The Renegade Restauranteur – Chef Sara Aqel is heading the first fully female-led restaurant in Dubai

The Renegade RESTAURANTEUR

At just 25-years-old, Chef Sara Aqel is heading the first fully female-led restaurant in Dubai. Emirates Woman sat down with Fi’lia’s Chef de Cuisine to find out more about her career so far, what brought her to Dubai and the responsibility she feels breaking down barriers in this region

“Don’t try to be the next anyone, be completely and unapologetically yourself.”

Can you talk us through your career history? It all started at my family home in Palestine, where I would watch my family embellish the dinner table with delicious dishes that sparked my interest in food and dining. I then made my way to the reputable Les Roches to pursue the culinary arts. During this time I worked diligently to hone my skills and take them to my first professional venture, the Hong Kong Jokey club. I was privileged enough to work alongside a few of the world’s most talented Michelin Star Chefs and garner lessons and practices I use until today. A er my experiences in Hong Kong I moved back to Jordan and worked at the Four Seasons Hotel where I accumulated a variety of new skills and was able to showcase them at my next venture in Dubai at the world-renowned Burj Al Arab and had the pleasure of being a part of the team that managed the pre-opening of Torno Subito with the acclaimed Massimo Bottura’s team. Finally, following the many thrilling experiences, I was re-born alongside my baby, Fi’lia. What drew you to the F&B industry and do you have a standout moment when you knew you wanted to be a chef? Dinner at home with my family was more than just a meal, it was an intimate meeting where my loved ones would gather and make memories. When I was young I helped my mother prepare food and would relish the moments we had as a family at our table. The facets that make the dining experience memorable are what intrigued me. From the food, to the layout and the ambience, I always strived to make each detail count. It wasn’t a moment, but a build-up of moments and passion that made me realize it’s where I belong, in the kitchen. Would you say your Palestinian-Jordanian heritage and culture contributed to your love for food? Of course! Our traditions and heritage revolve around gatherings, and gatherings in Palestine are incomplete without food. A regular conversation between my parents was what was on the menu for our guests. From the moment we received a guest to the moment they le , we would lay out an array of food and drink for them to enjoy. I believe this is a common trait and a form of love we share within the culture. You decided to focus on Italian cuisine – how did this come about? Where I come from, integrating comfort and passion in our meals is essential and I can see that in the way Italian food is prepared and served. My culinary hero Massimo demonstrated just that by pouring his talents and love for food into his meals and has inspired me to do the same. Experimenting with the extensive list of Italian meals allows me to bring authenticity and wholesomeness to every meal. What eventually brought you to work in Dubai and how do you feel the F&B space di ers from the rest of the world? The excitement of working in an eclectic city such as Dubai brought me here. The experiences, people and life has kept me in this energetic city! The F&B space is definitely very diverse and is growing by the second. The rate at which the F&B scene is expanding is challenging in the best way, I am inspired daily to broaden my skills and eager to do better.

At just 25, you became the head chef of a brand new restaurant empowering women – what an amazing accomplishment. What has the process been like working at such an innovative new venue in Dubai? I have been so lucky to have the most supportive and strong team that has made it possible and enjoyable to work as the head chef at Fi’lia. Every industry has its own challenges, but how you deal with them, and who helps you through them is what makes the di erence. What has the reception to Fi’lia been like – both in terms of food, but in the way it’s breaking boundaries? The way the city has embraced Fi’lia with open arms has been overwhelming! Our team has radiated a welcoming energy that has ultimately allowed guests to naturally gravitate towards us. We’ve managed to stand out from a culinary perspective with our extensive menu, wholesome o erings, quality hospitality, and lastly being completely female-led.

What advice would you give to other women hoping to make their way in the F&B Industry? Do it! You were probably born for it. Don’t try to be the next anyone, be completely and unapologetically yourself. What are your top five hero dishes at Fi’lia? My favourite dishes at Fi’lia go as follows; The Feta al Forno, the epitome of tantalising textures. The Vittello Tonnato, which consists of the most tender slow-cooked veal. The Pappardelle pasta, topped with a melt in your mouth veal with accents of citrus. The Jerusalem Artichoke pizza, unlike any other pizza, this ovenbaked special is coated with mozzarella and much more. The flavourful Seabass engulfed in a crust of feta and lastly the Cherry Tomato Salad, which is yet to be revealed on the menu! What are the hurdles you’ve experienced during your career? I have faced many challenges, some of which include my age, my ethnic background and being a woman. Nevertheless, I have also seen a drastic advancement in the industry. Nowadays the powerful men and women within the workforce have stood as supporters and have been instrumental in shi ing these challenges into advantages. On the opposite end of the spectrum, what are the key milestones? Being the only person of Arab descent within the Hong Kong Jokey clubhouse felt like a milestone, not just for me but for the many Arab men and women back home. This feat was truly an eye-opener and gave me the courage and confidence which has led me here. What’s next for Fi’lia? As Dubai opens its arms to Fi’lia, the Italian-Mediterranean venue is becoming a haven to most. I’d like to see Fi’lia become the home away from home destination, where guests can immerse themselves in the wholesome atmosphere, honest food, and thoughtful hospitality all around. This is ‘The Renegade Issue’, championing people who are breaking the mould. Who would you say is a renegade? Since my establishment at Fi’lia I’ve had the pleasure of working alongside the bold and innovative entrepreneur Dima Ayad. Within the region, she has broken boundaries and challenged norms with her fashion label that supports women of every size. My hope is that we as women, whether we work in an o ce, kitchen or on a runway, be fearless about our views and beliefs and give future generations a choice and a chance.

THE DIRECTORY

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WORDS: AMY SESSIONS

IN REVERSE

The Tabou bag is directly inspired by CELINE archives from the 80s

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