DUBAI: Not many competitions attempt this scale — finding the best young chef in the whole world, whittled down from thousands of hopefuls. But the San Pellegrino Young Chef Competition has managed to do just that in the three years of its existence, providing a platform to the best “one-to-watch” chefs’ to propel their careers forward.
According to Andrea Cavani, zone manager of Europe, Middle East and Africa for San Pellegrino, “with our long-established link with haute cuisine, our aim is to identify the next generation of talent, support them and also enable bonding with existing talent.”
With the aim of comprehensively covering the globe, the competition is divided into 21 zones, each of which picks a winner who then battles it out with their fellow regional winners in the grand finale, which takes place in Milan.
This year, the Middle East and Africa region cook-off took place in Dubai for the first time — they were held in South Africa in previous years — with the ten shortlisted chefs from the zone presenting their signature dish to a local judging panel (all entrants are required to submit a dish concept and recipe in the initial stage, which are evaluated to select the semifinalists from each region). Regional semifinals are being held in the different zones until December 2017 with the grand finale to be held in May 2018. The chefs’ dishes are judged according to the criteria of ingredients; skill; genius; beauty and message.
Four chefs from across the GCC made it into this year’s semifinal: Chef Aditya Kumar Jha from Tamba Abu Dhabi; Chef Mario Christianto from The Exchange Grill, Dubai; Chef Nigel Lobo from The Eloquent Elephant, Dubai and Sous Chef Jorge Alexis Falcon Valera from Cantina Kahlo in Bahrain. The rest of the complement was made up of chefs from South Africa, with the winner also emerging from South Africa this year.
Victorious chef Vusumuzi, from The Saxon Hotel Villas and SPA, had this to say: “Winning the regional competition of this magnitude is a big thing. I think the message other chefs can get from this is that if you push and try really hard, you can make things happen for yourself.”
Probably the biggest benefit for each finalist (regional winner) is the mentorship they receive in the run up to the final competition — each finalist is paired with a world-renowned senior chef, including the likes of Dominique Crenn, and Peter Gilmore, to name just two, to perfect not only their dish for the competition, but overall skills too. Plus of course, they get to serve their food to some of the world’s best-known chefs running Michelin starred restaurants – from Elena Arzak, to Gaggan Anand (both of whom were judges at the 2016 competition, in which Dubai chef Grégoire Berger represented the Middle East & Africa region).
This just goes to show that while winning is a good thing, just getting to be a part of such a prestigious global competition is an important shot in the arm for up-and-coming chefs.
“Competitions like this challenge you as a chef,” said Nigel Lobo, one of the Middle East semifinalists. “They give you great experience, and push you to think out of the box.”
The jury clearly agrees. “We saw an extremely high standard across the board, which continues to grow each year of the competition,” said Sascha Triemer, vice president of food and beverage at Atlantis the Palm Dubai and member of the regional judging panel. “And while it was a close call, the winning dish was selected for its uniqueness. With some tweaking with the mentor, I believe it would stand a great chance of coming out on top in the end. This region has developed immensely over the years, particularly in certain areas or cities.”
The high levels displayed in the Middle East leg of the competition is ample evidence of the fact that the region’s culinary industry is slowly but surely coming of age, indicating that the next generation of chefs may come from parts of the world that were not on the gastronomy map before.
Mideast’s young culinary stars get a boost in global cooking competition
Mideast’s young culinary stars get a boost in global cooking competition
Where We Are Going Today: ‘Wingstop’
If you’re a fan of bold flavors and American-style wings, Wingstop’s newly opened branch at Jeddah Park might just be your next go-to spot.
Located on Prince Mohammed bin Abdulaziz street, this popular American chain has finally landed in Jeddah after creating a buzz in Riyadh, and the crowds are proof of the excitement.
The menu offers what fans have come to love: 10 flavorful wing options, including lemon pepper, smoky hickory BBQ, spicy-sweet Korean Q, and the fiery atomic for those who can handle the heat, with choices of six, eight, or 12 classic wings per order.
They also have boneless wing options tossed in your flavor of choice. Their crispy tenders are juicy and well-seasoned, and if you’re in the mood for something different, their big flavor chicken burger is a solid choice with its crunchy tenders layered with slaw, pickles, and ranch served on a soft brioche bun.
