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.
Hilton Salwa Beach Resort & Villas has appointed Anders Groenholm as Executive Chef, strengthening its culinary leadership at the beachfront property in Qatar Chef Anders brings more than 20 years of experience across Europe, Asia and the Middle East, with a career spanning luxury hotels and international hospitality destinations. A graduate
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Gerbou has appointed Ninad Salvi as Head Chef, bringing close to 20 years of experience across Michelin-recognised kitchens and leading restaurants He has been involved with the concept since its pre-opening phase, working on menu development and helping establish kitchen standards during launch. Originally from India, Salvi began his career in
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Executive Chef Simon Wu on preserving China Tang’s standards, sourcing ingredients, and staying true to Cantonese roots How do you make sure China Tang maintains its high standards even when supply chains or the market is unpredictable? Consistency at China Tang Dubai is anchored in a very clear legacy - one established
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From leading high-performing kitchens to advising across global markets, Chef Elie Lteif shares how innovation, industry shifts and his role at Nestlé Professional are redefining culinary leadership and driving the future of service Chef Elie Lteif is a distinguished culinary leader and hospitality innovator with over 26 years of global experience
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Professional kitchens have long carried a reputation for high pressure, strict hierarchies, and relentless pace. For decades, long hours, intense stress, and rigid structures were considered the norm, often at the expense of staff well-being. Today, however, a new generation of chefs is redefining leadership by creating supportive, respectful kitchens
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Leading two very different concepts under one roof, Chef Koyi Tanabe of SALVAJE and ARROGANTE shares a look at what it takes to run a kitchen today From building a strong, supportive team to adapting in uncertain times, he talks through the realities of leadership, consistency, and keeping creativity alive in
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Celebrated Chef Sara Aqel has been making waves in the region, recently being named Best Female Chef and leading Dara Dining into the top 30 restaurants in the region. "It feels surreal, especially when you’ve been working mostly for the sake of the restaurant and team, and just sitting there
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Executive Chef Matthijs Stinnissen brings Confucian cuisine and lessons from Korea to the capital Classically trained at the Cas Spijkers Academie in the Netherlands, Matthijs refined his craft at several Michelin-star kitchens across Europe before building a distinguished career in the UAE. His approach to Korean cuisine is shaped by an
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Tala Bashmi reflects on her journey from disciplined early kitchens to a confident, pared-back style, sharing how food can stir memory, connect people, and shape the next chapter of her journey What first sparked your interest in cooking? Was there a specific moment or memory that set you on this path? For
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CarniStore, a leading homegrown online meat supplier, has partnered with Moonrise at Eden House for the first edition of Moonrise & Friends, a new collaborative dining series Volume 1 features a three-course dry-aged burger experience, highlighting the Moonrise Smash Burger made with premium 21+ day dry-aged Angus brisket patties from CarniStore,
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Anantara Al Jabal Al Akhdar Resort has welcomed Henrico Johan Grobbelaar as Executive Chef Henrico Johan Grobbelaar, a graduate of the South African Chefs Academy with a Higher Diploma in Culinary Arts and Pastry and a Bachelor of Science from the University of Cape Town, is a decorated chef with global
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Chef Himanshu Saini of Trésind Studio, the world’s first Indian restaurant to earn three Michelin stars, has released his debut cookbook, The Rise of Indian Food: Recipes Reimagined by Trésind Studio Co-written with food writer Liam Collens, the book offers insight into the restaurant’s approach to modern Indian cooking, bringing together
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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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