Top chefs from across the UAE will come under the spotlight at the region’s first Sustainable Cook-off contest, taking place at Future Hospitality Summit – FHS World at Madinat Jumeirah in Dubai, 30 September to 2 October.

Celebrating the unique flavours of the UAE and culinary excellence while championing sustainability in line with government net zero directives, the competition – in partnership with The Emirates Culinary Guild (ECG), UAE Restaurants Group (UAERG), Fresh On Table and the Hospitality Asset Managers Association (HAMA) – will see locally-sourced ingredients transformed into innovative, gastronomic masterpieces to be presented to a panel of esteemed judges and served to FHS delegates.

Jonathan Worsley, Chairman of FHS World organiser, The Bench, said: “We are absolutely thrilled to add the Sustainable Cook-off to our list of first-time event features and attractions at FHS World 2024. This unique competition – a natural fit with FHS World’s overarching theme of ‘Invest in our Future’ – is the perfect platform for chefs to grow, develop and foster young talent. And, with the spotlight on ESG like never before, it’s an ideal way to highlight and promote sustainable practices in terms of culinary, hotel, and event operations.

“It is also very fitting that our Sustainable Cook-off is taking place at Madinat Jumeirah – the original home of the Arabian Hotel Investment Conference (AHIC), now FHS. Jumeirah, our host sponsor, has proactively led the way on sustainable practices over the last decade and continues to explore ways to innovate and make major events like FHS more sustainable.”

The Sustainable Cook-off is themed ‘The Sustainable 7 Emirates’, with a focus on fresh produce from Abu Dhabi, Dubai, Fujairah, Ras Al Khaimah, Umm Al Quwain, Ajman and Sharjah. The ECG and UAERG is partnering with FreshOnTable to source and secure the local ingredients, which include Manchego cheese, honey, sea bream, exotic mushrooms and edible flowers.

“At FreshOnTable, we are excited to have envisioned the concept of showcasing 7 ingredients from 7 emirates for this innovative event. The Sustainable Cook-off is not just a competition; it’s a celebration of how local ingredients and creative techniques can unite to promote a more sustainable future in gastronomy. We look forward to seeing how the UAE’s top chefs will bring this idea to life, setting new benchmarks for environmental impact and culinary creativity,” commented Atul Chopra, Founder & CEO, FreshOnTable.

The contest kicks off with a virtual format, where the chefs’ chosen recipe and photograph of the dish are submitted to judges for assessment. The top 15 will then be invited to cook their dish live at FHS World, with five chefs recreating their culinary masterpiece each day of the event. And, to ensure that FHS World delegates get a taste of the action, each creation will be replicated by the Madinat Jumeirah Culinary Team and served to FHS World attendees.

Spearheading the work, creativity and forward-thinking approach of UAE chefs is Andy Cuthbert, President of the Emirates Culinary Guild, advisor to the UAE Restaurants Group and General Manager, Madinat Jumeirah Conferences and Events.  

Commenting on the Sustainable Cook-off, he said: “The UAE is firmly established as a leading hub for culinary innovation and education, and a world-class destination for gastronomes.  With that, comes a responsibility to help protect the environment in line with UAE government net zero objectives.  As sustainability becomes more and more important, the hospitality fraternity must continually think about how their actions today affect our planet of tomorrow.  The Sustainable Cook-off is a fantastic opportunity to showcase the talent, imagination and green-thinking approach among some of the country’s most renowned chefs.”

“I am confident that the Sustainable Cook-Off will inspire not only the participants but also the entire culinary community to embrace sustainability and innovation. It is through events like this that we can collectively elevate the standards of our industry and continue to celebrate the unique and diverse flavors that the Emirates have to offer,” added Abdulla AlMulla, Chairman, UAE Restaurants Group.

ESG and sustainability feature heavily on the FHS World agenda, with a host of presentations and panel debates under a key conference track:  People, Planet, Profit.

At Resorts World Cruises’ first press conference in Dubai with the support of the Dubai Department of Economy and Tourism (DET), the cruise line announced the debut of Resorts World One in the Gulf in the Middle East. Starting 1 November 2024, the Resorts World One will homeport in Dubai via DP World’s Mina Port Rashid to offer three weekly departures. These include the 2 Night Sir Bani Yas Weekend Cruise (Friday departures); the 3 Night Oman (Khasab-Muscat) Cruise (Sunday departures); and the 2 Night Doha Cruise (Wednesday departures). For a longer cruise vacation, passengers can combine any of the itineraries to make a 4, 5 or 7 Night Cruise. 

