Keybourne Hospitality Group runs restaurants and hotels from the first sketch to the last table of the night. We sign the lease, build the room, hire the team and answer for the result. No licences, no franchises dropped into a lobby.
Sixty years in Mexico, the United States, the Caribbean and Spain taught us that a concept only counts once it works on a full Saturday. That is what we now bring to Dubai.
Mexico is where the group learned the trade, and it is still where most of the restaurants are: thirty‑six of them in eleven cities. Cancún is head office and the first kitchen, and on its own it holds ten houses, from Porfirio’s, Ilios and Harry’s to Nicoletta, Fred’s, H Roof and La Vicenta.
From there the group opened in Mexico City, Los Cabos, Playa del Carmen, Tulum, Guadalajara, Mérida, Cozumel, Puerto Vallarta, Puebla and Isla Mujeres. Thirteen brands that go from fine dining to the beach club, and six of the restaurants hold the Five Star Diamond Award.
The range is deliberate. A dining room that takes a reservation three weeks out and a beach house that seats six hundred on a Saturday are not the same business, and neither one pays for the other.
Twelve restaurants in nine cities, on both coasts. In Los Angeles the group runs three concepts of its own: Damián and Ditroit in the Arts District, and San Damián.
Señor Frog’s adds seven more: Daytona Beach, Fort Lauderdale, Hollywood Beach, Orlando, Panama City Beach and Pensacola Beach in Florida, and Myrtle Beach in South Carolina. Osaka cooks Nikkei in Miami, and Ilios runs in Orlando.
Two very different rooms, the same operation behind them: a Mexican kitchen that holds its own in Los Angeles, and a beach party in Florida that runs like the one in Cancún, with the same numbers every night.
The Bahamas are the group’s second home, in Nassau, Freeport and Grand Bahama.
In Nassau, Shore Break, The Grill Hut, Blue Marlin, Bahama Bay, Goombites and Lukka Kairi are ours, Señor Frog’s runs in Nassau and in Freeport, and SpongeBob’s Splash Down Grill opens soon.
At Celebration Key, Carnival’s private destination in Grand Bahama, the entire food and beverage offer on the island is ours. Feeding a ship’s worth of guests inside a single window, every day, tells you quickly whether an operation is real.
Osaka cooks Nikkei on the Paseo de la Castellana in Madrid, and Rowley’s has served its steak on Jermyn Street, London, since 1976. In Aruba, Señor Frog’s runs in Oranjestad.
Three restaurants on two continents: small on the map, and run exactly like the rest.
Osaka’s Nikkei kitchen, Japanese technique with Peruvian produce, runs eight restaurants in South America: two in Lima, and one each in Buenos Aires, Bogotá, Santiago, Quito, São Paulo and Punta del Este.
The same house cooks in Madrid and Miami, and opens next at the Mandarin Oriental in Dubai.
Rowley’s, the steakhouse born on Jermyn Street in 1976, runs at The Slice in DIFC, Dubai, and at KAFD in Riyadh. Yas Bay, Abu Dhabi, is next.
In Dubai six more houses are on the way: a second Rowley’s in JLT, Osaka, Sra. Tanaka, Café François, Jul’s and Myka.
35th floor
Mandarin Oriental Downtown
Already open · Rowley’s, The Slice, DIFC
Keybourne operates some of the world’s most recognized hospitality brands in Mexico, Costa Rica and the United States, managing first-tier properties under the highest international standards. Our hospitality division oversees the complete hotel operation, from rooms and food & beverage to service, talent and the overall guest experience.
Our portfolio includes landmark properties such as Grand Hyatt Playa del Carmen, The Cape, a Thompson Hotel, and Zoëtry, among others. By combining global brand standards with strong local expertise, Keybourne delivers consistent, high-level operations across a growing portfolio of leading hotels and resorts.
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