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: Past Nine cafe
- Past Nine cafe is highly recommended for its cozy vibe, delicious coffee and engaging events
Nestled in the Al-Nahdha district of Jeddah, Past Nine cafe has quickly become a local favorite, combining great food, excellent coffee and a vibrant but easygoing atmosphere.
One of the standout features of Past Nine is its diverse menu. The hibiscus juice is refreshingly tangy and perfect for a hot day, while the waffles are crispy on the outside and fluffy on the inside.
I had a V60 coffee and a Matilda cake, which was a delightful combination.
While the laid-back vibe — including lots of comfy couches — is ideal for those working remotely, the cafe also hosts regular performances by local bands, enhancing its appeal as a social hub.
There are also board game nights featuring established favorites like Jenga and Monopoly, while those who like their fun a little more high-tech can take advantage of the PS5 consoles.
Upstairs is a dedicated area for smokers.
Past Nine cafe is highly recommended for its cozy vibe, delicious coffee and engaging events. It also offers discounts for occasions like Founding Day and National Day.
If you’re looking for a place to relax, work or enjoy some live music, this place is definitely worth a visit.
Recipes for success: Chef Vincenzo Palermo offers advice and a spaghetti al pomodoro recipe
DUBAI: Vincenzo Palermo, head pizza chef at TOTO Dubai, has built his career on one belief: “Pizza isn’t just comfort food, it’s a craft.”
Originally from Apulia in southern Italy, Palermo has spent years refining his skills. His journey began early, watching the baking process in his family kitchen as a child. He went on to study at Rome’s API Pizza Academy.
Over the past 14 years, his career has taken him from Italy to Russia, France, the US and now the UAE, with his pizzas earning international recognition and awards along the way — including a historic win as the youngest-ever World Champion of Neapolitan Pizza in 2018.
When you started out, what was the most common mistake you made?
I believed that cooking was just about combining ingredients correctly and adhering strictly to techniques. My focus was on the mechanical aspects of executing everything “correctly,” but I didn’t always bring myself into the dish; that was my biggest mistake.
Coming from a family where food was never just food — it was tradition, emotion, and memory — I learned discipline and focus. Over time, I realized that every dish must tell a story. It could be a childhood memory, a moment of celebration, or simply a feeling you want to share, but if you do not put your heart into it, then no matter how perfect the dish appears, it lacks soul.
The kitchen is not just about skill and technique, it’s a place for passion. Food is a language, and love is the message. That is what I try to pass on now, both to my team and on every plate that leaves the kitchen.
What’s your top tip for amateur chefs?
My journey began in a very humble way. I was just a child when I first stepped into the kitchen, helping my mother, making my first pizzas and simple pastas with curiosity and joy. That passion never left me. So, my top tip is this: Do not underestimate yourself just because you are cooking at home. Get into the flow, cook with heart and love, and do not place limits on what you think is possible. Everything we create in a professional kitchen, even the most refined dishes, can absolutely be recreated at home with the right mindset. Cooking is mostly about emotion, not technique, and that emotion can be felt whether you’re in a Michelin-level kitchen or your own. Believe in your hands, trust your ingredients, and enjoy the process.
What one ingredient can instantly improve any dish?
I’d say flour. The right flour for the right dish is absolutely essential. In Italy, we don’t just say “flour,” we talk about “tipo 00,” “semola rimacinata,” “integrale”… Each type of flour has a specific purpose, and choosing the right one shows respect for the dish and the tradition behind it. Using the right flour is like choosing the right language to express yourself. It’s the base of everything, the foundation. Even for home cooks, this choice can make the difference between something good and something truly authentic.
When you go out to eat, do you find yourself critiquing the food?
As a chef, it is natural to notice the details, but I try to approach it with an open mind.
What’s the most common mistake or issue you find in other restaurants?
A lack of authenticity and a disconnect between the dish and its cultural roots. Authenticity and consistency are key, and when they’re missing, it affects the overall experience.
When you go out to eat, what’s your favorite cuisine or dish to order?
Honestly, I love to try everything. For me, eating out is about enjoying food and learning. Every culture has its own traditions, techniques and flavors, and I want to understand the story behind each dish.