As ‘The Cruise Line that knows Asia Best’, Resorts World Cruises is able to apply decades of affiliated international experiences and in depth expertise to cater to the needs and subtle nuances of the Gulf markets. Muslim guests will be delighted to know that the Resorts World One will receive the official OIC/SMIIC* Standard Halal-Friendly Cruise Ship certification upon commencing her sailing from Dubai. Muslim guests can cruise with peace of mind to enjoy certified Halal cuisines throughout the ship, as all meats are being sourced from UAE Halal suppliers. Other Halal-Friendly onboard offerings are also accessible, including same gender services for selected facilities and venues. In addition, certified vegetarian and Jain cuisine are also available. Onboard public announcements will be made in English and Arabic languages for the convenience of the onboard guests. Shisha will also be available onboard.

“These are exciting times for Resorts World Cruises, as we inch closer to the start of our first sailing from Dubai to the Gulf with the Resorts World One on 1 November. The response from the Gulf and from various markets in Asia, including from our travel partners have been very encouraging and we look forward to welcoming guests aboard soon”, said Mr. Michael Goh, President, Resorts World Cruises. “Our deployment in the Gulf will unlock new opportunities for Dubai and the Gulf as a premiere cruise region. We look forward to this journey together, as we boost inbound and outbound travel for the cruise tourism sector,” he added.

Saud Mohammed Saeed Hareb, Cruise Tourism & Yachting Lead, Dubai Department of Economy and Tourism, said: “Inspired by our visionary leadership and with the continuous support of our partners, cruise tourism continues to play a pivotal role in the growth of Dubai’s tourism industry, aligning with the goals of the Dubai Economic Agenda, D33, to further consolidate Dubai’s position as a leading global city for business and leisure. This strategic partnership with Resorts World Cruises is a testament to our commitment to bring increasingly diverse cruise experiences to our city, underlining Dubai’s position as the cruise hub of the region. We appreciate the efforts of the cruise line in fully assessing the needs of the market and offering a comprehensive world-class holiday to travellers from the region and around the world. We look forward to welcoming the first passengers onboard Resorts World One and providing them the opportunity to enjoy an unforgettable experience, particularly in Dubai itself where they will begin and end their cruise journeys and be able to take advantage of the wide range of offerings across the city.”

Resorts World Cruises will introduce its brand of renowned Asian hospitality to the Gulf, providing international cruising lifestyle experiences, with adaptation for the regional markets being served. The commencement of Resorts World One on 1 November also coincides with Diwali, one of India and Asia’s major festivals, which will also attract a wider expat demographic in the region and the inbound Fly-Cruise segment to Dubai.   

Aboard the Resorts World One, prepare to be amazed by a series of specially curated performances and unexpected entertainment, inspired by the Gulf and across Asia. With the first departure coinciding with the Diwali festive celebrations, guests from the Gulf and across Asia will get to personally experience the Festival of Light on the Resorts World One, as the ship will be colourfully decorated and brightly lit with exciting Diwali inspired activities, entertainment, “Gujarat food festival”, sweets and desserts during the entire week of celebration.

Catch the onboard day to night parties for the best time of your life, starting with the high energy ‘Dazzling Departure Party’ packed with music and entertainers. Enjoy the captivating ‘Twilight Soirée’ – featuring a mesmerizing dinner show party that will elevate your senses; or experience the magical Arabian culture, tradition, music and colours with the ‘Enchanting Arabian Nights Party’ or the ‘Sand & Oasis Party’ under the starry nights. Continue to dance the night away to your favourite tunes at the ‘Bollywood Party’ and for more amazing experiences, don’t miss the bubble-licious ‘Foam Party’; water-splashing ‘Rain Party’; ‘Family Pyjama Party under the Stars’ and more.

Also, don’t miss the spellbinding stage production shows with breathtaking choreography and awe-inspiring visuals with the ship’s very own ‘Trustfall’, ‘Rhythm & Balance’, ‘Love Matters’ performances and more.  Guests of all ages can also take part in a wide array of activities from various Dance Classes, including Belly Dancing, Ballroom, Japanese, Flamenco etc.; as well as Kids, Teen and Family Karaoke, Outdoor Inflatable Games, Little Dreamers edutainment programs and more.

