“The story of Melenzane started in Paris, where Mr. Al Dhubaib was visiting his cousin. They discovered a small restaurant there and were very impressed with the food, so they hired the chef, Nino Trapani, to teach them how to cook the recipes. It was a different way of cooking, based on the chef’s background in Sicily, and the cousins realized it was something special. After a year of training, Mr. Al Dhubaib returned home to develop the concept for Melenzane. The concept they came up with can be described as a fusion between the classic and the modern, creating a whirlwind of sights, sounds, and tastes in an unconventional setting.”