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Precision, Passion, and Fresh Produce – That’s My Recipe

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Movenpick

Interview with: Mohamad Albalkhi, Executive Chef, Movenpick Hotels & Resorts

What inspired you to pursue a career in the culinary arts, particularly in the luxury market?

My culinary journey began on the family farm, surrounded by fresh and organic produce. From the age of 13, I was captivated by the joy of cooking, preparing meals with the fresh produce from our farm. Although I initially worked as an accountant, my passion for cooking never died. When my workplace launched a culinary school offering a three-year diploma, I took the opportunity to turn my love for cooking into a career. There’s nothing more fulfilling than creating exquisite dishes and sharing them with others.

How has your experience working with a variety of cuisines—Arabic, Italian, French, and Indian—shaped your approach to creating unique dining experiences?

My journey through Arabic, Italian, French, and Indian cuisines has significantly shaped my approach to crafting unique dining experiences. Each cuisine has brought its own lessons: French cooking taught me the art of precision and elegance, Italian cuisine highlighted the value of simplicity and quality, and Indian flavors introduced me to the complexity of spices. Combining these diverse influences allows me to create dining experiences that blend different traditions, resulting in truly memorable meals for our guests. Of course, my deep connection with Arabic cuisine forms the heart of my culinary approach. Having grown up surrounded by these vibrant flavors and cooking them from a young age, I bring an authentic touch to every dish, ensuring that our Arabic offerings are both heartfelt and exceptional.

As an Executive Chef at Mövenpick Hotel Jumeirah Beach, what are your key priorities for the dining outlets under your leadership?

As the Executive Chef, my main goal is to ensure that each dining experience at Mövenpick Hotel Jumeirah Beach is both distinct and unforgettable. I am dedicated to upholding the highest culinary standards across all our venues, ensuring each restaurant offers its own unique identity and flavor profile.

Our approach to dining revolves around crafting seasonal menus that highlight the finest ingredients and showcase a variety of cooking styles. We blend traditional techniques with modern innovation to create dishes that are as visually appealing as they are flavorful. From artfully prepared contemporary classics to inventive twists on global cuisines, every dish is designed to offer a memorable culinary experience.

We emphasize a thoughtful approach to cooking, with each menu reflecting a deep understanding of flavor combinations and presentation. Whether it is through the use of refined techniques or the introduction of bold, new flavors, our goal is to provide a diverse range of dining options that cater to all tastes and preferences. By focusing on these elements, we ensure that every meal at our hotel is a distinctive and exceptional part of our guests’ stay, creating a culinary journey that is both enjoyable and memorable.

Can you share an example of a new trend or dining style you’re excited to introduce at Mövenpick?

One trend I am excited to introduce at Mövenpick Hotel Jumeirah Beach is the focus on sustainable, farm-to-table dining. We are embracing locally-sourced, seasonal ingredients to create dishes that reduce our environmental footprint. For instance, we have developed a menu that features organic produce and locally sourced seafood, paired with innovative cooking techniques that highlight the natural flavors of these ingredients. This approach not only aligns with our commitment to sustainability but also delivers a fresh and authentic dining experience that our guests will truly appreciate.

How do you approach mentoring and developing your culinary team to ensure both their growth, and the success of the hotel’s dining experiences?

I mentor my culinary team by creating a dynamic and nurturing environment where personal growth and culinary excellence go hand in hand. I emphasize hands-on learning and encourage experimentation with new techniques and ideas. Regular feedback and personalized training help each team member enhance their skills while staying motivated. By setting clear, achievable goals and offering opportunities for career advancement, I aim to cultivate a passionate and skilled team that consistently elevates our dining experiences and contributes to the hotel’s success.

How do you foster a collaborative environment among your team?

Fostering collaboration is all about promoting open communication and a sense of shared purpose. I organize regular team meetings to discuss ideas and address challenges, making sure everyone’s voice is heard. Encouraging a culture of mutual respect and support helps build trust and camaraderie. I also implement cross-training, so team members can learn from each other and appreciate different roles within the kitchen. This collaborative spirit not only boosts creativity and efficiency but also strengthens our collective drive to deliver outstanding dining experiences.

