The Dubai Department of Economy and Tourism (DET) and the International Centre for Culinary Arts (ICCA) Dubai have successfully concluded the ‘From Heritage to Plate’ culinary competition. Held in partnership with Dubai Culture & Arts Authority and Sikka Art & Design Festival 2026, and powered by Foodverse, the initiative celebrated the rich tapestry of Emirati cuisine, championing local ingredients and providing a powerful platform for the next generation of culinary stars.
The competition invited up-and-coming chefs and residents of all nationalities to showcase their creativity by reinterpreting traditional Emirati dishes using authentic local ingredients. Out of hundreds of online submissions, eight exceptional finalists were selected to compete live. On 13 December, these talented chefs came together at ICCA Dubai, where they cooked their final dishes before an esteemed panel of judges, including renowned culinary experts Andy Cuthbert, President of Worldchefs; Mohamad Orfali, CEO & Head of Culinary at Orfali Bros; and Nabhan Abdulrahman, Chef and F&B Consultant at Jumeirah Emirates Towers.
The competition saw the selection of two winners: Ayesha Khoory, who took first-place and was awarded AED40,000, and second-place winner Alya Al Ali, who received AED20,000. Beyond monetary prizes, both winners will gain the opportunity to showcase their winning culinary creations at the prestigious Sikka Art & Design Festival 2026, Taste of Dubai 2026 and Dubai World Cuisine at Gulfood 2026, providing them with a powerful launchpad for their professional careers.
Ahmed Al Khaja, CEO of Dubai Festivals and Retail Establishment (DFRE), part of DET, said: “The ‘From Heritage to Plate’ culinary competition has been a testament to Dubai’s dedication to its cultural roots and its future, and we congratulate our winners and all chefs who entered and participated. By empowering emerging chefs to innovate with Emirati ingredients and traditional dishes, we are not only preserving and proudly showcasing our culinary heritage, but also inspiring a new wave of gastronomic excellence and providing a platform for emerging talent to thrive. Initiatives such as this strengthen our Emirati cuisine ecosystem, drive greater awareness and interest in our food, and contribute significantly to the long-term growth and evolution of Dubai’s dynamic F&B industry.”
Sunjeh Raja, Director & CEO at International Centre for Culinary Arts (ICCA) Dubai, said: “This competition marks a milestone for us at ICCA as it highlights cultural preservation through culinary. With ‘From Heritage to Plate,’ we’re not just celebrating Emirati cuisine, but empowering a new generation of storytellers, and encouraging the incredible talent that exists in the UAE.”
This initiative underscores DET and Dubai Culture’s commitment to preserving and promoting Emirati culinary heritage. By engaging the community and fostering a new generation of local culinary talent, the ‘From Heritage to Plate’ competition aims to infuse Dubai’s vibrant gastronomy scene with authentic Emirati flavours for years to come.
Ayesha Khoorysecured the first-place winner prize by cooking a three-course menu that began with bezaar and Loomi prawn tacos, followed by a main course of desert Smoke Lamb Mandi, and concluded with an Emirati saffron syphon for dessert.Second-place winnerAlya Al Ali presented a well-balanced menu starting with Jesheed (baby shark, Emirati style), followed by a chami, fig and walnut salad with date dressing, and finished with a ferneemousse (Emirati saffron milk mousse) for dessert.
For more about Dubai’s diverse culinary offerings, go to: www.visitdubai.com/food
