The general manager wants you to know – substance in Dubai is here to stay
Time Out Market is perhaps one of Dubai’s busiest and most beloved food halls. A constant buzz and throngs of diners are a common sight, and so are an amazing line-up of concepts, showcasing the very best and brightest of Dubai’s homegrown culinary stars, condensing their expertise into fuss-free, easygoing bites meant to enjoyed on the go.
From the outside, it looks easy, but General Manager Argiris Tragoutsis says it’s actually a labour – one of love indeed, but a labour nonetheless, and incredibly rewarding. We sat down with him to go behind the scenes of this operation to understand what it is that makes it so successful, and with food hall frenzy well on the horizon, what the future of dining could look like in Dubai.
The ethos of Time Out Market is to showcase the best of food that a city has to offer – how do you choose your vendors to reflect that for Dubai?
At Time Out Market Dubai, our starting point is always the city itself. Dubai’s food scene is incredibly diverse, ambitious and constantly evolving, so our role is to curate a lineup that genuinely reflects that energy. We look for vendors who are not only excellent at what they do, but who have a clear point of view, strong culinary identity and a proven connection to the local dining community. Quality and consistency are non-negotiable, but so is authenticity, these are concepts that were born and grown in Dubai, shaped by the city and its audience. Ultimately, the Market should feel like a walk through Dubai’s dining scene, not a checklist of trends.
What aspect of Dubai’s food scene are you attempting to showcase with the TOM lineup? What perception of dining in Dubai would you like for visitors to take away from the experience?
We want to showcase the depth and maturity of Dubai’s food scene. I’d love for people to leave surprised in a good way. There’s still a misconception that dining in Dubai is only about luxury or imported brands, but the reality is far more interesting. Our lineup shows how creative, diverse and confident the homegrown scene has become. If our guests walk away thinking, “I didn’t expect this level of depth and flavour from local concepts,” then we’ve done our job. And believe me, I hear that a lot!
What has your experience of working with some of the best homegrown concepts and chefs in Dubai been like?
Incredibly rewarding. Many of these chefs and founders are deeply passionate and personally invested in what they do, which makes the collaboration very natural. There’s a strong sense of pride in representing Dubai, and that translates into a willingness to push standards and continuously evolve. It never feels transactional, it feels like everyone is pulling in the same direction to create something special together.
What does the creative and collaborative process between the TOM team and the vendors look like?
The process is highly collaborative from the outset. We spend a lot of time talking things through, how a concept translates into the Market, which dishes truly define it and how it should feel for the guest. Often it’s about editing rather than reinventing, focusing on the strongest dishes, simplifying without losing soul and making sure it works in a lively, open space like Time Out Market Dubai. Our team provides guidance on flow, design, menu balance and guest experience, while the chefs bring their creativity and culinary DNA. It’s very much a shared process, structured, but flexible.
Considering the current crop of homegrown concepts coming out of Dubai, what direction do you see Dubai’ss food scene moving in?
I see Dubai’s food scene becoming more confident and more defined. There’s less chasing of trends and more focus on identity and substance. Chefs are cooking more from the heart, taking bolder risks whether that is through cuisine that reflects personal heritage or more ingredient driven menus. That’s a very exciting place for any food city to be, and I think Dubai is just getting started.
There are some big names in TOM that have full-fledged fine-dining restaurants outside of TOM – how is the experience condensed or reinvented for the TOM format?
It is all about distillation. In Time Out Market Dubai, the experience is distilled down to what makes that restaurant special in the first place – a signature dish, a defining flavour profile, or a particular cooking style. It’s not about replicating fine dining, but translating its essence into something more accessible and immediate. The quality remains the same, but the format is more relaxed, approachable and faster-paced. It’s a great way for people to discover these chefs in a more casual, approachable setting.
What does the rise of food-hall dining say about about the way people are choosing to dine in Dubai now?
Food halls respond perfectly to how people want to dine today, socially, flexibly and with choice. In acity like Dubai, where dining is as much about experience as it is about food, elevated food halls make a lot of sense. I do think we’ll see more of them, but the ones that will truly stand out will be those with strong curation and clear identity. It reflects a shift towards more casual yet high-quality dining, where guests value atmosphere, entertainment, variety and authenticity just as much as formality.
Image credit: Supplied
Deeply passionate about food, culture and community, Manaal loves telling extraordinary stories of ordinary people. Besides sniffing out a tale to tell, her favourite things to do include binging true crime documentaries, chasing cats on the streets and curating a good outfit.
