Sponsored: Bull & Bear at Waldorf Astoria DIFC unveils an exciting transformation with the arrival of acclaimed British chef Marc Hardiman as Chef Patron
Renowned for his impressive career, including the honour of having prepared a festive lunch for the royal household in Buckingham Palace, Hardiman introduces a fresh vision for the restaurant, centred on European cuisine with global influences. The new menus transcend traditional dining, weaving together personal anecdotes, cherished family traditions, and creative ingenuity to offer an experience unlike any other.
With a focus on local ingredients and a largely dairy-free approach, the reimagined Bull & Bear pairs thoughtful storytelling with inspired gastronomy, promising to captivate diners with its distinctive offerings.
Read our interview with Chef Marc Hardiman to discover more about the vision behind the reimagined Bull & Bear
Could you share what initially inspired you to take on this role and lead the rebranding effort?
When I was offered the opportunity to run my own restaurant, it was the chance to not just cook but to truly share my story through food. Every dish I create is a reflection of my life’s experiences, which makes this role so special. Throughout my career, I’ve always worked for others, but this was the moment where I could step into the spotlight and shape something that’s uniquely mine. What excites me even more is doing this in a city like Dubai, where the food scene is growing and evolving at a rapid pace. It’s a challenge I relish. Challenges are what drive me—if I didn’t love a challenge, I wouldn’t be doing this. For me, the bigger the challenge, the greater the satisfaction and, ultimately, the bigger the reward.
How have your experiences at MICHELIN-starred restaurants influenced your vision for Bull & Bear?
My experiences at MICHELIN-starred restaurants have deeply shaped my vision for Bull & Bear, but it’s not just about the stars. It’s about the mindset that drives excellence at every level. At the heart of it is an unwavering attention to detail, ensuring that every aspect of the guest experience is considered, from the moment they arrive to the final farewell. It’s about tailoring each experience to exceed expectations—not just delivering, but overachieving. This applies to everything we do, from the quality of the ingredients to the service and the atmosphere we create. At Bull & Bear, we aspire to be the best version of ourselves, creating moments that leave a lasting impact. Our goal is to create memories that encourage guests to return, not just for the food, but for the experience we offer as a whole.
What are some of your signature dishes on the menu, and what inspired them?
A few of my signature dishes at Bull & Bear beautifully capture the essence of what we stand for—storytelling through food, elevated by exceptional ingredients. The Humble Potato celebrates the potato’s humble journey through history while drawing on my own childhood memories of simple family meals.
The After Eight reinvents the classic after-dinner mint, a nostalgic favourite that has always symbolised indulgence and tradition for me. Then there’s the Satsuma Gyu, a dish that brings together the world’s finest Wagyu beef and the world’s greatest chip, showcasing the harmony of precision and luxury. Each dish reflects a chapter of my story, designed to create a lasting impression for our guests.
How are you incorporating local ingredients into the menu? Are there any partnerships with local farms or suppliers that you’re particularly proud of?
Incorporating local ingredients is a cornerstone of our menu at Bull & Bear. What’s truly been a pleasant surprise is the abundance of high-quality, local produce available right here in Dubai—if you look hard enough. We proudly feature ingredients such as the vibrant tomatoes from Pure Harvest, the exceptional mushrooms from Bean & Beyond Farm, and the exquisite Dibba Bay oysters, to name just a few. We’re also thrilled to be partnering with Bustanica to establish a hydroponic chamber within the restaurant itself. This allows us to serve ingredients that are grown on-site, ensuring maximum freshness and seasonality. It’s a truly exciting development, as we’re able to offer our guests the very best of what this region has to offer, grown right within the restaurant and delivered straight to their plate.
With three distinct tasting menus, what was your approach to designing each one?