I’m always curious. I taste something new, study it, and then think about how that ingredient or idea could inspire something in my own kitchen. That is how we grow as chefs — by keeping our minds open and constantly learning from others.
What’s your go-to dish if you have to cook something quickly at home?
Without a doubt, it’s spaghetti al pomodoro. What could be more Italian than that? It is full of soul. I love it because it represents everything I believe in: simplicity, quality and passion. When I cook it at home, even if I’m short on time, I give it my full attention, from choosing the best tomatoes and olive oil to making sure the Gragnano pasta is cooked perfectly al dente, which is non-negotiable.
What customer request most annoys you?
Requests that compromise the integrity of a traditional dish can be challenging. While I fully respect dietary restrictions and personal preferences, altering a classic recipe beyond recognition takes away from its authenticity. I believe in educating diners about the origins and significance of each dish to foster greater appreciation and respect.
What’s your favorite dish to cook?
Pizza. It’s more than just my profession, it’s a piece of my heart. I have a vivid memory from my childhood: my mother and sister in our home kitchen, cooking pizza in a pan. Of course, it was not the “right” way by traditional standards — she was not a trained chef, she was a home cook — but, like many Italian mothers, she found her own way to make something special with what she had.
Even if the technique was not perfect, the love and passion she put into it made it unforgettable. Sometimes my sister would join her, and for me, that pan pizza became a symbol of family, comfort and creativity. Pizza means everything to me because of what it represents: love, family and the joy of making something beautiful from the heart.
What’s the most difficult dish for you to get right?
For me, it’s fish. It may seem simple, but it’s not easy to cook perfectly. Fish is delicate. You must respect the texture, the temperature and the timing. One second too much, and it’s dry. One second too little, and it’s raw. I always need to stay focused and keep learning. That challenge is part of what makes it so rewarding when you get it just right.
As a head chef, what are you like? Are you a disciplinarian? Or are you more laidback?
Honestly, I can’t stand chefs who shout. We’ve seen it too many times in movies and on TV: the angry chef screaming, throwing pans, creating fear in the kitchen. Unfortunately, this happens in a lot of kitchens. But this is not leadership. This is not how great food is made. The kitchen is not a battlefield, and the people around me are not soldiers or slaves — they are humans, artists, professionals. As any of my team will tell you, I’m calm; I like to joke, and I create a relaxed environment. That doesn’t mean we’re not serious. When it’s time to push, I push. But we push together — fast, sharp, focused — as a team. Respect is the true foundation of a great kitchen. When people feel valued and inspired, not afraid, they cook with love. And that love is what reaches the plate.
Chef Vincenzo Palermo’s spaghetti al pomodoro recipe
Ingredients:
200 gr spaghetti from gragnano
300 gr San Marzano peeled tomato
Fresh basil
2 cloves of garlic
Salt
Pepper
4 tablespoons of extra virgin olive oil
Parmesan cheese
Instructions:
In a pan, gently sauté crushed garlic in olive oil.
Add the tomatoes and let cook for about 10–15 minutes and add salt and pepper.
In a pot, put water and salt and make it boil.
Boil spaghetti until al dente, then transfer it to the sauce with a bit of cooking water.
Toss everything together and finish with fresh basil and a drizzle of olive oil.
Serve it with a gentle parmesan cheese on the top.
Buon appetito!
Where We Are Going Today: Meez Restaurant
- The chicken and burrata pasta is a wonderful dish with a spicy kick, though not essential
Meez, located in both Jeddah and Riyadh, is a vibrant culinary destination that embodies the rich tapestry of Middle Eastern cultures. This establishment captures the essence of the region with its warm hospitality, lively music, and visual feast of colors and spices. It is clear that the founders set out to create a space that celebrates everything we cherish about Middle Eastern traditions.
The menu at Meez is a delightful fusion of flavors, showcasing what they call “Fusion Middle Eastern” cuisine. Each dish is crafted from homegrown ingredients and inspired by cherished family recipes, resulting in unique culinary creations that are both familiar and innovative.
Visitors will find the eggplant fatteh amazing, while the shrimp fatteh is also delicious and distinctive. The musakhan popsicles, however, seemed to be lacking something. The hummus is fantastic, even though it is slightly off season.
