I’m at an early stage in my culinary career, having recently completed a professional diploma in culinary arts. While I don’t yet have a formal business, I’m actively building my identity as a chef, cooking with ingredients from our garden and developing original recipes rooted in personal and cultural storytelling. What would help me unlock the next level is the opportunity to share my food with a wider audience and connect with like-minded creatives in spaces that celebrate community and storytelling through food. These experiences would give me the momentum and mentorship to take the next big step forward.

As someone in the early stages of their culinary path, I’m looking for a space that nurtures experimentation, honest conversation, and shared inspiration. 1833 feels like that space. I would use my membership to grow through dialogue, collaboration, and exposure to different creative perspectives. I aim to bring a perspective that is both personal and cultural offering dishes, ideas, and energy that invite people to slow down and reconnect with what’s real.

I started cooking because I wanted to do it for my family, especially inspired by my mother, who taught me the beauty of feeding others with love and intention. I spend most of my free time in my outdoor kitchen, growing herbs and edible flowers, both in soil and through hydroponics, sourcing ingredients locally, and reimagining Emirati dishes in a personal way. I’m also documenting recipes and stories with my mother and grandmother. One of my other passions is sustainable floristry, which allows me to explore the beauty of plants beyond the plate.