Abracadabra: Inspiring New Emirati Cuisine

What The Food returns to ‘Disrupt the Table’ this October, bringing together a community of chefs, thinkers, farmers, artists, and innovators to question the forces shaping tomorrow’s food system. This edition considers food as a medium of cultural, environmental, and creative urgency. Supported by Dubai Calendar.

The evolution of Emirati cuisine is a story deeply rooted in heritage, adaptation, and identity: a narrative that continues to unfold. 

Chef Sahar’s interpretation of this culinary journey is inspired by a desire to bridge the past and present, and to honor the simplicity of tradition while embracing the creativity of modern influence.

About the Chef  

Chef Sahar is the chef and founder behind Abra Restaurant, a fresh take on New Emirati cuisine opening at the Etihad Museum in 2025.

After studying Communications & Design Management at the American University of Sharjah and working in Marketing & PR at Zayed University, she followed her true passion — food.

She kicked off her culinary journey at La Serre Bistro & Boulangerie in 2014. Her talent stood out early, earning her a trip to Paris to master bread-making with her head chef’s mentor.

In 2016, she made history as the first Emirati chef at Burj Al Arab, eventually becoming Head Pastry Chef and leading a 34-chef team in a 24/7 pastry kitchen. A big advocate for sustainability, Sahar believes in telling stories through food. 

She was named Best Pastry Chef in MENA at the 2022 World’s 50 Best Awards in Abu Dhabi, and later helped open Ladurée Gordes in France. In 2025, she also consulted on the launch of Gerbou, another standout restaurant.

Throughout her career, she’s collaborated with top chefs like Pierre Gagnaire, Niko Romito, Frederic Bau, Natsuko Shoji, Himanshu Saini, and Carmen Rueda, creating unforgettable dining experiences.