Rami Jaafar, executive chef of Holiday Inn Hotel in Salmiya, Kuwait, manages seven diverse food venues. He is also a member of ChefXchange and provides culinary consultancy. Here, he shares his insights on Kuwait’s booming food scene and where it’s heading.
How would you describe Kuwait’s culinary landscape?
Kuwait’s culinary scene is dynamic and diverse, blending traditional Middle Eastern flavors with global cuisines, creating unique experiences. Furthermore, the country has seen a surge in innovative dining concepts, celebrity chef establishments and homegrown restaurants emphasizing quality and creativity. While Kuwaiti cuisine remains a cornerstone, featuring dishes like machboos and harees, international cuisines are also widely celebrated. For example, Japanese, Italian and American dishes contribute to making Kuwait a hub for food enthusiasts. Additionally, food festivals and pop-ups showcase the country’s evolving tastes and culinary trends. Overall, Kuwait’s culinary scene is vibrant, offering both traditional and contemporary dining experiences.
Which culinary trend are you eager to explore in Kuwait?
One of the latest culinary trends I am eager to explore is the focus on sustainable and plant-based dining options. This trend emphasizes using local ingredients, reducing food waste and creating flavorful dishes that cater to health-conscious diners. Furthermore, plant-based alternatives, such as vegan meats and dairy-free options, are becoming increasingly popular, offering creative opportunities for chefs. Additionally, the trend of fusion cuisine, where traditional dishes are reinvented with modern techniques, excites me greatly. Finally, exploring how global influences can enhance Middle Eastern flavors would be a rewarding and enriching culinary journey.
In your opinion, what defines the culinary taste of Kuwaitis?
Kuwaiti clientele value rich, flavorful dishes. They have a deep appreciation for authentic local cuisine, particularly dishes like machboos, qouzi and balaleet, which hold cultural significance. At the same time, Kuwaitis are adventurous and open to exploring international cuisines. Moreover, quality and presentation are highly prioritized, as dining is often a social and luxurious experience for many. Additionally, there’s a growing demand for healthy and unique options.
What are your plans for the future?
My plans for the future include delving deeper into sustainable culinary practices. I aim to contribute to the food industry by introducing unique dining experiences that celebrate local ingredients while incorporating global techniques. Establishing a restaurant that focuses on farm-to-table dining is a long-term goal. Additionally, I hope to mentor aspiring chefs and participate in culinary events.
