Luxury hotels now act as cultural bridges, linking guests who move between Abu Dhabi, Milan, Singapore, and London, sometimes within the same month. At Rosewood Abu Dhabi, that exchange plays out in the kitchen as much as in the lobby. Executive Chef Liborio Colonna understands that his diners arrive with context. They have eaten in Tuscany. They know Tokyo. They compare without meaning to.
The recent four-hands dinner with two Michelin-starred Chef Matteo Temperini of Rosewood Castiglion del Bosco leaned into that reality. The idea came from the managing directors of both properties, who wanted to connect their destinations through something tangible. Food travels well when it carries a point of view.
Liborio kept the structure tight. Ingredient first. Then memory followed by technique. Truffles came in at peak season from Tuscany and shaped several courses. Ravioli filled with rabbit and paired with Jerusalem artichoke felt grounded and precise. Dolce Forte duck risotto brought depth without excess. Cantucci ended the meal on a familiar note.
The setting did not compete with the plate. Service moved with intention. You sensed a relaxed yet confident rhythm rather than a performance. That balance reflects Rosewood’s approach – details matter, but it never shouts.
Cooking in Abu Dhabi has sharpened Liborio’s instincts. In one evening, he might cook for Emirati regulars, European executives, and Asian families on holiday. Expectations shift fast. You adjust the seasoning, pace, and portion – you read the room while staying true to your roots.
So, what does it mean to present Tuscan tradition in the capital? How do you lead an international brigade when you have an audience from all over the world nightly? Here, Liborio shares his journey, passion, and vision with Emirates Man.
Scroll through to read the interview below.
You’ve started cooking at an early age. When did your love for food begin?
My love for food began long before I stepped into a professional kitchen. Growing up, I spent countless hours cooking alongside my mother and grandmother. Those moments were filled with aromas, stories, and traditions, and they shaped my entire relationship with food. By the time I was 13, cooking wasn’t just an interest; it was already becoming my path in life.
How did this collaboration come about with two-Michelin-star Chef Matteo Temperini – what was the story behind it?
I met Chef Matteo only a few months ago, The inspiration behind this remarkable collaboration between Rosewood Abu Dhabi, and Rosewood Castiglion del Bosco was born from the vision of Remus Palimaru, Managing Director of Rosewood Abu Dhabi; Nicola Migheli, Managing Director of Rosewood Castiglion del Bosco;- a shared desire to celebrate craftsmanship, culture, and connection across our 2 magnificent destinations, each linked by two of the world’s finest airlines.
Guided by a passion for artistry and authenticity, these two leaders sought to create an experience that transcends borders – where the culinary excellence of two destinations converges in perfect harmony. The four-hands dinner embodies this vision, bringing together chefs whose creativity, heritage, and skill intertwine to tell a story of shared inspiration. By uniting the contemporary elegance of Abu Dhabi with the timeless Tuscan heritage of Rosewood Castiglion del Bosco, this partnership reflects Rosewood’s commitment to creating refined experiences that honour tradition while celebrating innovation. More than a dinner, it is a journey through flavour, artistry, and the enduring spirit of collaboration. 3. Tell us about the creative process behind the menu conceptualisation for this one-of-a-kind gastronomic experience. To you, what comes first – the ingredient, the memory, or the final product? For me, it always begins with the ingredient. The ingredient carries the story, its origin, its seasonality, and its character. From there, memory becomes the emotional layer that guides how I want guests to feel with each bite. The final product is the result of harmony between technique, emotion, and true respect for what nature provides.
The menu celebrates the rich taste and traditions of Tuscany. What are the key standout dishes? A few dishes truly represent the heart of Tuscany.
This season, the beautiful truffles brought directly from Tuscany played a major role in our dinners, enriching several courses with their unmistakable aroma and depth.
Some of the standout dishes included:
• Dolce Forte Duck Risotto, a refined interpretation of a timeless Tuscan flavour profile.
• Ravioli di Coniglio, filled with delicate rabbit and paired with topinambur (Jerusalem artichoke), showcasing both tradition and elegance.
• And to conclude, a classic Cantucci dessert – simple, authentic, and a perfect expression of Tuscan heritage. Each dish reflects the region’s soul: rustic, emotional, and rooted in tradition, yet crafted with modern precision.
What makes Rosewood Abu Dhabi the perfect canvas for your culinary style and how do you set yourself apart?
Rosewood Abu Dhabi values craftsmanship, authenticity, and a sense of place. It’s a hotel where excellence isn’t performative; it’s intentional, felt in the details. That philosophy gives me the freedom to create with confidence, knowing that creativity here is always anchored in meaning.
What sets me apart is my ability to blend traditional Italian memories with modern technique, creating dishes that feel familiar yet elevated.
Tell us about the dining experience at Rosewood Abu Dhabi.
Dining at Rosewood Abu Dhabi is an experience you feel before you taste. The quiet hum of the room, the rhythm of service, the way aromas arrive moments before the plate – everything is designed to draw you in. It’s never just about the food. It’s about atmosphere that lingers, stories that unfold course by course, and hospitality that feels intuitive rather than scripted. Guests are met with warmth and precision, where every detail reflects a deep respect for culinary tradition – reimagined with contemporary elegance and a sense of understated surprise.
What have your experiences in Abu Dhabi and Dubai taught you that no other cities have?
Abu Dhabi and Dubai have taught me the power of cultural diversity. You meet people from everywhere, each bringing their own traditions and expectations. This pushes me creatively – it teaches me to refine flavours, adapt, and constantly evolve. These cities also celebrate innovation, which keeps me inspired every day.
As an executive chef, which part of the creative process excites you most – developing a new flavour, perfecting the technique, or watching the diner’s reaction?
All three are important, but nothing compares to the guest’s reaction. That moment when a diner tastes a dish and feels something, nostalgia, surprise, joy, is the true reward. Technique and flavours are the craft; the guest’s reaction is the purpose.
– For more on how to look smart and live smarter, follow Emirates Man on Facebook and Instagram
Images: Supplied
Disclaimer : This story is auto aggregated by a computer programme and has not been created or edited by DOWNTHENEWS. Publisher: emirateswoman.com
