Young and innovative chefs are redefining gastronomy, seamlessly blending tradition with modernity. With an unquenchable passion for their craft, they are pushing boundaries and experimenting with flavors and techniques. Their commitment to sourcing local, sustainable ingredients underscores their dedication to both taste and the environment.
As these rising talents continue to evolve, they undoubtedly inspire a generation of aspiring chefs to embrace innovation while honoring the culinary foundations that came before them. Hospitality News Middle East interviewed 12 chefs from KSA, Jordan, Bahrain, Qatar, Egypt and Kuwait who are making a mark.
You can read about the influential chefs in the Middle East and discover their favorite recipes below:
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David Harnois, director of culinary at Radisson Blu Hotel, Kuwait: https://www.hospitalitynewsmag.com/david-harnois/
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Mohammad Nashwan, executive chef of Mövenpick Resort & Spa Dead Sea: https://www.hospitalitynewsmag.com/mohammad-nashwan/
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Wassim Irani, production manager of Kitopi: https://www.hospitalitynewsmag.com/wassim-irani/
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Rabih Shouman, corporate chef of Beit Wared, Jeddah: https://www.hospitalitynewsmag.com/rabih-shouman/
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Eslam Elmansy, executive pastry chef of Hyatt Regency Cairo West hotel: https://www.hospitalitynewsmag.com/eslam-elmansy/
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Ahmad Abou Azzab, executive chef of Centro Mada Amman by Rotana: https://www.hospitalitynewsmag.com/ahmad-abu-azzab/
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Vincent Fredureux, research and development chef for Aani & Dani: https://www.hospitalitynewsmag.com/vincent-fredureux/
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Ziyad Al Obeid, research and development chef at Mohammed Nasser Alhajery & Sons Ltd.: https://www.hospitalitynewsmag.com/ziyad-al-obeid/
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Christopher Belen, head chef of Stock Burger Co., Sirocco and in-room dining at Holiday Inn Doha – The Business Park: https://www.hospitalitynewsmag.com/christopher-belen/
Look out for more inspiring stories on the rising talents in the region on our website.