Meet the talented chefs bringing international flavors to Jordan.
Chef Arbi Gharakhani
President of the Armenian Chefs Association, has championed Armenian cuisine globally for over 20 years. His culinary journey began at five, later earning an Executive Master’s from Les Roches. A mentor at Young Chef Olympiad and WorldSkills Armenia expert, Arbi recently celebrated his student achieving second place worldwide, highlighting his dedication to culinary excellence.
Chef David and Noëlle Faure
David Faure earned a Michelin star in 2010 for his inventive Mediterranean cuisine. In 2011, he partnered with Noëlle Faure to create the innovative duo “Un couple en cuisine.
Together, they gained international recognition, notably catering the VIP area at the Morocco Mall inauguration with Jennifer Lopez, and now travel the world showcasing their bold, creative gastronomy.
Chef Gary Maclean
Glasgow-native Gary Maclean, BBC MasterChef: The Professionals winner, is Scotland’s National Chef. With 35+ years of experience, he’s launched over 80 venues, authored award-winning cookbooks, and taught culinary arts for 25 years. Awarded a Professorship by the University of Strathclyde, Gary’s Edinburgh restaurants include Creel Caught and Soup & Caboodle, emphasizing sustainability and Scottish produce.
Chef Guillermo Ige Ramos
Ige Ramos is a renowned Filipino food scholar, book designer, and kitchen tester. Founder of the Ugnayan Center for Filipino Gastronomy, he promotes independent food research. His award-winning book, Dila at Bandila, explores Filipino culinary identity through geography and culture. He serves as editor-at-large for Gastronomía Filipina, advancing traditional cuisine, edible design, and gastronomic education.
Chef Faisal Al Nashmi
The Co-founder of Al Makan United and a Le Cordon Bleu London graduate, leads acclaimed brands like Street and Table Otto. Recognized as a culinary innovator, he has expanded ventures into Dubai and Riyadh, collaborated with Philips Middle East, and actively promotes regional cuisine while mentoring the next generation of Gulf chefs.
Chef Mohammad Chabchoul
Award-winning Chef Mohammad Chabchoul, Cluster Executive Chef at Millennium Hotels Dubai Airport, was named Executive Chef of the Year four consecutive times (2021–2024). Recognized among the Top 50 Most Influential Hotel Chefs regionally, his visionary leadership blends modern creativity with tradition. Chef Chabchoul recently served as Head of Jury and Co-Organizer of Pro Chef Armenia 2025.
Chef Moeen Abu Zeid
A pioneer of elevated Arabic cuisine, began his career in Jordan at age 16. He trained in Michelin-starred New York restaurants before opening Arbequina in Toronto, renowned for dishes blending Levantine heritage and global techniques. Moeen emphasizes storytelling, artistry, and sustainability, redefining Middle Eastern cuisine through refined, soulful dishes rooted in cultural heritage.
Chef Ron McKinlay
Chef Ron McKinlay is Executive Chef of Canoe, Toronto’s renowned restaurant perched 54 floors above the city. With over a decade in Michelin-starred kitchens globally including Scotland, Australia, and the Middle East; he highlights Canada’s terroir through seasonal menus, blending classic French techniques with contemporary sensibilities, sustainability, and a commitment to showcasing ingredients from coast to coast.
Chef Ebbe Vollmer
Michelin-starred Chef Ebbe Vollmer, originally from Hörby, Sweden, co-founded Malmö’s two-Michelin-starred Restaurant Vollmers. His cuisine emphasizes refined Nordic simplicity, ingredient-driven precision, sustainability, and minimal processing. In 2024, he launched Michelin-starred EBBE Chef’s Counter in Tampa, Florida. Ebbe passionately mentors chefs globally, emphasizing authentic, high-quality cooking inspired by his Nordic roots.
