DUBAI: Louloua didn’t start out wanting to be a chef. Although she grew up surrounded by food, watching her mother, aunts and grandmothers “cooking all the time,” her interest in food was sparked much later than her entrepreneurial ambitions — which she has had for as long as she can remember.
“It all began when I began to make recipes to feed my children. I started cooking out of need,” says the effervescent mother-of-three. “My real passion for food was born when I started to teach … that’s when I felt like learning more, exploring food more … Then, gradually, I started working with different brands on food-related projects and over the years, acquired the title of a chef.”
Today she is the proud founder of Loulou’s Kitchen, a state-of-the-art cooking school where she conducts a variety of classes for ladies of all ages – ranging from basic culinary skills to exotic cuisines such as Thai, Japanese, and Italian.
The journey to get here, from her humble beginnings doing cooking classes in her home kitchen nearly two decades ago, has been arduous to say the least.
“I struggled between the house with having little kids that need attention and care, and having to build my career,” she says.
“The biggest challenge for me, however, was changing perceptions of society about being a chef. When I first started 18 years ago, people thought my job was insignificant. When people would ask my son ‘What does your mom do?’ he would tell his friends she’s a cook. Even he considered me a cook, not a chef. When I met people socially, they would be surprised to learn that I am the owner of Loulou’s Kitchen, and ask if I hire a chef to teach my students!”
The pioneering chef persevered in spite of the pushback she received, motivated by a drive to change the culture and, over the years, found that the shackles loosened.
“I really wanted more girls to know about this field as a career option. I wanted to convince more women to get into this, and that pushed me to continue what I was doing,” she says.
Along the way, she garnered a number of accolades, including being invited to do recipe development for leading brands such as Maggi Arabia, Goody and Unilever. She has also participated in numerous cooking competitions and culinary events, and participated in TV shows such as “Rotanna Kaligia”; “Doctor Chef”; “Sayidaty” and “Maggi Diaries,” a program themed around empowering women through food and cooking.
Her biggest turning point, however, was participating in “Top Chef Middle East” in 2011. “I had much more exposure among everyone in society. People who had heard of my kitchen would actually watch me on TV,” she says.
Combined with the social media explosion of recent years, which also helped in building her brand – although she is quick to admit that she is still playing catch-up on that front, as none of it existed when she first started out – she acquired nationwide recognition, which contributed to making her dream come true in 2012, when she finally opened her professional cooking studio.
The cooking school, in turn, is helping her in the mission to change societal perceptions about cooking, and inspiring Saudi Arabian youth to explore the culinary industry as a viable and fun career option.
“Nowadays the mentality has changed dramatically, and women are so proud to become chefs. Some people I know have left their jobs in administrative work to fulfill their dream of becoming a professional chef. Now in restaurants and hotels, we often see female chefs working in the kitchen,” she says. “I had this vision that in the coming years, there will be many more Saudi chefs in the hospitality industry, and that is definitely happening now.”
As any female chef anywhere in the world will reveal, however, it isn’t easy. “Having to work in a commercial kitchen all day long made me realize that the physical and mental effort needed to do everything that is expected in the kitchen is really hard work,” she admits.
But, as long as they are prepared for the long hours and physical rigors of the job, she encourages anyone who is interested in pursuing this as a career, as it can be very rewarding.
“My message to all women who want to become professional chef is to go ahead,” she says. “With lots of perseverance and commitment you will reach your goal. It has a lot of potential as it is booming in the Saudi Arabia at the moment.”
The accidental chef who is cooking up a storm in Saudi Arabia
The accidental chef who is cooking up a storm in Saudi Arabia
Solo dining an emerging trend challenging Saudi traditional culture
- Saudi Arabia’s younger generation are subtly changing eating trends, moving from a full family table to a single seat
RIYADH: In Saudi Arabia, dining out has long been a social ritual, an experience shared with family and friends over lavish meals, full of conversation and camaraderie.
However, a subtle yet noticeable shift is taking place as more Saudis, especially the younger generation, are choosing to dine alone, seeking moments of solitude amid the hustle and bustle of everyday life.
