Pierre’s TT at InterContinental Dubai Festival City brings Pierre Gagnaire’s distinctive culinary vision to contemporary French dining. Following the restaurant’s inclusion in Luxury Lifestyle Awards’ TOP 100 Restaurants of the World 2026, Thomas Schmelter, Area General Manager of IHG Hotels at Dubai Festival City, speaks with Alexander Chetchikov, President of the World Luxury Chamber of Commerce, about the leadership, service culture and attention to detail behind the guest experience.

Alexander Chetchikov: Congratulations to Pierre’s TT on its recognition in the TOP 100 Restaurants of the World 2026 by Luxury Lifestyle Awards. From your perspective as Area General Manager, what does this recognition represent for the restaurant and the team behind it?

Thomas Schmelter: Being included in Luxury Lifestyle Awards’ TOP 100 Restaurants of the World 2026 is a proud moment for the team. Alongside our inclusion as a Selected restaurant in the MICHELIN Guide Dubai 2026, it gives the team meaningful recognition for the quality and care they bring to the experience. Pierre Gagnaire’s culinary vision gives Pierre’s TT its distinctive character. Chef de Cuisine Mathieu Balbino plays a central role in bringing that vision to life, leading the kitchen with creativity and precision. This recognition belongs to him and to the entire team whose care and commitment shape each visit. For me, the recognition is also a responsibility: to earn our guests’ trust every day and give them a reason to return.

AC: Pierre’s TT identifies culinary innovation, personalized service, quality and consistency, elegance, and simplicity among the principles guiding the restaurant. How do these priorities translate into your approach to leadership?

TS: My role is to give the team a clear understanding of the experience we want to create and the support to deliver it. Pierre Gagnaire places great importance on the team’s ability to translate his creative direction through its own expertise. That is particularly relevant to Mathieu Balbino, who brings that vision to life while leading the kitchen here. My responsibility is to support his expertise and ensure the kitchen and service teams share the same understanding of quality. I believe in being present, listening to colleagues and explaining why details matter. When people understand the purpose behind a standard, they are better equipped to uphold it and to make thoughtful decisions for our guests.

AC: The restaurant combines a distinct French culinary identity with an emphasis on seasonal ingredients and individualized service. How do you maintain consistency while allowing the guest experience to remain personal?

TS: Consistency begins with the essentials: ingredient quality, precise cooking and attentive service. Pierre Gagnaire’s philosophy places the product, seasoning and cooking at the heart of the craft. Mathieu Balbino carries that understanding into the kitchen at Pierre’s TT, maintaining the standards that give the cuisine its character as menus evolve with the seasons. Personalization comes through how we respond to the person at the table. One guest may welcome a detailed conversation about a dish; another may prefer a quieter experience. The team has the knowledge and judgement to recognise that difference. Guests have confidence in the quality on every visit, while feeling that the occasion has been considered for them.

AC: In a dining environment where expectations continue to evolve, how do you assess which industry developments are relevant to Pierre’s TT while preserving the restaurant’s identity?

TS: I ask whether a development improves the guest experience and whether it belongs at Pierre’s TT. Our kitchen remains rooted in traditional craftsmanship, with cooking methods, tools and knowledge passed from Pierre Gagnaire to Mathieu Balbino, who leads the kitchen here. Preserving that direct transmission of expertise is fundamental to our identity. Technology has a complementary role throughout the guest journey: making a reservation straightforward, ensuring a smooth welcome and check-in at the restaurant, and supporting the audio and lighting that create the right atmosphere. Each element should help guests settle into the occasion. We can make the experience more seamless while protecting the hands-on culinary craft and personal attention that make Pierre’s TT distinctive.

AC: Personalization is an important part of the Pierre’s TT approach, particularly around individual preferences and special occasions. What kind of internal culture is required to deliver that level of attention consistently?

TS: It requires a culture in which people feel trusted, supported and accountable. As Pierre Gagnaire puts it, “The team concept is essential”. That resonates with me because thoughtful service depends on colleagues sharing knowledge and working well together. A preference noted during the reservation should inform the welcome and reach the kitchen where relevant. A special occasion needs the same care and discretion across the team. As leaders, we must make time for coaching and give colleagues the confidence to act on what they notice. Mathieu and the service team each bring their own expertise, and close communication allows those contributions to become one coherent experience for the guest.

AC: Pierre’s TT describes luxury as a combination of art, innovation, and tradition. How has your own understanding of luxury hospitality developed through your leadership experience?

TS: Over the course of my career, I have come to place greater value on how an experience makes a guest feel. Pierre Gagnaire expresses this beautifully: “People need poetry, tenderness and well-made things.” For me, that captures the relationship between culinary artistry and hospitality: skill and imagination have their greatest impact when they connect with someone personally.

It also helps explain why Pierre Gagnaire and InterContinental are such a natural fit. InterContinental’s 80-year heritage is rooted in connecting people and cultures through travel and discovery. Pierre Gagnaire brings a rich culinary legacy shaped by French craftsmanship and an individual creative voice. Both draw strength from their heritage while continuing to evolve. At Pierre’s TT, those legacies work hand in hand: Mathieu and his team give expression to the culinary vision, supported by the warmth, knowledge and attention to detail of InterContinental hospitality. The result should feel effortless to the guest, with a clear sense of character and occasion.

AC: Looking ahead, what leadership priorities will be most important in maintaining the standards and perspective that define Pierre’s TT?

TS: My priorities are to develop our people, sustain consistency and give the restaurant the space to evolve thoughtfully. Supporting Mathieu Balbino and his team is central to this, so they can continue bringing Pierre Gagnaire’s vision to life with the quality and creative integrity it deserves. Alongside that, we need to invest in service knowledge, listen closely to guest feedback and maintain a strong connection between the kitchen and front of house. Recognition from the MICHELIN Guide and Luxury Lifestyle Awards is encouraging, and our priority is to uphold that standard on every visit while giving the team room to develop ideas that complement Pierre Gagnaire’s vision. Pierre’s TT has an important place within the dining offering at InterContinental Dubai Festival City. Our ambition is to deepen that appeal by delivering experiences guests value, remember and choose to return to.

For Schmelter, the future of Pierre’s TT rests on a clear culinary identity and a team equipped to deliver thoughtful, consistent hospitality. His perspective places people at the centre of luxury dining, with creativity and attention to detail shaping an experience guests want to revisit.

Discover more about Pierre’s TT: https://www.pierresdubai.com/.