CELEBRATIONS |
Middle Eastern Chefs Who Have Succeeded Abroad
Women are increasingly shaping the future of gastronomy across the Middle East—not only as chefs, but as visionary restaurant owners. By combining culinary talent with entrepreneurial ambition, a new generation of chef-owners is redefining the region’s dining landscape. In celebrating these chef-owners, we recognize not only their remarkable cuisine but also their role as entrepreneurs, innovators, and influential voices shaping the future of Middle Eastern gastronomy.
MAUREEN ABOOD
Lebanese-American chef, cookbook author, and food writer known for championing Lebanese home cooking in the United States. Based in Michigan after culinary training in San Francisco, Abood built an international following through her award-winning blog Rose Water & Orange Blossoms and her cookbooks, which celebrate authentic Lebanese recipes and traditions. Her work has appeared in major publications including The Washington Post and Saveur.
SULTAN AL ARIFI
Sultan Al Arifi represents the growing influence of Saudi culinary talent on the global stage. After honing his skills at the prestigious Le Cordon Bleu in Paris, he has become an ambassador for Saudi flavors in Europe. His work focuses on applying rigorous French culinary discipline to the traditional recipes of the Arabian Peninsula, creating a sophisticated fusion that introduces international diners to the depth of Saudi gastronomy.
NAWAL ALKHALAWI
Saudi chef and cultural culinary advisor recognized for promoting Hijazi and Saudi cuisine internationally. Through projects such as Asfar Experience, she focuses on locally sourced ingredients, heritage storytelling, and immersive dining concepts that introduce global audiences to modern Saudi gastronomy.
AYMAN AL ZUBAIDI
Middle Eastern culinary consultant and chef known for blending Levantine flavors with contemporary international techniques. Al‑Zubaidi has contributed to the bringing the first Saudi restaurant to the UK.
AKASH ALEIKISH
Chef and culinary entrepreneur recognized for incorporating Middle Eastern ingredients and traditions into contemporary restaurant concepts in the US. He is now the executive chef of Dua Miami Hotel and AHU MAR Restaurant.
JOEY ATTIEH
A Lebanese native, Joey Attieh’s culinary path began with hospitality studies in Switzerland . After honing his skills in Michelin-starred kitchens across France and Spain, he took a bold leap during the pandemic to open Albé in Barcelona. As one of the city’s youngest restaurateurs, Attieh is driven by a mission to elevate Lebanese gastronomy and culture within the European scene.His momentum continued with the co-founding of Ame, which earned a spot in the Michelin Guide a mere three months after its debut. Currently, he is focused on expanding his vision by launching a second Albé location elsewhere in Europe.
ANTONIO BACHOUR
Widely regarded as one of the world’s greatest pastry chefs, Antonio Bachour has redefined the art of desserts from his base in Miami. Born in Puerto Rico to a Lebanese family, his heritage is often reflected in the intricate, jewel-like precision of his work, which frequently utilizes Middle Eastern floral notes and nuts. Having been named “Best Pastry Chef in the World” multiple times, Bachour has authored several influential books and operates a series of successful bakeries and restaurants, including Bachour and Tablé, where his architectural approach to pastry continues to inspire chefs globally.
CYNTHIA BITAR
Cynthia Bitar has expanded her culinary footprint from Lebanon to Portugal, bringing her extensive expertise in catering and menu development to a European audience. As a seasoned chef with deep roots in the Lebanese hospitality industry, her move to Portugal has allowed her to introduce authentic Levantine flavors to the Iberian Peninsula. Through her brand Touta, she continues to showcase the versatility of Middle Eastern ingredients within the European market. Recently, she has been awarded one Sun by the prestigious Repsol Guide.
FADI FREM
Fadi Frem is an Executive Chef with extensive international experience, particularly within the luxury hospitality sector. He is known for his Michelin-trained background and his significant career spanning between Paris and Beirut.
