The culinary landscape of Riyadh is rapidly evolving, becoming a vibrant hub of tradition, innovation and international influence. This transformation was the focus of the panel discussion “Exploring the Rich Flavors of Riyadh’s Culinary Scene,” held during HORECA Riyadh.
The session brought together leading culinary experts to explore the growing significance of Saudi gastronomy within the Kingdom’s Vision 2030 and its impact on tourism, culture and global dining trends.
Moderated by Hiba Alghaben, the visionary founder of Kitchen 88, who has been instrumental in redefining the dining experience in the region through unique culinary concepts, the talk included panelists from Saudi’s hospitality industry, including: Ahmed Fazli Abdulrahman, executive chef at Mandarin Oriental Al Faisaliah, Riyadh, whose expertise bridges modern Asian, European and Saudi cuisines; Yasser Jad, founder and president of the Saudi Arabian Chefs Association and a consultant for culinary arts and hospitality; Daniele Chiari, culinary manager at Royal Protocol, known for blending Saudi culinary traditions with international refinement; and Faisal Aldeleigan, co-founder and managing partner of Chef Faisal Consultancy, celebrated for mentoring fast-casual dining ventures across the Gulf region.
Key highlights
Jad emphasized the dynamic changes driven by Vision 2030, highlighting initiatives to position Saudi Arabia as a global culinary destination. He noted the rise of culinary hubs across Riyadh, such as Diriyah, which offer fusion and authentic Saudi dining experiences that attract both locals and tourists.
Drawing from his experience at the Mandarin Oriental, Fazli Abdulrahman explained how locally sourced ingredients, such as premium produce from farms like Al-Muzahmiya, are pivotal in creating sustainable, high-quality dishes that meet international standards.
Chiari provided insights into the challenges of catering to high-profile events while maintaining authenticity. He spoke passionately about elevating traditional dishes like Kabsa by integrating global techniques while preserving their essence. He described this approach as critical for creating a lasting impression on international guests and promoting Saudi culture on the global stage.
Shedding light on the entrepreneurial opportunities within Saudi Arabia’s culinary scene, Aldeleigan advised aspiring chefs to embrace creativity and innovation while emphasizing the need to maintain authenticity. He also addressed the challenges of navigating the local market, including adapting to consumer preferences and managing operational costs.
Tourism and culinary vision
Saudi Arabia’s culinary sector supports tourism, particularly through initiatives like Riyadh Season and other cultural festivals. Chef Jad underscored the role of food in offering tourists a multi-sensory experience, which is becoming integral to the Kingdom’s tourism strategy, while Chiari added that collaborations with international chefs and events create opportunities for Saudi cuisine to shine on the global stage.
Advice for the next generation
The discussion concluded with advice for young Saudi chefs. The panelists encouraged aspiring talents to embrace their heritage, learn from experienced mentors, and actively participate in events to refine their skills. Chef Faisal stressed the importance of reimagining traditional dishes for contemporary diners, while Chef Ahmed highlighted the need for sustainable practices to ensure long-term success.
As Saudi Arabia continues to innovate while honoring its traditions, the contributions of passionate chefs, forward-thinking entrepreneurs, and supportive government initiatives are paving the way for the Kingdom to become a global culinary destination.
Exploring the rich flavors of Riyadh’s culinary scene
The culinary landscape of Riyadh is rapidly evolving, becoming a vibrant hub of tradition, innovation and international influence. This transformation was the focus of the panel discussion “Exploring the Rich Flavors of Riyadh’s Culinary Scene,” held during HORECA Riyadh.
The session brought together leading culinary experts to explore the growing significance of Saudi gastronomy within the Kingdom’s Vision 2030 and its impact on tourism, culture and global dining trends.
Moderated by Hiba Alghaben, the visionary founder of Kitchen 88, who has been instrumental in redefining the dining experience in the region through unique culinary concepts, the talk included panelists from Saudi’s hospitality industry, including: Ahmed Fazli Abdulrahman, executive chef at Mandarin Oriental Al Faisaliah, Riyadh, whose expertise bridges modern Asian, European and Saudi cuisines; Yasser Jad, founder and president of the Saudi Arabian Chefs Association and a consultant for culinary arts and hospitality; Daniele Chiari, culinary manager at Royal Protocol, known for blending Saudi culinary traditions with international refinement; and Faisal Aldeleigan, co-founder and managing partner of Chef Faisal Consultancy, celebrated for mentoring fast-casual dining ventures across the Gulf region.
Key highlights
Jad emphasized the dynamic changes driven by Vision 2030, highlighting initiatives to position Saudi Arabia as a global culinary destination. He noted the rise of culinary hubs across Riyadh, such as Diriyah, which offer fusion and authentic Saudi dining experiences that attract both locals and tourists.
Drawing from his experience at the Mandarin Oriental, Fazli Abdulrahman explained how locally sourced ingredients, such as premium produce from farms like Al-Muzahmiya, are pivotal in creating sustainable, high-quality dishes that meet international standards.
Chiari provided insights into the challenges of catering to high-profile events while maintaining authenticity. He spoke passionately about elevating traditional dishes like Kabsa by integrating global techniques while preserving their essence. He described this approach as critical for creating a lasting impression on international guests and promoting Saudi culture on the global stage.
Shedding light on the entrepreneurial opportunities within Saudi Arabia’s culinary scene, Aldeleigan advised aspiring chefs to embrace creativity and innovation while emphasizing the need to maintain authenticity. He also addressed the challenges of navigating the local market, including adapting to consumer preferences and managing operational costs.
Tourism and culinary vision
Saudi Arabia’s culinary sector supports tourism, particularly through initiatives like Riyadh Season and other cultural festivals. Chef Jad underscored the role of food in offering tourists a multi-sensory experience, which is becoming integral to the Kingdom’s tourism strategy, while Chiari added that collaborations with international chefs and events create opportunities for Saudi cuisine to shine on the global stage.
Advice for the next generation
The discussion concluded with advice for young Saudi chefs. The panelists encouraged aspiring talents to embrace their heritage, learn from experienced mentors, and actively participate in events to refine their skills. Chef Faisal stressed the importance of reimagining traditional dishes for contemporary diners, while Chef Ahmed highlighted the need for sustainable practices to ensure long-term success.
As Saudi Arabia continues to innovate while honoring its traditions, the contributions of passionate chefs, forward-thinking entrepreneurs, and supportive government initiatives are paving the way for the Kingdom to become a global culinary destination.
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