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.
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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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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