Sides are more than just an addition here. The loaded fries are served with house-made ranch dip, which pairs perfectly with the wings.
To top it off, Wingstop offers milkshakes in a range of flavors, including Oreo, Lotus Biscoff, and salted caramel.
For dessert, don’t miss the churros; choose your crumb (Oreo or Lotus) and sauce (chocolate or caramel) for a sweet finish.
Expect long queues, especially in the evening, and limited seating during peak hours.
Check @wingstopsaudi on Instagram for more details.
Review: A cinematic dining experience at Munchies in Safwa
- With dim lighting, cozy seating, and attention to music and mood, the ambiance supports the food without overshadowing it
- Menu offers variety, with more than 50 items ranging from Italian comfort dishes to bistro classics
SAFWA: Munchies in Safwa city, Qatif governorate, may not catch your eye at first. There are no flashy signs or strong online presence to draw you in. But those who visit will find a unique dining experience.
Ahmed Al-Quraish opened the restaurant in 2023. It operates on a reservation basis and relies mostly on word of mouth.
The low-key approach continues inside, where the interior feels more like a carefully designed set than a typical restaurant.
With dim lighting, cozy seating, and attention to music and mood, the ambiance supports the food without overshadowing it.
The menu offers variety, with more than 50 items ranging from Italian comfort dishes to bistro classics.
A recent visit started with a crispy Caesar salad, generous in size and flavor, followed by hot arancini with a molten center. Both had a good balance of texture and temperature.
The main dishes were well prepared. The wagyu steak arrived cooked as requested, served with creamy mashed potatoes. It was tender, well seasoned and satisfying.
The pasta was rich and silky with a proper bite, and the fish and chips were golden and crisp.
The dessert menu focuses on enjoyable flavors. The chocolate cake was fudgy, the choux pastries flavorful, and the vibrancy and refreshing nature of the passion fruit cake stood out.
Munchies occasionally offers live music or themed events, but at its core are thoughtful food and atmospheric surroundings, creating a welcoming atmosphere.
Munchies is open from 3:30 p.m. to 11:30 p.m., Monday through Saturday. This spot delivers consistent quality and ambiance.
The overall experience is worth making a reservation for. Check their Instagram, @munchiesksa, for more details.
Michelin Guide to launch first-ever Saudi edition
RIYADH: The Michelin Guide is set to launch in Saudi Arabia, marking a major milestone in the Kingdom’s evolving culinary landscape.
Organized in partnership with the Culinary Arts Commission, a subsidiary of Saudi Arabia’s Ministry of Culture, the “new selection will focus on the bustling cities of Riyadh and Jeddah, while also beginning to explore the diverse regions of the Kingdom, including Khobar, AlUla, and many more,” according to the Michelin Guide.
Gwendal Poullennec, international director of the Michelin Guide, spoke to Arab News in Riyadh on Tuesday and explained that the ultimate aim is to “(explore), gradually, the regions to unearth all the culinary gems and to make sure that we are letting no stone go unturned.
“I think you have the heritage, you have the dynamism, you have young talents,” he added of the Kingdom.
According to the organization, Michelin inspectors “are already in the field.” The selection will be made according to the Michelin Guide’s criteria: “The quality of the ingredients, the mastery of cooking techniques, the harmony of flavors, the personality of the cuisine and the consistency both over time and through the menu as a whole,” according to a released statement.
One Michelin star is awarded to restaurants for “high-quality cooking that is worth a stop,” two stars for “excellent cooking that is worth a detour,” and three stars for “exceptional cuisine that is worth a special journey.”
Alongside the coveted star ratings, the selection also includes the popular Bib Gourmand category, a distinction awarded to restaurants that provide good quality food at a moderate price.
Aside from impacting the country’s F&B scene, Poullennec also touched on the Michelin Guide’s effect on the local economy.
“I have to say that, beyond the selection, beyond the stars, there are also a lot of ripple effects throughout the food chain. For example, impacting the products and the farmers (who) will find a demand for local high-quality products in a region,” he said.
The restaurant selection for the inaugural edition will be unveiled toward the end of 2025.
The guide currently operates in Dubai, Abu Dhabi and Qatar.
