Bringing together Michelin-starred chefs and homegrown culinary creatives at Dubai World Trade Centre from January 26-30, Dubai World Cuisine 2026 cemented the emirate’s standing as a world-leading culinary destination. Seventy chefs of more than 30 nationalities gathered for the prestigious event to showcase their talents and delight visitors.
Under the spotlight, they created their signature dishes live, engaged directly with industry audiences and held new commercial conversations. The 2026 edition of the gastronomic showcase was a celebration of Dubai’s evolution from dining capital to flavor influencer. Indeed, it affirmed that the emirate has evolved into a destination where excellence and homegrown talent set the benchmark.
Homegrown talent, global excellence
Significantly, homegrown chefs including Salam Dakkak and Hattem Mattar, and collectives like Ojina Jeju, appeared alongside international culinary celebrities. Nina Métayer, World’s Best Pastry Chef, and Antonio Bachour, renowned pastry chef, were among the big names thrilling visitors.
Additionally, chefs who built their careers in Dubai demonstrated how technique and local context are combining to create something new. Culinary innovators included Brando Moros of 11 Woodfire (1 Michelin Star) and Daniel Birk of Row on 45 (2 Michelin Stars, 4 Toques). Solemann Haddad of Moonrise (1 Michelin Star, 3 Toques) was another industry personality showcasing his expertise.
Chris Malone of Dinner by Heston Blumenthal (1 Michelin Star) was a standout name at the 2026 star-studded event. Others included Jesús Lobato of Smoked Room (1 Michelin Star) and Saverio Sbaragli of Al Muntaha (1 Michelin Star, 4 Toques). Moreover, Tristin Farmer of Maison Dali (former 3 Michelin Stars) was on hand to demonstrate his culinary mastery.
Influential voices also shaped the program, from Grégoire Berger and Kyung Soo Moon to social-first culinary figures such as Chef Shaheen. Tellingly, his reach reflects the evolving ways chefs now connect with audiences. Additionally, Dmitriy Vinokurov of Krasota Dubai, known for merging haute cuisine and visual art, was a key event highlight.
Masterclasses, panels and demonstrations
Elsewhere, the 2026 event featured a rich and varied program of 80 masterclasses, workshops and demonstrations. It also included 10 curated panels and debates, with sessions spanning diverse cuisines and culinary expressions. Offerings ranged from ultra-fine dining, modern pastry and neighborhood restaurants to coffee culture, mixology, zero-alcohol innovation and cross-cultural cuisine.
Dubai World Cuisine is the flagship culinary platform for Gulfood and once again took place inside the world-renowned F&B sourcing and innovation event. Marking its 31st edition, Gulfood 2026 welcomed 8,500 exhibitors from 195 countries across 240,000 sqm at Dubai World Trade Centre and Dubai Exhibition Centre. Consequently, it reinforced Dubai’s position as a hub for food trade and food intelligence.
gulfood.com
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About author
Rita Ghantous
Rita Ghantous is a hospitality aficionado and a passionate writer with over 9 years’ experience in journalism and 5 years experience in the hospitality sector. Her passion for the performance arts and writing, started early. At 10 years old she was praised for her solo performance of the Beatles song “All My Love” accompanied by a guitarist, and was approached by a French talent scout during her school play. However, her love for writing was stronger. Fresh out of school, she became a freelance journalist for Noun Magazine and was awarded the Silver Award Cup for Outstanding Poetry, by The International Library of Poetry (Washington DC). She studied Business Management and earned a Masters degree from Saint Joseph University (USJ), her thesis was published in the Proche-Orient, Études en Management book. She then pursued a career in the hospitality industry but didn’t give up writing, that is why she launched the Four Points by Sheraton Le Verdun Newsletter. Her love for the industry and journalism led her to Hospitality Services - the organizers of the HORECA trade show in Lebanon, Saudi Arabia, Kuwait and Jordan, as well as Salon Du Chocolat, Beirut Cooking Festival, Whisky Live and other regional shows. She is currently the Publications Executive of Hospitality News Middle East, Taste & Flavors and Lebanon Traveler. It is with ultimate devotion for her magazines that she demonstrates her hospitality savoir-faire.
