Nourish by Spinneys

Join co-host Tiffany Eslick on a journey to Six Senses Zighy Bay in Oman, where she sits down in their organic garden with Executive Chef Walter Butti and Chef Marco Pohlner, Chef de cuisine for Sense on the Edge, situated 290 meters above the Gulf of Oman. They talk about their revamped 12-course dining menu as well as the property's commitment to sustainability, with a focus on local produce.

Co-host Devina Divecha continues her conversation with Chef JP Anglo at Konya Filipino Eatery with details about the dishes they tried from the chef himself.

Co-host Devina Divecha sits down with Chef JP Anglo at his restaurant, Kooya Filipino Eatery in Dubai Marina. Before coming to the UAE, Chef JP became known for his restaurant Sarsa in the Philippines, as well as numerous collaborations in Dubai and around the world. He talks about his dream to get Filipino food known globally and enjoyed by everyone, how fatherhood has changed his perspective and his new ready-to-eat line. Next week, we'll have a bonus video episode with more details on the dishes you'll hear about on the episode. You should also check out Devina's conversation with Filipino food historian Ambeth Ocampo.

Co-host Devina Divecha sits down with Chef Sara Aqel, who recently won Best Chef in the One Knife Category for her latest venture, Dara Dining. Chef Sara has worked at the Burj Al Arab and at Torno Subito with Chef Massimo Bottura. She then went on to become chef de cuisine at Fi'lia which received a Michelin Bib Gourmand and a place in Gault & Millau within just a year of its opening. She talks about her journey leading to Dara Dining, and shares a lot of actionable advice for anyone building a career in F&B.

Co-host Tiffany Eslick sits down with Chef Gabriela Chamorro at the newly opened ‘Girl and the Goose‘ Restaurante Centroamericano, at the Anantara in Downtown Dubai. The concept was originally born as a supper club five years ago, and has moved from pop-up plates to permanent tables this year. Chef Gabriela was born in Nicaragua and came to Dubai while working with Emirates. She tells Tiffany about her mission to put Central American flavours on the culinary map of Dubai, and the importance of community, teamwork and passion.

Co-host Tiffany Eslick sits down with Leen Al Zaben, Academy Chair at 50Best. Leen was originally considering a master's program in journalism when someone's timely advice pivoted her to the world of creative writing and food. In addition to work with 50Best, she's also a food and travel writer, photographer, and consults on a number of food-related things including cookbook development and hospitality. She also shares how she's working closely with the community to help young chefs develop their purpose and passion.

On this bonus episode, co-host Tiffany Eslick talks to chef Fadi Kattan about the banquet dinner hosted during the Emirates LitFest 2025, and why he's tired of everything with tahini being called hummus. You can also catch the full episode with Chef Fadi from last week in your podcast app or on YouTube.

Co-host Tiffany Eslick sits down with celebrated chef and author Fadi Kattan on the sidelines of the Emirates LitFest 2025. He talks about how terroir influences the dishes across Palestine and his journey documenting Palestinian food over the years. Chef Fadi runs three restaurants around the world—Fawda in Bethlehem, Akub in London and Louf in Toronto. He's also behind the Kassa Boutique Hotel in Bethlehem and has published his cookbook called Bethlehem, a celebration of Palestinian Food. We'll also have a bonus episode out next week where Chef Fadi shares more about the dishes he prepared for the banquet dinner at the LitFest, and why he's tired of everything with tahini being called hummus.

We're wrapping up January with a dive into the world of vegetarian and vegan supper clubs.   Co-host Devina Divecha sits down with Surabhi Sehgal, the newest on the scene with Sebze by Su,Priyansh Parekh, who's been running Prunch for four years and Priyal Mehta, the woman behind Dulce de Mirchi.    They share how the perception around vegetarian and vegan food has changed over the years as well as memorable moments from their supper clubs.

Co-host Devina Divecha sits down with Shadi Enbashi, one of the co-founders behind SEVA Experience. Shadi's co-founder, Eda Güngör, started Life & One in 2014, as a yoga studio and cafe, and they've since expanded to more wellness experiences and rebranded as SEVA in 2020. Shadi shares how he started doing yoga initially as rehab before joining forces with Eda to build out SEVA, and how they navigate the trendy side of wellness.

Tiffany Eslick and Devina Divecha are closing out the year with a fun conversation with award-winning chef Reif Othman. Chef Reif shares it all—from his current favourite ingredient to his love for shopping. He also talks about his work with the CR Hope Foundation in Zanzibar. We'll be back again in the new year with more learning players in the food community. Until then, happy holidays!

