Gulfood Top Table

With a history going back 85 years, BRF has a global reach and unrivalled experience in providing quality produce. We speak to corporate chef Manish Chandna about the company’s diverse roster of chefs and how they master different cuisines. 

The new frontier of protein alternative using solid state vegetable fermentation

Sushisamba’s Chef Moon Kyung Soo is an experienced executive chef with a demonstrated history of working in the hospitality industry. He is currently the director of culinary at popular Sushisamba. In this session, we discuss how chefs deal with their restaurant being a smash hit, and how to keep pushing yourself and your team to improve.

Two multi-award winning Italian chefs discuss the expectations around their national cuisine and if there is a way to reinvent Italian food for the next generation of diners.

As the interest in protein alternatives grows, industry leaders discuss the effects of protein replacement in fine dining and if chefs and diners will accept the produce.

Unconventional desserts meet Michelin-starred Basque cuisine as two Spanish-born chefs discuss the exciting Dubai food scene and why desserts don’t get the credit they deserve in the fine-dining sphere.

How premium casual restaurants provide a space for businesses to thrive by providing accessible dining options for Dubai’s residents and visitors. 

Two chefs who are at the top of their game in their respective cities discuss the similarities and differences between the culinary scenes in Singapore and Dubai and why when top talent comes together, any cuisine is compatible.

Danish chef and restaurateur Esben Holmboe Bang is the co-owner and head chef at the three Michelin-star restaurant, Maaemo in Norway. He tell us about his approach to local, sustainable produce can be replicated in Dubai.

A look at how the culinary scene has evolved after Michelin, Gault&Millau and 50 Best came to the region.

A celebration of female chefs working in Dubai and how they are given the chance to thrive in the UAE’s culinary scene.

INDIAN TEAM - ITC HOTELS

THAI TEAM - ROSEWOOD PHUKET

We speak to two of the competing teams for the exciting YouthX competition and find out why they contest is great for morale and self-belief.

MEXICO TEAM - RANCHO PESCADERO

UAE TEAM - SOFITEL OBELISK

Forming part of the jury for YouthX, Heinz Beck is a German-born, three-Michelin starred chef and founder of The Order of the Knights of Italian Cuisine. He talk about why recognising young talent is so important for the future of the industry.

We speak to the other two final team from this year’s YouthX competition and discuss why Dubai is the perfect platform to showcase their skills.

The mentors for each of the YouthX finalists discuss the ways that they can help prepare young chefs for a life in the industry, and the skills the chefs will need to succeed. 

Fresh On Table is on a mission to promote local farms, sustainability and to assist the UAE's food security mission. Founder Atul Chopra speaks about reducing carbon footprint and recycling food and farm waste.

Founder of BOCA Omar Shihab tells us why he is making sustainability his number one priority and how important it is for everyone on the team be believe in the cause.

A discussion with the four directors of the YouthX academies who took part in this year’s challenge.