Egyptian Shehab Medhat, chef patron of Savryn, is taking on the fine dining scene with a bold African concept. After winning Top Chef, he is now pushing boundaries, blending heritage with modern techniques, and challenging long-standing perceptions of African and Arab cuisine on a global stage.
Did you ever worry your African concept was too bold for Dubai?
Opening an African fine dining restaurant in Dubai was a significant challenge, given market expectations and unfamiliar culinary perceptions. Moreover, it is the first concept of its kind in the Arab world, where African cuisine remains relatively unfamiliar to many. However, I viewed this situation as an opportunity rather than a risk and embraced the chance to introduce something different. Furthermore, my goal was to present a new concept while sharing African culinary traditions with a broader, diverse global audience. Therefore, I chose Dubai because it is one of the most diverse cities globally, with many nationalities celebrating their cultural identities.
How important is it for you to challenge stereotypes about Arab and African cuisine?
As an Egyptian and African chef, it’s very important for me to challenge stereotypes and change perceptions about our cuisine. I constantly aim to highlight the richness, depth and creativity of Egyptian and African gastronomy. Moreover, I strongly believe that Egyptian chefs are among the best in the world. Additionally, it’s our responsibility to present our traditions and culture in the best possible way. Consequently, through my work, I want to elevate our cuisine and share it proudly with a global audience.
What emotions or memories did you want guests to leave with?
Savryn is more than a restaurant; it’s a dining room that tells stories and shares traditions and journeys I’ve experienced across Africa. Indeed, the tasting menu consists of 10 dishes, each inspired by a different country, starting from Egypt and then traveling across South Africa. Moreover, some dishes are deeply personal, like “Te Oyoo Tenn,” inspired by my journey from Egypt to Ghana, which remains meaningful. It was the first phrase I heard upon arrival, meaning “How are you?” in Ghanaian. It was a greeting that stayed with me forever. Another signature dish is my tomato dessert, which changed my life. It was the dish I presented in the Top Chef Season 8 finale. I want guests to leave feeling connected, curious and emotionally engaged with every story they experience during an immersive dining journey.
What are your plans for the future?
I plan to present Egyptian, Arab and African cuisine globally from my own perspective, using my distinctive creative approach. Furthermore, I aim to become the first Egyptian chef to earn a Michelin star, then, eventually, reach three Michelin stars internationally. Importantly, this is not a personal goal, but a mission to represent and elevate our culinary heritage on the global stage.
