The F&B scene in Kuwait is rapidly evolving, with chefs innovating to meet customers’ changing demands. Drawing on insights from industry leaders, we explore how Kuwait’s chefs are balancing adaptation with authenticity to create dishes that are forward looking, but remain rooted in a rich culinary heritage.
The evolving tastes of Kuwaiti diners are transforming local cuisine, enabling chefs to build on the country’s rich culinary heritage and create high-end interpretations of traditional dishes like ‘majboos’ or lentil-based favorites. “Many of these dishes have evolved and been given modern twists,” said Hanouf Albalhan, consultant chef for Food Industrial Products Development and chef, R&D, at Holiday Inn and Crowne Plaza.
Recognition for chefs as industry matures
Long a regional culinary hub, Kuwait is asserting itself on the global F&B stage, with homegrown food concepts finding a foothold well beyond national borders. Aligned with the rising popularity of dining out as a pastime and other contributory factors, society’s attitude toward cheffing as a profession in Kuwait has also changed, with the role garnering greater respect and recognition in recent years. “The rise of social media and a competitive F&B scene has turned chefs into local celebrities, fostering a supportive community and encouraging new talent,” commented Khaled Albaker, managing partner at Ventri Group.
However, aspiring chefs still face challenges in gaining a culinary education locally, due to the lack of formal academies in Kuwait offering courses in the field of F&B. As the industry evolves and matures, culinary schools are expected to become a key component of the industry’s landscape, bolstered by government support. In the meantime, however, many hopeful chefs are having to use their own initiative and persevere to gain experience, relying on hands-on learning, experimenting with ideas and finding it necessary to step out of their comfort zone to move their career forward. “I encourage aspiring chefs to seek out opportunities abroad or within established restaurants in Kuwait to build their skills,” advised Zeyad Alobaid, research and development chef at Mohammed Nasser Alhajery & Sons Ltd.
A bright future
Kuwait’s F&B industry is poised for growth, supported by a rich gastronomic heritage and rising interest in the culinary profession, which highlights the talent that exists locally and should be nurtured. Looking ahead, F&B expansion is expected to be driven by a three-pronged approach involving collaboration, innovation and an awareness of the importance of preserving Kuwait’s culinary traditions.
Insights from HORECA Talks 2025 at HORECA Lebanon, co-organized by Leaders Group, Hospitality News Middle East and Hodema Consulting Services. Session moderated by Nagi Morkos, founder and manager partner at Hodema Consulting Services.
Kuwait’s F&B future: tradition with a twist
The F&B scene in Kuwait is rapidly evolving, with chefs innovating to meet customers’ changing demands. Drawing on insights from industry leaders, we explore how Kuwait’s chefs are balancing adaptation with authenticity to create dishes that are forward looking, but remain rooted in a rich culinary heritage.
The evolving tastes of Kuwaiti diners are transforming local cuisine, enabling chefs to build on the country’s rich culinary heritage and create high-end interpretations of traditional dishes like ‘majboos’ or lentil-based favorites. “Many of these dishes have evolved and been given modern twists,” said Hanouf Albalhan, consultant chef for Food Industrial Products Development and chef, R&D, at Holiday Inn and Crowne Plaza.
Recognition for chefs as industry matures
Long a regional culinary hub, Kuwait is asserting itself on the global F&B stage, with homegrown food concepts finding a foothold well beyond national borders. Aligned with the rising popularity of dining out as a pastime and other contributory factors, society’s attitude toward cheffing as a profession in Kuwait has also changed, with the role garnering greater respect and recognition in recent years. “The rise of social media and a competitive F&B scene has turned chefs into local celebrities, fostering a supportive community and encouraging new talent,” commented Khaled Albaker, managing partner at Ventri Group.
However, aspiring chefs still face challenges in gaining a culinary education locally, due to the lack of formal academies in Kuwait offering courses in the field of F&B. As the industry evolves and matures, culinary schools are expected to become a key component of the industry’s landscape, bolstered by government support. In the meantime, however, many hopeful chefs are having to use their own initiative and persevere to gain experience, relying on hands-on learning, experimenting with ideas and finding it necessary to step out of their comfort zone to move their career forward. “I encourage aspiring chefs to seek out opportunities abroad or within established restaurants in Kuwait to build their skills,” advised Zeyad Alobaid, research and development chef at Mohammed Nasser Alhajery & Sons Ltd.
A bright future
Kuwait’s F&B industry is poised for growth, supported by a rich gastronomic heritage and rising interest in the culinary profession, which highlights the talent that exists locally and should be nurtured. Looking ahead, F&B expansion is expected to be driven by a three-pronged approach involving collaboration, innovation and an awareness of the importance of preserving Kuwait’s culinary traditions.
Insights from HORECA Talks 2025 at HORECA Lebanon, co-organized by Leaders Group, Hospitality News Middle East and Hodema Consulting Services. Session moderated by Nagi Morkos, founder and manager partner at Hodema Consulting Services.
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