In the heart of Abu Dhabi, Chef Faisal Mohamed Alharmoodi has created something truly special with ryba — a Bib Gourmand-awarded seafood restaurant deeply rooted in Emirati heritage.
From a young age, Alharmoodi knew the kitchen was where he belonged. Despite cultural expectations pushing him in another direction, he pursued his passion with unwavering dedication.
Today, he stands as the creative force behind a modern Emirati hotspot, blending the daily catch with local flavors and global techniques. Here, he tells us how he turned his craft into a career, honoring his roots, his mother and the flavors of the UAE along the way.
Finding his Passion
Guided by his mother from a young age, Alharmoodi’s creations are infused with love and tradition. His earliest memories in the kitchen, born out of necessity and care for his ill mother, blossomed into a lifelong passion.
“Cooking gave me a sense of purpose and joy,” he says. “She taught me that food is more than nourishment, it’s a form of love, legacy and healing.”
Today, his mother’s strength and values continue to inspire his culinary endeavors, making each dish a tribute to her legacy.
But despite her support and his evident talent, his path was not a straightforward one. Cultural expectations led him to study engineering, but his culinary dreams never waned. After completing his degree, he pursued formal culinary education in Dubai, honing his skills at ICCA and SCAFA culinary schools, before launching his career at Emirates Palace Mandarin Oriental.
His innovative spirit saw him explore various culinary avenues, from home catering to food blogging. The defining moment in his career, however, arrived when he represented the UAE at the World Government Summit, solidifying his reputation and propelling his career forward.
“It was a moment of national pride. I felt like I was carrying the spirit of my country through my craft.”
Honoring Tradition Through Innovation
In October 2024 at the MICHELIN Guide Ceremony Abu Dhabi 2025, Alharmoodi earned a Bib Gourmand distinction and the Opening of the Year award for ryba, marking an additional milestone in his career.Named after the Russian word for ‘fish’, ryba is located in Souq Al Mina in Abu Dhabi’s historic Mina Zayed neighborhood – also known as Zayed Port.
“My cooking style is a blend of tradition and innovation,” he says. “I bring Emirati flavors, techniques and heritage into conversation with international culinary methods.”
Since opening, the restaurant – which serves the finest local catch - has captured the hearts and palates of local foodies.
By sourcing from the UAE’s bountiful marine life and trusted local suppliers, the food remains consistently delicious while also being kinder to the environment. Meanwhile, innovative techniques such as dehydration and fermentation enhance flavor and depth, while grilling over premium charcoal adds a distinct smoky touch.
Complementing the restaurant’s exceptional seafood-forward dishes, EIRA water serves as an important part of the culinary journey.
“EIRA complements ryba's philosophy beautifully,” says Alharmoodi. “It’s purity, minerality and refined taste cleanse the palate and enhance the experience of seafood. It’s more than just hydration; it elevates the sensory journey of the meal.”
Looking Forward
With its Bib Gourmand recognition already under its belt, ryba shows no sign of slowing down, and Alharmoodi has big plans for its future.“My dream is to take Emirati cuisine to the global stage,” he says. “I want ryba to be known not only for its flavour and finesse but also for its storytelling, showcasing our culture in every bite. ryba is a love letter to our sea, our heritage, and our evolution.”
And, while his journey presented its share of challenges and roadblocks, Alharmoodi’s passion and natural-born talent continue to shine.
“Being a chef is more than a profession, it’s a purpose,” he says. “Through food, I tell stories, preserve traditions and represent my culture to the world.”
