A panel discussion titled “In the Spotlight: Omani Cuisine and Its Unique Identity” was held on May 28, 2025, during HORECA Oman. Organized by Hospitality News Middle East, the discussion emphasized the growing role of Omani cuisine in shaping the region’s gastronomic reputation. Indeed, through storytelling, local ingredients and passionate chefs, Omani cuisine is rising with authenticity and charm.
The panelists included Elie Al Ghrayeb, business development manager at HOBART; Eric Fettke, executive chef at Shangri-La Muscat; Pankaj Walia, executive chef at Alila Jabal Akhdar; and Joe Barza, regional culinary consultant. Moderating the talk was Lisa Jerejian, communications manager at Hospitality Services.
Omani cuisine: fusing heritage and modern innovation
Fettke urged chefs to integrate tradition with purpose. “We must fuse thoughtfully,” he explained. By using local ingredients like dates, frankincense, and dried limes, chefs can preserve Omani culture while offering fresh perspectives. Consequently, Omani cuisine maintains its identity while evolving.
Walia highlighted hyper-local sourcing, stating that he uses garden-grown herbs, rosewater and honey in modern interpretations of dishes like harees and shuwa. As a result, guests experience the authentic soul of Omani cuisine in every bite.
Al Ghrayeb added a historical view. Oman’s position as a trade hub gave its food cultural depth. Therefore, the spice-rich and diverse nature of Omani cuisine appeals to global palates.
Meanwhile, Barza emphasized the need for culinary fundamentals. Before innovation, core skills must be taught. “Technology is helpful, but craftsmanship defines us,” he said. Strong roots ensure Omani cuisine grows with integrity.
Culinary education fueling growth
The panel stressed the importance of training. As interest in culinary careers grows, structured education becomes essential. Barza reminded everyone that “being a chef is a lifestyle.” Therefore, young Omanis need mentors and hands-on learning.
Fettke and Walia described their training models. Their teams prioritize sustainability, respect for ingredients and solid techniques. Because of this foundation, creativity naturally thrives in Omani cuisine.
Trends shaping the rise of Omani cuisine
Several food trends are influencing Omani cuisine today:
- Conscious dining: People now seek wellness, sustainability and transparency in meals.
- Local sourcing: Ingredients like camel meat and rosewater take the spotlight.
- Immersive meals: Guests prefer interactive experiences tied to culture.
- Dietary customization: Gluten-free and allergen-specific options are increasingly common.
Walia explained how hotels are growing food onsite through hydroponics and beekeeping. “We serve with intention,” he stated. This sustainable approach aligns perfectly with the evolving values of Omani cuisine.
Omani cuisine and the camel conversation
The panel also explored camel-based dishes. From sausages to ice cream, camel products reflect untapped potential. Although not widely used, chefs believe camel can elevate Omani cuisine both traditionally and creatively. Innovation, in this case, begins with reimagining heritage.
The future
The future looks bright for Omani cuisine, provided it stays true to its roots. “Fast fame is not our goal,” Al Ghrayeb explained. Rather, Omani cuisine thrives on authenticity, depth and grace.
As high-end hotels like St. Regis and Mandarin Oriental enter Oman, the local culinary scene is poised to soar. A Michelin Guide entry may soon follow. Still, the essence of Omani cuisine lies in its people, ingredients and stories.
“There’s a sleeping treasure here,” said Barza. With dedication and pride, Omani cuisine will soon captivate the world.
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