Meet us at Dubai's hottest nightlife destination for a spectacular evening
Fabrizio Bosco
With a career spanning some of the world's most renowned dining capitals, from London and Italy to Tokyo and Hong Kong, Fabrizio has honed his craft at prestigious institutions including the Armani Ristorante in Tokyo, the Palladio at The Portman Ritz-Carlton in Shanghai, as well as the Wynn Macau and the Rosewood Hong Kong.
Following a year in South America, garnering renewed inspiration while exploring the continent's incredibly diverse cultures, he joined the team at the 3-Michelin-starred Da Vittorio in Italy, where his understanding of culinary culture was redefined.
In his current role as General Manager at Buddha-Bar Dubai, Fabrizio seamlessly blends insights from his global experience and Michelin-star background with the establishment's signature offering, aiming to elevate the brand to bold new heights.
He shares: "It's an honour to step into this role, and I have exciting plans to continue Buddha-Bar Dubai's legacy. We're known for our distinct fusion of Asian flavours, and I plan to take this up a notch with a refreshed pairing offering. Guests can expect to not just pair Buddha-Bar's signature dishes with wine, but also housemade infusions, teas, sake, mocktails and cocktails. And this is just the tip of the iceberg."
Fabrizio's creativity, multifaceted skillset, and exposure to some of the world's finest hospitality experiences position him to achieve great success in this role.
Minho “Ted” Shin
Bringing nearly two decades of expertise in Korean, Japanese, Chinese, Italian, and French cuisines to the table, Ted's culinary journey started with his first role as Demi Chef De Partie at Millennium Hilton Seoul, South Korea. He soon climbed the ranks to Chef de Chefs, refining his Japanese culinary skills at the hotel's Genji restaurant.
In the UAE, Ted has held the titles of Head Chef and Executive Chef at renowned establishments including Asia Asia, 24th St. World Street Food at Dusit Thani Dubai, MATAGI, Villamoré, and Skorpeus Lounge at the Emerald Palace Kempinski The Palm, and The First Group Millennium Place as well as Ikigai, its Japanese restaurant.
Prior to assuming his current role as Executive Chef at Buddha-Bar Dubai, Ted served as the Executive Chef at the award-winning ALBA and ALBA Street Project.
Formerly a judo athlete, Ted cites the joy of cooking and the comfort of sharing midnight meals with his teammates as the inspiration behind his culinary career.
He says: "Food is a love language - and in my new role - I intend to respect and preserve all the elements that define Buddha-Bar Dubai's legendary experience. I'm also excited to blend tradition with innovation, enriching what diners can expect."
Raffaele Petruzzella
Driven by a childhood immersed in hospitality, Raffaele developed a global perspective through experiences in leading hotels across the US, Europe, and St. Moritz, including the Kulm Hotel and Kempinski Grand Hotel Des Bains. In Dubai, he excelled in managing restaurants at Le Royal Méridien Beach Resort & Spa and Grosvenor House, a Luxury Collection Hotel, Dubai, earning a Forbes 4-star rating as an F&B departmental trainer. Currently, as Operations Manager at Buddha Bar Dubai, he leverages his meticulous attention to detail and proven leadership to cultivate high-performing teams. Raffaele's commitment to exceptional customer care and fostering an inclusive environment is underpinned by strong family values and a belief in the power of clear communication.
Arlindo Duarte
Arlindo Duarte's bartending career began at 18, marked by an early cocktail competition win at 20. He gained international experience at acclaimed bars like Coupette (London) and Boa Bao (Lisbon), progressing to Bar Manager roles. He contributed to the launch of The22 (London) and an award-winning menu at Callooh Callay. Currently at Buddha Bar Dubai, he continues to excel in the Dubai bar scene.
