We have witnessed a phenomenal transformation in Dubai’s food and beverage industry in recent years, positioning it as a global culinary hub with a plethora of local and international restaurants and cafés.
As a trailblazer in the Middle East, the city’s food scene is not to be overlooked. Home to over 13,000 diverse eateries, catering to the tastes of more than 200 nationalities amongst residents, and serving as a transit hub, Dubaiis emerging as not only a regional, but global culinary destination.
So, what does the future of food look like for the emirate in 2023? We asked six top chefs from MICHELIN-recommended restaurants in Dubai about the trends they predict we will see in the ever-evolving industry.
Let's see what's on the menu!
Creativity is Key
Reif Othman, chef-owner behind Bib Gourmand restaurant REIF Japanese Kushiyaki, is an ambassador of culinary innovation and believes thinking outside-the-box goes a long way. “Quality, flavour, consistency, creativity, and wit are also necessary components,” he said. “If creativity is not encouraged, we would still be eating the same food our ancestors ate. My team and I are constantly thinking of new dishes, which are a weekly, if not a daily fixture.”
Othman also takes note of the UAE’s recent rise in Asian eateries, predicting that this trend will remain popular, however, regardless of the superfluous options, he emphasises that innovation and creativity are pivotal for restaurants to differentiate themselves and truly stand out.
Sustainability Takes Centre Stage
“I see more and more restaurants adopting a culture of consciousness by using and promoting local products,” says chef Nicolas Lemoyne of MICHELIN-recommended Brasserie Boulud.At Brasserie Boulud, chef Lemoyne practices this philosophy by establishing relations with local farmers and producers for the right ingredients. The protégé of acclaimed chef Daniel Boulud of two-MICHELIN-Starred Daniel in New York City anchors Boulud’s first UAE concept, Brasserie Boulud, as head chef and believes it is imperative that the whole industry demonstrate mindfulness to make the biggest impact. “It is a responsibility for any culinary professional to demonstrate conscious sourcing and consumption as a way of life, not a trend. The positive ripple effect it can have on the environment, the industry, and local economy, is definitely worth working towards as a collective.”
Chef Andy Toh, the executive chef of one-MICHELIN-starred Hakkasan Dubai, agrees that sustainability will remain at the forefront in 2023, with chefs looking for products that are locally grown and supporting organic farms. “We work with homegrown producers such as New Leaf and Greenheart Organic Farms to source local herbs and produce based on seasonality."
The identity of Hakkasan is rooted in Cantonese cuisine, but Chef Toh and his team are constantly seeking ways to innovate and elevate the dining experience to new heights by modernising classic dishes, exploring new cooking techniques, and presenting their creations in a unique way. "The key is consistency. You can evolve to remain relevant, but you must deliver consistent quality to your guests.”
Dinnertainment
Culinary director Carlos Delosmozos of Addmind Hospitality, which is behind MICHELIN-recommended Latin American restaurant Sucre, notes the surge of F&B concepts with shows, pop-ups, and chef collaborations. "It’s no longer about just a good meal out. More and more people are looking for entertainment to accompany dinner, hitting the perfect combination of food, drinks, interiors, and ambience.” Another trend in Dubai, according to chef Delosmozos, is the growth of several outdoor venues. “Beach clubs have turned into restaurants offering more refined cuisines. It just goes to show, dining out is now an experience beyond the food.”
Go Homegrown
"We've seen the dominance of sushi, Japanese food, burgers, and specialty coffee, but the latest trend is the rise of homegrown restaurants," says chef Soleman Haddad, executive chef and co-owner of MICHELIN-recommended Moonrise.
“Supporting homegrown concepts is on the rise, as it should be, because they understand the lay of the land and are quick to know what the residents and locals are looking for”, explains Haddad, who was also recognised with MICHELIN’s inaugural Young Chef award in Dubai in 2022.
At Moonrise, the team recognises the melting pot of ethnicities in Dubai and the various cuisines each brings, while building and maintaining strong relationships with customers through excellent food and service offerings. "Our cuisine is Dubai cuisine,” adds chef Haddad. “It is important to take note of global trends during the age of social media, but also crucial to adapt only those trends that are relevant to your region and concept.”
Moonrise is the perfect example of the UAE’s movement towards supporting homegrown concepts that generate touching success stories, and in order to be successful, restaurants need to observe the market and think ‘local’.
