8 Female Saudi Chefs To Know Now

From finance to food, Nihal Felemban has become one of the biggest names shaping Saudi Arabia's modern dining scene. Based in Jeddah, she is the founder and CEO of Kiram Food Services, the hospitality group behind The Lucky Llama, one of the city's standout Nikkei restaurants and Dear Duck, a stylish all-day dining destination. Known for introducing globally inspired concepts to the Kingdom, Felemban has played a key role in Saudi Arabia's evolving restaurant landscape, cementing her place as one of the country's most influential culinary entrepreneurs.

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Long before Japanese cuisine became a staple of Riyadh's dining scene, Khulood Olaqi was introducing diners to authentic sushi through her homegrown concept, Oishii Sushi. Today, the Riyadh-based chef and entrepreneur has grown the brand into one of the capital's best-known Japanese restaurants, earning a loyal following for its quality-led approach and refined menu. Having trained in Japan, Olaqi combines traditional techniques with a contemporary perspective, making her one of the women helping shape Saudi Arabia's ever-evolving culinary landscape.

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Whether she's developing recipes, appearing on television or launching new ventures, Sama Jaad has become one of Saudi Arabia's most recognisable culinary talents. Based in Jeddah, the Top Chef MENA winner is the founder of Yashi, an Asian-inspired restaurant and Sama Collection, a lifestyle brand celebrating craftsmanship through chef jackets, aprons and thoughtfully designed culinary essentials. Passionate about pushing creative boundaries while championing Saudi talent, Jaad is helping shape a new era of dining and food culture in the Kingdom.

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Blending culture, storytelling and food, Nawal AlKhalawi has carved out a unique space within Saudi Arabia's culinary landscape. Based in Jeddah, the Le Cordon Bleu-trained chef is the founder of Asfar Experience, a culinary consultancy and immersive dining concept that celebrates the Kingdom's rich gastronomic heritage through bespoke events, concept development and cultural experiences. Passionate about showcasing local ingredients and regional traditions, AlKhalawi has become a leading voice in Saudi's evolving food scene, collaborating with hospitality brands and representing the Kingdom at international culinary events.

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Chef, entrepreneur and founder Jouhaina Al Houmaidan is helping shape Saudi Arabia's culinary scene both in and beyond the kitchen. Based in Riyadh, she is the founder of Sakai Knives Saudi Arabia, bringing one of Japan's most renowned knife brands to the Kingdom, as well as Le Cannelé, an artisanal bakery known for its beautifully crafted French pastries. 

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A true pioneer in Saudi Arabia's culinary industry, Douha Abdullah Al Otaishan was the first Saudi woman to lead a culinary team at one of the Kingdom's major hotels and the first to represent Saudi Arabia at international culinary events, including the World Economic Forum in Davos. Today, she is the Executive Chef at Spazio 77, a contemporary Italian restaurant in Riyadh.

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One of the most recognisable faces in the Middle East's culinary scene, Mona Mosly has spent nearly two decades helping redefine what it means to be a chef in Saudi Arabia. One of the Kingdom's first professional female chefs, the Le Cordon Bleu-trained culinary talent is best known as a long-standing judge and host on Top Chef MENA, as well as the founder of Sweet Atelier, her Riyadh-based dessert boutique. From television and brand collaborations to mentoring the next generation of chefs, Mosly continues to play a pivotal role in shaping Saudi Arabia's modern food culture.

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As the co-founder and CEO of Takya, Hadeel Almotawa is on a mission to redefine Saudi cuisine for a new generation. Based in Riyadh, she has helped transform the restaurant into one of the Kingdom's leading contemporary Saudi dining destinations, reimagining traditional recipes through a modern lens. Drawing on extensive research into the country's regional food traditions, Almotawa has built a concept that celebrates Saudi heritage while introducing local flavours to an international audience.

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