This week, we speak to Samyukta Nair, restaurateur and founder of London and Dubai’s Jamavar and MiMi Mei Fair.
Welcome to the Emirates Woman weekly series ‘How I got my job as…’ where we delve into the lives of incredible entrepreneurs and businesswomen, both based in the UAE and globally. In this series, we explore their unique career paths, daily routines, insights for newcomers, and the challenges they’ve faced along the way.
Samyukta Nair’s journey is a testament to vision and tenacity. With a discerning eye for detail and a passion for gastronomy, she began her career as a Design & Operations Associate at The Leela Palaces Hotels & Resorts, founded by her late grandfather, Captain CP Krishnan Nair. Over time, she rose to become the Head of Design and Operations. With an entrepreneurial spirit, she embarked on launching a luxury sleepwear and lifestyle label, Dandelion, in 2015. By 2016, she turned her focus to gastronomy, creating design-led restaurants in London, culminating in the launch of both Jamavar and MiMi Mei Fair in Dubai. Let’s explore her world further.
What was your favourite subject at school?
Literature. I was always drawn to the way stories could transport, inform, and transform. That love for narrative never left me—and today, I weave that same sense of storytelling into the spaces I create, whether it’s through design, menu curation, or the atmosphere of a restaurant. Story is my starting point, and literature taught me how powerful it can be.
What was your first job?
My first job was within the family business—I apprenticed under my mother at The Leela, learning the intricacies of design and operations. It wasn’t glamorous, but it was foundational. I spent my time learning how to balance form with function, and how the smallest details—like the way a cushion is placed or how light touches a plate—can completely alter a guest’s experience.
What eventually brought you to Dubai?
Dubai felt like a natural next chapter after London. It’s a city that sits at the intersection of ambition and aesthetics, and it resonated deeply with my vision. Much like London, it welcomes global voices and ideas, but what drew me in was its appetite for emotion-driven hospitality. It’s a place where you can be bold with design, generous with service, and unafraid to build worlds that are theatrical yet grounded.
What inspired you to enter the F&B space and launch MiMi Mei Fair and Jamavar in Dubai?
Hospitality is part of my legacy, but I wanted to reinterpret that inheritance in my own voice. Jamavar was born out of a desire to honour India’s culinary heritage with global finesse, while MiMi Mei Fair offered a canvas to explore whimsy, mystery, and Chinese gastronomy through a contemporary lens. Dubai provided the right audience—curious, cultured, and emotionally attuned. It offered the opportunity to introduce something not just new, but meaningful.
What are the key elements of your role?
Vision and detail. I shape the narrative spine of each concept—its story, its soul—and then work with the team to bring it to life across food, interiors, music, and service. I’m also deeply involved in strategy and brand evolution, but what I value most is staying connected to the emotional core of each restaurant. Regardless of how many projects we’re managing, the experience has to feel personal.
Talk us through your daily routine.
No two days are ever the same. Mornings often begin with creative reviews—menu tastings, design revisions, or branding work. Afternoons are dedicated to operations, strategy, and team check-ins. Evenings typically involve visiting our restaurants, experiencing them as a guest, and observing the energy on the floor. I strive to carve out moments for myself to recharge—a walk, a book, or a quick meditation—because creativity needs space to breathe.
What advice do you have for anyone looking to follow in the same footsteps?
Lead with feeling. This industry revolves around creating emotional connections—through food, through people, through space. Having a clear point of view and an unwavering commitment to detail is essential. Moreover, it’s important to surround yourself with individuals who excel in their fields, and to always consider the guest’s perspective. Patience is also key—great restaurants are built one moment, one memory at a time.
What is the best piece of advice you ever received?
“If you don’t stand for something, you will fall for everything.” My grandfather, Captain Nair, frequently shared this wisdom—and it has remained with me. It serves as a reminder to lead with conviction and to maintain purpose, even when challenges arise.
And what is the worst?
“Just follow what’s working.” In hospitality, copying dilutes magic. What succeeds for one brand, location, or audience does not always translate elsewhere. The most successful moments arise from taking risks and building something rooted in emotion and originality.
Tell us more about the dining experience at MiMi Mei Fair.
Jamavar Dubai is a celebration of India’s rich culinary tapestry—rooted in tradition yet presented with elegance and precision. It’s regal, refined, and layered with flavour. Conversely, MiMi Mei Fair is playful and enigmatic. It’s envisioned as the private residence of a fictional Chinese Empress, adorned with antique chinoiserie, silk wallpaper, and theatrical flair. Both restaurants offer deeply immersive experiences—they don’t merely serve food, they transport you.
What has been the biggest challenge you had to overcome?
Scaling without losing soul. Expanding across different geographies requires adaptation to new rhythms and expectations. The challenge lies in remaining agile while fiercely protecting the emotional DNA of each concept. This tension between evolution and authenticity is something I’m constantly navigating, but it’s also where the magic lies.
What are your goals for the future?
To continue building restaurants that narrate powerful, personal stories—spaces that become integral to people’s lives and memories. I aim to evolve with intention, exploring new cuisines and narratives, and possibly stepping into adjacent creative disciplines. More than ever, I want each project to be rooted in feeling. Because at the end of the day, it’s all about how you made someone feel.
