Greenhouse Foodstuff Trading, a leading GCC foodservice and retail supplier, is strengthening its presence in the UAE’s fine-dining sector with a curated range of premium products aimed at meeting the growing demand from top chefs and restaurateurs
The move comes as the UAE’s food and beverage market continues to expand, with strong support from tourism, evolving consumer expectations, and investment in culinary experiences. Dubai’s restaurant scene reflects this momentum, with 19 establishments holding Michelin stars in the 2025 MICHELIN Guide and 193 venues recognised in the Gault & Millau UAE Guide 2025.
As part of its strategy, Greenhouse will continue to expand its broadline premium supplier offerings while introducing a sommelier-style, curated sourcing option. This approach will focus on micro-segments tailored for tasting menus and chef’s tables, prioritising craft producers with strong culinary stories and origin-driven ingredients.
Daniel Chidiac, CEO of Greenhouse Foodstuff Trading, said: “Fine dining is where storytelling, craftsmanship and innovation are most visible. Our goal is not to change who we are, but to sharpen the edge of everything we have always done, working alongside chefs, sourcing exceptional ingredients and enabling them to express their vision at the highest level. The UAE’s culinary landscape is entering a new chapter, and we’re committed to supporting that evolution with the quality, consistency and creativity it demands.”
The strategy is reinforced by Greenhouse’s leadership in the UAE Cheese Guild, connecting restaurants with artisanal, small-batch cheesemakers, while partnerships with producers like Elle & Vire provide origin-specific dairy from Normandy for sauces, emulsions, and pastries.
Greenhouse is also renewing its focus on “centre-of-the-plate” ingredients, including corn-fed baby chicken, specialty shrimps from Madagascar, and high-quality meat cuts currently being sourced. The portfolio is being reshaped to meet chefs’ demand for distinctive, story-led products that deliver consistent performance.
To introduce this initiative, Greenhouse hosted “All in Green” at Villa 515, an exclusive showcase featuring the UAE’s leading fine-dining chefs. The event presented premium ingredients from around the world through a bespoke monochromatic menu crafted by Chef Nathan Rueff.
“Chefs have always seen Greenhouse as a long-term collaborator rather than a commodity supplier. We are formalising that relationship, listening first, co-creating solutions and investing in long-term consistency rather than short-term gains. This is about becoming an extension of the UAE’s leading kitchens, empowering chefs to operate with the precision and creativity that fine dining demands,” added Daniel Chidiac.
“We see this as the beginning of an ongoing conversation with the chef community, where we listen, learn, source, and build solutions around what chefs really need every day,” he concluded.
Greenhouse’s renewed focus on fine dining builds on a decade of transformation, during which it has streamlined its brand portfolio and expanded its presence across foodservice channels, including five-star hotels, premium restaurants, catering, and institutional clients.