Cairo Food Week Brings Global Chefs to the City’s Tables

Qais Malhas, the visionary behind Amman’s Shams El Balad, will bring his celebrated reinvention of Arabic cuisine to Cairo. At Tchaï he will join forces with Hourig Mekhtigian and mixologist Eric Labat to present a tasting menu that will reimagine regional ingredients in dazzling new forms, with cocktails designed to heighten the story on the plate. The evening will also preview “Tomorrow,” an art exhibition by Safe Grows featuring work by Palestinian children from Gaza.

From Barcelona, the trio behind Disfrutar — named the World’s Best Restaurant in 2024 (World’s 50 Best Restaurants Awards) — will arrive to host their first Egyptian masterclass. Oriol Castro, Eduard Xatruch, and Mateu Casañas, all alumni of El Bulli, will guide participants through the inventive process that has made their restaurant a global benchmark for creativity.

Michelin-starred chef Paolo Griffa, known for his artistry at Paolo Griffa al Caffè Nazionale in Italy’s Aosta Valley, will bring his playful elegance to Scalini. Hosted by Scalini’s chef Mohamed Alaa, his tasting menu will transform Italian traditions into sensory and visual experiences, combining precision with whimsy.

Solemann Haddad, chef of Dubai’s acclaimed Moonrise and a MICHELIN Young Chef Award winner, will collaborate with Martin Rodriguez for a dinner that will fuse innovation with heritage. Their menu at Izakaya will explore layered flavors and unexpected textures, pointing to the future of Middle Eastern gastronomy.

Riccardo Forapani, shaped by years in the kitchens of Modena, will bring his refined Italian touch to Mamina’s. His menu will honor the depth of northern Italian cooking while adapting it to the vibrancy of Cairo Food Week.

Billy Durney, the pitmaster behind Brooklyn’s Hometown Bar-B-Que, will introduce Cairo to his fire-driven craft. At Cantina by Olivo, he will serve soulful, smoke-infused flavors in a convivial setting. The evening will also feature Dina Hosny (Dine With Deenuh) and Hazem Abdelghany (Coolcat).

Moroccan-French chef Fayçal Bettioui will join forces with Parisian pastry artist Erwan Laurenceau for a dinner at The Smokery. Their menu will explore the sweet spot where tradition meets reinvention, bridging North Africa and Europe with finesse and flair.

At Fôu, Italian chef Tamara Rigo, from the Dolomites, will team up with Egyptian chef Farah El Charkawy for a sweet-led dining experience. More than dinner, the menu will play with Mediterranean sensibilities and local inspirations, anchored in seasonality and lightness.

Hadrien Villedieu, trained under Joël Robuchon and seasoned in kitchens from Paris to Dubai, will bring his refined French sensibility to Mo Bistro. Hosted by Mo Bistro’s chef Amr Salah, his menu nods to the Dubai restaurant where his work is gaining traction, blending precision with generosity in a carefully composed evening.