Once considered a rare sight, solo diners are now becoming more common in cafes, restaurants and eateries across the Kingdom. For some, it is a matter of convenience, while for others it is a form of self-care, a way to recharge and reconnect with themselves.
This emerging trend challenges traditional Saudi dining culture, creating new opportunities for restaurants and altering societal perceptions.
For Zain Al-Mansour, solo dining is more than just an alternative to dining with others, it is an experience that he actively cherishes. “I much prefer it over dining with someone,” he says. “I seek it out and make a day out of it for myself. It’s relaxing, and it charges my energy.”
Solo dining has become Al-Mansour’s way to unwind, offering him a chance to indulge in his favorite foods without the distraction of company.
He acknowledges that not everyone feels comfortable dining alone, particularly in a culture where social gatherings are so deeply ingrained.
“Plenty of people would not go out unless it’s with someone else,” Al-Mansour said. “I think everyone should at least try solo dining once and truly treat themselves. Bring a book if you’re worried about boredom, and don’t think twice about what people might think. What matters is that you’re happy.”
Al-Mansour sees solo dining as a form of empowerment, encouraging others to overcome social anxieties and embrace the experience. “It pushes you to talk, at least to the workers, which helps improve social skills.”
In Saudi culture, dining has traditionally been a collective activity, with meals often serving as the focal point of family and social gatherings.
For Bashayer Al-Bloushi, dining alone offered a refreshing change from this norm. “What inspired me to start dining alone was my desire to explore a new experience that offers me space to reflect and relax away from the hustle of daily life,” she said.
Dining alone allows her to savor the ambiance and immerse herself in the restaurant environment without the usual pressure of conversation.
This experience of dining independently has become a cherished form of personal time for Al-Bloushi, allowing her to enjoy moments of solitude. She sees it as an act of self-care and independence, a rare opportunity to connect with oneself.
Al-Bloushi also believes that Saudi restaurants could do more to support this trend. “They could designate cozy, quiet spaces for individual diners and offer meals suitable for one person,” she said. By creating a welcoming and informal atmosphere, restaurants could encourage more people to dine solo without feeling out of place.
For Mira Fahad, solo dining started as a necessity due to her flexible remote job schedule. “As a morning person, I always wanted to go out during the day but couldn’t find anyone available in the mornings,” she said. Over time, solo dining became a cherished ritual. “It’s one of those ‘I need to do it at least once a month’ things, whether in the mornings or nights.”
She finds the experience peaceful and liberating. “You can choose the time and place to your liking, people-watch, read a book, plan your week, or just savor your meal in peace.” However, she admits that solo dining can lose its charm if overdone, emphasizing the importance of balance.
For some solo diners, cultural perceptions remain a challenge. Linah Al-Ahmadi has been dining alone since 2016 and considers it a normal part of her lifestyle. “I didn’t start this habit recently; I’ve been solo dining since I was a teenager,” she said. While she embraces the experience, she is aware of the societal views that make solo dining an unusual choice in Saudi Arabia. “We are a collective society, and we tend to do things within a circle. As a society, we have this notion that it’s abnormal to do things alone.”
Al-Ahmadi describes dining alone in a culture that values group activities as being “the stranger in the middle of the diner.” Despite this, she remains committed to her choice, valuing the independence and freedom it provides. For her, solo dining is not about isolation but rather about enjoying personal time without depending on others to accompany her.
The growing interest in solo dining presents an opportunity for Saudi restaurants to adapt and cater to individual diners. Al-Ahmadi points out that making reservations for one can be difficult, as many restaurants and apps only accept bookings for groups.
Additionally, solo diners are often directed to bar seating or shared tables, which may not suit everyone’s preference for privacy.
“I struggle a lot with reservations,” Al-Ahmadi said. “Sometimes, I go out alone with the intention of not socializing, but being at a bar feels too intimate.” She advocates for solo diners to be given the choice of regular tables, creating a more inclusive environment for those who want to enjoy a meal without the company of others.
