Michelin Guide Food Festival will set the stage for local and international chefs from 20 Michelin Guide recommended restaurants to showcase their talents at the iconic Emirates Palace Mandarin Oriental from November 22-24.

The second edition of the festival is set to deliver an even more mouthwatering culinary experience where visitors will be treated to a taste of Abu Dhabi’s evolving food scene, where heritage meets modern gastronomy in every dish.

Guests can look forward to exclusive dishes, a series of masterclasses, a marketplace with fresh local produce, and an exclusive six-hands collaboration between renowned chefs.

Featuring a stellar line-up of both local talents and international masters, the festival promises to be a true feast for those who appreciate the artistry behind exquisite fine dining.

Some of the Participating Chefs

Prin Polsuk, Samrub Samrub Thai

Renowned for his passion for preserving and reinterpreting ancient Thai recipes, Chef Prin Polsuk, brings a deep, historical connection to Thai cuisine to the festival.

Having co-founded Samrub Samrub Thai in 2017 with his partner Mint Jarukittikun, their expertise in sourcing hyper-local ingredients and drawing inspiration from rare cookbooks creates progressive Thai dishes that celebrate the country’s diverse regional flavours.

His presence at the festival promises to offer attendees an authentic and elevated taste of Thailand’s rich culinary heritage, infused with modern innovation.

Allen Hyunmin Suh, Restaurant Allen

Allen Hyunmin Suh, Owner and Chef of Restaurant Allen, boasts extensive experience from Michelin Starred kitchens in Las Vegas, San Francisco, and New York.

Returning home to Korea after 17 years abroad, Allen was given the opportunity to be the opening chef for L’Impression in Seoul, where he debuted with a tour de force, receiving Two Michelin Stars in his first year of opening.

Known for his refined culinary skills and leadership, Allen opened his own restaurant in Seoul in 2021, where he continues to pursue his innovative culinary vision.

Michihiro Haruta, Crony

Drawing inspiration from sustainable ingredients sourced firsthand from local producers, Chef Michihiro Haruta places great value on environmentally friendly dining.

His aim at Crony is to create seasonal dishes that honour these ingredients while infusing his global culinary experience with a passion for eco-conscious cooking.

At the festival, Haruta hopes to leave a lasting impact on guests and ‘cronies’ alike, encouraging you to reflect on the environment long after the experience.

Hans Neuner, Ocean

Originally from Austria, Hans Neuner arrived in the Algarve in 2007 searching for new-fangled inspiration.

The incredible story of Portuguese cuisine gave him a new gastronomic passion, immersing himself in a time travel to faraway places.

The flavours and ingredients he found here led him on a journey throughout the different regions of Portugal’s age of discovery, experiencing the eclectic and diverse influences that make up a vibrant food heritage.

Under his helm, Ocean was awarded the first Michelin Star in 2009, and the second in 2011.

Ozan Kumbasar​, Vino Locale

Ozan Kumbasar has carried a deep love of cuisine in his heart since his childhood.

The chef who enjoys creating new tastes with his inexhaustible curiosity at Urla Vino Locale, prepares a new menu every month with the products of Urla and the region, considering the principle of seasonality.

He cooperates with farmers and producers in the region to increase the potential of local producers and adopt a sustainable gastronomic approach.

Kumbasar’s sustainability manifesto aims to contribute to the responsible use of world's resources.

Debi Prasad Rath, Erth

Head Chef at ERTH, Abu Dhabi, Debiprsad Rath celebrates over 13 years of culinary expertise, including the successful pre-opening of this Michelin Starred restaurant.

Demonstrating a deep passion for his craft, he creates immersive dining experiences that honour traditional Emirati hospitality, blending modern techniques with rich cultural heritage.

His presence at the MICHELIN Guide Food Festival promises to serve up the very best of local cuisine, showcasing the pinnacle of the UAE’s bold flavours.

Lee Kok Hua, Hakkasan

Driven by the belief that cooking is a ‘silent bridge’ between chef and customer, Lee Kok Hua, Executive Chef at Hakkasan Abu Dhabi, communicates his culinary vision through his carefully curated ingredients, elegantly presented on each plate.

Gastronomes can now look forward to experiencing his artistry at the Michelin Guide Food Festival, as they get a glimpse of his legacy, which stretches over 16 years in the industry, and the quintessential flavours of Hakkasan, rooted in Cantonese traditions and a focus on the highest quality produce.

Thinus van der Westhuizen, 99 Sushi Bar​

Thinus van der Westhuizen, Cluster Executive Chef at 99 Sushi Bar in Abu Dhabi and Dubai, is known for his exceptional ability to blend precision and creativity in his culinary approach.

His focus on delivering innovative dishes that honour traditional flavours and his wealth of experience in haute Japanese cuisine sets him apart in the fine dining scene.

At 99 Sushi Bar, he leads with a vision of providing a refined and immersive dining experience, making it a standout destination for those seeking contemporary Japanese cuisine at the upcoming festival.

Navaneeth, LPM

Born into the rich culinary heritage of India, Chef Navaneeth Chandran’s passion for cooking began in his family’s kitchen, where the nature of seasonal ingredients and the joy of sharing meals shaped his love for gastronomy.

Navaneeth joined La Petite Maison in 2018, and has been in charge of 48 chefs as the Heade Chef of La Petite Maison Abu Dhabi since 2021. He creates recipes that combine his passion for freshness and inventiveness with a profound knowledge of French and international flavours.

With over a decade of experience and a passion for constantly pushing the boundaries of his craft, Chef Navaneeth continues to create dining experiences that linger long after the meal is over, leaving an inedible mark on the culinary world.

Delfino Chiarello, Café Milano

Delfino Chiarello is the Restaurant Chef of Cafe Milano at Four Seasons Hotel Abu Dhabi at Al Maryah Island, which is the first international outpost of its celebrated sister restaurant in the United States, better known as the quintessential “see-and-be-seen” place in Washington, DC.

An industry veteran with more than 20 years of experience, Chef Delfino defines his culinary style as simple yet emotional, classic yet innovative, with a strong emphasis on using modern techniques that retain the flavour of Italian rituals.

At Cafe Milano, Chef Delfino combines his extensive training in gastronomy from his biggest chef idol his grandmother, with his deep commitment to creating a contemporary cuisine that lets the ingredients speak for themselves.

This includes authentic Italian classics such as handmade pasta, fresh seafood varieties and vibrant salads with daily specials.

Additionally, attendees of The Michelin Guide Food Festival can look forward to an impressive roster of culinary talents, featuring Aurora Storari from Hémicycle, Luiz Filipe of Evvai, Jesús Sánchez Sáinz from Cenador de Amós, Ivan Azar of Casa Vigil, Ana Dolores González from ESQUINA COMÚN, Luigi Stinga of Talea by Antonio Guida, Hemant Oberoi from Martabaan by Hemant Oberoi, Kenan Harmoush of Tean, Akmal Anuar of Otoro, and Mardiros Barsoum from Almayass. – TradeArabia News Service