Tell us about your culinary journey.

My presence as a food blogger has greatly helped me connect with professional chefs and understand their methods of preparing dishes. I used this access as a gateway into their world—learning their secrets across different places around the globe. Since 2016, I have been visiting chefs in their kitchens, learning their philosophies, cooking alongside them, and exchanging recipes, just as I share on my social media platforms.

I invested my time in observing and learning from them, and thankfully, since 2023, I have started building my own school of thought in menu creation.

Having built an audience online, how do you think social media has changed the way people experience food?

Social media is truly one of the blessings of our time. It has bridged distances, made communication easier, and uncovered many hidden aspects of the culinary arts. It has also elevated the role of food in our daily lives, making it an essential part of people’s routines and ultimately transforming into an open school accessible to everyone.

You spent over a decade as a food blogger and vlogger; what moment made you realize you wanted to step into the kitchen professionally?

To be honest, at many events and institutions, I have heard harsh criticism directed at food bloggers on social media, questioning their expertise and even their presence in this field, particularly from professional chefs.

I consider this unfair, as we have played a significant role in bringing people closer to the world of food and making it more approachable. This motivated me to take a step that challenges that perspective, to encourage others not to rush to judgment, but instead to recognize the positive impact we bring.

As a result, I decided to open the first restaurant built entirely around the same recipes I have shared across my online platforms.

You’re known for menu development and food concepts; what’s your process when building a new concept from scratch

The first thing I focus on is the core objective behind creating a menu: what is the story behind it?

For example:

• Is this menu tied to a specific occasion?
• What is the event?
• What is the duration?

If it is, for instance, for a national celebration, then the menu should reflect that through comforting flavors, warm colors that represent the identity of the country, and familiar tastes that are part of everyday life.

I always say: before executing any recipe or taking any step, I ask myself, “Why am I doing this?” If my answer is logical and aligned with the objective, I move forward.

Cooking is a cultural art form, and our thinking must be culturally driven in its execution before it becomes purely technical.

How would you define your culinary identity today?

I consider myself, first and foremost, a traditional chef. I will remain committed to this identity for a long time, allowing people to fully connect with what I offer until I achieve my goals.

What are your current projects and future plans?

I have truly enjoyed my journey as a food blogger and my transition into presenting culinary arts within the restaurant scene. Today, I have also stepped into television, where I present rich cultural and professional content in the world of food, such as Ta’am Al Saudiya and Million Riyal Menu.

My next steps are focused on growth and on developing food products that align with the demands of the modern era.