Farm to Table: Cooking Inspired by Dubaian Produce

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 cooks using entirely locally sourced produce, discussing the seasonality of fresh produce in Dubai. Participants will learn the craft of making mutton mantis from scratch—making the dough, shaping the pastries, cooking and plating—as well as using whole vegetables to make a sauce.

About the Chef

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.