Alexandros Sperxos, founder of THE DISH, discusses the concept’s evolution, its two Dubai locations and plans for further growth
How would you describe the journey so far?
The journey with THE DISH has been exciting and very rewarding. For me, THE DISH is personal because it represents my Mediterranean roots, my experience as a chef and the inspiration I have collected throughout my travels.
Travelling has always been an important part of my journey with food. Whenever I visit a different country, I try to understand the local flavours, ingredients, cooking techniques and the way people enjoy food. I take those experiences back to the kitchen and explore how they can work together with my Mediterranean style to create something new.
THE DISH gives me the freedom to bring those experiences to the plate while still keeping a strong Mediterranean identity. Seeing guests return, bring their families and connect with the food has been one of the most rewarding parts of the journey. We continue to learn, experiment and evolve.
What made you choose these two specific locations to launch THE DISH?
The two locations allow THE DISH to reach different audiences while maintaining the same identity.
Culinara at One&Only One Za’abeel is a unique culinary destination that brings together different chefs and concepts. It was a great platform for us to showcase THE DISH and our approach to contemporary Mediterranean cuisine.
Depachika Food Hall at Palm Jumeirah Mall has a different energy, with residents, families and international visitors. Palm Jumeirah was also an important location for us because we already had a strong connection with customers in that area.
Both locations have their own character, but our philosophy remains the same: fresh ingredients, generous flavours and food designed to bring people together.
Has the concept evolved from what you originally imagined? If so, how?
Yes, definitely. I believe every restaurant evolves once you start serving guests every day. The foundation of THE DISH has remained the same, but the concept continues to develop through our guests, our team, my travels and the new flavours and techniques I discover along the way.
We pay attention to what people connect with and what they come back for, while also continuing to introduce new ideas. For me, evolution is important. You need to keep learning and creating, but at the same time, you should never lose the identity that made the concept special in the first place.
How do you approach menu planning for THE DISH? What are you looking for when developing a new dish?
For me, it always starts with the ingredient, but inspiration can come from anywhere.
I travel regularly, and food is always a major part of how I experience a country. I visit local markets, try traditional dishes, speak with people and discover ingredients and cooking techniques that may be completely different from what I grew up with.
I don’t simply copy a dish that I discover while travelling. I take the flavour, ingredient or idea that inspired me and think about how I can combine it with my Mediterranean roots and cooking style. From there, we experiment and build something new that has its own identity.
That is one of the things I enjoy most as a chef – taking inspiration from different cultures and bringing those flavours together naturally on one plate. At the same time, I don’t believe food needs to be complicated. Quality, freshness and balance always come first. Every new dish needs to taste good, have a reason to be on the menu and still feel like THE DISH.
Are there any new projects or concepts you can share for 2026/2027?
Yes, we have some exciting plans for 2026 and 2027. One of our main focuses is the continued growth of THE DISH. We are currently looking at opportunities to bring the concept to another destination and introduce the brand to a new audience. We want to grow carefully and make sure that every new location keeps the same quality, identity and experience that THE DISH represents.
At the same time, we are continuing to develop the brand through new dishes, seasonal menus and new dining experiences. Travel and discovering different food cultures will also continue to inspire what we create.
There are also a few new food concepts being developed, which we hope to share more about soon. For us, 2027 will be about growth, new destinations and continuing to build strong food concepts with their own identity.
