Farm to Table: Dubai in a Dish

Chef Stephanie Haywood hosts two ingredient-focused workshops inspired by the narrative of the fast-evolving culinary scene in Dubai at What The Food by Alserkal.

In this workshop, Chef Stephanie discusses the history of Dubai’s cuisine, as represented through the use of spices sourced from the Silk Road. Participants will make Wagyu Kufta with spiced tomato and sumac, served with the Orizonta’s popular Garden Salad.

Chef’s Bio

Chef Stephanie Haywood’s career spans acclaimed kitchens across the UK, Norway, Sweden, Bahrain and now Dubai. She honed her craft in six Michelin-starred restaurants, all listed on The World’s 50 Best Restaurants at the time, including Fäviken in Sweden (two Michelin stars), Maaemo in Oslo (three Michelin stars). She spent six formative years in Scandinavia, where a respect for exceptional ingredients shaped her philosophy. Now Head Chef at the soon-to-open, Orizonta at Jumeirah Marsa Al Arab, she curates a bold, seasonal menu that celebrates Contemporary Cuisine. Her approach blends advanced techniques with a lightness of touch, sourcing produce from a rooftop garden in partnership with My Farm and championing sustainability through fermentation and upcycling. Her food is refined, expressive, and deeply personal.