The Pro Chef Middle East - Edition 66

في هذا العدد

In this issue, we celebrate the innovators, visionary chefs, and rising stars who are redefining what it means to cook, create, and lead in this dynamic region. We spotlight the often unseen innovations that power the industry, such as Tetra Pak’s vital work in advancing food security. A reminder that transformation frequently takes place behind the scenes, within the systems and structures that support restaurants and hospitality organisations.
Our journey leads us to Qatar, where a quiet revolution in haute pâtisserie is taking shape. Nicolas Rouzaud explores this movement in depth. We also sit down with Panchali Mahendra, CEO of Atelier House Hospitality, whose thoughtful and intentional approach to building brands offers fresh inspiration for the future of hospitality.
Our cover star and MENA’s Best Pastry Chef 2025, Carmen Rueda Hernandez, shares her passion for creating sensory dessert experiences at Brix in Dubai. Chef Akmal Anuar opens up about the core values that fuel his originality, while internationally acclaimed Chef Marcel Ravin reflects on his Top Chef journey and recent induction into Les Grandes Tables du Monde, sharing the recipe behind his signature dish, Oeuf Monte-Carlo.