Dubai’s viral chocolate dessert told a story. Nouel Catis Omamalin, founder and CEO of Chef Nouel Catis, the visionary behind the trend, shares insights on the power of nostalgia, why imitation is a form of flattery, and how staying authentic matters more than patents in today’s culinary world.
Your Dubai chocolate dessert sparked a viral trend and inspired many local takes. What do you think made it resonate so strongly with people across cultures?
The Dubai Chocolate became a powerful symbol of cultural fusion between Middle Eastern heritage thoughtfully reimagined in a global, modern format. Moreover, its success lies in rich storytelling: familiar flavors like pistachio and kunafa are presented in a fresh, Instagram-worthy, contemporary style. Additionally, it tapped into nostalgia while delivering a multisensory experience that combined texture, taste, emotion and design in every luxurious bite. Across cultures, people universally resonate with creations that feel deeply personal yet beautifully elevate tradition to a new and exciting level. Ultimately, this bar wasn’t merely a dessert; instead, it became a moment to savor, a cherished gift and a memory. Consequently, its unique ability to connect the past with the present made it genuinely universal and broadly appealing across diverse audiences.
You’ve openly embraced being copied, calling it the highest form of flattery. What can you tell us about that?
To begin with, imitation usually means you’ve done something right, it moved people enough to echo your ideas in their own work. Rather than feeling discouraged, I use imitation as fuel, it motivates me to evolve creatively, pushing boundaries and refining my vision. Moreover, it keeps me sharp, humble, and endlessly curious. When your ideas inspire others, that’s genuine impact. This consequently proves that your work resonates deeply and extends beyond a single moment or dish. As a creative chef, the challenge lies not in safeguarding recipes, but rather in consistently reinventing and elevating every dining experience.
Currently, my process focuses on telling stories through food, not merely presenting recipes without soul or personal meaning. If something I create becomes memorable enough to be copied, then ultimately, it holds value and meaning far beyond the plate.
Do you believe that chefs can protect their dessert creations?
Desserts are difficult to legally protect unless patented through specific methods or design, but even then, replication remains inevitable. However, what chefs can truly protect is their personal narrative, distinctive signature style and a clearly defined, memorable brand voice. While intellectual property certainly holds value, the real heart of culinary work lies in truth, creativity and authentic self-expression. Therefore, I believe chefs should focus on purposeful creation that simply cannot be easily duplicated by others. In today’s world of imitation, your reason for creating ultimately becomes your strongest and most meaningful form of protection. After all, the goal is to create something others can’t recreate with equal soul.
In your opinion, are there any new dessert trends worth exploring?
To begin with, hyper-local fusion is gaining popularity. Nowadays, chefs reinterpret native ingredients using innovative, refined and globally inspired culinary techniques. For example, imagine turmeric ice cream with rich ghee caramel or soft dates creatively transformed into delicate pâte de fruit bites.
Additionally, there’s rising interest in edible nostalgia, comforting childhood flavors like cereal milk reimagined as sophisticated, high-end desserts for adult palates. Meanwhile, sustainability is taking center stage with a demand for low-waste, eco-friendly treats made from clever, upcycled and repurposed ingredients. Personally, I believe the next trend won’t focus on flashiness or spectacle. Ultimately, if a dessert tells a story, connects with memories or transforms the ordinary, it becomes magical and truly unforgettable.
