In this exclusive, the talented chef Elie Lteif, culinary advisor at Nestlé Professional, dishes on the hottest culinary trends shaping the region’s flavors.
What have been the highlights of your year?
This year has been full of meaningful highlights. One of the most rewarding was leading several culinary activations that connected our brands more closely with consumers while maintaining operational excellence. Additionally, I focused on strengthening collaboration between the culinary and operations teams, ensuring smooth execution from concept to plate each time. Furthermore, another memorable moment was representing our brand at regional and international culinary exhibitions, where I explored new food trends. I exchanged insights with chefs from different cultures, gaining valuable exposure to diverse techniques that broadened my professional and creative culinary perspective. Consequently, these experiences inspired innovative ideas that I brought back to our kitchen, enriching our product applications and elevating our overall culinary direction.
What is the prevailing culinary trend in the region?
Indeed, the region’s culinary scene is entering an exciting era where tradition meets innovation, shaping how chefs and diners interact. Currently, diners are looking for food that tells a story rooted in local flavors yet prepared with modern, health-conscious techniques. Moreover, I see a strong shift toward clean, sustainable and plant-forward cuisine, while still proudly celebrating authentic Khaleeji and Levantine heritage. Interestingly, I’ve noticed chefs blending global influences with bold Middle Eastern spices, creating a distinctive and evolving new identity for our cuisine. Therefore, sustainability, zero waste and immersive dining experiences are key trends. I believe they’ve become part of our daily culinary philosophy and approach.
What emerging trend do you think will shape the future of the culinary industry?
Certainly, I believe the future of the culinary industry will be shaped by sustainability, technology and authenticity in equal measure. Indeed, chefs are embracing responsible sourcing, zero-waste practices and local ingredients, while professional food solutions and smart kitchen technologies have become mandatory. However, innovation never replaces creativity. I believe that storytelling through food remains at the heart of cooking, connecting people emotionally with every plate. Evidently, guests increasingly seek meaningful experiences that combine culture, purpose and flavor, elevating their appreciation for authentic culinary craftsmanship globally today. Ultimately, by integrating these solutions, chefs can elevate both operational excellence and culinary creativity, defining the next era of dining.
What are your upcoming plans?
In the coming months, my focus will be on strengthening my role as culinary advisor for Nestlé Professional regionally. Simultaneously, I am guiding and supporting chefs to refine their skills, enhance creativity and maintain operational excellence at every level. Additionally, I am helping the next generation define their culinary vision and align it with modern sustainability and innovation standards. I am working with our global team on projects connecting chefs worldwide through a shared platform for collaboration. Recently, I led the development of a Ramadan recipe book using Nestlé Professional food solutions to ensure consistency, craft sustainable recipes and create memorable Iftar experiences that delight both chefs and consumers equally.
