Cedric Darthial, the Vice President of Food and Beverage at Atlantis The Royal, has etched an impressive career path marked by commitment, dedication, and culinary success.
In his current capacity, Cedric oversees a vast culinary empire, managing 17 outlets, eight of which boast global recognition and bear the esteemed backing of celebrity chefs. These include renowned names like Dinner by Heston Blumenthal, estiatorio Milos, Nobu by the Beach, La Mar by Gastón Acurio, Jaleo by José Andrés, and Gastronomy, among others.
Before this role, from 2020 onwards, Cedric served as the VP of Food and beverage Operations for Atlantis Dubai, where he efficiently handled a portfolio of over 50 restaurants and bars across two resorts. Leading one of Dubai’s most extensive culinary teams, Cedric ensured the profitability of all establishments under his purview.
Under his leadership, Cedric’s team achieved notable recognition from esteemed culinary associations such as the Michelin Guide, World’s Best 100 Restaurants, MENA 50 Best, Gault & Millau, and more.
The year 2023 stands out as a milestone for Cedric. Instrumental in Atlantis The Royal’s grand launch, he was crucial in introducing unprecedented dining venues to the region. One of those exciting new culinary concepts was Nobu by The Beach. In this interview with Cedric, we find out what motivated this departure from traditional fine dining and if the synergy between fine-dining restaurants and beach clubs will continue to grow.
Opening a beach club is a departure from the traditional fine dining setting. What motivated the decision to diversify the brand with a beach club concept?
From a brand perspective, the decision to open Nobu by The Beach stemmed from the unique opportunity presented within the space of Atlantis, the Royal in Dubai, also by recognising that Dubai is a unique growth market on its own with a different set of demands and needs by residents and expats, which ultimately desire luxury and curated experiences. The entire team recognised the beauty of this space, extending to the pool and beach, which initially was their conceptualisation. Drawing on their longstanding relationship with the globally renowned Nobu brand and having collaborated with Atlantis over the past 15 years, the team saw the potential for a distinctive partnership. Motivated by the vision to create a Nobu concept unparalleled anywhere in the world and the first of its own, we all worked closely with the Nobu corporate team to develop this novel idea, ensuring a one-of-a-kind experience at Nobu by The Beach.
What demographic is the beach club targeting, and how does it differ from the audience of the fine dining establishment?
Nobu as a brand is already extremely well known in the region; Nobu has taken Dubai’s culinary palette by storm for the last 15 years and has always been positively received. It only made sense to bring the world’s first Nobu-branded beach club to a rising market like this city. Being associated with Atlantis, The Royal also helps bring in a diverse demographic audience through its doors, including families, varied individuals, and those seeking luxury and curated experiences. Nobu by The Beach aims to provide a more relaxed, attractive, and catered experience compared to the traditional fine dining setting.
Why was this particular beach location chosen for the club?
The beach location for Nobu by The Beach was chosen due to the strong and longstanding collaboration between Nobu and Atlantis, the Royal. With a 15-year history of cooperation, there were limited places worldwide where such a robust relationship could be maintained. The success of this partnership, both financially and in terms of collaboration and team spirit, played a crucial role in selecting this specific beach location. It only made sense to target our audience and find the best hotel association possible, and we did just that with Atlantis The Royal. It took months to get this idea signed off because there was no other beach club precedent set for the brand before, so we were taking a considerable risk, especially with Dubai’s existing offerings. However, the team believed it was the perfect match to create a unique and appealing luxury destination.
In what ways do you see a synergy between fine-dining restaurants and beach clubs, and how do they complement each other?
The evolution of beach club offerings exemplifies the synergy between fine dining establishments and beach clubs. Drawing on personal experiences with beach clubs in the South of France and Mykonos, I saw that traditional beach clubs mainly focused on providing a beach experience with food as an amenity. However, Nobu by The Beach represents a departure from this model by seamlessly incorporating Nobu’s exceptional talents and cuisine into the beach club concept. This innovative fusion goes beyond the conventional, creating a unique and elevated experience that touches on various aspects, including fine dining, entertainment, and the elevated beach atmosphere. While it may not be classified as a traditional fine dining experience, Nobu by The Beach successfully integrates high-quality dining with an entertainment program and a beach experience, offering a comprehensive perspective within the beach club realm.
Are there any signature dishes or culinary offerings at the beach club that reflect the essence of the renowned Nobu experience?
Nobu by The Beach in Atlantis The Royal deliberately distinguishes its culinary offerings from its fine dining counterpart at Atlantis, the Palm. The concept ensures that approximately 70% of the menu is unique to the beach venue, preventing competition between the two locations. This strategic decision aims to provide guests with a diverse and unparalleled experience at each venue. The team behind Nobu by The Beach is committed to distinguishing between the two locations’ food and beverage offerings. While retaining the essential Nobu essence, exemplified by signature dishes like the sushi and Japanese flavour offerings, the majority of the menu at Nobu by the Beach is tailored specifically to the space, contributing significantly to its success.
What challenges did you anticipate in extending the brand to a beach club, and what positive outcomes have you experienced?
Launching the brand as one of the first such concepts in the region and the world was challenging. We knew it was unique and elevated, and working with an excellent venue partner like Atlantis The Royal, we felt confident, but like any new venture, we didn’t know how our audience would receive it. However, I can confidently say today that the team successfully navigated the potential issues by ensuring a distinct experience compared to Nobu at Atlantis, the Palm. The success is attributed to creating a different experience in terms of food and beverage but also in terms of entertainment and the overall beach club experience. Nobu by the beach’s ability to offer a unique and diverse experience contributes to its positive outcomes.
Do you see more fine dining brands opening beach clubs?
There is a trend of fine dining brands, including notable ones like Gaia and Nobu, opening beach clubs in the region. Over the last three to four years, Dubai has seen a proliferation of beach clubs, with brands leveraging the city’s appeal. Nobu by The Beach stands out by providing a complete program regarding food and beverage, entertainment, and unique amenities like private cabanas. The success lies in offering a different and diverse experience compared to traditional beach clubs, ensuring minimal overlap with their fine dining counterparts.