The design of our three distinct menus is rooted in the belief that every dish should tell a story and offer a unique experience. The first two tasting menus—Herbivore and Omnivore—are centred around a 50% plant-based approach, where vegetables receive just as much attention and respect as proteins. This allows us to showcase the beauty and versatility of plant-based ingredients while still honouring the rich flavours of the proteins. Each dish is an expression of my travels, a reflection of the diverse cultures and flavours I’ve encountered. These menus are not just recipes—they are stories, crafted for you to enjoy.
The Explore menu offers a more personalised experience, giving guests the opportunity to curate their own dining journey from a wide range of diverse dishes. Whether you choose to indulge in 3, 6, or 9 plates, with the flexibility to add on even more, this menu is all about creating a bespoke experience that’s tailored to your preferences.
Aside from the menu, what other changes can guests expect as part of the rebrand?
As part of the rebrand, we are introducing a multi-faceted transformation that goes far beyond the menu. Storytelling is at the core of everything we do now—each dish is carefully crafted to narrate a unique story, drawing from my experiences and travels. This approach infuses the dining experience with a sense of meaning and connection, making each bite more than just a meal, but a chapter in a larger journey.
The cuisine itself reflects a blend of European with international influences, resulting in a menu that honours tradition while embracing innovation. We are creating an exciting culinary story that combines the best of both worlds, offering guests an unforgettable taste of the diverse cultures that have shaped my cooking style.
In addition to the food, we have reimagined the service style. The service style focuses more on a culinary journey and exploration with the art of storytelling—it’s about creating a personalised, immersive experience for each guest. From the moment you walk in, you will notice a shift in how we engage with you, ensuring that every aspect of your visit feels thoughtfully curated and special.
The restaurant design is carefully crafted to highlight the stunning skyline views, with the iconic Burj Khalifa serving as a breathtaking focal point from various angles in the restaurant. Whether you’re seated at the bar, in the main dining area, or in a more private corner, the layout ensures that guests can enjoy these spectacular vistas while immersing themselves in the overall ambience. Every detail of the space has been designed to complement the views, making the setting as unforgettable as the dining experience itself.
Finally, the vibe of the entire restaurant has evolved to reflect a more modern, yet timeless energy. It’s an atmosphere that’s vibrant and welcoming, but also sophisticated and refined—providing the perfect backdrop for the exceptional dining experience we create. Every detail, from the design to the service, has been carefully considered to provide a cohesive and elevated experience that invites guests to return again and again.
What sets Bull & Bear apart as a must-visit among Dubai’s fine-dining options?
What truly sets Bull & Bear apart as a must-visit destination in Dubai’s fine-dining scene is our commitment to creating nostalgic, personalised experiences that are uniquely tailored to each guest. Every dish on our menu is more than just a meal—it’s a chapter of a larger story, carefully crafted to evoke emotions and memories. Our approach to dining is centred around authenticity and craftsmanship, offering a curated experience that speaks to the individual preferences of our guests.
We are proud to offer a menu that is not only 95% dairy-free but also features 50% plant-based dishes, reflecting our dedication to sustainability and inclusivity without compromising on flavour or creativity. This combination of personal connection, innovative cuisine, and mindful sourcing makes Bull & Bear not just a place to eat, but a destination where every visit is an unforgettable journey.
What are your main goals for Bull & Bear in the coming years?
My primary goal for Bull & Bear, as with every restaurant I’ve been a part of, is to create a place where guests are not just satisfied, but genuinely eager to return. I want to foster a culture where the team feels valued and enjoys coming to work each day, and where guests feel welcomed, cherished, and inspired to make this their go-to dining destination.
While accolades are important, the true measure of our success lies in the experience we offer. Our focus is always on ensuring that every guest leaves with a memorable experience, one that makes them excited to come back. This isn’t just a goal; it’s our driving force. We believe that no restaurant can succeed unless it consistently fills its seats with guests who are eager to return.
At the heart of this is our commitment to hospitality—the generosity of spirit that goes beyond great food and service. It’s about making every guest feel special, helping them create lasting memories, and always putting their needs above all else. This philosophy of generosity and care is what sets Bull & Bear apart and will continue to guide us in the years to come.
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