The prestigious French guide began as a handy guidebook for Michelin tire customers in France in 1900. It was the brainchild of the Michelin brothers, who sought to “provide motorists traveling through France with all the useful information to supply their automobile, to fix it, where to sleep and eat, and which means exist to communicate, by mail, telegraph or telephone,” according to Christie’s auction house, which put a set of guides under the hammer in 2016.
The first edition saw almost 35,000 copies printed and contained useful information for motorists, including a list of hotels, groceries, bakeries, hardware stores and instructions on how to fix and change tires.
In 1931, ratings featured the current system of three stars for the first time, with the definitions becoming clear and definitive in 1933.
Although production of the guide was suspended during both world wars, the 1939 edition of the guide was reprinted by the US military in 1943, just before the June 6 invasion of Normandy the following year, as it was deemed the most up-to-date map available to the armed forces.
The push eastward is relatively recent, as until 2006, Michelin’s country guides only covered Europe.
Where We Are Going Today: ‘Kimono’ – Japanese cuisine in Riyadh
- The kimono crab salad was equally refreshing, full of texture from the tempura flakes and tobiko, with a touch of indulgence from the creamy house sauce and crispy potato chips
Kimono is not just another Japanese restaurant in the Kingdom’s capital but a bold reinterpretation of the cuisine through a Saudi lens.
Since its launch in 2018, Kimono has blended culinary precision with casual, modern street-style vibes, offering dishes that are as creative as they are comforting.
Beef tacos were a standout: tenderloin wrapped in crunchy shells, coated with a gochujang glaze and topped with a tropical mango-pineapple salsa. The result is a culinary fusion that surprises and works.
The kimono crab salad was equally refreshing, full of texture from the tempura flakes and tobiko, with a touch of indulgence from the creamy house sauce and crispy potato chips.
Shrimp tempura was served golden and light, with a sweet-spicy ginger dip that added balance. The gyoza shrimp dumplings were delicate, juicy, and paired perfectly with a signature soy-based sauce.
Maki rolls and double crab were both flavorful standouts, rich in texture and layered taste. The avocado craze roll brought together creaminess and spice with precision, while the salmon sashimi offered a clean, fresh bite for those who prefer simplicity.
For a warm, hearty option, try the the beef ramen, which is beautifully assembled with slices of grilled meat, vegetables, and a perfectly cooked soft-boiled egg -- a dish that warms you from the inside out.
Kimono has mastered the art of reinventing Japanese cuisine, while staying approachable and trend-forward. There are four branches in the Kingdom, and the concept deserves to expand further.
For more information, check their Instagram @kimono.sa.
Two Dubai restaurants make World’s 50 Best Restaurants 2025 list
DUBAI: Two restaurants in Dubai made the World’s 50 Best Restaurants 2025 list, which was unveiled on Thursday.
Orfali Bros placed 37th, while Trèsind Studio came in at 27.
“The Orfali brothers from Aleppo, Syria, have created a genuinely unique dining experience in multi-cultural Dubai,” the guide read.
“There are three brothers: Mohamad (head chef), Wassim and Omar, pastry chefs. They mix traditional Syrian staples with pan-regional favorites, and European culinary tropes with Asian ingredients to create a menu that defies categorization.”
The restaurant also has one Michelin star.
Meanwhile, Indian eatery Trèsind Studio, which has three Michelin stars, was awarded No. 27 on The World’s 50 Best Restaurants 2025 list.
In a released statement, head chef Himanshu Saini said: “Being named #27 in The World’s 50 Best Restaurants is a celebration of the team, our culture, and the flavors that inspire everything we do. This honor reinforces our belief that modern Indian cuisine belongs on the world stage while staying true to our heritage.”
The restaurant was also awarded The Best Restaurant in the Middle East 2025 top spot.
“Dining at Trèsind Studio, now located on The Palm Jumeirah, can be a dramatic experience, with just 20 seats available. As you progress through the tasting menu, expect to be relocated to different areas of the restaurant, each carefully curated to match the plates in front of you, cooked by chef Himanshu Saini,” the Best Restaurant guide read.
The World's 50 Best Restaurants list is annually created by William Reed Business Media. It collates the opinion of more than 1,000 international restaurant industry experts, including chefs and food writers who vote for their favorite dining experiences.
