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 across luxury hotels, catering, and multinational food brands. Rising from Junior Sous Chef to Executive Chef, he has successfully led and developed acclaimed culinary concepts while building a reputation for blending creative excellence with strong operational leadership. Since relocating to Dubai in 2012, he has played a key role in elevating culinary standards across renowned hospitality groups, enhancing guest experiences and brand performance. Currently a Culinary Advisor at Nestlé Professional, Chef Elie Lteif supports the MENA region through mentorship, menu development, and strategic consulting, having advised over 49 restaurants worldwide. Recognised internationally as a competition judge and award-winning mentor, Chef Elie continues to shape the future of global cuisine with his innovation and expertise.
What inspired you to transition into a role that focuses on advising and engaging with the broader foodservice industry?
After many years of leading kitchens and progressing through operational roles, from Junior Sous Chef to Executive Chef, and eventually Culinary Director overseeing multiple hotel properties. I reached a point where I wanted to challenge myself beyond traditional kitchen leadership.
A key turning point for me was the global impact of COVID-19. It fundamentally reshaped the food and beverage industry. I realised that the way we operate, innovate, and deliver value had changed permanently. The industry was no longer only about running successful kitchens. It became about adaptability, efficiency, and scalable solutions. This shift pushed me to think more strategically and from a broader business perspective. At the same time, I developed a strong interest in innovation. Working on new concepts, product applications, and creative solutions across different markets gave me a new kind of energy, one that goes beyond a single kitchen or property. I saw that the foodservice and food solutions sector, especially in the MENA region, was becoming not just relevant, but essential for the future of the industry.
Having built a solid foundation in operations, I felt confident that I could add value in a more strategic role, leveraging the strong network and deep connections I have developed over more than 12 years in the UAE, working closely with chefs across the MENA region and internationally. This network, combined with my operational expertise, allowed me to bridge culinary excellence with commercial insight. Moving into a Culinary Advisor role allowed me to engage with a wider spectrum of the industry, support multiple businesses, and contribute to long-term growth rather than just day-to-day operations. Ultimately, this transition was driven by a desire to evolve, embrace innovation, and play an active role in shaping the future of foodservice in a rapidly changing market.
Can you walk us through your role at Nestlé Professional?
At Nestlé Professional, my role is very hands-on and closely connected to the realities of the kitchen while also supporting broader business objectives across the MENA region. A big part of my responsibility is acting as an Advisory Chef, where I work directly with chefs and operators through live demonstrations, tastings, and culinary workshops. These sessions are not just about showcasing products—they are about translating Nestlé Professional solutions into practical, kitchen-ready applications that help chefs improve efficiency, consistency, and creativity in their menus.
I am actively involved in Innovation & Renovation I&R projects, where we continuously refine existing products and develop new solutions that align with market needs and emerging trends. This involves collaborating with internal teams and external partners to ensure that what we bring to market is both relevant and impactful for chefs on the ground. Another key focus of my role is building chef advocacy across the region. Over the years, I have developed strong relationships within the culinary community, and I leverage this network to create meaningful engagement—whether through one-on-one consultations, group trainings, or industry events. This allows us to stay close to chefs’ needs and challenges while positioning Nestlé Professional as a trusted partner.
On a day-to-day level, I support chefs by developing and presenting recipes tailored to the MENA market, using Nestlé Professional solutions as a foundation. The goal is to inspire ideation and creativity while offering practical, scalable solutions that chefs can easily implement in their operations.
How does Nestlé Professional position itself as a partner for culinary professionals and operators in the F&B sector?
Nestlé Professional positions itself as a strategic partner to culinary professionals and F&B operators by combining deep culinary expertise with innovative, high-quality food solutions tailored to market needs. It supports chefs through hands-on training, menu engineering, and recipe development, enabling consistency, efficiency, and creativity in operations. By leveraging global insights and local market understanding, Nestlé Professional helps businesses adapt to evolving consumer trends and operational challenges. Additionally, through strong chef engagement, advisory support, and innovation-driven initiatives, it empowers operators to optimise performance, enhance guest experiences, and drive sustainable growth across the foodservice industry.
What are some of the most common challenges chefs and operators are facing today, and in what ways does Nestlé Professional help them overcome these hurdles?
Chefs and operators today face several key challenges, including rising food and labour costs, staff shortages, the need for consistent quality, and increasing pressure to innovate while maintaining efficiency. Additionally, evolving consumer expectations, such as demand for healthier options, sustainability, and speed of service, add further complexity to daily operations.
Nestlé Professional supports overcoming these hurdles by providing reliable, high-quality solutions that ensure consistency and reduce preparation time. Through menu engineering and recipe development, we help to optimise costs and improve profitability. Our training and culinary workshops empower teams with practical skills, while our innovation-driven approach brings relevant, trend-based solutions to the market. Most importantly, we act as a true partner on the ground, working closely with chefs to deliver practical, scalable solutions that enhance efficiency, maintain quality, and support long-term business growth.
How do you envision partnerships between chefs and global brands like Nestlé shaping the future of the culinary industry?
As the UAE’s dining scene continues to evolve, partnerships between chefs and global brands like Nestlé Professional will play a critical role in shaping a more innovative, efficient, and sustainable culinary landscape.
Chefs today are not only creators but also business drivers. Collaborating with global brands provides them with access to R&D capabilities, market insights, and scalable solutions that help transform ideas into commercially viable concepts. At the same time, brands benefit from chefs’ creativity and real-market feedback, ensuring continuous innovation that is relevant to local tastes and trends.
In the future, these partnerships will become more integrated, focused on co-creation, speed to market, and operational excellence. Together, chefs and brands will drive new dining formats, enhance consistency across outlets, and respond faster to changing consumer demands. Ultimately, this collaboration will bridge creativity with business strategy, shaping a more agile, future-ready foodservice industry in the UAE and beyond.