Dubai

Roberto Torre

Roberto Torre leads the brigade as Executive Chef of L’Atelier Joël Robuchon Dubai. Originally from Italy, he studied at the Hotel School in Salerno. He began his career in prestigious hotels in Italy and the Maldives and was soon noticed for his talent and rigour. He settled down in Paris in 2011 and joined the kitchen of the 1 star Michelin restaurant: Chez JEAN where he spent 4 years as sous-chef. After this experience he joined the team of the 2 Michelin stars team of L'Atelier De Joël Robuchon Saint-Germain where he remained for 6 years before leaving to become the Executive of L'Atelier de Joël Robuchon Dubai.

Guide restaurants with Roberto Torre participation

L'Atelier de Joël Robuchon

Fine dining

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What is GreatList

GreatList is an independent restaurant guide created by Alexander Sysoev. Establishments can have different formats and different audiences, but as long as the quality of their food and service is impeccable, and the atmosphere and values are outstanding — they can be added to GreatList.
Today, the guide is available in Russia and United Arab Emirates, and is available in Russian, English, and Chinese.

How the guide is assembled

The guide only lists the establishments that were selected by its team. Collaborative approach to the selection is the guide’s fundamental stance, so all the establishments have been collectively approved by the majority.
The establishments selected for the guide are allocated to one of the categories — fine dining, smart casual, city café, and bar.
The guide offers a selection of useful search filters and the encyclopedia of restaurateurs and chefs to learn the names of the heroes behind the best restaurants.

Why people trust our choice

The guide’s team consists of almost a hundred independent experts who visit the establishments anonymously and always pay for themselves. None of them are part of the restaurant industry, but they have a deep connection to it as a frequent guest. All of them are successful people who travel a lot and visit the most interesting projects around the world. This makes them extra savvy and knowlegable about gastronomic trends and classics.