Latest news with #JumeirahEmiratesTowers
The National
04-04-2025
- Business
- The National
Timeframe: 25 facts about Jumeirah Emirates Towers as it turns 25
Jumeirah Emirates Towers opened 25 years ago this month, cementing Dubai's standing as a global hub for eye-catching architecture. Consisting of a hotel and office tower, the building has lost none of its lustre over the past two-and-a-half decades and remains a visually striking gateway to the city's financial district. 'As we celebrate the 25th anniversary of Jumeirah Emirates Towers, it is truly inspiring to reflect on its enduring legacy and pivotal role in the city's economic and cultural evolution," says Kirti Anchan, general manager of Jumeirah Emirates Towers. 'From its unique beginnings, born of an international design competition, to rising out of the desert sands as a symbol of Dubai's astounding growth, this landmark has forever changed the landscape." To mark its 25th anniversary, here are 25 facts about one of Dubai's most recognisable buildings. 1. In the 1990s, Sheikh Mohammed bin Rashid, Vice President and Ruler of Dubai, launched a design competition for a new landmark in the emirate's growing financial hub. He requested twin towers that would be at least twice the height of the 149-metre Dubai World Trade Centre. 2. Construction of Jumeirah Emirates Towers started in 1996. It was designed by architect Hazel Wong, who still counts it as her favourite project. 3. The hotel officially opened ahead of schedule on April 15, 2000. 4. Upon completion, it was the 10th-tallest building in the world. 5. At 52 floors, the hotel tower is now the fifth-tallest all-hotel building in the world. 6. The distinctive design consists of two equilateral triangles, connecting traditional Islamic themes with contemporary architecture. 7. The slender triangular towers are clad in aluminium panels, allowing the buildings to capture the sun's changing light. This also allows different perspectives of the towers, depending on where they are viewed from within the city. Wong has said the 'key objectives in the design of the Emirates Towers were to create the composition and placement of the twin towers to appear to be constantly changing, depending on the point of view and time of day'. 8. Jumeirah Emirates Towers consist of a 350-metre office tower and a 305-metre hotel tower, connected by a central podium, The Boulevard. 9. It is the only hotel in Dubai with its own metro station. 10. Architecture and design firm Pringle Brandon Perkins + Will masterminded the hotel's lobby, with its 30 metre-high atrium. 11. The hotel's four glass lifts travel at four metres per second. 12. Jumeirah Emirates Towers has 400 rooms and suites, including a two-storey Royal Suite. 13. There are three Presidential Suites, each a tribute to Rococo, Louis XVI and Scandinavian design styles. 14. It was one of the first hotels in the UAE to introduce a flotation therapy pool room, in its Talise Spa. 15. It was also one of the first hotels in the UAE to launch an exclusive ladies floor. The Chopard ladies-only floor, on the 40th level, has nine rooms and one suite. In-room amenities range from yoga mats and a cosmetics fridge to Chopard bathing products. 16. It is home to 13 dining and nightlife venues. 17. The hotel offers priority access to the neighbouring Museum of the Future through a private entrance. 18. The building was once the location of the annual Dubai Holding SkyRun event, the city's only official vertical race. It covered 52 floors, 1,334 steps and 265 metres. 19. Jumeirah Emirates Towers has won numerous awards and accolades. Most recently, it was awarded Best Good Night Sleep at the Sleep Expo 2020. 20. The towers are home to the Office of the Future, which was inaugurated on May 23, 2016, and holds a Guinness World Record for being the world's first 3D-printed office. 21. Jumeirah Emirates Towers is one of the landmarks on the reverse side of the AED 500 polymer bank note, introduced by the Central Bank of the UAE in November 2023. 22. The twin towers are part of a larger complex featuring gardens and waterfalls, as well as a parking space that can accommodate about 1,500 vehicles. Flocks of peacocks are often seen wandering in the grounds. 23. In 2024, the newly renovated lobby was revealed by interior design firm La Bottega, marking a new milestone for the renowned business and leisure hub. It features a 30-metre-high atrium crowned by four glass elevators that whisk guests skyward at breathtaking speed. 24. The hotel is only around 10.5km away from Dubai International Airport. 25. In January 2025, world champion slackliner Jaan Roose walked back and forth between both towers, along a 100-metre line at a height of 224 metres.