Co-host Tiffany Eslick is on-site with Chef Wadad Zarzour and her son, Chef Ghadi Moussawi, at their newly opened space, Doughbai. Chef Wadad, also known as Chef Woods, has been dreaming about her own space ever since she pivoted to food a decade ago. She shares all the details that went into the interiors and the ingredients at Doughbai, and how they're adapting the menu to pay homage to traditional dishes. Tiff also joins Chef Gadi in the kitchen, where they talk about all things sourdough and bake a sourdough za'atar man'ousheh.

Co-host Tiffany Eslick sits down Chef Will Goldfarb at the gorgeous Anantara The Palm Dubai Resort ahead of his pop-up at the Lotus lounge in Dubai a few weeks ago. Chef Will has been running the award-winning Room4Dessert In Bali for a decade now, and he talks about their journey through the pandemic, and how they've expanded to add two new stops since then. He also talks about how they continue to be inspired by traditional Balinese philosophies, doing things in harmony with nature, and how they're using and adapting local ingredients in new ways.

Co-host Devina Divecha sits down with Shaw Lash, chef and co-owner behind Dubai's Mexican favourites, Lila Taqueria and Lila Molino. They talk about the challenges of getting tortillas right—from sourcing the right variety of corn to the importance of the nixtamalisation process—how they're partnering with farmers in the UAE, and the interesting confluence of Indian and Mexican cuisine. We also have the scoop behind naming the restaurants after Lila.

We've got an exciting new range of meats and sandwiches at the Spinneys deli counter in collaboration with Mattar. On this special episode to celebrate the launch, Tiffany Eslick speaks to the pitmaster himself, Hattem Mattar, about the new range, some of his favourite recipes, and the all new Reuben sandwich made with their signature 14-day aged pastrami.

Co-host Tiffany Eslick is in conversation with Chef Björn Frantzén & Chef Torsten Vildgaard at Atlantis, The Palm, ahead of the opening of The Frantzén Group's two restaurants, the 220-seater Studio Frantzén and a 27-seater fine-dining restaurant, FZN, where Torsten is Executive Chef.  The chefs talk about their career milestones, and their focus on showcasing unique and yet freshly-sourced ingredients at both restaurants.

We're excited that the show has won a Silver Signal Award as well as the Listener's Choice Award for 2024 in our Branded Shows – Lifestyle category! We are so grateful for our recognition, and for your support. And please continue to send us your feedback and comments on Apple Podcasts, Spotify, Instagram and now you can leave us a comment on YouTube as well. We'll be back tomorrow with a new guest, see you then!

In this episode, co-host Tiffany Eslick goes behind the scenes of the Spinneys Local Business Incubator Programme. She chats to two winners from the 2023 edition, Neeti Tandon Kashyap, founder of Curate Home, and Claire Kanj, founder of Marsh ‘N' Mallow – who share their journeys within the programme, the inspiration behind their products, and their advice for future finalists. Tiff also speaks to Tom Harvey, Spinneys' commercial general manager and the driving force behind the programme, about its origins and the global success of its early winners.

A full house in the studio this week, with co-host Devina Divecha in conversation with Eva Halasa Rihani, and her daughters And business partners, Lilian & Emilie Rihani. The women run the highly-rated Three by Eva Halasa. In an episode full of warm-your-heart moments and laugh-out-loud moments, the three share how they transitioned from family to business partners, and their upcoming concepts: Masterclass by Three and Keanu's. If you're enjoying the show, we'd love it if you could vote for the show at the 2024 Signal Awards!

If you've ever wondered how the food looks as amazing as it does in the Spinneys' magazine, Nourish, today's episode has the answer! Co-host Tiffany Eslick sits down with food stylist, recipe developer and food photographer Katelyn Allegra. Katelyn has been working with magazines and on TV for over a decade now, and tells Tiff how she works with brands to develop their style, and how she continues to stay inspired. She also has tips for anyone who wants to improve their food photography game or explore styling.

Co-host Devina Divecha catches up with Chef Akmal Anuar, who became well known for his work with 3Fils, and is now behind the menu of one-Michelin-star Woodfire and, the award-winning Goldfish Sushi & Yakitori. Chef Akmal shares how his training in Italian cuisine inspired his latest restaurant, Funkcoolio, and going back to his Malay roots through a new restaurant in Singapore.

