Food magazine like no other in the regional market
We talk to chefs about menu development, the key elements in creating a restaurant brand that resonates with the consumer, how they currently source ingredients and what they are looking for from the supply chain.
MANĀO reflects Chef Abhiraj Khatwani’s path from curiosity at home to Young Chef of the Year, turning his fascination with flavours into inventive Thai dishes that are personal and grounded in tradition When it comes to Dubai’s culinary landscape, few restaurants have made an impact quite like MANĀO. The Thai-inspired concept,
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From Commis 3 to entrepreneur, Chef Saradhi Dakara shares his journey and vision with Stellar Society Group After nearly two decades shaping Dubai’s culinary scene, from leading kitchens at Jumeirah and Marriott to helping expand The Maine Group internationally, Chef Saradhi Dakara has become one of the city’s most influential homegrown
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W Abu Dhabi – Yas Island has welcomed Chef Jarvis Dong as its new Culinary Director With nearly two decades of experience across East Asia and the Middle East, he has worked with celebrated names including Mandarin Oriental, The Ritz-Carlton and Six Senses. Chef Jarvis will lead restaurants such as Garage, Brooklyn
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Chef Saradhi Dakara has announced the launch of Stellar Society Group, a new UAE-based hospitality company co-founded with US restaurateur Utkarsh Patel The group aims to bring a fresh take to the ultra-luxury casual space with ingredient-led concepts that prioritise soul, simplicity, and thoughtful execution. After nearly two decades shaping some of
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Sofitel Dubai Downtown has appointed Chef Edward Mair as its new Executive Chef, marking a fresh chapter in the hotel’s culinary direction Bringing over 20 years of experience across Europe, the Middle East, and Asia, the Scottish-born chef is known for his classical training, innovative flair, and ability to lead large
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Chef Akmal Anuar has built some of Dubai’s most respected restaurants by staying true to his roots, trusting his instincts, and letting the food speak for itself Chef Akmal Anuar’s journey spans countries, but his values remain unchanged: originality, integrity, and an unwavering respect for food and people. In an industry
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Carmen Rueda Hernandez opens up about her approach to pastry, the inspiration behind her desserts, and the future of the craft in the region Carmen Rueda Hernandez doesn’t treat dessert as a conclusion. For her, it is the beginning of a conversation. At Brix in Dubai, she reimagines what pastry can
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Chef Ze Sergio Hernandez Ruiz shares his passion for Latin American flavours by introducing us to his favourite chillies, revealing how they shape his cooking at Tamoka Born and raised in Mexico, Chef Ze Sergio Hernandez Ruiz has built his career on a deep respect for ingredients and a hands-on approach
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In an exclusive interview with Chef Jason Atherton, we go behind the scenes on Row on 45’s impressive rise and his vision for the restaurant Chef Jason Atherton’s Row on 45 has cemented its place in the upper ranks of fine dining, underscored by its rise in the Middle East &
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Chef Milos Mirjanic, Executive Brand Chef at Siddharta Lounge by Buddha-Bar, Dubai, brings over a decade of experience from Europe and the UAE. After starting his career in Mechanical Engineering, he found his passion in culinary arts, honing his skills in London under top chefs like Jason Atherton and Gordon
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This April, Shimmers at Jumeirah Mina Al Salam hosts an exclusive two-day culinary event, as Head Chef Emanuele de Leo welcomes Michelin-starred Greek chef Thanos Feskos for a collaborative residency titled Ode to Greece The initiative highlights the intersection of tradition and innovation, positioning Shimmers as a platform for meaningful gastronomic
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Butcher & Still at Four Seasons Hotel Abu Dhabi is set to host an exclusive four-hands dinner on 25 and 26 April 2025, reuniting Head Chef Marshall Allen Röth with acclaimed American chef Brian Becher The two chefs last collaborated in Bahrain in 2024, and this upcoming event promises to build
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Dinner by Heston Blumenthal at Atlantis The Royal has announced the appointment of Chris Malone as its new Chef de Cuisine With over 15 years of global culinary experience, Chris brings with him a blend of creativity, precision, and a deep-rooted passion for gastronomic innovation. Having been an integral part of
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Perched atop Jebel Jais, 1484 by Puro has elevated its culinary offerings under the visionary leadership of Chef Mitchell Homan Dutch-born Chef Mitchell Homan infuses modern European techniques with Emirati flavours, crafting an innovative menu that celebrates locally sourced ingredients at 1484 by Puro. Signature dishes such as Fennel Risotto with
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A Michelin-starred collaboration featuring Chef Saverio Sbaragli, Chef Jason Atherton, and Chef Himanshu Saini will be taking place on April 7 Jumeirah Burj Al Arab’s Al Muntaha is set to host a special one-night-only six-hands dinner, bringing together three acclaimed chefs—Chef Saverio Sbaragli, Row on 45’s Chef Jason Atherton, and Trèsind
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Robert Stirrup, Director of Culinary at The Ritz-Carlton, Riyadh, navigates a dynamic day balancing leadership, creativity, and guest engagement. From morning briefings and menu development to quality checks and family time, his routine reflects a commitment to innovation and hospitality. 06:15AM The alarm goes off, and it’s time to get ready for
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Diriyah Company and Bab Samhan, a Luxury Collection Hotel, Diriyah, have announced the opening of Taleed by Michelin-starred chef Michael Mina, marking his debut in Saudi Arabia The interior design of Taleed blends modern aesthetics with traditional Najdi architectural style, creating a warm and inviting atmosphere. The restaurant accommodates up to
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Atelier House Hospitality (AHH) has partnered with renowned chef Neha Mishra to introduce an exclusive Japanese dining experience in Dubai, slated to launch in Q3 2025 The venture will spotlight a refined temaki dining concept alongside a luxury speakeasy bar, catering to the region’s growing demand for high-end Japanese cuisine and
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Tashas Group has promoted Rowell Doronila to Group Pastry Chef, recognising his contribution to the brand’s dessert offering. Since joining Flamingo Room by tashas as Pastry Sous Chef in 2017—and previously as part of the opening team at tashas Jumeirah, Al Wasl—Rowell has been key in developing the group’s pastry
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Examining the shift towards ethical and environmentally friendly sourcing in the UAE's food industry Sustainable sourcing has emerged as a key consideration for the UAE’s culinary industry, as both consumers and restaurateurs increasingly prioritise environmental and ethical practices. With a climate that presents unique challenges, such as limited local agriculture and
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