Dubai-born chef Rita Soueidan, head chef at Maisan15, believes that cooking is an act of love and giving. True to her motto ‘Lead with love, uplift others and give back every day,’ she mentors youth with disabilities and supports underprivileged communities, proving that true hospitality begins with heart and compassion.
What inspired you to extend your culinary expertise into mentoring youth with disabilities and underprivileged communities?
What inspires me most is the belief that everyone deserves a fair chance at employment, regardless of background or ability. Moreover, knowing I can make even a small difference in someone’s life makes me genuinely happy and deeply fulfilled. Through my friend Jean Winter, who founded Touch Dubai, I’ve been able to mentor neurodiverse youth and welcome talent.
At Maisan15, it’s incredibly rewarding to see them grow in confidence while discovering their own creative and professional potential. Furthermore, traveling with Touch to Sumba to teach cooking to underprivileged children was truly life-changing and deeply meaningful. It reminded me that food is more than a skill, it is a bridge to opportunity, connection and lasting hope for many.
In your experience, how can cooking as a tool empower individuals and open doors to employment opportunities?
Cooking is a powerful tool because it gives people tangible skills they can use anywhere to build their future confidently. In the kitchen, individuals not only learn professional techniques but also develop teamwork, responsibility and problem-solving abilities. Furthermore, for many people, it serves as their first step toward employment, self-reliance and personal independence. The culinary world offers countless entry points, from preparation to service. Each role builds essential confidence, discipline and practical experience. Watching someone realize they can create, contribute and earn a living through food feels incredibly rewarding and motivating. Ultimately, it shows them that their potential is limitless and that effort, passion and learning can change their future.
Mentorship often goes both ways. What have you personally learned from teaching and working with these diverse groups?
Mentoring has been such a gift to me personally, as it has shaped my perspective on strength, patience and compassion. I’ve learned that strength comes in many forms and that resilience often reveals itself quietly through courage and consistent effort. Moreover, these young people have taught me patience, kindness and to value steady progress over the pursuit of unreachable perfection. They inspire me every day with their courage to try, even when the path ahead feels uncertain or difficult. It’s a constant reminder that everyone has something valuable to contribute to the world and their community. I’ve learned that true growth happens when we lift each other and share success.
Looking ahead, how do you envision the culinary industry further embracing social responsibility and inclusion?
I see the future of the culinary industry as one built around inclusion, empathy and genuine opportunity for all individuals. I hope more restaurants will create long-term opportunities for people of determination and underprivileged communities through meaningful employment programs. Moreover, I’ve had the joy of mentoring diverse talent and offering part-time roles that build confidence, purpose and professional experience. I firmly believe these small, consistent steps make a big difference and positively transform both workplaces and surrounding communities. Inclusion strengthens our restaurants through diversity, creativity and collaboration, fostering environments where every person feels valued and respected.
