From Commis 3 to entrepreneur, Chef Saradhi Dakara shares his journey and vision with Stellar Society Group
After nearly two decades shaping Dubai’s culinary scene, from leading kitchens at Jumeirah and Marriott to helping expand The Maine Group internationally, Chef Saradhi Dakara has become one of the city’s most influential homegrown talents. Now, together with U.S. restaurateur Utkarsh Patel, he is launching Stellar Society Group, a new hospitality company aimed at reinventing ultra-luxury casual dining. The group’s first concept, Orilla, opens this year.
In this interview, Chef Saradhi shares his journey, the philosophy behind Stellar Society, and what this next chapter means for Dubai’s dining scene.
How would you describe the journey so far? And what was the turning point that led you to create your own concepts?
From the beginning, my first turning point was when I was a junior sous chef. That’s when I started thinking: what is my way of doing things? What is my ethos? I always had this eye for what was missing. I’d go somewhere and think, “This could be better.” That became my strength, though I didn’t know what to call it at the time. I started writing my own versions of certain ideas, brands, or approaches. Later, I joined The Maine, where I stayed for 10 years. Eventually, I wanted to express my own voice, and that’s how Stellar Society Group came together.
And what do you think was missing from the UAE scene?
In Dubai, you have these super expensive restaurants where you don’t necessarily feel safe to consume. You pay for dinner but don’t always enjoy the food or the experience. For me, it’s about creating a place where you’d feel comfortable coming back three or four times a week. My philosophy is simple: tomorrow’s concept today, but at yesterday’s price. Economically speaking, it has to feel approachable. Very few places here do that. Luxury venues often end up with people only trying them once for a business lunch because that’s all they can afford. But to me, it’s about repeated guests — people who feel like they belong, who come several times a week. Creating that sense of connection and “soul” is the hardest part. Many restaurants have great food or nice interiors, but they lack soul. That’s what makes people return.
And now, as a chef and founder, how do you balance creative freedom with the operational side?
I’ve always been very involved in operations. Even as a chef, I never treated my job like “just a job.” I always worked as if I owned the place. For me, ownership doesn’t feel like extra pressure; it’s just a continuation. Of course, there are more responsibilities, but I see it as interesting and fun.
How has your upbringing and coastal heritage influenced your culinary style?
I was born and raised in a small town on the southern coast of India, where the rhythm of life was set by the sea and the kitchen. My earliest memories are of long family gatherings, filled with the aromas of home-cooked food, and my mother was the best host I’ve ever known. We sourced food steps away from our home, raised our own chickens, and cooked with what was seasonal, sustainable, and organic long before those words became trends.
It taught me early that food is not just about technique, but about feeling, memory, and connection. My cooking always returns to that sense of soul and simplicity with flavours that evoke warmth, celebrate the ingredient, and tell a story.
How have your global experiences, including Dubai, London, Ibiza, and Bodrum, influenced the vision behind Stellar Society Group?
Each city gave me a different piece of the puzzle. Dubai gave me the platform and is where I grew, failed, learned, and ultimately thrived. It also reminded me how small the world really is, and how people everywhere are united by good food and a shared love for life.
Stellar Society is born from all of that. It’s global in spirit, but deeply personal in soul. A brand that celebrates diversity, while never losing touch with its roots.
What is the significance of naming the flagship restaurant Orilla, and what does the concept mean to you personally?
Orilla means shore in Spanish, and to me, it symbolises where cultures meet, where journeys begin and end, and where you can pause and breathe. It represents home and discovery at once.
The name is deeply personal because it reflects the coasts that have shaped me, the Mediterranean towns I’ve visited, cooked in, and drawn inspiration from. Orilla is also the first time I’ve cooked without compromise from my heart, from my memories, and with complete creative freedom. From the plate to the playlist, every element is part of a story I’ve been waiting to tell.
What role do seasonality and storytelling play in crafting Orilla’s menu and guest experience?
Seasonality reminds me to cook with respect and to honour the moment and let nature set the rhythm. Orilla will have distinct Summer and Winter menus, allowing us to constantly evolve and stay connected to the land.
Storytelling is the soul of everything I do. Every dish must speak about its origin, its purpose, and its emotional weight. Whether it’s a childhood memory from India or a flavour I stumbled upon in a back alley of Ibiza, I want each guest at Orilla to not just taste something but to feel something.
Can you tell us more about the menu?
The food is inspired by Mediterranean coastal towns. Imagine travelling from Ibiza to Barcelona, Amalfi to Greece, each has its own flavours and ingredients. The menu takes inspiration from these towns, both land and sea. For me, it’s always about the ingredients. It’s not just about putting a salad or cheese on the menu, but asking: how do we respect the tomato, how do we elevate the fish? That’s the philosophy.
How are you approaching sustainability with your new concept?
Sustainability is a personal commitment for me. Back during the Qatar blockade, we saw how fragile supply chains can be. That made me realise how important it is to rely on local produce. Many people don’t know there are over 40,000 farms in the UAE. I’ve worked on sustainability campaigns since before COVID, and I still push for it. There’s a misconception that European produce is always better — but that’s not true. Local produce deserves respect. With Stellar Society Group, sustainability will be central. We already partner with companies like Fresh On Table, which connect local farms directly to restaurants. They even grow specific produce for us, and I take my team to visit farms so they see where ingredients come from. It’s important that the whole team shares that belief.
What challenges have you faced so far?
I’ve opened many restaurants in Dubai, so the process isn’t new. The biggest change is moving from being a chef to being an entrepreneur. Now, every decision feels heavier because it’s personal. The real challenge isn’t just creating a brand; it’s also about staying true to your vision when you don’t yet have the support system or name recognition. When you come from leading large, structured kitchens, starting from zero can be daunting, a bit like stepping off a cliff. You’re pitching a dream that only exists in your head, and trying to make others believe in it with the same passion.
The sleepless nights, the self-doubt, and the financial pressures all shape you. But every brick you lay feels deeply personal. And in many ways, I believe I’ve been training for this for the past 20 years. I honestly feel like my career is only just beginning.
What kind of mentorship do you want to bring to young chefs in your team?
My story is genuine — I came to Dubai as a commis 3, just 20 days after graduation, and worked my way up to founding my own group. I never worked for money; I always worked for learning. If I stopped learning somewhere, I left. That’s how I built my career: one year Italian, one year French, one year seafood. To young chefs, I always say: this industry isn’t about overnight success. Build organically. Stay consistent. Passion and culture are everything.
What are the challenges and rewards of transitioning from leading established kitchens to building a hospitality group from the ground up?
The hardest part is stepping away from the comfort such as the structure, the brand name and the built-in audience. In an established kitchen, guests walk in already trusting the logo. When you’re building something new, you’re starting from scratch. But the rewards are greater than I ever imagined. Every plate, every detail and every win is mine to shape. There’s no higher reward than seeing something that lived in your mind come alive and bring joy to others.
I started as a Commis 3. I peeled onions, cleaned fish, and learned the rhythm of the line. Today, I’m building my own group. That journey has been real, local, and from the ground up and is precisely what I bring into every service, every conversation, and every dish.
Do you have long-term goals for Stellar Society Group?
Yes, I’ve planned the next 10 years already. We’ll grow internationally, but also focus on cities that are often overlooked, not just the “glamour” destinations. I want to build concepts where there’s a gap in the market, whether it’s Mediterranean, Indian, or otherwise. And I want Stellar Society to become a community, not just a collection of restaurants. For me, it’s about people — my team, my guests. If my staff doesn’t grow, I can’t grow. My philosophy has always been to train people so well that they could take my job. That’s how you build loyalty and culture.