Kuwaiti chefs are emerging as key drivers of innovation and identity within the country’s food and beverage sector.
With input from chefs, we analyze how a new generation is building professional infrastructure, reclaiming local cuisine and fostering collaboration in one of the region’s fastest-developing culinary markets.
Kuwait’s F&B sector represents one of the economy’s fastest-growing segments, marked by rising restaurant standards and increased international interest. However, until recently it lacked formal representation. Significantly, the setting up of Kuwait Gastronomy & Culinary Arts (KGCA) has addressed this gap. A non-profit association, it is designed to unify chefs, restaurateurs and operators, marking a key milestone for the industry.
Faisal Al Nashmi, culinary director of Al Makan United Company and KGCA president, mapped out the thinking behind its launch. “When we look at the food sector, it’s growing quickly, representing a big chunk of Kuwait’s economy,” he explained. “However, we didn’t really have an association to represent the sector. This gave us the push to establish the association.”
When the organizers launched KGCA, they discovered over 200 Kuwaiti chefs. Tellingly, this number far exceeded initial expectations. Moreover, more than 70 industry players volunteered to support the association’s initiatives. Today, the KGCA is already delivering results. For example, early achievements include securing Kuwait’s participation in the Bocuse d’Or, positioning the country on the international culinary stage.
Growing recognition
Notably, the association’s launch comes against a backdrop of rising interest in Kuwaiti cuisine. Traditionally viewed primarily as comfort food, local dishes are currently having a moment. Chefs are now reinterpreting them through modern techniques while preserving cultural roots. Importantly, they are drawing inspiration from childhood memories and regional flavors. As a result, there is a shift away from excessive fusion toward simplicity and authenticity.
International representation at global expos has validated this approach, with Kuwaiti pavilions receiving enthusiastic reception.
Crucially, this cultural pride extends to the profession itself. Culinary careers, once considered unconventional, now enjoy growing family support and social recognition, particularly among younger generations. Fahad Al Zaid, executive chef at ASAS Group, exemplifies this evolution. “I graduated with honors in finance, so I had a plan B,” he said. “But I had to prove myself, especially in front of my family.”
Meeting global competition
Inevitably, Kuwait’s culinary expansion has led to an influx of international restaurant brands, sparking a debate about market saturation. Yet, several Kuwaiti chefs regard foreign competition as beneficial for the broader industry.
Hanouf Albalhan, R&D chef at Chef Hanouf for Kitchen & Hotel Consultations, pinpointed key positives. “I think it cleanses the market because it creates a new standard for local brands to compete,” she noted. Additionally, she argued, local operators hold distinct advantages through their understanding of cultural nuances and dining preferences.
Collaboration culture
Indeed, as Kuwait’s dining scene evolves, camaraderie is flourishing across the culinary community. For example, sharing recipes and insights is now common, driven by a collective goal among chefs to elevate the sector.
Khaled Al Baker, co-founder and deputy managing director of Ventri Group, illustrated this mindset through a practical example. “I wanted to launch a katsu curry in my restaurant, and instead of Googling, I asked a colleague,” he explained. “He gave me his restaurant’s recipe. That’s the level of trust we have. He gave me his primary ingredient and trusts me not to copycat.”
Plans in motion
More broadly, industry expansion continues to gain pace with concrete developments. Indeed, operators plan multiple restaurant openings across concepts ranging from fast-casual to fine dining. Moreover, KGCA will launch its Restaurant Management Mentorship Program later this year. The program will include intensive training in operational and leadership areas often overlooked in traditional culinary education.
Overall, the convergence of institutional support, collaborative culture and renewed focus on local cuisine suggests Kuwaiti chefs are actively shaping rather than following industry trends.
Insights from HORECA Talks at HORECA Kuwait 2026, co-organized by Hospitality News Middle East and Hodema Consulting Services. Session moderated by Nagi Morkos, founder and managing partner at Hodema Consulting Services Middle East & Africa.