Mira Fahad offers additional suggestions, including creating solo dining tables in corners or quieter spots and offering digital menus for easy ordering. “Maybe provide small, single-portion meals and digital entertainment options for solo diners,” she said, adding that these touches could make the solo dining experience even more enjoyable.
As more Saudis explore the joys of solo dining, the trend reflects a broader shift in societal norms and individual lifestyles. Young people are carving out spaces for self-reflection and independence, challenging traditional perceptions about social activities. The popularity of solo dining represents a growing acceptance of self-care and personal freedom in Saudi Arabia, where dining alone is no longer seen as a solitary act but rather as a celebration of individuality.
Solo dining is more than just a meal, it is an experience that allows you to connect with yourself in a way that is both empowering and refreshing.
Where We Are Going Today: ‘Noto’ Italian cuisine in Jeddah
- The menu at Noto is as extensive as it is impressive
Nestled in Tahlia street at Jeddah Walk, Noto offers an Italian dining experience inspired by the timeless beauty of Sicily.
Drawing design cues from baroque architecture and Sicilian village charm, this restaurant is decorated with chandeliers, elegantly dressed tables with white linens, and plush, comfortable sofas. The ambiance is perfect for fine dining, with an inviting, lively atmosphere enhanced by live entertainment.
Noto’s dedication to Sicilian culture extends to its logo, which features the symbolic Sicilian lion, and its menu, which presents a harmonious fusion of Greek, Latin, and Arabic influences.
Every dish celebrates the heart of Sicily with flavors that feel both classic and inventive, promising a sensory journey that delights every palate.
The menu at Noto is as extensive as it is impressive. From the antipasti selection, highlights include the ricciola, a delicate yellowtail sashimi with lime vinaigrette and candied tomatoes, and the signature melanzane alla parmigiana, which transforms eggplant into a rich, layered dish.
For something warm, the zuppa di porcini e funghi di stagione is a seasonal mushroom soup that feels both comforting and earthy. For cheese lovers, the burrata al tartufo with truffle adds a luxurious touch to the meal.
In true Italian fashion, the pasta menu is rich, featuring classics like spaghetti al pomodoro with fresh cherry tomatoes and basil, the lasagne alla bolognese, and paccheri al branzino e pomodorini, a seabass pasta paired with juicy cherry tomatoes.
Exclusive offerings like the fettucine al caviale, with caviar, add an elevated twist to traditional Italian fare. Risotto fans will be delighted by the creamy risotto ai funghi, made with seasonal mushrooms.
For main courses, the secondi selection impresses with standout dishes such as the tagliata di black angus, accompanied by a decadent parmesan potato espuma and black truffle jus, and the agnello, succulent lamb chops seasoned with herb oil and sun-dried tomatoes. Diners can also enjoy fiorentina, a perfectly roasted T-bone steak from the grandi piatti menu.
The pizza menu features artisanal options such as the pizza funghi with truffle and mushrooms and the calzone filled with turkey ham and mushroom, offering a taste of Italian comfort.
To end on a sweet note, desserts like the traditional tiramisu and the creamy panna cotta with red berry sauce are satisfying options.
Check @noto.ksa on Instagram for more details.
Clinique La Prairie CEO talks ‘personalization’ of luxury healthcare ahead of Saudi opening
DUBAI: Switzerland-based luxury healthcare resort Clinique La Prairie is set to open in Saudi Arabia’s Amaala wellness retreat next year, with CEO Simone Gibertoni telling Arab News “personalization is fundamental.”
With just 50 rooms, the healthcare resort will offer guests a holistic approach to health and wellness, combining evidence-based medicine with unique well-being, nutrition and movement plans, according to its website.
and movement plans, according to its website. (Supplied)
“If you want to be really personalized, you need to cater (for) a very small number of clients,” Gibertoni explained, adding: “Another very important point for me is always to underline the fact that our role is not just to give information, but to change people … intervention must be focused and must be very personalized.”
While the Swiss flagship boasts picturesque views and state of the art facilities, he insists: “The view of the lake is not enough, the nice food is not enough … there must be this idea that you feel better, you feel (like) a kind of new person and that’s why people are coming back.”
