Abu Dhabi is not short of highly acclaimed chefs and this December, the local chefs lineup at the MICHELIN Guide Food Festival is packed with some of the city’s top culinary masters. Catch them cooking up a storm at the inaugural MICHELIN Guide Food Festival in Louvre Abu Dhabi Park from the 8th to the 10th December.
The MICHELIN Guide Abu Dhabi invites visitors to discover the diverse culinary journeys of local chefs, who are leading the UAE’s fine dining scene and representing the region, worldwide.
Check out the list below and buy your tickets here.
AKMAL ANUAR
Otoro
Bib Gourmand
Cuisine: Japanese Contemporary
Originally from Singapore, chef Akmal Anuar grew up in a family of hawker parents and initially wanted to step as far away from the food and beverage scene as possible. His love for authentic and unpretentious fare, however, led him to work in, and eventually lead, several award-winning restaurants. At Otoro, he offers guests a modern Japanese dining experience based on the simple philosophy that simple, great and exquisite food is made with fresh produce. These dishes include various prefectures in Japan, such as Wagyu from Kaoshima, to Otoro from Tokyo and Uni from Hokkaido. Dishes at Otoro are nothing short but tantalising in flavour.
LEE KOK HUA
Hakkasan
One MICHELIN Star
Cuisine: Cantonese
Executive Chef Lee Kok Hua started his culinary journey from the age of 16, now bringing 30 years of experience to the kitchen. After years of absorbing the skills from his senior chefs, chef Lee started entering competitions, quickly making a name for himself in the culinary world. In his late twenties, he joined Hakkasan in London and has stayed with the company until today. Growing with the restaurant, he moved to Abu Dhabi to join the pre-opening team, and has led the restaurant to be awarded one MICHELIN star in November 2022. Reputed for his excellence in culinary talent, his commitment to sourcing high-quality ingredients, he is especially hailed for his people-first approach, whether that may be with guests or his team.
IBRAHIM METWALY ABOUELAZM
ťazal
Bib Gourmand
Cuisine: Mediterranean
Executive Chef Ibrahim Metwaly Abouelazam has been a passionate chef for over 15 years. Shortly after graduating from university, he joined internationally acclaimed hospitality brands all over Egypt and the United Arab Emirates, and is well-versed in a variety of cuisines. His real passion, however, remains Arabic cuisine and this shines through at ťazal. The Bib Gourmand celebrates Arabic culture and its influence on the world from every angle. Be it literature, music or food, ťazal offers guests a dining experience that expresses the connection between tradition and modernity, which chef Ibrahim showcases in every dish he creates.
THINUS VAN DER WESTHUIZEN
99 Sushi Bar
One MICHELIN Star
Cuisine: Japanese Contemporary
A South Africa native, chef Thinus has carved a name for himself in the world of luxury fine dining with his one MICHELIN star 99 Sushi Bar in Abu Dhabi. From an early age, his passion for culinary excellence has led him to study the works of the most acclaimed chefs in the industry, including the works of Auguste Escoffier and Anthony Bourdain. Chef Thinus obtained several culinary diplomas, until he was diagnosed with brain cancer. Battling cancer for over a year and successfully winning the fight, he came out with a new sense of appreciation for all the good things life has to offer. He found his way to the Middle East, working for Anantara’s Qasr Al Sarab, moving on to the The Westin Mina Seyahi and finally manning the reigns of 99 Sushi Bar, ensuring the highest standard of quality, luxury, and continuous innovation.
LUIGI STINGA
Talea by Antonio Guida
One MICHELIN Star
Cuisine: Italian
Celebrated chef de cuisine, Luigi Stinga, brings a wealth of experience in the world of haute cuisine. He has worked at some of the most respected MICHELIN-starred restaurants in Italy. Hailing from the coastal town of Nerano on the Amalfi Coast, he now serves classic Italian cuisine with a twist at Talea by Antonio Guida, which celebrates family-style – or ‘cucina di famiglia’ – cooking. In keeping with traditional flavours, technique, and quality of ingredients, chef Luigi proudly presents his personal take on Italian dishes at the one-MICHELIN-star restaurant in Abu Dhabi.
SANDEEP AIL
Punjab Grill
MICHELIN-Selected
Cuisine: Indian
Moving to the UAE in 2010, chef Sandeep Ail quickly noticed the underrepresentation of regional Indian cuisine in a country that is home to some of the best Indian restaurants. He has since made it his mission to showcase these dishes to the masses. At MICHELIN-selected Punjab Grill, he serves authentic Northern-Indian cuisine and is renowned for narrating stories through his dishes, which are derived from his dedication to thoroughly researching every region for each menu he creates.
MARSHALL ALLAN ROTH
Butcher & Still
MICHELIN-Selected
Cuisine: Meats & Grills
Chef Marshall Allan Roth is a seasoned chef with over two decades of culinary experience. He now helms MICHELIN-selected Butcher & Still at the Four Seasons Abu Dhabi at Al Maryah Island, where he transports guests back to the Prohibition era of 1920s Chicago. Hailing from Panama City, chef Marshall believes in a multisensory dining experience, starting from the aesthetics of the restaurant to the texture, colour, and taste of the dishes. For chef Marshall, food is not only an art, but the highest form of it. A true meat connoisseur, chef Marshall sources his meat from all over the United States, ensuring Butcher & Still remains a classic American steakhouse.
BALVEER BALKISSOON
Fouquet's
MICHELIN-Selected
Cuisine: French
With over 20 years of experience, Mauritanian chef Balveer Balkissoon comes from a long line of chefs and has always had a passion for cooking delectable dishes. Having spent his career travelling around the world and learning all kinds of diverse techniques The man behind the Louvre Abu Dhabi's MICHELIN-selected restaurant Fouquet's, chef Balveer leads his team with passion and enthusiasm, with a culinary profile that blends simplicity with diverse flavours.
