With all eyes on the prize, a high-stakes The Chefs Table competition will take place later this month as part of The Hotel Show when MENA’s largest hospitality trade show returns to Dubai World Trade Centre (DWTC) from May 27–29. Organized by dmg events, this year’s edition – curated as ever by the Emirates Culinary Guild – promises to be one of the most dynamic yet, uniting hospitality and F&B across Sheikh Saeed Halls 1–3.
The Hotel Show has also collaborated with prominent industry bodies this year to further the event’s scope and impact. These partnerships include: the UAE Restaurants Group & Dubai Restaurants Group, the Emirates Culinary Guild, Dubai Chefs Collective, and the Hospitality Asset Managers Association (HAMA). This edition also sees a new partnership with the Dubai College of Tourism, introducing a volunteering programme for students across the events, tourism, and culinary fields. The Chefs Table official sponsors include: Nadura* Plant Proteins, USA Poultry and Egg Export Council, Infusion Roastery LLC, Topia Water, RAK Porcelain, Kentaur, Scent Marketing, Tramontina, and Taaza.
The Chefs’ Table has become a signature spectacle of the three-day exhibition. Nine teams representing Mövenpick Jumeirah Lakes Towers, Pullman Deira City Centre, Dubai World Trade Centre, Zero Gravity Beach Club, Emirates In-flight Catering, Anantara The Palm, LeMeridien Dubai Airport, Waldorf Astoria DIFC, and Radisson Waterfront will serve up five-course tasting menus to a group of VIP guests, in a live theatre format that captures the intensity, skill, and soul of hospitality’s most passionate professionals.
“As much as this competition is a battle of talent, it’s also a celebration of teamwork, precision, and creativity – values that define the very best in culinary arts,” said Andy Cuthbert, Coordinator of Emirates Culinary Guild and President of WorldChefs.
Partaking in the Tastemakers Showcase, a new initiative to shed light on homegrown chefs in Dubai, Chef Marc Hardiman, Head Chef at Bull & Bear, Waldorf Astoria DIFC, shared his anticipation: “Taking part in The Hotel Show is a true honour and an exciting opportunity to showcase the artisanry, storytelling, and innovation that defines Bull & Bear. Experiences like this celebrate culinary excellence and inspire us to continuously evolve and elevate what we do.”
Chef Hardiman will be joined by Chef Richie Richards, Head Chef at Miss Lily’s; Chef Brando Moros, Head Chef at 11 Woodfire; Chef Lily Hoa Nguyen, Co-Founder and Owner of Vietnamese Foodies; Chef Milan Jurkovic, Head Chef at 21grams and Urban Balkan Bistro; Chef Russell Impiazzi, Executive Chef at Sofitel Dubai – The Obelisk, Tom Allen, Director of Culinary at JW Marriott Marquis Hotel Dubai; and Chef Nouel Catis, the innovator behind Dubai’s viral chocolate phenomenon and a culinary disruptor redefining regional desserts.
“Don’t follow the trend — reinterpret it, elevate it, and make it yours,” said Chef Catis, who is renowned for crafting experiential desserts that fuse flavour with narrative storytelling. “That’s how innovation begins.”
With organizers expecting more than 33,000 visitors and 300-plus exhibitors from over 40 countries, The Hotel Show promises to expand the expectations of a trade exhibition, bringing the future of hospitality innovation to the Emirates. The three-day event, running alongside INDEX, HITEC Dubai, and WORKSPACE, will offer a cross-disciplinary platform bringing together the worlds of hospitality, interiors, and operational innovation.
Elaine O’Connell, Senior Vice President of Design and Hospitality at dmg events, said: “We’re thrilled to host such a vibrant mix of exhibitors, speakers, and culinary talent this year. The Chefs Table embodies the passion and excellence that drive this industry forward. For many, it is a highlight of the show and is as popular as the platforms where sector leaders provide insights into future trends.”
Beyond the kitchen theatrics, The Hotel Show’s Hospitality Leadership and F&B Forum will host some of the region’s most influential voices. Speakers include Amit Arora, Chief Operating Officer at Arada; Ryan Hattingh, Group CEO at Agon Capital; Nicolas Budzynski, CEO at LPM Restaurant and Bar; Miguel Silva, Corporate F&B Director at Azizi Developments; and Christian Gradnitzer, VP Business Development and International Operations at Rikas Hospitality Group. From emerging food tech to sustainable sourcing and guest-centric dining experiences, the agenda reflects the fast-evolving landscape of F&B and hospitality leadership.
Added O’Connell: “As the region continues to push culinary and hospitality boundaries, The Hotel Show 2025 reaffirms Dubai’s position as a global epicentre for innovation, excellence, and unforgettable experiences – both on the plate and beyond it.”