Chef Joe Barza
Lebanese Master Celebrity Chef Joe Barza, renowned for over 30 years, passionately elevates Lebanese gastronomy internationally. Founder of Joe Barza Culinary Consultancy, he specializes in food consultancy, kitchen design, and culinary training. Recognized as a Lebanese Terroir Culinary Artist, Chef Barza continues to inspire chefs and culinary enthusiasts worldwide through his artistry, expertise, and mentorship.
Chef Kelvin Cheung
Chinese-Canadian chef Kelvin Cheung, Chef & Partner of Jun’s and Little Jun’s in Dubai, integrates Chinese heritage, North American influences, and French techniques into his “third culture cooking.” Jun’s received accolades from Michelin Guide Dubai, MENA’s 50 Best Restaurants, and Gault & Millau UAE. Kelvin is also founder of Jooksing, emphasizing wellness, sustainability, and culinary diversity.
Chef Mohmmad Irshaid
Executive Chef at Yacht Club Nautique de Marseille, blends Mediterranean elegance with refined gastronomy. His career spans top kitchens at Sofitel Chicago and Grand Hyatt Dubai, showcasing international techniques fused with regional traditions. Known for luxury dining experiences, Chef Irshaid’s passion and culinary innovation inspire his teams and guests worldwide.
Chef Sanjay Thakur
Chef Sanjay Thakur, Himalayan culinary pioneer, serves as Executive Chef for a major Saudi airline. Representing India at Culinary Olympics (Bocuse d’Or) and as a San Pellegrino Young Chef, he holds a Guinness World Record for the highest pop-up restaurant on Everest. With 20+ years in hospitality, Sanjay passionately educates chefs and promotes Himalayan culinary heritage globally.
Chef Eric Vandevelde
Chef Eric Vandevelde, president of the Académie Nationale de Cuisine, trained with France’s culinary legends including Michel Troisgros and Marc Veyrat. A Meilleur Ouvriers de France semifinalist, he founded EVDV Food Consulting, mentoring chefs worldwide. Recognized for culinary rigor and generosity, Eric advances French gastronomy through education, consultancy, and leadership with heart and kindness.
Chef Shaun Smith
Chef Shaun Smith, co-Principal at Durban’s Fusion Cooking School, authored South Africa’s professional chef textbooks. He co-founded the South African Culinary and Hospitality Educators Forum (SACHEF), participates in WorldSkills International, and is President of the Africa Chefs Alliance. Dedicated to culinary excellence, Shaun passionately advocates skills development, education, and collaboration across Africa.
Chef Charles Azar
Beirut-born pastry chef Charles Azar blends technical mastery with creative flair. With 25+ years’ experience, he trained under France’s Meilleurs Ouvriers and led pastry teams at Four Seasons Beirut and Intercontinental Phoenicia. Founder of Le Flocon Artisan Glacier, Azar mentors young chefs, appears on television, and presides over Lebanon’s Académie Nationale de Cuisine, renowned for chocolate artistry.
Chef Alessandro Dalmasso
Italian pastry maestro Alessandro Dalmasso opened his Avigliana pastry shop at age 23. Leading Italy to historic gold at the 2021 Coupe du Monde de la Pâtisserie, he’s renowned for precision, artistry, and miniature pastries (pasticceria mignon). Honored as “Maestro d’Arte e Mestiere,” Alessandro passionately blends artisanal tradition and innovation, profoundly impacting Italian pastry craftsmanship globally.
Chef Jacob Jan Boerma
Celebrated for fresh, seasonal cuisine with Asian and Nordic influences, the Dutch chef behind De Leest earned three Michelin stars. His style blends classical techniques with modern creativity. After closing De Leest, he launched top restaurants including The White Room (Amsterdam), Fine Fleur (Antwerp), and Smaak in Yokohama, Japan, which opened in December 2022.
Mrs. Nancy Hobeika
A licensed clinical nutritionist and founder of Centimeal, she specializes in weight management, chronic disease prevention, and childhood obesity. With practices in Beirut and Riyadh, she advocates for organic eating and raises awareness about food additives and child behavior. Her work spans consultations, workshops, and public speaking, shaping nutrition across Lebanon and the region.
