Rooftop & Terrace Dining
Bordeaux.

Dubai's rooftop and terrace culture is year-round from October through April — the temperature is right, the skyline is there, and the format lends itself to a kind of dinner that restaurants try to replicate but rarely manage: genuinely private, outdoors, with a view that is actually yours.

A private chef for a rooftop dinner plans the menu around the cooking setup available: a portable induction station, a barbecue, or access to the indoor kitchen. Most chefs experienced in outdoor dining will advise on the menu format — cold courses and pre-prepared elements work better than multi-burner dishes when the kitchen is a terrace. A sharing feast, a graze-and-grill format, or a paired cocktail-and-small-plates structure often suits a rooftop better than a formal plated menu.

Tell your chef the terrace setup, the access to indoor cooking, and the occasion. They'll design the menu to the space.