Jason Bassili’s vision goes beyond the kitchen, unfolding through a bold artistic partnership with Christopher Cuseo that transforms dining into a multi-sensory narrative
Bassili and his team worked to integrate Cuseo’s pieces as permanent installations
Bassili and his team worked to integrate Cuseo’s pieces as permanent installations

In the competitive landscape of Dubai’s culinary scene, creating a memorable steakhouse requires more than just premium cuts and a skilled chef. It demands a soul. For Jason Bassili, CEO of the Bassili Co group, the genesis of THREE CUTS Steakhouse and Bar on Palm Jumeirah was an exercise in building a multi-sensory experience where every element, from the sear of the meat to the art on the walls, tells a cohesive story. The pivotal chapter in that story? A profound collaboration with internationally renowned fine artist Christopher Cuseo.

Sitting in the sleek, atmospheric dining room, with Cuseo’s dynamic drapery studies providing a vibrant backdrop, Bassili explains that the art was never an afterthought. “From the very inception of THREE CUTS, our vision was ‘lazy elegance’—a feeling of effortless sophistication that engages all the senses,” he begins. “We have the raw, elemental power of our  oak-wood fire. We have the primal appeal of three perfect cuts. But we wanted a layer of grace, of fluid motion, to balance that power. The moment I encountered Christopher Cuseo’s ‘Gravity’ series, I knew we had found our visual voice.”

Cuseo’s work, celebrated for its exploration of movement and the emotional impact of force on fabric, resonates deeply with the ethos of THREE CUTS. His pieces, which draw inspiration from historical depictions of gravity—from Sisyphus to Dante—present a mesmerizing dance between resistance and submission, strength and fragility.

“There’s a direct, almost visceral dialogue between his art and our culinary philosophy,” Bassili elaborates, gesturing towards a large canvas where bold, split-complementary colours seem to float in a state of weightless tension. “Look at the controlled chaos in his brushstrokes, the way the fabric twists and falls. Then look at our kitchen—the intense, controlled heat of the fire, the precise application of force to transform raw ingredient into culinary art. Both processes are about mastering a fundamental force to evoke a deep emotion. In our case, it’s the satisfaction of a perfectly cooked steak; in Christopher’s, it’s a contemplation of mood and memory.”

Jason Bassili, CEO of the Bassili Co group
Jason Bassili, CEO of the Bassili Co group

This was not a simple case of art acquisition; it was a curatorial partnership. Bassili and his team worked to integrate Cuseo’s pieces as permanent installations, ensuring they became part of the restaurant’s architectural DNA. The art breathes with the space, its energy reflecting the changing light from the double-height ceilings and the warm glow of the evening.

“We didn’t want a gallery where you eat; we wanted a restaurant where the art is a living, breathing part of the experience,” Bassili states. “The pieces in the intimate booths create a sense of private drama. The work near the chef’s table echoes the kinetic energy of the kitchen. Christopher’s use of Ultramarine Blue, Cadmium Yellow, and Alizarin Crimson creates a harmonious yet dynamic palette that feels both timeless and utterly contemporary—much like Dubai itself.”

For Bassili, whose family has been a pillar of the regional food industry for over 35 years, this collaboration signifies a new frontier for the Bassili Co group. It’s a move beyond mere hospitality into the realm of cultural curation. Highlighting Cuseo’s acclaim—with exhibitions from Los Angeles to Sydney and work in the collections of institutions like the San Francisco Museum of Modern Art—was a deliberate choice to align THREE CUTS with a global standard of excellence.

“When you have art of this calibre, by an artist collected by the likes of Rihanna and Scarlett Johansson, it sets a tone. It tells our guests that we are serious about every aspect of their experience,” he notes. “It’s an invitation to not just dine, but to discover, to feel. Guests often find themselves drawn to a particular painting, interpreting the tangled fabrics through their own emotional lens. That moment of personal connection is priceless.”

The synergy extends to the very name of Cuseo’s series. “Gravity,” in the context of THREE CUTS, takes on a double meaning. It speaks to the weighty, substantial nature of the culinary offerings, while also alluding to the effortless, weightless elegance the brand aspires to.

As our conversation draws to a close, Bassili reflects on the successful fusion. “Christopher’s art provides the soulful counterpoint to our fire-driven kitchen. It’s the fluid form to our raw power. This collaboration has been fundamental in defining the identity of THREE CUTS. We haven’t just built a restaurant; we’ve crafted an environment where culinary craftsmanship and contemporary art exist in perfect, provocative harmony. It’s a destination where every detail, from the first glance at a canvas to the last bite of a ribeye, is part of one unforgettable story.”

In the end, at THREE CUTS, the masterpiece isn’t just on the walls or on the plate—it’s the seamless, sophisticated experience they create together.