Nourish by Spinneys Spinneys

Co-host Devina Divecha sits down with Chef Aphisith Phongsavanh, aka Chef AJ, the man behind The Legendary Naga, a culinary union between Laos, Persia, GCC and the Levant. The supper club and soon-to-be dining experience, is a reflection of his own rich story. Chef AJ is also a music producer, an illustrator, and a poet, and shares how the dish Gaeng Massamun led him to explore how Thai cuisine entwined with local ingredients as it traveled around the world.
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Chef Faisal Naser on Nourish by Spinneys

We’re continuing our two part miniseries, The Artist and The Scientist. This week, co-host Tiffany Eslick speaks to Chef Tom Allen, head chef at the one-Michelin-star Dinner by Heston Blumenthal at Atlantis The Royal.
While incredibly creative, the menu at Dinner is backed by a rigorous scientific process where everything is so precise – from the way ingredients are sourced, how logistics are managed and how it’s all plated. Chef Tom also shares how he’s not much of a planner, and prefers to connect with good people and live in the moment.
You can also catch the first part of the miniseries with Ossiano’s Chef Gregoire Berger in your podcast app right before this one.

We’ve got an exciting set of episodes lined up for you that we’re calling The Artist and The Scientist. Over two episodes, co-host Tiffany Eslick will be talking to two chefs from the two iconic Atlantis properties—Atlantis The Royal and Atlantis The Palm—here in Dubai.
This episode features the artist that is Chef Gregoire Berger, who leads one-Michelin-star Ossiano. Chef Gregoire shares how he became a chef by accident, how his love for travel and photography continues to inspire his menus, and how he’s using AI.

Co-hosts Tiffany Eslick and Devina Divecha venture out to the Umm Suqueim Fishing Harbour to catch up with Ramie Murray, founder of Dibba Bay Oysters. They talk about Dibba Bay’s rise from producing 20,000 oysters to half a million oysters a month in December last year, their upcoming reef creation project and a number of nuggets about the right way to store, shuck and enjoy your oysters.
You can also visit us at Spinneys.com where you can shop #2 Oysters from Dibba Bay, and if you pick them up in store, our fishmonger can shuck them for you as well.

Chef Ionel Catau shares some of the inspiration and the ingredients behind all the courses at Gerbou’s supper club.
This continues our conversation with Chef Ionel Catau last week about the concept behind Gerbou, and what they’re looking forward to as they open up the full restaurant at Tashkeel in a couple of months. You can find the full episode in your podcast player right before this one.

Co-host Devina Divecha checks out the supper club at Gerbou, with Chef Ionel Catau. Gerbou is a collaboration between Tashkeel and Atelier House Hospitality, with a focus on celebrating of Emirati and Arab culture—from the food, to the furniture decor, to the art. Chef Ionel also shares a sneak peak into some of the plans for the full restaurant, which is set to open in a couple of months at Tashkeel.
We’ll also have a bonus episode out next week with delicious ingredient details and some of the inspirations behind their full supper club menu.