THE VISION
Maison Dalí Dubai represents the world's first Surrealist Relaxed Fine Dining restaurant, pioneering a radical departure from traditional fine dining conventions. Born from the vision of three-Michelin-star Chef Tristin Farmer, the restaurant challenges the orthodoxies of menu-driven dining through its signature Chef's Canvas experience—a commission-based, menu-free culinary journey where guests become co-creators of their dining narrative.
The concept emerged from Chef Farmer's five-year tenure at Zén Singapore, where he achieved and maintained three Michelin stars from 2021-2024. That experience validated a fundamental philosophy: that exceptional cuisine emerges not from spectacle, but from ingredient mastery, technical precision, and genuine hospitality. Press coverage has described Maison Dalí as a "radical reimagining of private dining"—a space where surrealist presentation meets relaxed refinement.
The restaurant's positioning within Dubai's evolving culinary landscape reflects a deliberate strategic choice: to bring Michelin-level craftsmanship to a more accessible, approachable format. Unlike traditional three-star establishments, Maison Dalí operates as a relaxed fine dining brasserie—maintaining technical excellence while eliminating the formality that can distance diners from the artistry on their plates.
"We came here to cook really good food, for people to come to our house and have a great time. That's what we do every day."
— Chef Tristin Farmer | View Full Biography
THE CANVAS: THE OPUS BY ZAHA HADID
Maison Dalí's physical setting is inseparable from its culinary philosophy. The restaurant occupies space within The Opus by Zaha Hadid, one of the late architect's final masterworks and among the most architecturally significant structures in Dubai's Business Bay district. The building itself—characterized by its distinctive void carving through the facade and fluid, organic forms—embodies the same surrealist principles that define the restaurant's cuisine.
Developed by OMNIYAT, Dubai's luxury real estate leader, The Opus represents a confluence of art, architecture, and hospitality. Zaha Hadid's architectural legacy—defined by parametric design, deconstructivist philosophy, and spatial fluidity—provides the perfect physical manifestation of Chef Farmer's culinary vision. Just as Hadid challenged architectural orthodoxies, Maison Dalí challenges dining conventions.
The location in Business Bay positions the restaurant at the intersection of Dubai's financial district and its burgeoning cultural corridor. The Opus stands as a landmark visible across the district, its sculptural presence announcing a space where artistic ambition and culinary excellence converge. For diners, the journey to Maison Dalí begins long before they enter— the architectural experience prepares them for the surrealist dining narrative that awaits inside.
Location
The Opus by OMNIYAT
Business Bay, Dubai, UAE
Architect
Dame Zaha Hadid
Pritzker Prize Laureate
Significance
Architectural Landmark
Surrealist Design Philosophy
THE CURATORS: OUR TEAM
Chef Tristin Farmer
Executive Chef & Owner-Operator
Born in Kirkcaldy, Scotland, Chef Farmer's culinary journey spans over two decades across some of the world's most exacting kitchens. After foundational training at Scotland's Michelin-starred The Peat Inn (1998-2002), he spent eight years within the Gordon Ramsay organization (2007-2014), progressing from Chef de Partie at Claridge's to Head Chef at the Michelin-starred Maze.
His defining achievement came as Executive Chef of Zén Singapore (2018-2024), where he earned two Michelin stars within six months of opening and ascended to three Michelin stars in 2021—maintaining this pinnacle distinction through 2024. Chef Farmer is the second Scottish chef in history to achieve three Michelin stars, following Gordon Ramsay.
At Maison Dalí, he brings this rigorous training and Michelin-validated philosophy to a more accessible format, focusing on ingredient-driven excellence, umami-rich profiles, and genuine hospitality over performative service.
(Zén 2021-2024)
Gordon Ramsay
Experience
Partnership with Culinary Arts Group
Maison Dalí operates in partnership with Singapore-based Culinary Arts Group, where Chef Farmer serves as Culinary Director and Chef Partner. This strategic alliance provides operational infrastructure while preserving Chef Farmer's complete creative autonomy—a model that allows him to focus exclusively on culinary vision, ingredient curation, and team leadership.
The Group's portfolio—including Revolver (contemporary Indian), Hamamoto (omakase), and Araya (Chilean fine dining)—reflects a sophisticated understanding of diverse culinary approaches, complementing Chef Farmer's own breadth of international experience from Scotland to London to Singapore to Dubai.
THE PHILOSOPHY: SURREALIST FINE DINING
Maison Dalí's culinary philosophy rests on a deliberately paradoxical foundation: "complexity hidden in simplicity." This principle—refined through Chef Farmer's experience at Zén Singapore and his earlier training under Gordon Ramsay—rejects the performative aspects of modern fine dining in favor of ingredient transparency, technical precision, and genuine hospitality.
The restaurant's "surrealist" positioning, as documented in press coverage from Fact Magazine and Bloomberg, refers not to molecular gastronomy or theatrical presentation, but to the unexpected juxtapositions that emerge when Mediterranean warmth meets Japanese precision, when Michelin-level technique meets relaxed service, when menu-free dining meets commission-based co-creation.
Ingredient-Driven Excellence
At both Zén and Maison Dalí, ingredients are the starting point. Chef Farmer's approach: source the absolute best, then apply technique to reveal—not transform— the ingredient's essential character. This principle, learned at The Peat Inn and reinforced through every kitchen thereafter, remains foundational. The menu emphasizes direct supplier relationships, seasonal peak selection, and minimal intervention.
Umami & Fermentation
The Japanese influence absorbed at Zén continues at Maison Dalí. The menu emphasizes fermentation, umami-rich profiles, and precision techniques borrowed from Japanese cuisine. As Chef Farmer explains: "I love the elegance of Japanese cuisine. There's discipline, mastery, umami and restraint." These elements are now layered with Mediterranean warmth and open-fire cooking— a synthesis that reflects his complete career arc.
Hospitality-Centered Service
Chef Farmer's leadership philosophy prioritizes team welfare and genuine hospitality over performative service. At Zén, he pioneered progressive workplace practices including five-day work weeks and mental health prioritization; at Maison Dalí, he continues this approach. The philosophy: "Food has to be delicious and make people smile"—delivered by a happy, stable team creates better experiences for guests.
Menu-Free Dining
The signature Chef's Canvas experience represents the ultimate expression of this philosophy: guests commission their meal based on preferences, dietary restrictions, and desired experience level. AP News coverage describes this as "commission-based dining"—a model where the guest becomes co-creator, and the chef becomes interpreter of preferences rather than dictator of menu.
Press Recognition
Bloomberg
Restaurant Dive
Fact Magazine
Evidence-Backed Authority
Every claim on this page is verifiable through our Evidence Locker—a comprehensive documentation system containing 142 files including chef credentials, Michelin verification documents, press coverage PDFs, reviews, menu archives, and legal compliance documentation. This commitment to transparency and verification reflects our philosophy: authority must be earned through substance, not assertion.