From choosing Al Barsha over the city centre to building a loyal crowd, Chef Roberta De Sario reflects on Falcone’s first year and what it takes to maintain consistency in Dubai’s fast-moving scene
Looking back since Falcone opened, what has surprised you most about running the concept here versus what you expected going in?
We opened our doors last September, and what truly surprised me, in the best way possible, was how quickly we connected with our guests and formed a strong community.
We travelled thousands of kilometres from home to bring FALCONE to this city where the world’s greatest hospitality operators come to play. We did not open at the city centre; we instead started our journey at the Al Barsha neighbourhood. We believed in the power of community: if we show up every single day with the same culinary excellence, same hospitality and the passion of creating happy memories for everyone coming through our door, strangers will become guests and guests will become family.
This sense of belonging and community built so rapidly, proving that warmth and uncompromising standards win over any brief dining trend.
What has changed about the guest, the menu, or the operation based on what actually worked in practice?
We stayed committed to the product integrity while listening to how our community dines and adjusted our pacing to create the perfect experience. For example, we have seen a lot of families from the neighbourhood visiting us, so we curate a weekend experience called the Bambini Brunch, where the little ones can have a pizza masterclass or have fun at DIY kids’ stations, and parents can relax and enjoy FALCONE’s comforting Italian favourites.
How do you actually decide what makes it onto the menu?
Every pizza has a soul and not just a flavour. When I create a pizza, as we say in Naples, I put my heart and soul into it. Every pizza has a story to tell, and an exceptional pizza tells you the pizzaiolo’s story in one single bite.
For operators watching Falcone’s journey, what is one lesson about running a premium dining concept in Dubai that you did not expect?
Never compromise on your core craft. When you maintain the highest standards behind the scenes while remaining optimistic, accessible, and grounded out front, you build trust. In a fast-paced city, consistency and warmth are the ultimate luxuries. If you look after your local neighbourhood and treat every guest like a regular, the city notices.
What is one piece of advice you would give a young chef who wants to build a serious career around a single craft?
Fall in love with your craft, and stay optimistic through the burn. Masterclass skill doesn’t happen overnight; it’s built across thousands of iterations – making the same dough, working the same heat, dialling in the same technique every day until it becomes second nature. Consistency is the key.
What is your honest read on Dubai’s F&B scene today?
I’m incredibly optimistic about where it’s heading. Today, the scene is maturing rapidly into its own distinct identity.
Regardless if we are local operators or passionate chefs hoping to put down deep roots here, we are all part of the same tight-knit hospitality community where we all share the same passion for looking after people. So whether we are seeing more homegrown concepts or imported brands, it will only make the dining scene stronger as we continue to learn from each other and pursue excellence.