Sweet notes, with Chef Carmen Rueda Hernandez
This week, 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
Food & Beverage
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Nothing dirty about ice cream, with Ambeth Ocampo
This week, co-host Devina Divecha sits down with food historian Ambeth Ocampo, who has been exploring Filipino art, culture, and food going back to the 19th century. This is one
Rescuing ‘ugly’ fruits and vegetables, with Daniel Solomon
We’re joined this week by Daniel Solomon, the founder of HeroGo, a company fighting food waste by rescuing the so-called ‘ugly’ fruits and vegetables. According to the Food &
The Alchemist, with Nahla Tabaa
This week, co-host Devina Divecha sits down with Nahla Tabaa, an artist, a researcher in the food space and an alchemist. Nahla explains what alchemy really means in the context
“When you do something right, everyone comes to you.” Ayman Baky on grit, perseverance in the F&B industry, and reshaping Egypt’s restaurant culture
Hashem catches up with Ayman Baky, fellow Cairene and Founder of Baky Hospitality. Baky Hospitality is the group behind the award winning restaurants Sachi and Kazoku, as well as Reif
Respecting and sourcing your ingredients, with Chef Sahar Al Awadhi
We’re joined on the show this week by the first female Emirati pastry chef in the region, Sahar Al Awadhi. She has worked with the Jumeirah Group in the
Feeding the soul, with Zahra Abdalla
This week, co-host Tiffany Eslick sits down with Zahra Abdalla, wife, mom, recipe developer and author. She also recently started her own line of food products. Zahra is a Spinneys
Slow & steady, with Chef Faisal Naser
We’re kicking off the year with Chef Faisal Naser. His restaurant, Lento, opened in Abu Dhabi in 2020 and then in Dubai in 2022, which is where co-host Devina
Farm Fresh, with Yazen Al Kodmani
This week, co-host Tiffany Eslick speaks to Yazen Kodmani, Head of Operations at Emirates Bio Farm, a certified-organic farm in the UAE. Yazen is passionate about the long-standing practices of
Teible manners, with Chef Carlos Frunze
In the second episode of Nourish by Spinneys, co-host Devina Divecha speaks to executive chef of Teible, Carlos Frunze. This chef loves fermentation for its ability to transform flavours and
Crux of the Mattar
In the first episode of Nourish by Spinneys, co-host Devina Divecha speaks to the Arab world’s first pitmaster, Hatem Mattar. His passion for BBQ is infectious, and it results
“Success is not only measured by financial results but also by cultural relevance.” Ahmad Al Marri on why community support was crucial to Canvas Gelato’s success
Hashem speaks to Ahmad Al Marri, founder of Dubai-based ice cream brand Canvas Gelato.