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.
Sexy Fish Dubai has appointed George Gkoregias as Executive Chef at its DIFC restaurant in Innovation One Joining in October 2026, George brings more than 15 years of culinary experience across Japanese-inspired cuisine, Michelin-starred restaurants, and luxury dining venues. He joins from Kioku by Endo at Raffles London at The OWO, where
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The Emirati chef discusses his journey from civil engineering to the kitchen, his restaurant Falwa, and his contribution to Emirati Cuisine: A Culinary Memory. A Timeless Heritage, a new cookbook A new cookbook documenting 76 traditional Emirati recipes was launched during Global Food Week in Abu Dhabi, bringing together the knowledge
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Having worked across Nammos kitchens in Dubai, London, Sardinia and Doha, Adil Ahmed discusses maintaining the brand’s identity while adapting to the diners, ingredients, and dining habits of each market Adil Ahmed, Head Chef of Nammos Dubai, has spent six years working across the brand’s kitchens, giving him a close view
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With a new menu at HANU, Chef Kyung Soo Moon explains what has stayed, what has changed, and why Since opening at St. Regis Gardens, HANU has had time to see what diners are responding to and where the menu could go further. Chef Kyung Soo Moon talks us through the
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Chef James Knight-Paccheco will open a new cookery school in Dubai on 31 October, offering hands-on classes for home cooks of all skill levels The school will run every Saturday from a purpose-built demonstration kitchen, with two small-group sessions per day. Initial classes will cover Dinner Party Classics, Breakfast Essentials, and
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Alexandros Sperxos, founder of THE DISH, discusses the concept’s evolution, its two Dubai locations and plans for further growth How would you describe the journey so far? The journey with THE DISH has been exciting and very rewarding. For me, THE DISH is personal because it represents my Mediterranean roots, my experience
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Chef Brandon Arriaga draws on experience in some of the world's most demanding kitchens to develop a Mexican seafood-led menu at Cocina Tres Chef Brandon Arriaga has spent his career moving between some of the most demanding kitchens in Mexico, Denmark and Japan, including Pujol and Máximo in Mexico City, Chiune
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From choosing Al Barsha over the city centre to building a loyal crowd, Chef Roberta De Sario reflects on Falcone's first year and what it takes to maintain consistency in Dubai's fast-moving scene Looking back since Falcone opened, what has surprised you most about running the concept here versus what you
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39 chefs across 13 categories will compete live from 7–10 September at Depachika Food Hall, Palm Jumeirah Mall, for their category titles and the ultimate Pro Chef of the Year title The finalists for The Pro Chef Showdowns 2026 have been announced, with 39 chefs set to compete across 13 culinary
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Executive Chef Arivu Ravi on team alignment, supplier relationships and the discipline behind sustaining a Michelin star at Erth for three years running Erth has been awarded a Michelin star for three consecutive years. How has that shifted the pressure or mindset in the kitchen compared to winning the star the
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Chef Jabir Moses walks us through a single day at ONA, from the venue's first month of opening 05:30 Up before everyone else. Quick prayer, then just sitting with a coffee for a few minutes before the day takes over. Probably the only quiet I get until tonight. 06:15 Kids are still knocked out. I
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With Gymkhana set to open its doors in Dubai on September 1, Chef Rahul Rana shares how he has built a new kitchen team, adapted the London restaurant’s offering for Dubai, and preserved its identity in a new market Known to Dubai’s dining scene for leading Michelin-starred Avatara, Rahul’s approach to
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With more than 25 years of experience in the UAE, Chef Salvador Mesa Estanque, Group Head Chef of Blue Coral Concepts, oversees the culinary direction of Isabella's Street Kitchen and The Char'd Club in Sharjah. Having trained under Michelin-starred chefs including Jason Atherton, Angela Hartnett and Gordon Ramsay, he brings extensive
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ZEA has appointed Sundeep Taucoory as Executive Chef, adding more than 16 years of international culinary experience to the DIFC restaurant and lounge Chef Sundeep joins from LEEN'S by DXB Hospitality and has previously held senior culinary roles at NH Collection Hotels, Caviar Kaspia Dubai, Park Hyatt Dubai, Blue Marlin Ibiza
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UNOX Arabia has appointed Corporate Chefs Chef Wael Al Salem and Chef Ihab Abou-Shakra following the launch of its Riyadh Experience Center earlier this year Based at the centre, the chefs will provide culinary training, live demonstrations, recipe development and consultations for chefs, restaurants, hotels, bakeries and food businesses across Saudi
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piehaus continues its Counter Culture collaboration series with Salam Daqaaq, founder of Bait Maryam and Sufret Maryam, exploring Levantine culinary traditions through handcrafted phyllo piehaus has unveiled the third edition of Counter Culture, its ongoing platform for cross-cuisine collaboration, this time partnering with Salam Daqaaq, founder of Bait Maryam and Sufret
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In this interview, Chef Yu Hasegawa, Head Chef of BOCASU, talks about the thinking behind BOCASU's concept, how he develops and stress-tests new dishes, and what he believes it takes to build a kitchen culture where creativity and consistency are never in competition. What was the idea behind BOCASU when you
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Set within the Dubai Desert Conservation Reserve, Al Maha, a Luxury Collection Desert Resort & Spa has appointed Chef Yiduo Wang as Executive Chef Chef Yiduo brings international experience across luxury hospitality, including roles within Marriott Bonvoy brands such as The Ritz-Carlton and EDITION Hotels. She has worked across pre-opening projects
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HANU introduces Table 222, a one-night-only dinner on Monday, 18 May from 6pm, bringing together Chef Kyung Soo Moon with Chef Dan Birk (City Social) and Chef Robin Höfer (Kraken) for a four-course menu priced at AED222 per person The concept focuses on collaboration, with each chef contributing a course that
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99 Sushi Bar & Restaurant is entering a new stage of growth with the appointment of Chef Thinus van der Westhuizen as Culinary Director for 99 International, alongside the arrival of two new senior chefs, Pedro Banzuzi and Timothy Edwards, strengthening its UAE operations as the brand prepares for further
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