Interview with Culinary Director at 25hours Hotel Dubai One Central, Timo Glöckner

Sponsored: Timo Glöckner, a seasoned chef with a 17-year international career, is the driving force behind the culinary scene at the award-winning 25hours Hotel Dubai One Central

Having played a pivotal role in the hotel’s opening, he has quickly become a key figure in Dubai’s vibrant food landscape. A German native, Glöckner honed his skills in various restaurants and hotels across Europe before venturing to Asia. His impressive stints include roles as a Sous Chef and Head Chef in Switzerland, an Executive Sous Chef in the Philippines, and successful entrepreneurial endeavours.

Glöckner’s cooking style blends global influences and innovative techniques. As Culinary Director of 25hours Hotel Dubai One Central, he oversees a diverse range of dining outlets, from casual to fine dining. His passion for food, coupled with his strong leadership, has positioned the hotel as a must-visit dining destination. With a proven track record and a creative flair, Timo Glöckner is undoubtedly a rising star in Dubai’s food scene.

Interview with Culinary Director at 25hours Hotel Dubai One Central, Timo Glöckner

Can you share a pivotal moment or experience that significantly shaped your culinary philosophy? 

Over the years, working with various chefs and dealing with highly contentious individuals characterised by perfectionism and rage, it became clear to me what it shouldn’t be. This led me to develop the philosophy: “Don’t take yourself too seriously, but do take the food seriously.” For the majority of us, food is no longer just something we need to survive; instead, we primarily discuss the enjoyment of eating it.

The most crucial thing, in my opinion, to remember is that sharing experiences via writing and photos, as well as in-person at the dinner table—which is my favourite way to consume things—is what truly brings us joy. You run the risk of depriving yourself of that pleasure when you begin to take food too seriously, set perfection as your standard at every meal, and become disillusioned with anything less than ideal.  

Moving to Dubai and being part of the pre-opening team at 25hours Hotel must have been an exciting challenge. What were some of the key steps you took to ensure a successful launch? 

Being able to visualise the finished hotel when it is only a basic model of what it is intended to be is the most crucial step. Besides this, the key elements are to plan, assemble the right team of people who share your vision, and make no compromises along the way.

Can you tell us about a signature dish that you are particularly proud of and the inspiration behind it? 

The avocado toast we serve at Nomad Day Bar is one of our specialties, and I am particularly proud of it. It’s a very basic dish that is delicious with all the flavour it brings to the table. You can eat it whenever you want without feeling too guilty because it only contains healthy calories. The idea is to combine all the best ingredients that people love to eat, especially in the morning, on a piece of bread so you can enjoy it on the go before a busy day.

 What can guests expect when they dine at the hotel?  

In contrast to the typical marble and bling found throughout the city, guests at the hotel can anticipate a unique location with a lot of work, effort, and history. Each venue on the property offers a distinct experience that is unmatched throughout the hotel. Guests can enjoy robust, traditional German cuisine, modern Indian dishes, rich comfort food, wonderful coffee, and a relaxing atmosphere. They can also enjoy stunning sunset views from the rooftop while sipping fantastic drinks and nibbling on delicious bar snacks.

How important is sustainability in your cooking, and what steps do you take to ensure your kitchen operates sustainably?

Sustainability is vital and becoming increasingly important. According to my philosophy, to take food seriously, we must constantly work to reduce unnecessary waste. We develop creative new ways to repurpose dish leftovers and, when practical, utilise every part of fruits, vegetables, and meats. A sustainable approach is a dynamic process that never ends and always has room for improvement.

What’s next at 25hours Hotel Dubai One Central?

By the final quarter of the year, there will be more kitchen-related changes and innovative additions. We will also introduce a concept that focuses more on sustainability from a kitchen standpoint. Additionally, there are a ton of events and activities throughout the year as usual because there is never a dull weekend at 25hours Hotel Dubai One Central..

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