We're on a short summer break and will be back with new episodes in September. In the meantime, here's one you may have missed: co-host Devina Divecha is on location with Chef Carmen Rueda Hernandez, executive chef at Brix, a dessert restaurant by 3Fils. This turned into an exciting tasting session as Chef Carmen shares her journey around the world before reaching Dubai, her love for all-things chocolate, and introduces us to their new menu, themed around the countries on the Silk Route.

We're on a short summer break and will be back with new episodes in September. In the meantime, here's one of our popular episodes from Season 1: co-host Tiffany Eslick sits down with Stasha Toncev, founder of urban Balkan bistro, 21 Grams. Stasha shares how she went from growing up in Serbia cooking lavish meals for her friends to uncovering her purpose and becoming the centre of discovery of Balkan food in Dubai. Since opening in 2018, 21 Grams has won several awards and recognitions including a listing in Gault & Millau, 50Best Discovery, Financial Times' How to Spend It, and Time Out's Best Breakfast in 2023.

Hosts Tiffany Eslick and Devina Divecha reminisce about their favourite moments from the second season of Nourish by Spinneys. They also chat about recurring themes, their favourite bloopers and catch-up on the third edition of the Dubai Michelin Guide. We'll be back with new episodes in September.

Co-host Devina Divecha speaks to Chef Hadrien Villedieu, who heads Chez Wam at St. Regis Dubai The Palm. Chef Hadrian used to be known as the Junk Food Man, and Chez Wam carries some inspiration from that time, with Fried Camembert and a Cheeseburger on the menu. He talks about his love-hate relationship with food, his journey from Paris to Morocco to Dubai and what inspired him to open Chez Wam.

Co-host Tiffany Eslick sits down with Omar Shihab, Chief Sustainability Officer at Boca. In addition to numerous sustainability initiatives from how they source their ingredients to running on 100% renewable energy, Boca is now investing in a halophyte farm in the UAE, in partnership with Emirates Nature WWF and the International Centre for Biosaline Agriculture (ICBA). Omar shares more about the work being done at the Umm Al Quwain reserve, and his advice to companies starting their sustainability journey. Boca has been a pioneer for sustainability in Dubai, and is a Gold Winner at the Gulf Sustainabilty Awards, a recipient of the Gault & Millau Sustainable Kitchen award since 2022, and a Michelin Green Star last year. Link: Spinneys Sustainability Commitment Report 2024

Co-host Tiffany Eslick sits down with Asia's Best Female Chef, Pichaya Soontornyanakij or Chef Pam, who heads Potong. Chef Pam was in Dubai as part of a collaboration with Chef Gregoire Berger at Ossiano. They talk about her journey and the community initiatives she's running, the collab menu and get all the juicy details behind the epic duck at Potong. You can also listen to our episode with Chef Gregoire Berger from earlier this year in your podcast player and on our website.

Co-host Devina Divecha sits down with Chef James Knight-Paccheco, aka Chef JKP. Chef JKP has worked for industry stalwarts like Raymond Blanc and Gordon Ramsey; he's now a culinary consultant and a fellow podcast host. They talk about his pivot from studying music to becoming a chef, why he launched his podcast during COVID, and how he hopes to nurture the next generation of chefs.

Co-host Devina Divecha sits down with Chef Aphisith Phongsavanh, aka Chef AJ, the man behind The Legendary Naga, a culinary union between Laos, Persia, GCC and the Levant. The supper club and soon-to-be dining experience, is a reflection of his own rich story. Chef AJ is also a music producer, an illustrator, and a poet, and shares how the dish Gaeng Massamun led him to explore how Thai cuisine entwined with local ingredients as it traveled around the world. Links: Chef Faisal Naser on Nourish by Spinneys

We're continuing our two part miniseries, The Artist and The Scientist. This week, co-host Tiffany Eslick speaks to Chef Tom Allen, head chef at the one-Michelin-star Dinner by Heston Blumenthal at Atlantis The Royal. While incredibly creative, the menu at Dinner is backed by a rigorous scientific process where everything is so precise – from the way ingredients are sourced, how logistics are managed and how it's all plated. Chef Tom also shares how he's not much of a planner, and prefers to connect with good people and live in the moment. You can also catch the first part of the miniseries with Ossiano's Chef Gregoire Berger in your podcast app right before this one.