Hospitality

Siyam World Announces Nine Days of Celebrations to Mark Its Fifth Anniversary

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Siyam World has never been one for quiet celebrations, and its fifth birthday is no exception. True to its promise of “A World Beyond Your Wildest”, the Lifestyle Collection resort under the Sun Siyam umbrella, is marking the milestone with a packed programme of sport, entertainment and island celebrations. England rugby star Danny Care kicks things off with a three-day children’s rugby camp, followed by football sessions with Gary Cahill and Millie Bright, a kids’ carnival, an island-wide Amazing Race, a 3K Fun Run and cinema experiences out on the lagoon. The celebrations reach their heart on 28 October, when Siyam World officially turns five with a full day dedicated to the Maldives, before CULT CLASSICS brings the Birthday Bash to a suitably wild finale on Halloween night.

23–25 October: Danny Care Rugby Camp

The Birthday Bash gets moving on 23 October, when England rugby star Danny Care takes to the field for a three-day children’s rugby camp. Some will arrive knowing the game inside out. Others may be picking up a rugby ball for the first time. Both are welcome. Across three days, young guests will get the chance to train with Care, learn new skills and put them into practice on the field. The focus is on learning, playing and enjoying the experience, although we expect things to become fairly competitive once the games begin.

26–30 October: Football with Gary Cahill and Millie Bright

From 26 October, the rugby ball makes way for football as Gary Cahill and Millie Bright take over the pitch for five days of coaching sessions, matches and challenges.

This is not a quick wave from the sidelines followed by a group photograph. Young guests will train with them, learn from them and play some actual football. They will probably also return home with a very detailed account of every pass, tackle and goal.

Away from the pitches

There is plenty happening beyond the sporting action. The kids’ carnival brings games, music and colourful chaos, while the Amazing Race sends families and friends across the island in search of clues and challenges. Teamwork helps. So does having at least one person who can follow directions.

Guests and team members can also join the 3K Fun Run around the island. Run it, jog it or walk the whole thing while insisting that was always the plan. Nobody is chasing a record here.

Cinema, but make it Siyam World

Movie night is leaving dry land. Cinema by Moonlight takes guests out onto the water to watch a film aboard a boat cruising through the lagoon. Stars overhead, sea breeze, no cinema walls and hopefully nobody asking you to move because they cannot see the screen.

Guests can also choose our version of a drive-in cinema. Instead of arriving by car, they take a JetCar into the lagoon and park on the water in front of the screen. It is not the most conventional way to watch a film. That is rather the point.

On 28 October, the Maldives is the main event

Siyam World officially turns five on 28 October, and the entire day belongs to the Maldives. Maldivian food, music, traditions and creativity take over the island, leading into a major birthday stage production that evening. Guests won’t simply watch from a distance. They’ll be invited to join the celebration and meet more of the people behind Siyam World. The sporting names bring plenty of attention to the week, but the Maldives is not the backdrop to this birthday. It is the heart of it.

“We had a lot of ideas for the fifth birthday. Probably too many, if I’m honest,” says Sara Siyam, Director of Marketing at Sun Siyam. “But the 28th was always clear. It had to be about the Maldives and our team. They have given Siyam World its energy and personality over the last five years, and we want our guests to celebrate that with us.”

And then we ruin the lovely mood

On 31 October, Cult horror’s most infamous faces are checking into Siyam World this Halloween and they’re definitely not here for the all-inclusive.  For 2026, Siyam World is rewinding to the golden age of horror with CULT CLASSICS an epic, immersive Halloween experience inspired by the characters that kept an entire generation awake at night. Freddy Krueger. Pennywise. Leatherface. Jason. They’re all invited. Whether the guests will be quite as pleased to see them is another story.

The night begins with an interactive horror walkthrough through themed sets, live performances and a series of encounters that become increasingly difficult to laugh off. Guests move through the story themselves, eventually reaching the main stage, assuming everyone makes it that far. A theatrical production follows, combining live performance, music and dark humour before the night finishes with a Halloween party.

We have learned that our guests don’t want to watch Halloween safely from a table. They want to walk into it. Some hide behind their children. Others send their children ahead first. We try not to judge.

