Chef Ayşenur Molu Launches Turkish-French Restaurant in Dubai

Dubai, UAE – July 2025 — Chef Ayşenur Molu has announced the launch of her new restaurant, which promises to offer a refined dining experience reflecting her Turkish heritage and classical French culinary training. The esteemed chef and culinary artist's forthcoming restaurant is named À la Molu. With each plate, guests will encounter a story of family, heritage, and the pursuit of authentic dishes.

Food as a Cultural Conversation

"À la Molu will be a deeply personal endeavor," says Chef Molu. "It will honor my family's legacy, reflect my journey as mother and chef, and embody my belief that food is both a craft and a cultural dialogue. Each dish will be designed with a purpose—to elevate tradition and tell a story."

The restaurant's concept goes beyond aesthetics or trend. Instead, it rests on a slow, intentional approach to cooking that values meaning. In the city known for its glitz, À la Molu will offer a quiet, thoughtful cuisine presentation.

A Signature Blend of Traditions

Chef Molu built her culinary foundation at Le Cordon Bleu in Istanbul, where she completed the prestigious Grand Diplôme program. She stood out with two international gold medals and national media attention during her career.

One standout moment was her presentation of a couture chocolate dress at the Salon du Chocolat. This collaboration between Vakko and Le Cordon Bleu drew admiration across Turkey's fashion and epicurean circles.

Her education was not just a technical achievement. It has shaped a vision that merges French culinary precision with the emotional roots of Turkish cuisine. This rare combination will define the offerings at À la Molu.

The Meaning Behind À la Molu

The name À la Molu is more than a branding choice. "À la" denotes authorship in French culinary language. It suggests a signature style or personal take on a dish. "Molu" is the chef's family name. The name means honor, value, and refinement in Turkish and Arabic.

These associations were intentional. They reflect the eatery's emphasis on meaning, heritage, and personal authorship. Guests will not just eat meals. They will share in a story that spans generations and cultures.

A Chef's Journey from Istanbul to Dubai

Before relocating to Dubai, Chef Molu operated the Chef Ayşenur Culinary Academy in Ataşehir, Istanbul. The academy specializes in artisanal pastry and Turkish cuisine workshops. She earned a reputation for meticulous instruction and bringing artistry to everyday cooking.

The 2024 Gastronomy Industry Report cites that Dubai ranks #1 globally for fine dining. Last year, the city issued approximately 1,200 restaurant licenses. This statistic indicates strong growth in its food and beverage sector.

Additionally, this culinary hub boasts 64% of world-class chefs. Chef Molu will join their ranks by bringing her unique cuisine to Dubai. Her upcoming high-concept restaurant is designed for a discerning clientele. The offerings cater to those seeking an experience that resonates with them.

A Setting Designed for Connection

À la Molu will be an intimate venue. Guests can expect expressive dishes, designed with attention to detail. While menus have not yet been released, the chef's background lends itself to plated elegance, seasonal ingredients, and Turkish and French gourmet techniques.

Each element, from service to design, will mirror the chef's belief that hospitality should feel meaningful. The restaurant's environment will be curated to encourage reflection, conversation, and appreciation for the craft. It's a boutique concept that exemplifies Chef Molu's personal and cultural philosophy. This viewpoint is shaped by craftsmanship, tradition, and a global culinary education.

A New Addition to Dubai Dining

The opening of À la Molu will mark a new chapter in Dubai's culinary scene. Chef Ayşenur Molu's venture is a return to the fundamentals of good cooking. Ultimately, patrons will partake in cuisine presented in a timeless, personal way.

About Chef Ayşenur Molu

Ayşenur Molu is a Turkish chef and culinary educator known for her blend of classical French technique and traditional Turkish flavors. A Le Cordon Bleu graduate, she has won international awards and founded a culinary academy in Istanbul. À la Molu marks her first signature concept in Dubai. The restaurant will offer a curated dining experience rooted in heritage, precision, and emotion.