open fire, and they have been extremely successful with both expats and local guests. Locals especially appreciate that we respect the region and work with familiar fish.

The second major local product is the Dibba Bay oyster. We have built a full partnership with this producer. Of course, we also work with French oysters — France remains the historical cradle of oyster farming — but Dibba Bay is a very special case.

A British founder managed to find a location in the Gulf of Oman where water temperature remains suitable (around 20 degrees) during the year due to depth and natural conditions. A barrier reef provides a rich supply of nutrients, which is crucial because oysters feed directly from the water. We visited the farm, met the people who work there every day, and tasted the oysters ourselves.

The product impressed us deeply. It has a layered flavour profile — saline, crunchy, with a nutty finish. Not every French oyster offers that complexity. It is an exceptional product grown in what is essentially a marine desert, and that story, combined with the people behind it, really resonated with us. We launched a partnership menu and continue to receive excellent feedback from guests. And thanks to this close collaboration, we are able to keep pricing at a reasonable level. That is important to us, because if oysters stay rare and overpriced, they never become part of everyday food culture. And our goal is exactly the opposite.

Oysters actually are a good example of how our philosophy works in practice and how we think about John Dory as a whole. For us, oysters aren’t just something you open and serve on ice, although that is, of course, an important part of the experience. At the bar, we focus on live oysters from different parts of the world, so guests can compare France, Japan, Ireland, and the UAE side by side and start to understand the differences.

In the restaurant, we take oysters further. We work with baked versions — Truffle Beef, Chinese-style — where the oyster opens up in a different way and becomes warmer, deeper, and more approachable. It shows that oysters don’t have to be formal or intimidating.

At the same time, oysters are part of our retail offering, and we recently launched our own delivery service, so people can enjoy them at home as well.

— You didn’t just put Dibba Bay oysters on the menu — you actually went to the farm and created a video project. Why was that important for you? How did the idea of this video project come about, and what did you want to show the audience?

Arseni: When we opened John Dory in Dubai in July 2025, we started thinking about how to present ourselves in a new market. We wanted to work with local seafood enthusiasts, and Dibba Bay fits that description perfectly.

We had heard about Dibba Bay before and tried their oysters while developing our menu in Dubai. They stood out immediately — not French, not Irish, not Japanese, but truly UAE oysters. Naturally, they became part of our menu.

From there, we wanted to go deeper. Instead of limiting the collaboration to a dish or a menu item, we wanted to understand the process, visit the farm, and share that experience. We envisioned a light, Discovery-style video — no script, no staging — just honest, live filming.

We invited a small team from Belarus with strong YouTube experience, got special access to the farm, and filmed everything on site. The idea was simple: to give viewers the feeling that they have visited Dibba Bay themselves in 20 minutes. It is content for food lovers and conscious eaters who care about where their food comes from.

— To finish, I would love some practical advice. Many people are curious about oysters but feel a little intimidated, or had a first experience that didn’t quite work. What would you recommend to someone who wants to try oysters and enjoy them from the start?

Arseni: The most important thing is guidance. Oysters vary enormously — in texture, saltiness, size, and flavour profile. Like any product, they need the right introduction. That is why we try to work with oysters not only in the restaurant, but also through education and open formats. Recently, we held a free oyster tasting workshop with the Upside community — literally in a residential building — where people could come, taste, ask questions, and compare different oysters without any pressure. We tried oysters from France, Japan, and the UAE side by side and talked about why they taste the way they do.

Dibba Bay was our partner in this event, and for us that was very important. Their oyster is balanced, clean, and expressive, which makes it an ideal starting point for people who are curious but a bit unsure. When you try something like that in a relaxed, social setting, oysters stop feeling intimidating.

Events like this are part of how we see our responsibility. Developing oyster culture in the UAE isn’t just about putting oysters on a menu — it is about helping people understand them, feel confident choosing them, and actually enjoy the experience.

Eugene: I would add a simple practical guide. First, decide what you are looking for — a very briny “sip of the sea” or a crunchier, more textured oyster. Ask the seller or waiter. Second, size matters. Oyster sizes range from very small to very large, but the most popular are sizes two, three, and four. In Europe, size three or four is the standard.

Third, check the freshness. The shell should be closed and react to touch, the aroma should be clean and marine, the liquid inside should be clear. Eat it with or without lemon, but for a first experience, a few drops of lemon can help. Chew — don’t swallow immediately — and look for notes of sea, iodine, minerality, and nuttiness. Oysters are about pleasure.