Parmigiani Fleurier is delighted to welcome Chef Izu Ani, of La Serre, as its new brand ambassador for the Middle East, India and Africa. Chef Izu Ani joins an impressive list of Michelin-star chefs working with Parmigiani Fleurier globally, including Hélène Darroze and Anne-Sophie Pic. The new partnership aims to recognize a shared dedication to traditional craftsmanship, as well as to raise the bar for Parmigiani Fleurier gastronomy themed events and cooking masterclasses in Dubai.

38 years old, Nigerian-born Izu Ani opened La Serre in 2013, following 20 years of experience spent in Michelin-star kitchens throughout Europe. Conceived as “a place where you can have great breakfast and freshly baked bread and go on to have simple, delicious food until midnight,” La Serre now holds a firm position in the Dubai restaurant scene, with its humble, uncomplicated approach to food combined with a unique desire to remain highly creative, experiment new dishes and constantly unveil new ingredients. Chef Izu Ani is currently working on a Research and Development Kitchen project, to open in Downtown Dubai, where chefs can experiment with different ingredients, techniques and style, while exploring the world of creative gastronomy.

Chef Izu’s passion and hard work, his commitment to continuous training and his dedication to sourcing the best ingredients and to creating traditional, “real” dishes that are packed with flavour, draws strong parallels to our own skills at Parmigiani Fleurier. said Marc Gaudreault, COO of Parmigiani Fleurier. Over the past 19 years, we worked very hard to establish a fully independent manufacture that would be directly inspired by a unique know-how of restoration and traditional watchmaking techniques. Today, producing hand finished components, movements and watches, of the highest quality available, remains our main goal as a brand, and this is also what animates Chef Izu Ani. Plus who doesn’t love great food, right? So it is an honour for us to present Chef Izu Ani with a Parmigiani Fleurier Tonda Metrographe, and to support his many ventures in the gastronomy world.

Over the past 18 months, Parmigiani Fleurier gradually became one of our regular guests at La Serre. said Chef Izu Ani. They first challenged us to come up with new dishes to match the finest of wines during their regular wine tasting dinners, and they constantly come up with new, creative ideas to entertain customers and guests in a truly unique and personal way. As we were discussing the introduction of cooking masterclasses together, it dawned on us that our ethos and objectives draw many synergies. I am looking forward for both our teams to join hands and grow as one through this partnership while sharing some of our common passion for craftsmanship.”

Chef Izu has chosen a Tonda Metrographe, with grained white dial and gold Hermès calfskin strap.