Dubai’s diverse food scene is a true reflection of its multicultural spirit, bringing together flavours from all corners of the world. Behind every dish is a story – one of heritage, tradition and recipes passed down through generations.
In this article, we spotlight six women who are keeping those traditions alive, blending time-honoured cooking methods with their own unique touch in MICHELIN-recommended kitchens across Dubai.
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Image credit: Bait Maryam
Salam Dakkak
Chef-owner, Bait Maryam
Located in Dubai’s Jumeirah Lakes Towers, Bib Gourmand restaurant Bait Maryam is the realisation of Salam Dakkak’s lifelong dream of becoming a chef and paying homage to her mother, Maryam. Having opened its doors in 2017, the restaurant reflects her Palestinian roots while celebrating the rich, shared culinary traditions of the Levant. More than just a restaurant, Bait Maryam is a gathering place where expats and locals alike come for a taste of nostalgia, served straight from the heart.Fatet mousakhan is a dish that reflects creativity and sustainability, lovingly crafted by chef Salam for her children. After serving mousakhan, a traditional dish of roasted chicken, sumac, caramelised onions and taboon bread, chef Salam would use the leftovers to create fatet mousakhan the next day. She would layer the shredded chicken and onions with tangy yoghurt sauce over crispy Arabic bread, topping it with fried almonds, parsley and a sprinkle of sumac.
Growing up, her children “eagerly looked forward to this dish, turning it into a family favourite,” chef Salam explains. Over time, fatet mousakhan became a beloved dish not just for her family but for many others who appreciated its rich flavours and heartfelt origins.
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Image credit: 21 Grams
Stasha Toncev
Owner, 21 Grams
Founded by Stasha Toncev in 2018, Bib Gourmand restaurant 21 Grams spotlights the untapped potential of Balkan cuisine and hospitality in Dubai. This cosy urban Balkan bistro serves the best homecooked fare from the region, drawing on rich flavours inspired by Eastern Europe, Greece and Turkey. Together with chef Milan Jurkovic, Stasha brings the dishes she grew up with to the world stage, infusing each plate with family recipes that exude warmth and comfort in a polished, elevated way.“Sarma represents the heart of Balkan culinary tradition,” Stasha says. “Growing up, I watched my mother and grandmother carefully roll these delicate parcels – not too tight, not too loose, not too big, not too small – their skilled hands transforming fermented cabbage leaves into a dish that nourished not just our family but our entire community.”
A winter staple, sarma is made by stuffing tangy, fermented cabbage leaves with a rich mixture of minced meat and rice, then slow-cooking them with smoked meat and spices. The process begins in autumn when families ferment whole heads of cabbage in large barrels, ensuring the distinct depth of flavour essential to sarma.
“At 21 Grams, we honour this legacy by preparing sarma just as our grandmothers did,” she goes on to say, “using the same recipe and slow-cooking it to perfection and making sure that every bite carries the warmth of home, the depth of tradition and the power of food to bring people together.”
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Image credit: Pierchic
Beatrice Segoni
Head chef, Pierchic
For Beatrice Segoni, the kitchen is more than a workspace – it’s a place where family tradition is honoured and celebrated. Hailing from Italy’s Marche region, tucked between the Apennines Mountains and the Adriatic coast, she spent her childhood watching her grandmother blend fresh herbs and local seafood into soul-stirring meals that echoed both land and sea. These days, she leads the culinary charge at MICHELIN-selected restaurant Pierchic, where she shares the flavours of her homeland with a modern take on traditional Italian cuisine.“One of the greatest memories of my childhood is helping my grandmother prepare stuffed gnocchi, a dish she usually made on Sundays when the whole family gathered at home,” chef Beatrice recalls. “She would call me early in the morning, and we would begin this wonderful ritual of making stuffed gnocchi.”
Today, chef Beatrice proudly brings this dish to life at Pierchic, serving it with a rich tomato sauce and finishing it with excellent Parmigiano Reggiano.
Image credit: Avli BY TASHAS
Natasha Sideris
CEO and chef-owner, Avli BY TASHAS
Natasha Sideris, born in South Africa to Greek Cypriot parents, was raised in a world where food and hospitality were second nature. With a restaurateur father and a mother who loved to cook, it was no surprise that, despite studying psychology, she found herself drawn back to the culinary world. In 2014, she brought her vision to Dubai with the launch of tashas café before opening MICHELIN-selected restaurant Avli BY TASHAS, a refined dining experience shaped by her Greek roots and appreciation for flavourful dishes.“The lamb keftedes is a recipe passed down from my aunt – the dish speaks to my roots and my love for Greek culinary heritage,” Natasha explains. “At Avli BY TASHAS, the concept is created to be a true reflection of my Greek heritage.”
This comforting dish consists of beef and lamb meatballs seasoned with savoury spices. Each meatball is nestled on a bed of tangy herbed yoghurt, then drizzled with a smoky burnt tomato butter that lends a subtle sweet-and-charred note.
Image credit: Getty Images/Atlantis The Royal/Ariana's Persian Kitchen
Ariana Bundy
Head chef, Ariana’s Persian Kitchen
At MICHELIN-selected restaurant Ariana’s Persian Kitchen, TV chef and cookbook author Ariana Bundy brings the taste of her family’s Persian recipes to Dubai. Located on the ground floor of MICHELIN-selected hotel Atlantis The Royal, the pastel-coloured, tent-like venue welcomes guests to experience timeless dishes through a modern lens, such as vibrant salads, charred meats and kebabs, all perfect for sharing.For the chef, fesenjoon is a dish that embodies her Persian heritage, a treasured recipe passed down through her family. While traditionally made with chicken or small lamb meatballs, chef Ariana has infused it with her own signature twist, reflecting her culinary creativity and respect for tradition.
“My grandmother’s fesenjoon is one of my most cherished food memories,” chef Ariana reminisces. “She had such little hands, yet she would patiently grate the walnuts herself, pouring so much care into every detail. For the side salad, she julienned lettuce into fine strips because she couldn’t chew larger pieces, and this allowed the lemon juice and olive oil dressing to coat every leaf beautifully.”
At Ariana’s Persian Kitchen, chef Ariana reimagines her grandmother’s creation by pairing the tangy, velvety pomegranate and walnut sauce with tender confit duck.
Image credit: Siraj
Heba Rumhein
Owner, Siraj
Beautifully positioned in Souk Al Bahar with front-row views of The Dubai Fountain and Burj Khalifa, MICHELIN-selected eatery Siraj invites guests on a flavourful journey through the vibrant landscapes of Emirati and Levantine cuisine. Offering a contemporary interpretation of classic dishes, this chic spot is the brainchild of entrepreneur and avid foodie Heba Rumhein. With every recipe carefully crafted with love, Heba’s passion for her Syrian heritage infuses each bite.Her mum’s ouzi is a cherished family recipe passed down to Heba, embodying the warmth and love of home-cooked meals. It reflects the rich culinary heritage of the region, with its fragrant spices, slow-cooked tender meat, rice and green peas wrapped in phyllo dough. The perfectly layered flavours bring generations together around the dining table. “This dish is a symbol of nostalgia, tradition and the joy of sharing food with loved ones,” Heba says.
Illustration image: Bait Maryam
This post is brought to you in partnership with Department of Economy and Tourism