Chef Gunther Koerffer
One of Sweden’s top pastry chefs, he’s known for shaping pastry trends globally since 1974. Creator of Crown Princess Victoria’s royal wedding cake, he holds a Guinness World Record for the longest Princess Cake Roll. A former chairman of the International Union of Bakers, he’s also a jury member on Germany’s Das Große Backen.
Chef Alex Nietosvuori
A Swedish-born chef, he co-founded Michelin-starred Hjem in England at just 26, blending Scandinavian technique with Northumbrian ingredients. Trained under top chefs, he’s known for seasonal tasting menus, local foraging, and refined simplicity. Celebrated for creative dishes like horseradish sorbet in a wooden apple, he champions sustainability, craftsmanship, and a deep connection to place.
Chef Manolo Mosconi
A daring pizzaiolo known for mixing pizza with performance, he once jumped on a table mid-gala, flinging pizzas despite strict rules. The crowd roared with laughter, and he was offered a deal but turned it down to keep his creative freedom. Manolo blends food and fun, making every moment unforgettable with his bold spirit and showmanship.
Chef Luigi Taglenti
A renowned Italian chef, he blends classical technique with modern creativity, turning simple ingredients into refined dishes. From Liguria, his coastal roots and respect for tradition shape his cuisine. He earned a Michelin star at Trussardi alla Scala and rose to prominence at Lume. Known for elegance, precision, and storytelling, he champions Italian culture and craftsmanship.
Chef Hisato Hamada
A visionary behind WAGYUMAFIA, the global Wagyu sensation with 27 locations, this chef revolutionized premium beef dining with the world’s most expensive cutlet sandwich. Fusing Japanese craftsmanship with bold innovation, he curates immersive culinary experiences using the finest Kobe and Ozaki beef, building a worldwide community devoted to Wagyu excellence.
Chef Roger Asakil Joya
A Filipino-born sushi master in Norway, he blends Japanese Edomae tradition with local seafood in a style he calls “Normai.” Co-founder of Sabi Sushi, he earned Norway’s first Michelin star for sushi with Sabi Omakase in 2017. AJSA-accredited, he expanded his culinary vision in 2021 with Sabi ENSO, offering refined, locally rooted dining experiences.
Chef Michael Van der Kroft
A former BMX rider turned chef, he founded Tres, a 12-seat restaurant in Rotterdam known for using only Dutch ingredients, many wild-foraged or fermented. His meticulous methods, like multi-day pear aging, earned Tres three Gault&Millau toques and a 2022 “Discovery of the Year” award. In 2024, he showcased his creativity at Gault&Millau’s Dubai event.
Chef Pere Planaguma Sala
With 30+ years in haute cuisine, he’s earned acclaim through Michelin-starred restaurants and global pop-ups from Asia to Europe. A regular at top culinary events like Madrid Fusion and Slow Food Torino, he also teaches at Harvard and Barcelona Torribera, sharing his passion for innovation and advancing the science of cooking.
Chef Maroun Chedid
A pioneer of modern Lebanese cuisine, this chef blends deep respect for terroir with bold innovation. Founder of award-winning restaurants and Lebanon’s only Bocuse d’Or laureate, he’s also the first Nespresso Chef Ambassador in the Middle East. Through his culinary academy and Top Chef judging, he inspires a new generation with authenticity, sustainability, and creative vision.
Chef Miller Prada
Founder of CALLE, opening in London in 2025, this Colombian-born chef earned a Michelin star at 33 for Humo London. With 18+ years in top kitchens like The Ledbury and Endo at Rotunda, he’s been named “One to Watch” and awarded 3 AA Rosettes, redefining modern dining with bold Latin flair and precision.
Ms. Cara Janelle
A Barcelona based ceramic sculptor, she creates organic, handbuilt pieces that blend traditional pottery with modern design. Inspired by nature’s textures and tones, her work appears in Michelin starred restaurants and global galleries. With a fine arts background, she crafts unique sculptures and tableware that celebrate imperfection and evoke a deep connection to the natural world.