ALAN GEAAM
Alan Geaam’s ascent in the culinary world is a powerful story of perseverance, moving from a self-taught cook who arrived in Paris with no money to becoming the first Lebanese chef to earn a Michelin star in France. His eponymous restaurant, Alan Geaam, serves as a bridge between his heritage and his adopted home. Beyond his flagship, he has expanded his influence through concepts like Qasti and Saj, consistently proving that the flavors of Lebanon belong on the world’s most refined tables.
DIMA HABIBEH
Jordanian chef and food entrepreneur in the US known for celebrating Levantine cuisine through media, catering, and culinary education. Habibeh has contributed to the growing appreciation of authentic Jordanian and Palestinian dishes in international markets. She is now the executive chef of Amatoli, a mediterranean restaurant in California.
KARIM HAIDAR
For nearly three decades, Chef Karim Haidar has served as a preeminent ambassador of Lebanese and Arabic gastronomy on the global stage. With a career spanning 27 years and more than twenty successful restaurant openings across Paris, London, and Beirut, Haidar has redefined traditional Levantine flavors through a lens of refined simplicity and generous hospitality.
MARTIN HAIDAR
Lebanese Chef Martin Haidar is now the Executive Pastry Chef at Jumeirah Carlton Tower London, where he oversees the hotel’s renowned patisserie program and signature afternoon tea experiences in the heart of Knightsbridge. With an extensive background in luxury hospitality, including significant tenure with the Jumeirah Group in Dubai and at various prestigious establishments across Europe and the Middle East, Haidar has cultivated a style that seamlessly blends classical French techniques with a modern, artistic flair.
WASSIM HALLAL
Wassim Hallal is the visionary behind Frederikshøj, a two-Michelin-starred establishment in Aarhus that is widely recognized for elevating the city’s status on the international culinary map. Born and raised in Denmark to Lebanese parents, Hallal crafts a deeply personal and precise style of cuisine that harmonizes his dual heritage by blending Levantine flavors and traditions with the structured elegance of Nordic ingredients. His celebrated creations, such as langoustine with burnt hay or lamb infused with sumac, serve as a bold expression of this cultural intersection, merging the vibrant essence of the Middle East with the distinct terroir of Denmark.
CHARBEL HAYEK
Charbel Hayek is a Lebanese chef based in Los Angeles, known for his appearances on the television series Top Chef. His cooking features Lebanese, Levantine, and Eastern Mediterranean influences, often with a California twist.
AYESHA KALAJI
Ayesha Kalaji has become a breakout star in the British culinary scene, earning the title of “Chef of the Year” for her work at Queen of Cups in Glastonbury. Born in Jordan, Kalaji uses her restaurant to tell a story of “Middle Eastern heritage through a West Country lens,” a unique fusion that has earned her a Michelin Bib Gourmand and a spot on the Great British Menu. Her vibrant, bold approach to flavors has made her one of the most exciting young chefs currently working in the UK.
TARA KHATTAR
Tara Khattar is a dynamic force in the New York culinary scene, known for her “progressive Lebanese” style and her high-profile wins on Food Network’s Chopped. With a background that includes training at the Institut Paul Bocuse and working under Michelin-starred chefs in Paris, she brings a rigorous technical foundation to her heritage-driven cooking. Through her catering and consulting firm, Maison Tara, and her cookbook Liban, she has become a prominent ambassador for Lebanese culture, blending the warmth of Beirut with the energy of Manhattan.
CLOVIS KHOURY
Clovis Khoury has established himself as a distinguished chef in the French culinary landscape with his establishment, Maison Clovis, located in Lyon—the gastronomic heart of France. By successfully operating a restaurant in a city known for its strict culinary standards, Khoury has demonstrated exceptional mastery of both French technique and the art of hospitality. His presence in Lyon serves as a testament to the high level of professional success Middle Eastern chefs are achieving in traditional European food capitals.