“Halloween at Siyam World was never going to be a few pumpkins and someone dressed as a ghost. Every year, we create an entire experience that guests can step into, and CULT CLASSICS takes that to another level. It’s nostalgic, theatrical, ridiculously fun and genuinely scary. One minute you’re laughing, the next you’re running from Leatherface. Pretty standard night at Siyam World, really.” Says Sara Siyam, Director of Marketing, Sun Siyam.

Across nine days, the fifth Birthday Bash moves from rugby and football to carnival games, an island race, a 3K run, films on the lagoon, a full Maldivian celebration and one final night of original nightmares. It is a lot for one birthday. Fortunately, more is more around here.

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Hospitality

Warner Bros. Discovery Brings Extraordinary Journeys, Untold Stories and High-Stakes Challenges to Screens This October

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This October, Warner Bros. Discovery brings viewers across the region a diverse lineup of compelling stories, extraordinary journeys and real-life challenges across Discovery, TLC, HGTV and ID, alongside gripping new content on discovery+.

From a historic journey to the Moon and legendary expeditions around the globe, to high-stakes relationship retreats, unconventional house-flipping projects and investigations into some of the most complex stories of our time, October’s programming offers audiences a mix of discovery, drama and real-life storytelling. With fascinating personalities, remarkable experiences and stories that go beyond the expected, there is something to engage audiences throughout the month.

discovery+

Unmasking a monster: Aileen Wuornos S1

Unmasking A Monster: Aileen Wuornos presents exclusive first-person accounts from people connected to the life and crimes of Aileen Wuornos. Using cutting-edge digital replica technology to recreate key figures as they appeared at the time, the series revisits untold stories through the perspectives of homicide detectives, childhood friends, Wuornos’ attorney and an undercover officer who encountered her. The series offers a detailed examination of the events and people surrounding one of America’s most notorious serial killers.

Airs: Available as of 2nd October on discovery+ on OSN+ and stc tv.

DISCOVERY

Artemis II : To the Moon And Back

Artemis II: To The Moon And Back takes viewers behind the scenes of NASA’s historic mission to return Americans to the Moon for the first time in more than 50 years. From mission preparation through to splashdown, the series follows the Artemis II crew on their 10-day journey of exploration, offering an inside look at an extraordinary milestone in human space exploration.

Airs: Weekly from Sunday 11th October, 20:10 KSA time on Discovery channel. Discovery is available via OSNtv channel no. 50, BeIN channel no. 201, stc tv channel no. 205 and TV by e& channel no. 360.

Expedition Unknown | New Season

Josh Gates returns for a new season of Expedition Unknown, travelling around the globe to investigate some of the world’s most captivating legends and mysteries. Combining his archaeological expertise with his signature sense of humour, Josh immerses himself in the locations at the heart of each story as he searches for clues and uncovers new perspectives on age-old tales.

Airs: Weekly from Thursday 15th October at 21:00 KSA time on Discovery channel. Discovery is available via OSNtv channel no. 50, BeIN channel no. 201, stc tv channel no. 205 and TV by e& channel no. 360.

TLC

90 Day: The Last Resort | New Season

In the new season of 90 Day: The Last Resort, couples whose relationships have reached a critical point come together at a paradise retreat in an effort to confront their challenges and determine what comes next. With their relationships on the line, each couple must navigate difficult conversations and decide whether they can rebuild their future together or move forward separately.

Airs: Weekly from Sunday 25th October at 21:00 KSA on TLC. TLC is available via OSNtv channel no. 26, stc tv channel no. 52 and TV by e& channel no. 421. The series will also be available on discovery+.

HGTV

Crashers

Crashers returns to HGTV with a high-energy renovation format that sees unsuspecting homeowners receive the surprise of a lifetime: a free 72-hour home makeover. Hosted by home restoration expert and NKOTB vocalist Jonathan Knight, the series follows ambush-style renovations that can begin anywhere from the local coffee shop to the hardware store or school pickup line.

Airs: Weekly from Saturday 3rd October at 22:00 KSA time on HGTV. HGTV is available via BeIN channel no. 260, stc tv channel no. 65 and TV by e& channel no. 410.