Chef Tarek Ibrahim
The first Arab Master Chef, Tarek Ibrahim is a celebrated TV personality and culinary innovator. Known for blending traditional Arab flavors with modern techniques, he promotes premium meats across the region through his work with Meat & Livestock Australia. A mentor and educator, he continues to shape the culinary scene locally and internationally.
Chef Marshall Roth
A Michelin selected chef, he’s known for inventive, visually stunning cuisine rooted in fresh, local ingredients. Passionate about sustainability, he blends creativity with precision. With experience in top kitchens, he mentors young chefs and shares his craft through workshops. Respected globally, he continues to elevate modern dining with inspired, seasonally driven dishes.
Chef Cornelia Volino
A WORLDCHEFS Certified Educator and International Judge, Cornelia specializes in vegan and hot kitchen cuisine. She judged the 2024 Global Vegan Chefs Challenge and led the 2025 European Semi-Finals. A former WORLDCHEFS Secretary General, she supports disaster relief and helped launch the multilingual Pre-Commis Chef course. Now in Jeddah, she’s won top global culinary education awards.
Chef Yasser Jad
Founder of the Saudi Arabian Chefs Association (SARCA), Chef Yasser has over 30 years of experience shaping Saudi Arabia’s culinary scene. A consultant for Riyadh’s Royal Commission, he organizes the annual Salon Culinaire and judges global competitions. Formerly with Saudi Airlines, his leadership continues to elevate hospitality and culinary standards across the Kingdom
Chef Sohaib Wazwaz
A Palestinian chef with 11+ years of experience, he began his culinary journey in Bethlehem and trained across Ramallah, Turkey, and Jordan. Now based in Ramallah, he runs Florya restaurant and a cake shop, blending traditional flavors with modern techniques. His refined, authentic style celebrates regional ingredients and deep culinary craftsmanship.
Chef Ayesha Kalaji
Executive Chef and owner of Queen of Cups in Glastonbury, she fuses Jordanian and North Welsh roots into bold, seasonal dishes. Trained at Leith’s with experience in top UK kitchens, she opened her award-winning restaurant in 2021. She’s earned a Michelin Bib Gourmand three years running and multiple national honors, including Best Chef 2025.
Chef Tareq Taha
A celebrated Palestinian chef based in Jerusalem, he won Top Chef All-Stars 2023. Known for blending traditional flavors with modern techniques, his cuisine reflects Jerusalem’s rich heritage and creative spirit. As a head chef and consultant, he brings authenticity and innovation together, preserving Palestinian culinary identity while inspiring a new generation of chefs.
Mr. Gökmen Sözen
A visionary in gastronomy, he is founder and CEO of Sözen Group, creator of Gastromasa, and launched FSummit and Gault & Millau in Turkey. He also brought Salon du Chocolat to Istanbul and leads FoodinLife magazine. Through global events and media, he connects Turkish and international cuisines while driving innovation in hospitality.
Chef Tekuna Gachechiladze
A leading voice in Georgia’s culinary revival, Chef Tekuna blends traditional Georgian cuisine
with global techniques. Trained in New York, Paris, and Thailand, she founded Café Littera and
Culinarium Cooking School in Tbilisi. Her work as Executive Chef in London and across Georgia
earned her acclaim as the visionary behind Georgia’s contemporary culinary movement.
Chef Asil Sharif
A leading culinary talent from Nazareth, Chef Asil Sharif trained at the Royal
Academy of Culinary Arts in Jordan and now heads the kitchen at Omnia
Brasserie. His cuisine reimagines classic Arabic flavors with a modern, refined
touch. Asil was also recognized among the top finalists in Top Chef Middle East
& North Africa (Season 2).
A Michelin-star chef
A Michelin-star chef is a chef whose restaurant has been awarded one or more stars by the Michelin Guide, a prestigious rating system that recognizes culinary excellence.