At just 14 years old, Francesco Bagnato began his journey into the hospitality world, enrolling in hotelier management school in his native Valentia, Italy.
Today, Francesco is Brand Chef at Dubai's Isola Ristorante Italiano, where his deep-rooted Italian heritage inspires and is infused in every dish. From the MICHELIN-starred Imàgo to Dubai’s bustling culinary scene, Francesco's career path reflects both discipline and imagination, his journey has been centred on one guiding principle: exceptional cuisine begins with exceptional ingredients.
Isola Ristorante Italiano is a modern tribute to southern Italy’s culinary warmth and simplicity.
The Dubai location is otherworldly; the Jumeirah Islands Clubhouse in Emirates Hills offers visitors a serene and upscale dining in a neighbourhood known for its landscaped lakes and tranquil surroundings. With a large decking area. perfect for outdoor dining in the cooler winter months, the restaurant enjoys calming views of a streaming ravine, and allows for diners to enjoy a peaceful escape from the city’s bustle while still remaining easily accessible from key areas like Dubai Marina and JLT.
This picturesque setting complements Isola’s concept perfectly, transporting guests to the coastal regions of southern Italy with its relaxed ambiance, Mediterranean flavours, and neighbourhood-style hospitality. Whether you're dining indoors or on the terrace, the location adds a scenic charm that enhances the overall experience. Further drawing inspiration from the Italy's sun-kissed islands and rugged coastline, Isola delivers a menu filled with authentic, fresh dishes that celebrate regional flavours and family recipes.
With locations in Dubai, Bodrum, Marbella, Milan, and Morocco, the brand brings authentic Italian hospitality to international audiences while maintaining a consistent identity rooted in tradition, quality, and heartfelt cooking. Each kitchen across borders speaks the same culinary language: that of love, seasonality, and cultural pride.
This is a story of family, food, and a culinary journey shaped by passion and precision.
The Early Years
What first drew you to the culinary world at such a young age?
Growing up in Calabria, my love for cooking started in the family kitchen watching my mother and grandmothers create traditional Italian dishes. At 14, I enrolled in hospitality school, and from there, every summer I worked in hotels and restaurants, starting as a waiter and eventually moving up as a commis chef within well-known tourist hotels and restaurants close to my hometown, including the iconic Capovaticano Resort, located in the Province of Vibo Valentia, Italy. That early exposure confirmed that this is something that I loved and wanted to have a career in.
Which destination, person or kitchen has influenced your cooking style and philosophy the most?
The biggest influence has always been my family, especially my mother and grandmothers.
But professionally, working at Imàgo at Hotel Hassler Roma was a turning point in my career. Being part of a MICHELIN-starred kitchen taught me discipline, respect for ingredients, and the balance between creativity and tradition.
My different regional experiences helped me develop a deeper appreciation for the diversity within Italian cuisine: Rome gave me structure and intensity, Venice brought delicacy, and Verona showed me the elegance in simplicity.
Is there a particular dish from your childhood that continues to be a go to?
Lasagna. It reminds me of Sundays at home with my family. It’s a dish that brings back a lot of childhood memories, and I still enjoy making it the way my mother did.
The Food
Italian cuisine is deeply rooted in tradition. How do you balance authenticity with innovation in your dishes?
For me, innovation should never overshadow authenticity. I focus on technique and presentation to modernise a dish without compromising its roots. The soul of Italian food is in the ingredients, when they’re high quality, you don’t need to reinvent the recipe, just respect it.
And, when it comes to the one dish on Isola's menu that Chef Francesco says best represents Italian dining, the culinary star says. "I’d say the Spaghetti alle Vongole e Bottarga. It’s simple and fresh with clams, Sardinian bottarga and white grape. It’s a dish that embodies the essence of Italian coastal cuisine."
What are the most essential ingredients for capturing the true flavours of southern Italian cuisine? What should we use at home?
That's easy, start with good olive oil. It's the base of everything. Use seasonal vegetables, fresh herbs, and simple elements like garlic, chilli, and tomatoes. The magic lies in how they’re combined, not in how many ingredients you use.
How has Dubai’s evolving food scene impacted your approach to Italian cuisine at Isola?
Dubai is dynamic and multicultural, and diners here are very informed. That motivates me to bring even more precision to what we do at Isola, ensuring every dish is delicious, but also rooted in true Italian traditions elevated with a modern touch.
What do you consider to be the key elements of outstanding hospitality?
Consistency, warmth, and attention to detail. Guests should feel welcomed the moment they arrive. Hospitality isn’t just about food but about how we make people feel.
Isola at Home & Abroad
Mentorship plays a big role in your leadership — what advice do you give to young chefs entering the industry?
Be curious and never stop learning. Respect the ingredients, respect your team, and take the time to master the basics before anything else.
How do you ensure that Isola’s brand remains consistent across its international locations?
We’ve built a strong foundation with our team. From the kitchen to front of house. I’m involved in each opening and training process, ensuring that the vision, execution, and values remain aligned. It’s all about creating the same warm, authentic experience in every location.
Can you share with us a signature dish from Isola that we can try at home?
One of my favourite dishes from the Isola menu is the Paccheri Scarpariello. It’s simple, rich, and full of southern Italian character. Made with Paccheri pasta, a blend of San Marzano and datterino tomatoes, pecorino and parmesan cheese, and fresh basil, it’s the kind of dish that brings comfort and warmth to the table. The key is using high-quality tomatoes and good aged cheese to let the flavours really shine.
Open for breakfast from Friday to Sunday, 8am- 11am
Open daily for lunch and dinner, from 12pm - 11pm
Jumeirah Islands Clubhouse, Dubai
@isolarestaurantdubai
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