Home
Celebrating the Winners of Nestlé Golden Chefs Hat Awards Season 7

Nestle Golden Chefs Hat Awards Winner Season 7

The live competition for young chefs held at the ICCA Dubai saw the duo from Radisson Blu Hotel Dubai Deira Creek clinch the coveted trophy.

Chef Mohammed Fayis and Chef Aruna Praba Dias have won the Golden Chef’s Hat Award UAE Season 9. Both winners took home a complete professional photography kit and an iPhone 13 Pro. The two chefs representing Radisson Blu Hotel Dubai Deira Creek competed against 9 formidable teams from across the UAE in a nail-biting finish at the ICCA Dubai.

The top 10 teams competing in the live cook-off were shortlisted from over 20 teams that were selected and profiled along with their recipes in Gulf Gourmet magazine last year. The first and second runners-up were Chef Ramy Mohammad Eldesouky and Chef Dinesh Kumar of Jumeirah Creekside Hotel, and Chef Nurangi Madhubashini and Chef Islam Ezzat Mohamed Masoud of Caesars Palace Bluewaters respectively.

Ayça Koç, Food Business Manager, Nestlé Professional – MENA, says, “At Nestlé Professional we are thrilled to have been on this journey supporting young chefs. Since 2013, the brightest UAE-based young chefs from around the world, have showcased their skills through this competition. To see the innovative use of Nestle Professional ingredients by 40 chefs in Gulf Gourmet magazine followed by a live cook-off by the top 10 teams at the ICCA Dubai, has been a marvelous experience.”

Nestlé Professional ingredients used by the competitors included Buitoni® Tomato Coulis, the entire Maggi® Professional range, CHEF® Demi-Glace, KitKat® Mix-in, and Docello®’s range of Panna Cotta, Chocolate Mousse and Crème Brûlée powders.

The judging panel was made up of Chef Elie Lteif from Nestlé Professional, Chef Daniel Shepherd, Chef Atim Suyatim, Chef Wayne Gebhardt, Chef Vivek Huria, Chef Manzoor Hassan Bhalgari, Chef Shan Pussella, Chef Mohamed Ali Jasem, and Chef Truong Vinh Co.

Taking about judging, Chef Elie Lteif said, “The level of the dishes presented to us were truly exceptional. We had a tough task marking dishes on various parameters ranging from taste to wastage and from use of ingredients to the composition of each dish, and of course, the way each dish was presented.”

Chef Mohammed’s winning dish was a beef roulade with balsamic glaze and braised beef cheek with roast potato, pumpkin puree, Maggi® potato croquettes and beetroot flavoured Sago crackers. His teammate Aruna created a Docello® Trio Chocolate Mousse with Lemon Creme Brulé and Raspberry Docello® Panna Cotta with Cocoa Crumble and Berry Compote.

Recent Articles

  • Image

    Coffee for the Workplace: Choosing the Right Office Coffee Machine and Service

    Coffee has become a standard expectation in today’s workplace—not just as a perk, but as part of the daily employee experience. When done well, a workplace coffee solution can go beyond convenience and play a meaningful role in productivity, employee satisfaction, and overall office culture.

    For many businesses, the question is no longer whether to offer coffee, but what type of coffee service delivers the most value.

  • BANNER

    Beat the Summer Heat with a Menu Refresh

    As temperatures rise, food service operators face a familiar challenge: keeping menus exciting while meeting customer demand for refreshing, seasonal options. A well-planned summer menu not only improves guest satisfaction but also drives repeat visits and higher spend.

     

  • Upholding Food Safety as a Shared Responsibility for All Employees

    Food Safety: Every Employee’s Responsibility

    Restaurants and other food service establishments are associated with a significant number of foodborne illness outbreaks, although not in disproportion to the number of meals prepared and eaten at home.

  • BANNER

    Restaurant Trends and Menu Ideas Shaping Modern Professional Kitchens

    Today’s culinary landscape continues to evolve as diners discover new flavors, experiences, and food concepts. For chefs and foodservice operators, staying ahead of changing preferences while maintaining quality, consistency, and efficiency is key to building successful menus.

    Emerging culinary trends provide opportunities to refresh dishes, explore new flavors, and create memorable dining experiences. With the right solutions, chefs can embrace innovation while keeping their kitchen operations efficient.

  • Taste Banner

    Get an Insider Look on the Latest Global & MENA Seasoning Trends

    Today’s restaurant guests are looking for bold flavors, authentic experiences, and memorable dishes. For chefs and foodservice operators, staying ahead of changing flavor trends while maintaining consistency, efficiency, and quality is key to successful menu development.

    Across professional kitchens in MENA, seasoning plays an important role in helping chefs create distinctive dishes, simplify operations, and deliver the same great taste with every service.

  • COCONUT MILK POWDER

    Unlock Versatility & Consistency with Maggi® Coconut Milk Powder

    In today’s fast-paced professional kitchens, chefs need more than great ingredients — they need solutions that deliver consistent quality, improve efficiency, and inspire creativity. At Nestlé Professional, we understand the evolving demands of restaurants and foodservice operators across MENA, helping chefs create exceptional dishes with confidence.