PHILIP KHOURY
Philip Khoury is an Australian pastry expert renowned for his specialization in plant-based confectionery. During his tenure as Head Pastry Chef at Harrods in London from 2018 to 2025, he garnered significant acclaim, including a Fortnum & Mason Food and Drink Award for his inaugural book, A New Way to Bake. His work is widely recognized for its innovative approach to vegan patisserie, earning him numerous prestigious industry accolades.
ABDULATIF ALRASHOUDI
Originally from KSA, Abdullatef Alrashoudi took a remarkable journey from Saudi surgeon to Parisian pastry chef. After five years in medicine, he pivoted to culinary arts, graduating from the prestigious Le Cordon Bleu. Today, he is making a name for himself in the heart of Paris with his café, LÂM. He expertly fuses his Saudi roots with French technique, introducing Parisians to high-end bakes infused with Middle Eastern flavors like cardamom, tahini, and black lemon.
KATIA LTEIF
Lebanese Katia Lteif decided to pursue her passion for baking after working in the baking world. In 2013 she enrolled at Greta Hôtellerie in Menton and went on to do her training with Joel Robuchon in Monaco.
DINA MACKI
Dina Macki is a British-Omani chef and writer who has gained international recognition for her work in documenting the unique spice routes of Oman and Zanzibar. Her debut cookbook, Bahari, was a landmark publication, marking the first major Omani culinary text in the UK. Macki is celebrated for her storytelling, using her platform to highlight the historical and cultural ties between East Africa and the Middle East, making her a vital representative of Omani heritage abroad.
PHILIPPE MASSOUD
Lebanese-American chef and restaurateur best known as the founder of Ilili in New York City. Massoud played a major role in introducing upscale contemporary Lebanese dining to the American market and is celebrated for modernizing Levantine cuisine while preserving authenticity.
MICHAEL MINA
Egyptian-born American celebrity chef, restaurateur, and founder of the Mina Group. One of the most successful Middle Eastern chefs in the United States, Mina has built a global restaurant empire and earned numerous accolades including Michelin recognition and James Beard Awards.
MELISSA NASSIF
Melissa Nassif is a Lebanese-born chef who transformed a teenage passion for baking in Beirut into a flourishing catering empire in Paris. After studying at Institut Paul Bocuse, she navigated a career pivot that led her to launch “By Melissa Nassif,” a boutique catering and consulting firm. Today, she is a prominent figure in the Paris fashion world, blending the bold flavors of Lebanon, pomegranate molasses, tahini, and orange blossom, with the refined elegance required by the world’s most iconic luxury brands.
MICHAEL RAFIDI
Michael Rafidi has garnered critical acclaim for his Palestinian-inspired restaurant Albi in Washington, D.C., which earned a Michelin star for its innovative wood-fired cooking. By placing the traditional Levantine hearth at the center of his kitchen, Rafidi honors his grandparents’ heritage while utilizing mid-Atlantic ingredients. His success lies in his ability to make traditional flavors feel contemporary and urgent, further popularized by his “Levantine-ish” cafe concept, YELLOW, which has become a staple of the D.C. culinary landscape.
SANDRA SFEIR
Lebanese-born, Chef Sandra Sfeir is a graphic designer turned culinary artist who has become a distinctive voice in the Paris restaurant scene. As the creative force behind Almas, she eschews traditional “authentic” labels in favor of a deeply personal, friendship-led narrative. Her signature style involves elevating street food forms, like the Pirojki, with the complex, slow-cooked flavors of the Levant, proving that the most successful culinary concepts are often those rooted in shared memories and artistic intention.
EMAD SHOSHARA
Chef Emad Shoshara is a Syrian-born culinary entrepreneur who rebuilt his life in Paris by transforming a personal love for Syrian flavors into a professional mission. After transitioning from a career in logistics to the heart of the Parisian food scene, he established Chef Emad, a catering service that bridges Syrian heritage with modern European event culture.
