Meet the chefs who are shaking up AlUla’s culinary scene
This new generation of chefs is out to change the face of AlUla’s dining landscape with their fiery determination, boundless creativity, and fearless approach to ingredients and flavours
Chefs are the heart and soul of the culinary world, infusing their dishes with not just flavours but also stories that reflect the essence of their community.
In AlUla, the city is experiencing a quiet culinary renaissance driven by a new wave of chefs who are making their mark. Drawing inspiration from AlUla’s rich history, vibrant agriculture, and pristine natural beauty, they are crafting a gastronomic identity grounded in land, memory, and limitless possibilities.
Meet the five chefs who are shaking up AlUla’s culinary landscape.
Chef Abdulrahman Albashiri
Executive Chef Abdulrahman Albashiri of Tofareya takes a more literal approach to storytelling: each dish is a narrative of AlUla’s past, spanning 200,000 of human history and 7,000 years of continuous civilisations, and his entire menu evokes the landscape and legends that have shaped this crossroads of civilisation.
His signature Kabsat AlUla, spiced rice with local oranges and fragrant spices, reflects the golden dunes and sun-baked cliffs. AlUla Jam, a lively blend of citrus, wild mint, and cardamom, is both vibrant and rooted.
“We aim to create edible narratives,” he says, “honouring AlUla’s heritage while celebrating its beauty. Our goal is to transform dining into a cultural experience and offer our guests a moment of connection between past and present.”
Where: Tofareya, AlUla 41921
Timings: Daily 1pm to midnight
Contact: @tofareya
Chef Driss Daabaz
At The Chedi Hegra, nestled amid the UNESCO-protected tombs and canyons of the ancient Nabataeans, Chef Driss Daabaz leads with vision. With a background in fine dining, he’s creating dishes that pay homage to AlUla’s legacy.
“AlUla’s landscape and history inspire a culinary philosophy based on authenticity and connection,” says Driss. That philosophy materialises in dishes like the Nabataean Parfait: ancient grains marinated in native spices, smoked with local wood, and paired with honey, yoghurt, and dates. His honey cake with citrus zest and date ice cream, and Oasis Garden Salad with za’atar vinaigrette, truly embody AlUla’s seasonal bounty.
But it’s not just about food. Dining at The Chedi Hegra is an immersive experience: Nabataean-inspired architecture, impeccable service, and meals under starlit skies. “We offer a sensory journey,” he adds. His long-term goal is to create a sustainable, self-sufficient culinary ecosystem built in partnership with local farmers and producers – and, more importantly, to mentor local talent capable of carrying that vision forward.
Where: Prima Classe Restaurant, The Chedi Hegra
Timings: Breakfast – Sun to Thurs, 6.30am to 10.30am & Fri to Sat 6.30am to 11am, Lunch – daily 12.30pm to 4pm & Dinner – daily 6pm to 11pm
Contact: 053 900 6574
Chef Kinan
With roots in Lebanon’s Beqaa Valley and a résumé that includes cooking for presidents and royalty, Chef Kinan is the culinary maestro behind Villa Fayrouz. “AlUla represents authenticity, just like our own recipes,” he says.
The overlap between AlUla’s character and Lebanese tradition is the foundation for his menu. The Kharouf Mehche – slow-roasted lamb seasoned with local spices – is a standout, as is his AlUla Tea, steeped in desert herbs.
Chef Kinan strongly believes that Villa Fayrouz is as much about atmosphere as it is about food. Guests enjoy dining under the stars, accompanied by live Oriental music and surrounded by the natural beauty of the desert.
Where: Villa Fayrouz, AlUla Old Town
Timings: Daily 5pm to 12.30am
Contact: 059 331 0540 / @villafayrouz.sa
Chef Rana AlBalawi
For independent Pastry Chef Rana AlBalawi, born and raised in AlUla, food is a tribute to her homeland. She took part in intensive, high-level training at Ferrandi Paris, one of France’s leading professional culinary schools. An exceptional pastry chef with an eye for elegance and a heart rooted in heritage, Rana’s creations are as much about memory as they are about flavour.
“I want to present AlUla’s beauty and culture through food,” she says. Her signature Dates Madeleine, first unveiled at the 2021 AlUla Dates Festival, captures this philosophy – a classic French sponge infused with dates, finished with caramel, gold leaf, and dried petals. At the 2023 AlUla Citrus Festival, she followed with an orange tiramisu layered with mascarpone and locally grown Abu Surrah oranges.
With ambitions to open her own restaurant and win a Michelin star after finishing her studies at Ferrandi Paris, Rana embodies the future: grounded, elegant, and ready to bring AlUla to the global stage.
Chef Yousef Manqarah
Saudi-born and internationally trained, Chef Yousef Manqarah helms AlUla Flavours, a catering service that’s redefining Saudi cuisine for a new generation of diners. His approach is both academic and deeply personal, shaped by formal training at Switzerland’s EHL and France’s Ferrandi, as well as the emotional resonance of family recipes.
“The oasis, culture, and history of AlUla have influenced everything I create,” he reflects. His Khafeesh Al-Daba – slow-cooked lamb in a date- and herb-infused broth atop saj bread – brings together tradition and creativity, while his rich Saudi lamb stew, built with local produce and spice, is an homage to AlUla’s agricultural roots.
But it’s the experience that matters most to Yousef. From locally crafted tableware to music and setting, he crafts atmospheres as thoughtfully as he plates dishes. “We want people to feel AlUla through all five senses.” He sees a future where AlUla’s culinary scene stands alongside the world’s best, not by imitating global trends, but by proudly showcasing its own.
