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 in the ceremony, excited to know who is the best female chef this year,” shares Aqel. “It comes from always thinking we should do better.”
In this interview, she shares her approach to creativity, her commitment to local producers, and the lessons she hopes to pass on to aspiring chefs.
What’s the philosophy that guides everything you create in the kitchen?
Roots and joys. We have a deep and interesting culture that is sustainable by nature and joyful and hospitable by nature. Our ancestors and great-grandparents fermented food for survival before it became a trend; they didn’t waste food because they had so little, and they honoured guests because it was part of their religion and culture. My food and hospitality come from there. Honouring my roots.
How do you bring Palestinian traditions into dishes that feel modern and personal?
I cook the way I know, but also with the ingredients I know! To make it make sense: I never cooked our food professionally, but I admire our flavours and ingredients. They’re embedded in my memory and palate, and I use that to reach hearts by intentionally curating an experience that is global with a message from our homes.
How do you keep creativity alive while managing a busy kitchen and leading your team?
I eat! I experience and travel, and allow myself to learn from others and admire others’ food and techniques. Keeping an open heart and grounded soul makes learning and creating possible.
Sustainability is central to Dara Dining – how do you make it part of day-to-day cooking?
We curate our menus seasonally so we can rely on local produce, and we carefully and intentionally curate our menus and experiences to use the whole ingredient or produce that enters Dara Dining one way or another. We love being part of the community of creators and artisans, and we love being able to walk into the space where our produce is growing and made. It’s one of our values to keep trying to do better because what we have deserves better representation each day.
In what ways has sourcing from local farmers and artisans changed the way you work with ingredients?
I appreciate it a lot more. It makes it feel like a bigger responsibility to love and present their produce the way they love it and trust you with it.
What lessons from your journey would you want every aspiring chef to know?
Not trying to become the next anyone, and not trying to shrink myself and my culture and personality to fit where I don’t belong. But create a new narrative and representation of who I am and who we are through my food and experience.
How do you foster a kitchen culture where your team feels pride and ownership over what you create?
I allow them to create, I give them the space to try and work with them on their dishes and ideas to turn into menu items. I create a process of trust in their potential while ensuring we drive it with discipline and planning.
How do you see the gastronomy scene in our region developing over the next few years?
Hopefully, becoming less underestimated and more valued for our soil, traditions, and produce we inherited. I see more chefs from my generation making our produce and food go global, making other cities in the world smell like za’atar, lemons, and olive oil for at least a day.