The sea from another perspective
Ángel León Ángel León, known as the “Chef of the Sea,” founded the Aponiente restaurant in southern Spain, in an old abandoned tidal mill that he transformed into a culinary and environmental landmark. Since his childhood, Chef Ángel developed a deep fascination with the sea, which led him to focus his cuisine on unconventional marine […]
How did fermentation shape pre-modern Arab cuisine?
Tala Bashmi & Prof. Daniel Newman At the Food Meets Science conference in Dubai on November 5th, two important figures in the culinary world, Professor Daniel Newman and Chef Tala Bashmi, captivated the audience with their exploration of medieval Arab cooking. Daniel, a Durham University academic and food enthusiast, is passionate about recreating ancient recipes. […]
The ancient Japanese art of cutting a bluefin tuna specimen – Kaitai Show – Balfegó
During the 8th edition of The Best Chef Awards at the “Food Meets Science” conference, Jamal Debdi Merabet Masaudi & Joan Grau from Balfegó, a renowned Spanish tuna company with roots tracing back to the 19th century, captivated audiences with a kaitai show—a traditional Japanese demonstration of tuna cutting. As a fifth-generation family-run business, Balfegó […]
First drop in the desert – Christophe Devoille, The Royal Tearoom at Atlantis The Royal
At the “Food Meets Science” conference in Dubai on November 5th, Christophe Devoille, Executive Pastry Chef at The Royal Tea Room, located at Atlantis The Royal, captivated the audience with his innovative creation, the “Water Drop Cake.” This vegan, gluten-free, sugar-free, and nut-free dessert is a tribute to the iconic Atlantis properties, which are surrounded […]
Inspiration “SADYA” celebration of flavors – HIMANSHU SAINI – TRèSIND STUDIO
Hailing from the renowned Trèsind Studio in Dubai, Chef Himanshu Saini has gained widespread international recognition for his innovative and thoughtful approach to traditional Indian cuisine. With a style that brings a modern twist to cherished flavors, Chef Saini continually finds ways to surprise and captivate his diners. During the recent Food Meets Science conference, […]