All these and more, while sailing to some of the best and exotic destinations in the Gulf. Over the weekend, explore the famous Sir Bani Yas Island known for its beautiful beaches and wildlife park with over 17,000 animals. Alternatively discover Oman’s gem cities, Muscat and Khasab, from its stunning mountain landscape to sandy beaches and beautiful lagoons; and centuries of rich historical wonders and architectures. Passengers can also choose to cruise to Doha, Qatar, a melting pot of cultures and nationalities where old meets new with adventurous activities from dune bashing to camel races and more.

“The Omani Ministry of Heritage and Tourism with their key partners is playing a significant role in preparations to ensure a genuine experience and hospitality for Resorts World Cruises in Khasab and Sultan Qaboos Ports from November 2024 to April 2025. This endeavour holds immense significance for Oman in their respective plans to operate 11 ports in the future,” said Mr. Khalid Al Azri, Director of Tourism Trends Department,  Ministry of Heritage and Tourism, Oman.

“We are excited to welcome Resort World Cruises to Doha for the first time. Renowned for its international experiences and expertise to cater to the needs of its passengers, we are eagerly waiting for her debut across the region. Qatar Tourism’s Cruise Season 2024-2025 is expected to be the largest yet, as the season will see many maiden cruises as well as returning cruise ships gracing ‘The Terminal’. We will be updating visitors with all the new offerings soon,” said Maryam Saoud, Head of Tourism Product Support Section at Qatar Tourism

For the ultimate luxury experience at sea, discover The Palace, a luxury ship-within-a ship’ all-suite enclave with private amenities and access to exclusive restaurants, including 24-hour butler service.

Exclusive interview with Chef Xaris Xygkakis, Bordo Mavi

How did your grandmother’s kitchen influence your culinary passion?

My grandmother’s kitchen was a haven of quality, far from the city’s hustle. We enjoyed the freshest produce and boldest flavors, creating meals that were simple yet profound. Though she wasn’t a professional chef, she taught me the true essence of cooking from the heart and the importance of generosity. Her belief that what you serve your family should be good enough for your guests has stuck with me. These invaluable lessons, rooted in love and care, are something you can’t always learn from professional chefs.

How will you incorporate your diverse culinary experiences into Bordo Mavi’s seafood menu?

Every cuisine offers unique styles and techniques that hold valuable lessons. From the vibrant ceviche of Peru to the Nordics’ minimalist approach and their delicate use of herbs to enhance fish, I’ve come to deeply respect these diverse traditions. At Bordo Mavi, I aim to blend the best of many worlds, ensuring that each dish honors its ingredients and the techniques that bring them to life.

Your career has spanned various cuisines and techniques, from Nordic to South American so how do you integrate these diverse influences into your current role at Bordo Mavi?

At Bordo Mavi, I blend extraordinary techniques from diverse cultures into our dishes. Take our ceviche, for example—we use ingredients from the Mediterranean and the Black Sea, creating a fusion that is both unique and respectful of the original methods. This approach allows us to honor tradition while crafting something truly special.

Can you share a few of your signature dishes that you’re excited to introduce at Bordo Mavi, and what makes them special?

I’m particularly proud of our new baby squid chickpea casserole, inspired by the Aegean. The ingredients harmonize beautifully, creating a delightful culinary experience. Another standout is the Nemo, our unique take on seabream, which truly captures the essence of the ocean and brings it right to your table.

Bordo Mavi’s menu features 200-year-old recipes, so how do you balance preserving these traditional dishes while introducing innovative culinary techniques and flavors?

Our goal is to honor tradition while keeping it vibrant and alive. When traditional recipes are altered too much, they lose their integrity and beauty. Any changes we make are done thoughtfully, preserving the essence of each dish. We want our guests to taste, feel, and experience these cherished traditions. True evolution comes from respecting, not overshadowing, tradition.

As August is the month of happiness, how do you ensure that the dining experience at Bordo Mavi brings joy and happiness to your guests?

We’re dedicated to sourcing only the highest quality, in-season ingredients. If something isn’t at its best, we simply won’t serve it. My grandmother instilled in me the belief that what we serve our family should be good enough for our guests. This unwavering commitment to quality ensures that every dining experience brings joy and happiness to our guests.