Chef Omar Basiony brings his Chicago swagger creative skills to one of Dubai’s most in-demand hotspots, Bâoli Dubai.
In the fast-paced, high-pressure world of fine dining, Chef Omar Baisony, the Executive Chef at Bâoili Dubai, has one non-negotiable rule – respect.
“The way we speak to each other matters,” he begins, his tone calm yet firm. “There’s always going to be a moment when things get heated in the kitchen, pans flying, people shouting, but at the end of the day, we’re a family. Family’s fight, they argue, they drive each other crazy, but if there isn’t care for each other as people, we can’t achieve anything.”
That mindset, he explains, is the backbone of his leadership style. “It’s not me who makes it all happen, it’s the team, day in and day out. If I don’t show respect to them, how can I expect it in return? I’ve always believed in leading with respect, never with fear.” It’s a philosophy that threads through every layer of his journey, from Chicago to Boston, from Michelin-starred kitchens to the shores of Dubai. Baisony’s story begins in the Windy City, though his family’s roots stretch from Egypt to Italy. “Food was always at the centre of our home,” he recalls. “Being a first-generation immigrant in the US, food became the language through which we held onto our culture.”
At 13, a summer in Padua with his uncle changed everything for Baisony. His mother had sent him to Italy partly to keep him out of trouble, but it was there, working in a small restaurant kitchen, that he discovered his calling. When he returned to Chicago, he knew he wanted to spend his life in the world of food. By 17, he had moved to Boston to train at L’Espalier, one of the East Coast’s most respected culinary institutions. The kitchen became his school of life where discipline met camaraderie and mentorship.
Surrounded by chefs who treated one another like family, he learned lessons that would stay with him for the rest of his career. “That sense of family never left me,” he says.
“I’ve always believed in living with respect, never with fear.”
After five years, he returned to Chicago, working in Michelin-starred restaurants including two-Michelin star restaurant Ria, before making the leap to Dubai in 2014. Over the next decade, his name became synonymous with some of the city’s most iconic dining destinations such as La Serre, Zuma, Flamingo Room, and the Park Hyatt, culminating in his role as Executive Chef of Bâoli Dubai.
For Baisony, joining Bâoli Dubai wasn’t just another appointment, it was an act of creation. “I’ve been on the project since pre-opening,” he says proudly. “I designed the kitchen, the plates, the crockery, the food direction, every detail.” The challenge was clear, it was how to channel Bâoli’s legendary reputation, from Cannes to Miami, into something distinctly Dubai. “Everyone knows Bâoli for its parties and its energy,” he explains. “But I wanted to put it on the map for food. I wanted people to come for the vibe, and stay for the menu.”
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Within a year of opening, that vision paid off. Bâoli Dubai was recognised by the Michelin Guide, the only venue in J1 to receive the honour in its first year. “We’re up against brands with multiple outposts, but we built something from the ground up,” Basiony says. “It’s about defining our DNA, where dining and nightlife coexist, without one overshadowing the other.”
The Bâoli Dubai menu reflects his global sensibility, as Japanese technique meets French finesse and Mediterranean soul. “People ask what kind of kitchen we are,” he says. “I tell them, product-driven. Everything starts with integrity. Whether it’s wagyu from Westholme in Australia or linecaught sea bass, it’s about knowing your product, knowing its story, and treating it with respect.” His philosophy of less is more guides the menu’s creative direction. “When you mix too many influences, you risk fusion confusion,” he says with a smile. “We start with great ingredients, choose the right technique, and let the flavours speak for themselves.” Among his favourites are the Chutoro carpaccio with passion fruit and aji amarillo dressing “elegant, bright, and full of energy” and the Chilean sea bass cooked over robata, with umeboshi miso glaze and finished with a wasabi beurre blanc. “It’s Japanese in flavour but French in sophistication,” he notes. Bâoli Dubai isn’t just a restaurant, it’s a destination that shifts with the sun. “Daytime by the pool has a certain rhythm,” he says.
“It’s relaxed, fresh, open. But by night, it transforms into something electric.” From long, laid-back lunches that roll into golden hour parties to dinners that turn into dance floors, each part of Bâoli has its own identity.
“We’ve built the experience around that evolution. You can spend the whole day here, and it will feel different at every hour.”
Still, his focus remains on pushing culinary boundaries. “Now that the foundation is strong, I want to carve out space for creativity,” he shares. “We’re working on a tasting menu experience led directly by the
kitchen team that is intimate, seasonal, interactive.
I want it to feel alive, spontaneous, and rooted in craftsmanship.” He reflects for a moment before adding, “The future of food, for me, is about ease. You can have the best product and the finest technique, but
the experience should feel joyful. I want people to leave not just impressed, but happy.”
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