ID

Toxic | New Season

In the new season of Toxic, Elizabeth Chambers draws on her own experience of a relationship that ended publicly to explore the warning signs and dynamics that can cause relationships to become toxic. Meeting with victims and examining their experiences, Elizabeth investigates how unhealthy relationship patterns can escalate and, in some cases, lead to tragedy.

Airs: Weekly from Friday 16th October at 21:00 KSA on ID. ID is available via OSNtv channel no. 52, Jawwy TV channel no. 208 and TV by e& channel no. 361.

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Hospitality

Gymkhana Dubai – Designing the next chapter of an evolving hospitality brand

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By Samuel Hosker, Founder, North End Design

The design of Gymkhana Dubai began with a question we have been exploring with the team behind the restaurant for several years – how do you continue to evolve a successful and recognisable design identity without simply replicating what has come before?

Our relationship with Gymkhana now spans seven years, beginning with the redesign of the London restaurant in 2019 and continuing as the brand has expanded internationally. With each location, we have looked at how we can retain the character and identity that makes Gymkhana distinctive, while introducing new layers of detail and creating something that feels relevant to its setting. For Dubai, the ambition was to create the most complete expression of Gymkhana to date.

A journey through India

The starting point for the design was the architecture and interiors of Northern Indian residential properties, alongside the richness of Indian fashion and bridal couture. The intricate detailing and opulence of designers such as Sabyasachi, as well as the theatricality of traditional Indian wedding celebrations, informed our approach to pattern, texture, ornament and colour.

Travel has always been an important part of my design process. Visits to Chandigarh and Pondicherry helped shape a broader and more contemporary interpretation of India, moving away from the more familiar visual language associated with the British Raj.

Chandigarh was particularly influential. Its modernist architecture offered a very different perspective on Indian design and informed elements of the furniture and proportions within the restaurant. Elsewhere, references to Rajasthani architecture, the Red Fort in Old Delhi and buildings encountered in Kolkata have been translated into timber arches, decorative rosettes and floral stained-glass detailing.

These Indian influences sit alongside references from Europe. Northern Italian design, particularly the architecture and interiors of Venice, inspired elements including Murano-style lighting and marble detailing, while Antoni Gaudí’s Casa Vicens in Barcelona influenced the expressive pattern, geometry and ornament of the dining room ceiling.

Furniture adds another layer through references to Edwardian campaign furniture manufactured in India, using materials such as cane, rosewood and teak to bring together British-Indian heritage and Indian craftsmanship.

The artwork continues the narrative, combining bespoke oil paintings of native Indian animals and equestrian events with 55 contemporary Indian artworks reinterpreting traditional playing cards – all subtle references to the sporting clubs of India from which Gymkhana takes its name.

Designing a restaurant that works

While the visual experience is important, successful hospitality design has to work operationally.

The Dubai site was previously another restaurant, and its existing layout presented several challenges. We remodelled the space to maximise covers while creating dining rooms that still feel intimate and purposeful, alongside two separate staircases to improve front- and back-of-house circulation.

We work closely with Gymkhana’s operations and kitchen teams because seemingly small design decisions can have a significant impact on the guest experience. A dish coming from the tandoor, for example, should reach the guest within a minute of leaving the pass. Understanding that journey influences how we plan circulation, service routes and the relationship between the kitchen and dining spaces.

That operational understanding has developed considerably through our long-term relationship with the client.

Seven years of evolution

For us, one of the most rewarding aspects of Gymkhana has been demonstrating what can happen when the relationship between client and designer continues long after a project opens.

Over the course of seven years, we have been able to challenge, refine and evolve the design together. Crucially, our involvement doesn’t stop at handover. We remain close to the operations team after opening, learning how spaces perform in practice, what works and what can be improved before applying those lessons to future projects.

That continuity has allowed North End Design to operate almost as an in-house design consultancy – an extension of the client team with a deep understanding of the brand, its operations and its ambitions.

For me, that is ultimately what a successful hospitality design relationship should look like. It isn’t simply about delivering a beautiful restaurant and moving on. It’s about understanding a client’s business, growing alongside them and continually finding ways to make the next project better than the last.

Gymkhana Dubai is the culmination of that process so far – but, importantly, it is also another step in an ongoing relationship.

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