The Red Sea resort is not the first outside Switzerland; Clinique La Prairie Anji, on a tea plantation 180km west of Shanghai, China, opened its doors in 2024. Meanwhile, Dubai’s One & Only One Za’abeel hotel is home to a Clinique La Prairie Longevity Hub, billed as a day center rather than a resort-style experience.
When it comes to why the brand selected Saudi Arabia for such an investment, Gibertoni pointed to an alignment in healthcare philosophies.
“For such a big investment in Saudi, we are going to have only 50 rooms. In China, it’s another huge investment and we have only 29 rooms. It’s not easy to find the developer which is able to accept our philosophy and this is happening in Saudi Arabia,” he said.
The CEO also referred to long-term clients from the Gulf who have travelled to the European clinic for decades. The lure of a hub a little closer to home could be another reason for the brand’s latest venture.
Located on Saudi Arabia’s north-western coast, the Amaala resort will feature 30 brands, with Clinique La Prairie billed as one of the anchor offerings.
Last week, Gibertoni was in Dubai to announce the Longevity Fund, an endeavor to identify companies that “revolutionize the landscape of aging, health, and wellbeing.”
The fund will focus on driving science-based advancements in longevity under four banners — medical care, nutrition, movement and well-being.
Gibertoni explained: “Whenever there is a company with an innovation which is on the way to be ready for the market, this company always approaches us. So our question was ‘how can we be more impactful and not only introduce this technology to Clinique La Prairie … but can we also help this company to grow?”
Where We Are Going Today: Mexika restaurant in Riyadh
Mexika brings a taste of Mexico to the table with a menu balancing classic flavors with vibrant twists, making it an inviting spot for Mexican food lovers in Riyadh.
One standout dish is their burrito, which is not only generous in portion but also packed with tastes that satisfy. The filling is well seasoned and hearty, with fresh ingredients that harmonize.
Other options shine, too. Nachos come topped with sour cream, guacamole and a hint of jalapeno spice, and are available in various sizes costing from SR 8 ($2.13) to SR 19 ($5.06). Or try the quesadillas and empanadas, with choices from chicken to cheese to suit every palate.
For those craving something more substantial, the fajita selections and chicken lemon chimichanga are real highlights.
However, there is one small drawback; some dishes, including the burrito, tend to become soggy rather quickly. A crispier exterior would enhance the texture, maintaining that satisfying crunch.
The menu offers an exciting variety of food, from snackable samosas starting at SR 4 to substantial party boxes ideal for larger gatherings. With everything from light bites to full meals covered, Mexika is a versatile option for any dining occasion and impresses with its portion sizes, flavors and diversity.
For anyone looking to indulge their tastebuds with Mexican cuisine that has a Saudi twist, this place has a lot to offer. Just keep an eye on the texture of that burrito!
For more information, check their Instagram profile, @mexica.sa.
Where We Are Going Today: Dank Sandwich in Riyadh
Dank Sandwich in Riyadh has become a go-to destination for those craving filling sandwiches.
The menu offers a variety of options, with popular choices like the Philadelphia steak meal for SR39 ($10.40) which features tender steak and melted cheese, and the brisket meal known for its rich, smoky flavor.
For spice lovers, the dynamite meal brings a satisfying kick, while the crispy chicken meal delivers crunch and flavor.
Dank Sandwich also provides a variety of sides to enhance the experience, including classic French fries and sweet potato fries, which add balance to the hearty sandwiches.
For dessert, the choco marshmallow offers a sweet finish, and fresh juices like orange complement the bold flavors of the meals.
A minor drawback, however, is the pricing. While the meals are substantial and flavorful, they might appear a bit pricey for casual dining.
More affordable options could make Dank Sandwich even more appealing for regular visits.
Overall, Dank Sandwich in Riyadh impresses with generous portions and robust flavors, making it an excellent choice for those seeking comfort food with a twist.
For more information, check their Instagram @dank_ksa.
