Dubai, UAE: Ever wondered what happens when culinary masters from around the world put their heads together? At CÉ LA VI, it means a fresh burst of flavor and a new chapter for the brand. Recently, CÉ LA VI’s iconic Dubai location hosted an exclusive Chefs’ Collaborative Workshop, bringing together top chefs from its international venues to create a refined selection of new dishes. This initiative is a major step for the brand, perfectly timed with the launch of CÉ LA VI Dubai’s new menu this June 2025 and the highly anticipated opening of CÉ LA VI London this September 2025.
Uniting Culinary Minds Across Continents
The Dubai workshop was a melting pot of global talent, featuring three of CÉ LA VI’s most accomplished chefs:
Chef Wai Mon, Head Chef at CÉ LA VI Dubai: With a background at acclaimed venues like LPM, Zuma, and Bungalow 34, Chef Wai is known for transforming menus with precision and creativity. His vision defines modern Asian dining.
Chef Joshua Bedell, Executive Chef at CÉ LA VI Singapore: Boasting over two decades of experience in top international kitchens, Chef Joshua has honed his skills at the Waldorf Astoria and BondST in New York, as well as NOBU and Kisumé in Melbourne. His technical excellence and passion for Asian cuisine drive his approach to innovation.
Chef Ling Mon Chai, Executive Chef at CÉ LA VI London: A chef with over 20 years of global fine dining experience, Chef Ling has worked under culinary legends like Alain Ducasse and Gordon Ramsay. His career includes leadership roles at award-winning restaurants in London, Shanghai, and Singapore, most recently at Sexy Fish by Caprice Holdings.
This international collaboration aimed to blend distinct culinary perspectives, shaped by decades of experience in prestigious kitchens worldwide. The result is a menu rooted in craftsmanship, interpreted through each chef’s journey, and infused with CÉ LA VI’s “Elevated, Everywhere” philosophy.
A First Look at the New Menu
The newly developed menu, set to launch at CÉ LA VI Dubai this June 2025, showcases the creativity and synergy from the workshop. Highlights include:
TUNA TATAKI, with capsicum relish and balsamic pearl
DUCK SALAD, with greens, caramelized pecans and duck
BRAISED BEEF BAO BUNS, with short rib, galbi glaze, coriander, nori and steamed buns
MISO CHILEAN SEA BASS, with green Szechuan sauce
Each dish reflects culinary craftsmanship, delivering bold, balanced flavors with elevated presentation.
