Executive Chef Arivu Ravi on team alignment, supplier relationships and the discipline behind sustaining a Michelin star at Erth for three years running
Erth has been awarded a Michelin star for three consecutive years. How has that shifted the pressure or mindset in the kitchen compared to winning the star the first time?
Receiving the first Michelin star was incredibly special because it showed that what we were creating at Erth had meaning and relevance beyond our own kitchen. After that, the mindset shifted. Earning the star was a milestone, but maintaining that standard year after year brings a different kind of responsibility.
The pressure is greater, but it is also positive. It encourages us to remain consistent while continuing to evolve, without losing sight of who we are or what Erth represents.
When you introduce a new dish at Erth, how do you decide how far you can push it before it stops feeling Emirati?
For us, the question is not whether a dish looks traditional, but whether its soul remains Emirati.
We can explore new techniques, textures and presentations, but the flavours, ingredients, memories and stories must remain connected to our culture. I always ask myself: if we remove the presentation, can you still recognise where the dish comes from? If the answer is yes, then we have moved it forward without losing its identity.
What does a typical day look like for you, from the moment you walk into the kitchen?
My day usually begins with the team. We review the previous service, the day’s preparations, upcoming reservations and events, and any areas that require additional attention.
I then spend time tasting, checking preparations and speaking with the chefs. I do not believe a kitchen can be led entirely from an office; I need to be present and understand what is happening at every stage.
During service, my focus is on the food, communication, timing and, most importantly, the guest. Afterwards, we review what went well and what we can improve. Every service is different, but the objective remains the same: to be better than we were the day before.
What is a dish on the current menu that means the most to you personally, and why?
The lamb machboos is especially meaningful to me because it represents what we are trying to achieve at Erth.
Machboos carries a strong emotional connection for people across the region. It evokes home, family and shared gatherings, so presenting such a familiar dish through a fine-dining lens comes with great responsibility.
It demonstrates that Emirati food does not need to become something else to be considered sophisticated. We can honour our own cuisine, present it with confidence and show the world how beautiful it can be.
How do you keep your team motivated and aligned around a vision this specific?
I keep the team aligned by ensuring that everyone understands the meaning behind what we create. Each dish carries something of Emirati homes, the generosity of our culture and the pride we have in our heritage.
I also give people responsibility and encourage them to contribute. A young chef may bring an idea or perspective that I have not considered. When people know their voices matter, they feel more connected to the restaurant and its direction.
I always remind the team that a Michelin star is never one person’s achievement. It belongs to everyone who contributes to the kitchen each day.
What have you learned about growing a concept like this?
I have learned that growth is not simply about opening more restaurants. It is about protecting the identity of the concept while giving it space to evolve.
As a business grows, systems and consistency become increasingly important, but culture matters even more. You need the right people, clear standards, strong training and a shared commitment to the values behind the concept.
I never want growth to dilute what makes Erth special. Every step forward should strengthen the way we represent Emirati cuisine.
How does your relationship with local farmers and producers shape what you cook?
Our relationships with local farmers and producers are extremely important because they connect us directly to the land.
Working closely with them gives us a better understanding of seasonality, availability and the true character of each ingredient. Sometimes a particular ingredient arrives in the kitchen and inspires the dish, rather than the dish determining the ingredient.
We want to continue increasing our use of local produce and working with people who share our philosophy. For me, sustainability is not simply a word on a menu. It means understanding where our ingredients come from and building meaningful relationships with the people who produce them.
What would you say to a young Emirati or regional chef building a career?
Learn your own cuisine before trying to impress the world with someone else’s.
Travel, explore different cultures, learn new techniques and work in excellent kitchens, but do not lose your identity along the way. There is a tremendous opportunity for young chefs from this region because the world is becoming increasingly curious about our food and culture.
Be patient, remain curious, respect your team and do not be afraid to make mistakes. Your background is not a limitation; it can become your greatest strength.
What has changed about how the world sees Emirati cuisine since Erth earned its star?
I believe people increasingly recognise that Emirati cuisine belongs on the international fine-dining stage without having to lose its identity.
Emirati food has always been associated with traditional dishes and generous hospitality, but there is much more to explore: the techniques, ingredients, history and stories that have shaped our cuisine.
The Michelin recognition helped begin a wider conversation. More importantly, it gave chefs from this region greater confidence that we can tell our own stories, in our own way, and be recognised internationally for doing so.
What goals have you set for Erth’s future, and what would you like the brand to be known for next?
My ambition is for Erth to become a global reference point for Emirati cuisine.
We want to continue developing our culinary approach, deepen our relationships with local farmers and producers, and create more opportunities for young Emirati and regional talent. In time, we also hope to take Erth’s philosophy beyond Abu Dhabi and introduce more people to the depth and character of Emirati cuisine.