We've got an exciting set of episodes lined up for you that we're calling The Artist and The Scientist. Over two episodes, co-host Tiffany Eslick will be talking to two chefs from the two iconic Atlantis properties—Atlantis The Royal and Atlantis The Palm—here in Dubai. This episode features the artist that is Chef Gregoire Berger, who leads one-Michelin-star Ossiano. Chef Gregoire shares how he became a chef by accident, how his love for travel and photography continues to inspire his menus, and how he's using AI.

Co-hosts Tiffany Eslick and Devina Divecha venture out to the Umm Suqueim Fishing Harbour to catch up with Ramie Murray, founder of Dibba Bay Oysters. They talk about Dibba Bay's rise from producing 20,000 oysters to half a million oysters a month in December last year, their upcoming reef creation project and a number of nuggets about the right way to store, shuck and enjoy your oysters. You can also visit us at Spinneys.com where you can shop #2 Oysters from Dibba Bay, and if you pick them up in store, our fishmonger can shuck them for you as well.

Chef Ionel Catau shares some of the inspiration and the ingredients behind all the courses at Gerbou's supper club. This continues our conversation with Chef Ionel Catau last week about the concept behind Gerbou, and what they're looking forward to as they open up the full restaurant at Tashkeel in a couple of months. You can find the full episode in your podcast player right before this one.

Co-host Devina Divecha checks out the supper club at Gerbou, with Chef Ionel Catau. Gerbou is a collaboration between Tashkeel and Atelier House Hospitality, with a focus on celebrating of Emirati and Arab culture—from the food, to the furniture decor, to the art. Chef Ionel also shares a sneak peak into some of the plans for the full restaurant, which is set to open in a couple of months at Tashkeel. We'll also have a bonus episode out next week with delicious ingredient details and some of the inspirations behind their full supper club menu.

Our hosts Tiffany Eslick and Devina Divecha get a Japanese tea masterclass from Viktoryia Toma. Viktoryia is the founder of Ikigai-cha, where they focus on single estates and single cultivators, so they work and source from small farmers directly to bring their teas to the region. They learn about Japanese tea history and culture, and discover a few different techniques to brew tea.

Co-host Tiffany Eslick sits down with Dina Macki, author of Bahari, the first cookbook on Omani cuisine by an Omani author. They talk about the origins of the book and its gorgeous cover, and some of the learnings from getting her first book published. Dina also cooks two dishes with Tiff, the Khoubz Mardhouf, an Omani date paratha, and samaki wa kupaka, grilled fish in a coconut curry. You can pre-order the book now on Kinokuniya or on Amazon.

Chef Rahul Rana tells us the origin story behind the ‘rabbit and two fig leaves' plating of a new addition to Avatara's chakra menu. You can also catch the full conversation with Chef Rahul in your podcast app right before this bonus episode, or on the web here.

Co-host Devina Divecha sits down with Chef Rahul Rana, who heads the all-vegetarian Avatara. They talk about the research and storytelling involved in the restaurant's latest chakra menu, and the impact of receiving their first Michelin star last year.  Avatara is part of Passion F&B, which also owns the award-winning Tresind and Tresind Studio, headed by Chef Himanshu Saini, who was on the show last year.  We'll also have more on a bonus episode with Chef Rahul next week, where he shares the story behind his favourite dish on the chakra menu.

A BIG thank you for your support over the past year. We're delighted that the show has won 2 Bronze Signal Awards in 2023, in the Branded Shows—Arts, Culture & Lifestyle, and the general Lifestyle categories!  This couldn't have happened without your incredible support. If you haven't already done so, we'd love it if you gave us a quick review in your podcast app.  See you next week with a new guest, more engaging conversations and fresh ideas!

Co-host Devina Divecha speaks to Kathy Johnston, Chief Chocolate Officer at Mirzam Chocolate Makers, to talk about their journey into well-sourced, beautifully-crafted, and locally-made chocolate nearly 8 years ago. Mirzam makes all of its chocolate in-house at its factory in Al Quoz, which also has a cafe where you can grab some hot chocolate and shop for all of their single-origin chocolate. Kathy shares how they work with their chocolate producers as well as a number of artists who contribute to their wrappers, and they close out with a delicious chocolate tasting.

Co-host Tiffany Eslick sits down with one of our cheesemonger friends, François Robin, while on a trip to Lyon. François holds the prestigious title of Meilleur Ouvrier de France, which he earned in 2011, and has tasted more than 1,500 types of French cheeses to date. He's also the author of Le Fromage pour les Nuls, or Cheese For Dummies. François and Tiffany unpack the cheesy details behind Comté, Beaufort and Reblochon.

