From heritage-inspired confections to cutting-edge presentations, the UAE’s pastry world is rising fast. We meet the chefs behind this sweet revolution — blending tradition, innovation and artistry to shape the region’s dessert identity.

At the 2025 edition of Salon du Chocolat et de la Pâtisserie Dubai, a panel titled “How Fine Pastry Is Transforming the UAE’s Culinary Scene” brought together some of the region’s most respected pastry professionals. Their discussion revealed how the UAE is becoming a global stage for desserts — where flavor, culture and technique collide.

Personal stories behind the craft

Each panelist’s journey into fine pastry was deeply personal, rooted in passion, persistence and creative drive.

For Sahar Al Awadhi, chef and owner of Abra Restaurant, the UAE’s evolving food culture offered a path to independence and self-expression. “We are forming Dubai’s culinary DNA,” she said. “Chefs are highlighting their craft, ingredients and creativity.”

Karim Bourgi, co-founder of Kayu, echoed the sense of transformation, noting how international talent is shaping the local scene. “Many top chefs are moving here to start their own brands. It’s helping raise the level of gastronomy across the UAE.”

From hotels to homegrown brands, each pastry chef brought a unique perspective — unified by a shared commitment to craft and innovation.

Fusing cultures, flavors and identities

The UAE’s multicultural identity is more than a backdrop — it’s a catalyst for creativity in pastry.

Benoit Dutreige, corporate pastry chef at Rikas Group, called the blend of French techniques with Middle Eastern flavors “a natural fit.” With the UAE’s love of sweets, he explained, the possibilities are endless.

Nicolas Lambert, senior executive pastry chef at Four Seasons Hotel Dubai, pointed to local ingredients — like ghee, saffron and dates — as sources of endless inspiration. “Even something simple, like a local syrup or fruit, can transform a dessert,” he said.

Al Awadhi said her use of ghee in place of butter helps bridge modern pastry with Emirati heritage, adding authenticity and emotional depth to each bite.

Navigating challenges in a competitive landscape

As the fine pastry scene expands, it brings with it new pressures — from staffing to maintaining standards.

Bourgi shared the difficulties of building stable teams in a fast-moving market. “You train and invest in people but many leave quickly,” he said. Dutreige noted the constant wave of new restaurants. “It pushes us to innovate and stay relevant.”

Lambert highlighted the diversity of pastry teams as both a strength and a challenge. “Different nationalities bring different techniques,” he said. “But aligning everyone under one vision takes effort.”

Despite the hurdles, the chefs agreed that competition fosters innovation and drives the industry forward.

Honoring tradition while embracing change

At the heart of fine pastry lies a delicate balance: respecting technique while pushing creative boundaries.

Al Awadhi spoke about sustainability not just in sourcing, but in preserving cultural heritage. Her halwa-inspired creations use seasonal, local ingredients — like pumpkin and dates — to reimagine classic Emirati flavors.

Bourgi emphasized the importance of evolution. “Even my signature desserts change every month. Improvement never stops,” he said.

Lambert shared the story of The Bee, his signature dessert that he customizes for each market. In Dubai, it takes on pistachio and baklava notes — a nod to regional favorites. Meanwhile, Dutreige’s olive oil and sea salt pistachio gelato has become a standout across the Rikas portfolio.

Taste above trends: The Instagram era of pastry

With pastry now a visual art form, the chefs shared mixed views on the impact of social media.

Al Awadhi was clear: “Creating for trends is temporary. A timeless dessert must carry meaning and emotion.”

Dutreige acknowledged that platforms like Instagram drive visibility but sometimes at the cost of flavor. “Years ago, we focused on taste. Now visuals dominate — but the taste must always lead.”

All agreed: while presentation matters, taste is what lingers.

Inspiring the next generation of pastry chefs

The conversation shifted to mentorship and growth — essential for sustaining fine pastry UAE.

Al Awadhi urged young chefs to slow down and master the foundations. “Don’t rush to the end,” she said. “Master the basics and keep learning.”

Lambert added that time and repetition are key. “Pastry is a manual craft. You need to live it.”

Dutreige emphasized mentorship. “Who you learn from shapes your philosophy,” he said. “It can define your career.”

What’s next for fine pastry UAE?

Looking ahead, the panelists predicted a shift toward balance — between indulgence and wellness. From sustainable practices to refined sugar alternatives, the future of pastry is both health-conscious and high-quality.

Bourgi believes that passion and quality will always outlast fleeting trends. “Trends fade. But good ingredients and passion endure.”

Lambert reflected on Dubai’s global reach. “You can’t please everyone — but you can stay true to your philosophy.”

A rising force in global gastronomy

The UAE’s pastry scene is no longer just a mirror of international trends — it’s becoming a trendsetter in its own right. With innovation, respect for tradition and bold creativity, chefs like Al Awadhi, Lambert, Dutreige and Bourgi are redefining what dessert means in the region and beyond.

Panel insights from “How Fine Pastry Is Transforming the UAE’s Culinary Scene” at Salon du Chocolat et de la Pâtisserie Dubai 2025. Moderated by Lisa Jerejian, communications manager at Hospitality Services.