Dubai's first genuine boutique hotel — with F&B conceived as the primary reason to visit, not an amenity to accommodate.

Engaged from the early stages, the scope covers the full F&B ecosystem — defining the restaurant and bar concepts, sourcing and appointing a celebrity chef, and providing oversight on interior design direction. Vanya also introduced the interior design team to the ownership group. Target opening 2029.

A complete house — hotel, members' club, dining, wellness, and public life brought together under one point of view.

Appointed to lead the F&B concept and ecosystem architecture across the full property — from the anchor restaurant to the speakeasy, members' lounge, and lobby café. Wellness programming introduced and coordinated in association with Bioharmony. Members' club strategy developed in association with Delbono Capital. Working in close collaboration with Dion & Arles towards a 2027 opening.

A live fire restaurant closer to a great house party than a formal dining room — built on obsession, not positioning.

Advisory role supporting the definition and refinement of the concept, menu structure, and commercial logic before opening. The founders had a strong instinct from the start — the work was about giving it structure and confidence. Goldie's opened in 2024 and has become one of Soho's most successful restaurant destinations. A second venue is already in planning.

A restaurant, bar, and terrace built around the social life of Cap Ferret — rooted in the place, not passing through it.

Conceived for locals and returning visitors rather than passing tourism, L'épicerie centres on aperitif culture, music, and the rhythms of the season. Vanya led the full concept — from the F&B offer and business planning through to operational structure. The menu focuses on small plates, fresh local produce, and simple cooking designed for consistency across the season. Music is treated as a core part of the experience — vinyl listening, DJ sets, and occasional live performances shaping the atmosphere throughout the day. Interior and terrace references draw directly from the architecture and materials of Cap Ferret. Awaiting investment.

A music-led hospitality concept that places the record at the centre of the experience — not in the background.

Inspired by the listening bars of Tokyo, New York, and Los Angeles, The Vinyl Bar combines a listening bar, cocktail bar, intimate club, and casual eatery within a single space. Vanya led the full concept — from positioning and feasibility through to business planning and the complete F&B offer. The food programme centres on small plates drawn from American diners and Japanese izakayas, supported by classic cocktails, an extensive wine and champagne list, and a deep spirits selection including bourbon, Japanese whisky, and sake. Currently in project phase.

A forthcoming luxury hotel in Dallas conceived as a new cultural address — where food and beverage is integral to the brand, not an add-on.

Involved since the early brand and concept development phase, working closely with the founders to shape the F&B architecture and brand foundations. The work is developed in parallel with renowned French interior designer Jacques Garcia — with particular attention given to how Garcia's use of colour, mood, and theatricality translates into brand systems that live consistently across F&B concepts, menus, collateral, and digital. Opening 2028.