Last week, the Nourish podcast crew joined Chef Troy Payne out in the desert to enjoy a delicious barbecue. This week, we're sharing some more snippets about about Troy's own journey, his love for broccoli, and great tips on doing more with food. You can listen to the full episode where Chef Troy cooks a tomahawk steak, makes fish and chips barbecue-style, sears some broccoli stems, and finishes with some lamb ribs marinated with fig jam and toum, in your podcast app, or on the web here.

The season to be outside and cook with fire is finally here. This week, co-hosts Tiffany Eslick and Devina Divecha drive out to the desert behind Town Square for a barbecue session with Chef Troy Payne. Chef Troy cooks a tomahawk steak, makes fish and chips barbecue-style, sears some broccoli stems, and finishes with some lamb ribs marinated with fig jam and toum. He also breaks down the the difference between barbecue and braai, and shares a number of tips that could elevate your next barbecue evening! We'll also have more on our bonus episode next week with Troy's early cooking journey, and some simple tricks to bringing out the goodness even in ingredients we don't really enjoy. If you enjoyed this episode, we'd also recommend you check out our very first episode with Hatem Mattar, the UAE's own pitmaster, talking about smoking meat.

Last week, co-host Tiffany Eslick spoke to Chef Himanshu Saini about his cooking inspirations and the story behind his iconic restaurants in Dubai. On this bonus episode, we're sharing all the delicious details behind the Rising India menu at TresInd Studio.

This week, Tiffany sits down with Chef Himanshu Saini, the chef behind the award-winning Tresind Studio in Dubai. Tresind originally opened in 2014 with a take on a progressive Indian fine-dining experience. Since then, they've opened more restaurants and brands—for example, Carnival by Tresind and the all-vegetarian Avatara, among others. Their flagship restaurant, Tresind Studio, now located in Palm Jumeirah, earned two Michelin stars this year. Chef Himanshu shares the inspirations behind his cooking, and why there's a framed dinner plate paired with all the awards they've won.

As we gear up to COP28 here in Dubai, co-host Devina Divecha talks to Naim Maadad, founder of Gates Hospitality, and Bojan Cirjanic, executive chef at Folly. They talk about the F&B industry views sustainability across the different verticals—food waste, packaging, talent and education and the supply chain as a whole. Gates Hospitality owns a number of award-winning brands including Reform Grill, Bistros des rates, Publique, as well as Folly. They're also running a number of concepts at Expo City during and post-COP28.

Co-host Devina Divecha sits down with Emily Mikulla and Stewart Howison this week to talk about all things cycling in the lead up to the Spinneys 92 Cycle Challenge. Emily runs Mindful Body here in Dubai, and is also a certified yoga therapist and instructor, a certified orthopedic manual therapist and a Pilates teacher. Stewart owns Revolution Cycles Dubai and is a founder of the Spinneys 92 Cycle Challenge. The next edition of the Spinneys 92 Cycle Challenge will take place on the 24th and 25th of February 2024. You can find out more and sign up here.

Co-host Devina Divecha visits Glucare, an integrated diabetes clinic in Dubai to experience a full-body check-up, and speaks to its co-founder Ali Hashemi. They talk about the nutritional challenges with our lifestyles today, and how they're expanding the success of Glucare into other aspects of healthcare.

We're back with a new season! Co-host Tiffany Eslick visits Tabchilli for a fermentation workshop with founder Maher El Tabchy. Maher shares how he got started with fermentation as a child, a number of geeky details and tips about getting your fermentation right, and why you should name your kimchi jars.

Hosts Tiffany Eslick and Devina Divecha reminisce about their favourite moments from the first season of Nourish by Spinneys. They also answer the question we've asked (almost) all our guests, discuss recurring themes, and of course, there are bloopers.  We'll be back with new episodes and a whole lot more in late August/early September.  Links to the episodes mentioned: Hattem Mattar Pitfire's Michele and Bill Johnson Chef Carmen Hernandez Bread Ahead's Matthew Jones Trine Grice

Hosts Tiffany Eslick and Devina Divecha sit down this week with Sébastien Pinson, Executive Chef at one of the top rated resorts in the world, Six Senses Zighy Bay. Chef Sébastien shares how the guest experience has evolved over the years, their approach to sustainability and how they produce all their cheese and pickles on-site from their farms.  Links: Spinneys' Five environmentally-aware resorts you can visit