Dinner by Heston Blumenthal
Chef Chris Malone
Chef Chris Malone
Chris Malone: Honouring the Past, Shaping the Future at Dinner by Heston. With 15 years of global experience and a résumé that spans some of the world’s most acclaimed kitchens, Australian-born Chef Chris Malone brings both heritage and bold creativity to his role as Chef de Cuisine at Dinner by Heston Blumenthal, located at the landmark Atlantis the Royal. Originally from Perth, Australia, Malone began his culinary journey with a four-year apprenticeship at Fraser’s in Kings Park, earning early accolades including the ACF National Apprentice of the Year and Young Chef of the Year by The West Australian Good Food Guide. His talent led him from Australia’s fine dining scene to celebrated kitchens like Clarkes of North Beach, and eventually to the global stage. In 2018, he was invited by Chef Daniel Humm to join the team at the legendary Eleven Madison Park in New York. This pivotal move was followed by the pre-opening of Davies and Brook at Claridge’s in London, and later his leadership role at Ossiano in Dubai—another standout restaurant within the Atlantis portfolio. Since joining Atlantis Dubai’s culinary team, Malone has played a vital role in the success of its fine-dining concepts. He was part of the pre-opening team for Dinner by Heston Blumenthal, helping to shape the restaurant’s identity from the ground up, and has now returned to lead it into its next chapter. In his current role, he oversees a brigade of 32 chefs and works closely with Heston Blumenthal and Jocky Petrie, Culinary Director of The Fat Duck Group, to refine the restaurant’s historic yet forward-thinking menu. “I’m incredibly honoured to be back at Dinner by Heston Blumenthal, a place that truly feels like home,” says Malone. “Heston’s culinary vision has always inspired me, and I’m excited to help build upon his legacy. Every dish should tell a story—one rooted in history, but brought to life through creativity, precision, and flavour.” Dinner by Heston continues to receive international acclaim under his leadership, including a Michelin star, three toques from Gault&Millau UAE, and the Time Out Dubai Best British Restaurant award. Most recently, Malone contributed to the launch of FZN by Björn Frantzén, another Atlantis concept that received 3 Michelin stars within 6 months of opening. As the brand looks to expand globally, Malone stands as a vital figure in steering Dinner by Heston’s Dubai flagship—and its legacy—into the future.
Dinner by Heston: A Taste of History, Reimagined for Dubai
Rooted in historical research and guided by the innovative spirit of Heston Blumenthal, the menu reinterprets centuries-old recipes with contemporary technique and theatre. Each dish is a story, a conversation between the past and present, delivered with Michelin-star precision and elegance.
The dining room mirrors this concept, understated yet sophisticated, with sweeping views of Palm Jumeirah that create a sense of occasion. From the embossed menus to the quiet drama of the open kitchen, the experience is immersive and meticulously curated.
Standout dishes like the now-iconic Meat Fruit, a mandarin-glazed chicken liver parfait that looks like a piece of art, and the decadent Tipsy Cake, served with spit-roasted pineapple, have become signature experiences. The restaurant is also beloved for its Sunday Beef Roast, featuring the tender and richly marbled Westholme Wagyu fillet, a modern take on a classic British tradition.
At the helm of the kitchen is Australian-born Chef Chris Malone, who brings both technical brilliance and deep respect for the philosophy behind the concept.
One such dish is the Beef Royale, originally created for King George IV’s coronation in 1820. At Dinner by Heston, this regal classic is reimagined using Westholme Wagyu fillet, combining historical grandeur with modern luxury. The original dish would have been a statement of excess and opulence, elaborate, rich, and theatrical. Here, it’s refined and focused, with an emphasis on flavour and finesse. The Westholme Wagyu delivers exceptional marbling and bold, beefy character. “I like working with Westholme for their consistency and quality,” says Chef Chris Malone. “You know what you’re getting, always delicious, always reliable. It allows us to deliver a consistently outstanding dish, every time.” “It’s not about copying the past,” he explains. “It’s about interpreting it in a way that feels exciting, relevant, and utterly delicious for today’s diner.” Dinner by Heston Blumenthal has been recognized globally for its innovation and excellence, earning prestigious accolades including a Michelin star, the Time Out Dubai Award for Best British Restaurant, and high rankings in regional fine dining guides. These honors reflect the restaurant’s commitment to quality, creativity, and an immersive dining experience. Whether you're a culinary connoisseur or simply seeking a dinner that delivers more than just flavour, Dinner by Heston is a journey through time, taste, and the heights of gastronomic creativity. In a city celebrated for its bold dining concepts, Dinner by Heston Blumenthal stands out for its intellect, its storytelling, and its ability to surprise, one course at a time. For reservations click .
