The Rise of Homegrown Heroes on Dubai’s Culinary Map

Dubai’s dining scene has long been celebrated for its international flair. From MICHELIN-starred chefs setting up shop to glossy launches, the city has been painted as a playground for imported culinary glamour. The arrival of the MICHELIN Guide in 2022 and the rise of regional rankings like MENA’s 50 Best Restaurants have only added to this spotlight.

One Of Us

In the last few years, a subtle shift has been taking place, one led by local talent. A new wave of chefs and founders is putting down roots and creating deeply personal concepts, drawing inspiration from their own stories, culture and the diverse identity of the UAE.

Among them is Chef Salam of Bait Maryam and Sufret Maryam – two widely loved Levantine concepts in Dubai. Inspired by the food cooked by her mother and grandmother, she has created a place where she can celebrate her heritage.

 

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A post shared by Sufret Maryam (@sufretmaryam)

“I wanted to create a place where Levantine heritage could be celebrated with pride,” she explains. For her, being “homegrown” is not about chasing trends but about cooking with honesty and making her restaurant feel like an extension of home for everyone who walks through the door.

Then there’s Chef AJ of Al Naqa, whose story is equally compelling. Raised in Canada in a family of restaurateurs, he carries the immigrant story in his blood. Now in Dubai, he has found his canvas in the city’s multicultural mix. His menu is a beautiful blend of Laotian and Thai foundations with Levantine, Persian and Khaleeji influences, a true reflection of the city he now calls home.

“The UAE has a wonderful blend of food cultures,” he says. “I found this to be very beautiful and it’s what I wanted to capture.”

 

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A post shared by Al Naqa Lao & Thai Kebab House (@alnaqakebab)

The Homegrown Advantage

Both chefs point to the challenges of being homegrown in a city crowded with international names. Yet they also recognise the advantages.

AJ highlights community support and adaptability: “Homegrown chefs know the lay of the land, have built relationships with stakeholders and can quickly adapt to the changing business environment.”

Salam notes that building step by step fosters a stronger personal connection with guests and the broader community. “When you build everything step by step, you create a very personal connection with your guests and your community,”

 

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While global chefs arrive with big PR budgets and instant recognition, local voices grow with intention and resilience. As AJ notes, “loud voices get tired and quiet down, the mission is to have a constant voice that lasts.”

This isn’t a few individual stories, it’s a citywide shift. Orfali Bros Bistro has set a benchmark, earning a place on MENA’s 50 Best Restaurants while staying true to its Syrian heritage. Pickl, a simple burger concept founded by Steve Flawith, is now a regional powerhouse, proving that casual homegrown dining can stand shoulder to shoulder with global franchises and Emirati chef Faisal Naser, with his bold approach at Lento, is carving a path for a new generation of local talent unafraid to take risks.

 

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Together, these names reflect the breadth of what “homegrown” means in the UAE, from fine dining to fast casual, from humble kitchens to experimental fusions.

Chef Salam believes homegrown chefs are the bridge between tradition and modernity, showing that regional food is not just part of the past but part of the future. “This is a shared responsibility,” emphasises Chef AJ. “Chefs can create but communities must support local concepts if they are to thrive.”

Both chefs agree the near future will see more local heroes rise.

 

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A post shared by Pickl MENA 🍔 (@pickl.mena)

“The next decade will see a big rise in homegrown talent,” predicts AJ. “The indicator is when young minds from around the world start reaching out to UAE chefs to train under them. When that happens, he says, the city will have truly arrived as a culinary capital.”

“People are no longer satisfied with only beautiful presentations,” adds Chef Salam. “They want to understand what is behind the dish, who made it and why it matters.”

While Dubai will always be a magnet for global talent, it is the quiet, persistent work of its own chefs that is truly giving the city its soul. The rise of homegrown chefs in Dubai is not about rejecting international names but complementing them. The mix of both is what makes the city’s dining scene truly dynamic.

Image credit: @sufretmaryam on Instagram

Mariam Khawer

Mariam Khawer is a Dubai-based writer and PR professional whose work spans food, art, and travel across the region. When she isn’t chasing deadlines, she’s likely at a gallery opening, testing out a new restaurant, piecing together one of her mixed-media art projects or at home with her four cats, who keep her on her toes.