The chicken and burrata pasta is a wonderful dish with a spicy kick, though not essential. Likewise, the meat tabliya with dough is a nice addition but not particularly special.
All dishes are well-prepared in both taste and presentation. The restaurant was pleasantly quiet during our noon visit, allowing visitors to fully enjoy the atmosphere.
Meez also excels at breakfast offerings. Visitors are warmly welcomed with milk tea, a lovely touch. The makdous is served atop labneh and fried dough, harmoniously blending sour and nutty flavors. The mini falafel is presented on sticks, accompanied by hummus, potatoes, eggplant, and fried cauliflower, enhanced by a special lemon sauce.
The omelette is served on seasoned sour bread, making it an innovative and complete dish. The musakhan is sweet but could have benefited from a touch of pomegranate molasses.
The egg dish with mushroom and avocado was quite delicious and the pakiza dish is a delightful meshaltet pie with a distinctive sweet dip and well worth trying.
The service at Meez deserves special mention. The waiters are attentive and expedite orders quickly, allowing you to enjoy your meal without feeling rushed. The refreshing lemonade is a highlight as well.
Meez is a fantastic spot for a quick yet flavorful meal, combining excellent food with outstanding service. It is highly recommended for anyone looking to explore the vibrant flavors of Middle Eastern cuisine in a welcoming environment.
Content creators in Saudi Arabia lean into skincare science
DUBAI: As skincare continues to dominate the beauty conversation online, Arab News caught up with two Saudi influencers to understand more about how they are tailoring their content in an age where science-backed skincare is a key part of any makeup routine.
Sara Ali and Sarleen Ahmed attended L’Oréal’s first-ever Skin Summit in Riyadh that convened more than 400 content creators.
“Since the summit, I’ve started asking myself ‘does this product have real value? Is it backed by research? Is it something I’d recommend with confidence?’ Now, my content isn’t just about the glow, it’s about the why behind the glow,” Ali told Arab News.
As beauty influencers are increasingly expected to provide at least a cursory explanation about the skincare products they recommend, Ahmed explained that “when you start understanding the science behind formulations and the long-term impact of ingredients, it brings a whole new level of purpose to the content you share.”
“I used to talk about how something made me feel – now, I want to talk about how it works,” Ali added.
Dr. Richard Betts, scientific director at the consumer products division at L'Oréal SAPMENA, agrees with the push to inform beauty influencers.
“As a scientist, I believe bridging scientific expertise with creator-led storytelling is not just important, it is essential, especially in a market like Saudi Arabia, where digital engagement is amongst the highest globally,” he explained.
Digital penetration in the Kingdom stands at a staggering 99 percent, according to the Communications, Space and Technology Commission. And with around half the population sitting within the under-30 age range, it is no wonder that skincare companies are looking to leverage beauty influencers.
“Content creators have a unique ability to turn complex science into relatable, everyday skincare knowledge,” Betts noted.
Where We Are Going Today: ‘Amigos’ — Mexican dining in Riyadh
- The homemade nacho chips, guacamole and salsa were delightful, and the quality of the beef was exceptional
If you are seeking a Mexican dining experience in Riyadh, look no further than Amigos.
Stepping in felt like a warm hug from an old friend. The restaurant has maintained its charm over the years, and aside from some new touches, the heart and soul of Amigos remains as it was.
The ambiance is simple and unpretentious, reminiscent of a small-town cantina. So, if hearty, soul-warming Mexican food is what you crave, this is the place to be.
During my recent visit, we indulged in a variety of dishes, including nachos, shrimp tacos, chicken quesadilla and even a hot dog. Each item left me feeling eager to return for more.
The homemade nacho chips, guacamole and salsa were delightful, and the quality of the beef was exceptional. Every bite was just like I remembered.
I also tried a meat taco, which could have been better with some toppings like avocado and sour cream. The meal came with fried potatoes and rice, though I found the nachos a bit lacking in quantity.
I visited Amigos based on a recommendation and was impressed by the ambiance and the food. The staff were also attentive, making for a wonderful dining experience. We left completely satisfied.
While the portions could be larger for the price — about SR50 riyals ($13) for a decent burrito or SR40 for tacos — the quality makes it worthwhile.
For those raised in Riyadh, Amigos represents a soulful corner of the city that stays evergreen.
