In Dubai’s competitive culinary landscape, creating a memorable steakhouse requires more than premium cuts and technical execution. For Jason Bassili, CEO of the Bassili Co Group, the vision for THREE CUTS Steakhouse & Bar was always about building an experience with depth, character, and emotional resonance.
As shared in his interview with Design Middle East, Jason Bassili approached the creation of THREE CUTS as an exercise in storytelling. Every detail – from the oak-wood fire at the heart of the kitchen to the textures and tones of the interior – was designed to contribute to a cohesive, multi-sensory narrative. Central to that vision was an artistic partnership that would elevate the restaurant beyond traditional dining.
From the earliest stages of the concept, Jason Bassili defined the guiding principle behind THREE CUTS as “lazy elegance” – an effortless sophistication that engages the senses without feeling forced. The raw power of fire, the primal appeal of perfectly cooked steak, and the refined rhythm of service all needed a visual counterbalance.
That balance arrived when Bassili encountered the work of internationally renowned artist Christopher Cuseo. In particular, Cuseo’s Gravity series immediately resonated with the ethos of THREE CUTS, offering a visual language that mirrored the restaurant’s culinary philosophy.
Cuseo’s artwork explores movement, resistance, and emotional tension through dramatic drapery studies inspired by historical depictions of gravity, from classical mythology to Renaissance literature. For Jason Bassili, the connection between the art and the kitchen was instinctive.
In the interview, he describes a direct dialogue between Cuseo’s controlled chaos and the discipline of the fire-driven kitchen. Just as the artist manipulates force to create emotion on canvas, the culinary team applies controlled heat to transform raw ingredients into refined dishes. Both processes, Bassili explains, are about mastering elemental forces to evoke feeling.
This was never a case of acquiring artwork after the restaurant was complete. Jason Bassili and his team worked closely with Christopher Cuseo to integrate the pieces as permanent installations, ensuring they became part of the architectural DNA of THREE CUTS.
The placement of each artwork was intentional. Pieces within intimate booths create a sense of private drama, while works positioned near the chef’s table echo the kinetic energy of the kitchen. As natural light shifts through the double-height space and evening lighting warms the room, the art responds dynamically, reinforcing the atmosphere throughout the day.
Cuseo’s use of Ultramarine Blue, Cadmium Yellow, and Alizarin Crimson plays a crucial role in shaping the restaurant’s visual identity. According to Jason Bassili, this split-complementary palette feels both timeless and contemporary – much like Dubai itself.
The colours add movement and emotion without overpowering the space, offering guests moments of visual discovery that unfold organically during the dining experience.
For Jason Bassili, whose family has been part of the regional food industry for more than 35 years, the collaboration represents a natural evolution of hospitality. It signals a shift from simply operating restaurants to curating cultural experiences.
Highlighting Cuseo’s international acclaim – with exhibitions spanning Los Angeles to Sydney and works held in institutions such as the San Francisco Museum of Modern Art – was a deliberate decision. Aligning THREE CUTS with a global artistic standard reinforces the restaurant’s positioning as a destination where quality extends beyond the plate.
Jason Bassili notes that guests often form personal connections with specific artworks, interpreting the tangled fabrics through their own emotional lens. These moments of reflection and discovery are as important to the experience as the food itself.
The name of Cuseo’s Gravity series takes on layered meaning within THREE CUTS – referencing both the weight and substance of the cuisine and the effortless elegance the brand strives to achieve.
As the interview concludes, Jason Bassili reflects on the collaboration as fundamental to defining the identity of THREE CUTS Steakhouse. The art provides a soulful counterpoint to the fire-driven kitchen, balancing raw power with fluid form.
In his words, THREE CUTS is not simply a restaurant but an environment where culinary craftsmanship and contemporary art exist in provocative harmony. From the first glance at a canvas to the final bite of a ribeye, every detail contributes to a single, cohesive story – one that continues to shape the brand’s identity.
Visit: Rooftop West, Palm Jumeirah Mall
Call: 04 420 1113
WhatsApp: 058 698 6113
Follow us on Instagram: @Threecutsdxb
B
assili Co Family
Three Cuts is not alone in its pursuit of experience-driven dining. As a member of Bassili Co, we stand alongside a family of destinations that celebrate culture, craft, and character:
