UAE leads in leveraging tech to advance food and beverage sector


Hussain Dagher

Staff Reporter, Gulf Today

Hussain Dagher, who has recently appointed as the Executive Chef at Al Raha Beach Hotel told Gulf Today that the UAE  is leading the way in leveraging technology to advance the food and beverage sector.

Commenting on his appointment, Hussain said; “I am delighted to join the Al Raha Beach Hotel as a part of the amazing team. The property represents the charm of contemporary Arabic hospitality and I am amazed to see the multiple accolades they have achieved. I cannot wait to channel my culinary expertise and share my passion for food and beverage with the guests at this dynamic hotel.”

He echoed that he like cooking since childhood. When he was around seven years old, he used to boil eggs for his breakfast.   

“I was basically inspired from my family restaurant.  I used to work with family members at the restaurant.

“My family restaurant was located close to the beach and I had a fun working there.” He added.

“I studied in Kuwait.  Every year our family used to visit Syria during summer vacations. I enjoyed most of my summer vacations in Syria, working in the restaurant with my cousins.”

To a question about his signature dishes, Dagher noted that he has a lot of  signature dishes, because he is not only experienced in Arabic foods but he has also expertise in local, global and Mediterranean cuisines.

“My favorite dish to prepares is an Arabic food called Mixmahashi.   In Al Raha Beach we cook it around three times a week for our guests.”  He added.

Highlighting the qualities of a good chef, he mentioned that a good chef must have the ability to work in high stress, fast-paced environments. Organized and detail-oriented, passionate about food creative when it comes to menu planning and creating new dishes and physically able to work long, busy hours on his feet.

The most important thing is a teamwork.  You should work as a team.

He mentioned he never get tensed during working hours. He never takes stress and he always keeps cool.

In Al Raha we have a lot of choices and cuisines in If tar dinner for our guest.  We serve different type of local dishes, Mediterranean, Middle Eastern, Syrian, Lebanese and Egyptian dishes

I have also added some Iranian dishes in our buffet. And also, we have a few dishes for Turkey as well.

“Live the Ramadan spirit and savour an authentic Iftar variety starting from the cold buffet of Arabic, International salads, cheese selection and a fruit buffet to the hot buffet that feature main sections including Ouzi, shawarma, Iranian grills, Asian selection, local favorites, and international specialties accompanied with traditional beverages and desserts.”

“Our cosy restaurant is perfect for visitors seeking an excellent location to unwind over delectable cuisine specially curated for Ramadan and designed to bring friends and loved ones together to enjoy their meal.

Al Raha Beach Hotel boasts of 8 restaurants, many of which serve Mediterranean and Italian cuisine, Dagher’s culinary mastery will continue the advancement of the property.

The dining spots at Al Raha  Beach Hotel to name a few include the alfresco La Piscine Pool Bar & Restaurant, the exquisite Azur, the Arabian-styled Wasanah, the exclusive Al Manzil Clubhouse, the vibrant Sevilla etc.

Hussain Dagher has worked across Lebanon, England, Germany, Italy, Spain, Turkey and Qatar before Dubai experience at Burj Al Arab, Fairmont Beach Resort, Meydan Hotels & Hospitality and Madinat Jumeirah. He brings more than 27 years of experience to his new role and promises to elevate the gourmet with expertise in International and Mediterranean modern cuisine.

Hussain Dagher was previously the Oriental Executive Chef at the Meydan Hotels & Hospitality. He was overseeing all culinary operations across six restaurants as well as supervising the Golf Club House and Buffet Restaurant in the hotel.

The chef’s career has seen him work at Burj Al Arab as Chef De Partie from where he has a vocational certification for salon culinary.


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