Khaleej Times
16-02-2025
- Entertainment
- Khaleej Times
Meet the Commis Chef redefining determination in Dubai's dining scene
In the fast-paced world of fine dining, where precision and passion go hand in hand, Chef Rohit Manek is one to watch out for—not just for his culinary skill but for his journey of perseverance as a person of determination. As a Commis Chef at one of Dubai's top hotels, Jumeirah Emirates Towers, Rohit has carved a path that is as inspiring as it is impressive. His story began in the most unexpected of places—watching Jamie Oliver's cooking videos as a teenager, experimenting with pasta dishes in his home kitchen, and later honing his skills at the Dubai Center for Special Needs. Over the years, Chef Rohit has transformed his passion into a thriving career, earning a Diploma in Culinary Arts from ICCA Dubai and training under esteemed mentors like Chef Reiner Lupfer and Chef Madhawa Peiris. His dedication has not gone unnoticed—his colleagues recognise him for his unwavering commitment, creativity, and teamwork, and he has been honored with the prestigious "Heart of the House" award for three consecutive years. As a Person of Determination, Chef Rohit has faced and overcome challenges with resilience, turning obstacles into opportunities. In a chat with City Times, he shares his inspirations, experiences, and vision for the future of the culinary world. What was the first dish you ever experimented with, and how did that experience influence your love for the culinary arts? The first dish I ever experimented with was pasta, inspired by the cooking videos of Jamie Oliver I watched as a teenager. While it was a humble beginning, it ignited a deeper passion for cooking. This, combined with my internship at Jumeirah Emirates Towers, provided me with invaluable hands-on experience and a sense of direction in my culinary journey. My early experiences cemented my belief that cooking is not just a skill but an art form that tells stories, connects cultures, and sparks joy. Can you share some of the most valuable lessons you've learned from your mentors? Working with exceptional mentors like Chef Reiner Lupfer and Chef Madhawa Peiris has taught me to approach every challenge with an open mind and a sense of humility. They have shown me the importance of constant learning, the value of precision in every dish, and how to nurture creativity within a team. But beyond techniques, they have instilled in me the significance of leadership through mentorship—passing on knowledge and creating an environment where everyone thrives. What challenges did you face in your culinary journey, and how did you overcome them? As a Person of Determination, one of the challenges I have encountered is the difficulty of hearing instructions in the fast-paced and noisy environment of a busy kitchen, as I rely on lip reading. However, with the support and understanding of my colleagues, and the support of Kirti Archan, the General Manager at Jumeirah Emirates Towers, I've been able to overcome these challenges. Their adaptability to my communication needs has been truly invaluable, empowering me to not only navigate these obstacles but also to excel in my role. Additionally, organisations such as the Emirates Culinary Guild and International Centre for Culinary Arts have played an important role in supporting individuals like me, fostering inclusivity and growth within the culinary industry. What has been the most rewarding aspect of your role as a Commis Chef? The most rewarding aspect of my role has been seeing the joy and satisfaction in guests when they experience our creations. Knowing that I have contributed to a memorable moment in their day is fulfilling. Additionally, being recognised with the prestigious "Heart of the House" award three times has been an incredible honour. It reinforces the importance of teamwork, positivity, and the relentless pursuit of excellence in everything we do—proving that hard work pays handsomely. You've won the "Heart of the House" award for three consecutive years. What do you think sets you apart in your work ethic and approach? What sets me apart is my unwavering commitment to the team and the craft. I believe that consistency, combined with a genuine passion for food, is key. Each day, I strive to push my boundaries while maintaining a deep respect for the traditions of the kitchen. It is not just about making food—it is about bringing the best version of myself to the table, every time, and inspiring others to do the same. For me, it is never a job; it is a way of life. How do you stay motivated and continue to push your creativity in a high-pressure kitchen environment? It is about finding inspiration in the challenges. Every service is an opportunity to learn and evolve. I stay creative by continuously experimenting with new ingredients and techniques, always seeking to bring something fresh to the table. The energy and camaraderie of my team also fuel my passion, reminding me that every challenge is a stepping stone toward improvement. I work alongside and under several accomplished Chefs—observing and following them is a sure way to achieve improvement and excellence. How do you balance traditional culinary techniques with modern food trends? For me, balancing tradition and innovation is about honouring the core flavours and techniques of classical cuisine while embracing new methods that elevate the experience. It is about blending the old and the new in a way that respects both. Modern food trends excite me because they allow us to reimagine familiar dishes in creative and sustainable ways, pushing the boundaries of what we can achieve in the kitchen. Plating and presentation are also an essential part of creating a truly great culinary experience. What are some innovative culinary trends or techniques that excite you the most? I am particularly inspired by the growing emphasis on sustainability within the culinary world. From reducing food waste to embracing plant-based ingredients and farm-to-table initiatives, these trends not only align with my values but also push the boundaries of what is possible in terms of flavour and presentation. Personally, I have also made the switch to sustainable foods when dining. Looking ahead, what are your long-term goals in the culinary industry? Are there any specific cuisines or projects you hope to explore in the future? Looking ahead, my goal is to continue evolving as a chef—learning from different cultures, experimenting with new cuisines, and refining my craft. I am particularly excited to explore the world of French and Mediterranean cuisines, as they offer both complexity and elegance. In the future, I hope to lead culinary projects that not only excite the palate but also embrace sustainability and innovation. As a Person of Determination, what message do you have for aspiring chefs who may face challenges in their journey? The road to success is not always easy, and challenges are inevitable. But I believe that nothing worthwhile is ever achieved without determination and hard work. Do not let obstacles define you. Find the strength to push through, and know that every setback is an opportunity to grow. Believe in your potential, trust the people around you, and never stop striving for your dreams. A supportive environment is a great enabler—never discount or disregard its importance. If you could cook a meal for any chef or personality in the world, who would it be and why? I would love to cook for Jamie Oliver, who inspired me early on with his approachable style and passion for making cooking accessible to everyone. It would be an honour to create a dish that reflects the impact he had on my own journey and to thank him for inspiring so many young chefs like me.
