When your palate is as trained and refined as a professional chef’s, dining out becomes an experience of inspiration, discovery, and deep appreciation. For some of the UAE’s most beloved culinary stars, travelling abroad isn’t just about escaping the kitchen—it’s about seeking the next spark of creativity.
We sat down with a few UAE chefs who opened up about where they love to eat when they travel. From hole-in-the-wall ramen joints in Tokyo to Michelin-starred gems tucked away in Parisian alleys, these chefs know where the flavour lives.
A Slice of Simplicity in Italy
Chef Roberto, a Dubai-based Italian culinary expert, spends much of his time elevating Mediterranean fine dining in the UAE. But when he flies back to his hometown in Tuscany, his food cravings lean towards simplicity.
Rather than indulging in extravagant dining experiences, he makes a beeline for his favourite trattoria in Florence. Nestled in a cobbled alley, this family-run place serves hand-rolled pici pasta tossed with just garlic, olive oil, and a hint of red pepper.
According to Roberto, it’s not about complex sauces or fancy plating. “It’s about soul. That one dish brings me more peace than a hundred courses ever could,” he shares.
Tokyo’s Hidden Ramen Counters Win Every Time
For Chef Amina, a rising Emirati-Japanese fusion chef in Abu Dhabi, Japan is her playground. While she adores curating intricate bento boxes in the UAE, her heart lies in the tiny, steaming ramen bowls found under Tokyo’s train stations.
One of her personal favourites? A standing-only noodle shop in Shinjuku that offers just three types of ramen on the menu—and gets everything right. “You stand, you slurp, you smile. That’s the whole ritual,” she says with a laugh.
Amina adds that these kinds of humble places inspire her to balance tradition with innovation. “No frills, just feelings.”
Parisian Bistros: Comfort Food for a Creative Soul
Chef Nour, known for modern French dining in Dubai, says her idea of indulgence is a simple croque monsieur at a quiet Parisian bistro.
“When I’m in Paris, I don’t chase the Michelin stars. I chase familiarity. I return to the same bistro every time, and they still remember how I like my sandwich,” she explains.
Her must-order? A buttery croque monsieur with crispy edges and a generous dose of cheese, served with a glass of cold white wine.
“That’s how I reset. That’s how I remember why I started cooking in the first place.”
Street Eats in Bangkok: Flavour Explosion
Chef Yusuf, a celebrated street food specialist based in Sharjah, finds his greatest food moments in the crowded streets of Bangkok.
“Every time I’m in Thailand, I go looking for pad kra pao at this small stall near Khao San Road,” he says.
The cook at the stall barely speaks English, but her wok tells stories. “The basil, the chillies, the fried egg with that crispy lace around it—it’s an explosion I never forget,” he describes.
It’s in these streets, with their smoky scents and sizzling woks, that Yusuf feels most connected to his roots in accessible, flavour-packed cuisine.
New York City’s Deli Culture Still Rules
Chef Leena, who brings bold American brunches to Dubai, remains deeply loyal to the New York delis that first introduced her to food’s emotional power.
“I always make time to go back to Katz’s Delicatessen when I’m in NYC. It’s not fancy, but that pastrami on rye tastes like home,” she says.
There’s something about the noise, the chaos, the signature mustard-stained fingers that gets her every time. “You sit on those tiny benches next to strangers, and suddenly, everyone’s your friend.”
For Leena, it’s not just a meal. It’s a memory she relives, one bite at a time.
Mumbai’s Chaat Scene: Tangy, Crunchy, Unforgettable
Chef Sameer, who fuses Indian and Emirati flavours at his Dubai restaurant, says nothing satisfies his soul quite like street chaat in Mumbai.
“Even after all these years in fine dining, I still crave pani puri the way a kid craves candy,” he confesses.
One of his rituals is visiting a specific stall near Marine Drive, run by an elderly couple who’ve been serving chaat since his childhood.
“They know me by name. No matter how far I’ve come in my culinary journey, I’m always that hungry teenager in front of their cart.”
Spain’s Tapas Culture is a Creative Playground
Chef Farah, a Dubai-based Spanish food specialist, describes Barcelona’s tapas bars as her creative oxygen.
“Give me patatas bravas, gambas al ajillo, and a cold glass of vermouth—and I’m the happiest person alive,” she shares.
What excites her most is the communal style of eating, where dishes are passed around and stories unfold over shared bites.
“This is how food should be—uncomplicated, generous, and full of laughter,” she says. She often brings this tapas culture into her UAE kitchen, recreating that same spirit of warmth and togetherness.
London’s Gastropubs Offer More Than Just Grub
Chef Khaled, originally from Jordan and now a Dubai resident, considers London’s gastropubs the underrated heroes of world cuisine.
“It’s not just about beer and bangers,” he says. “Some of the most inventive food I’ve ever had was served on a wooden board in a dimly lit pub.”
He recalls a meal at a gastropub in Notting Hill where the chef used local foraged ingredients to whip up a meal that tasted like poetry.
“That meal taught me how to respect seasonality and simplicity. It’s those tiny lessons abroad that reshape our cooking back home.”
A Culinary Passport That Never Stops
For these chefs, food is never just food. It’s identity, memory, and inspiration rolled into a single bite. Every trip they take is a quest—not for luxury, but for authenticity. And what they bring back to their kitchens in the UAE is far more than recipes; it’s passion, technique, and a deepened connection to their craft.
They may be masters in their own kitchens, but they never stop being students of flavour wherever they go.
From Florence to Tokyo, Paris to Bangkok, their travel plates tell a story. And behind every bite is a memory that fuels the next menu.
So the next time you dine out in the UAE, know this: that dish you’re enjoying may have its roots in a tiny ramen shop in Japan or a chaat stall in Mumbai. Because behind every perfectly plated dish is a chef who once stood on the other side of the world, inspired, hungry, and dreaming.
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