Michiel Bakker’s Post

Unlocking Culinary and Hospitality Potential in the Middle East I just returned from a dynamic and insightful market exploration visit to Riyadh, Abu Dhabi, and Dubai, where the speed of development and appetite for transformation are nothing short of remarkable. One of the several highlights of my trip was a series of in-depth conversations with several leaders at the Ministry of Culture in Saudi Arabia, where we explored the country’s ambitious food culture and culinary development goals. Across visits to multiple ministries in Saudi Arabia and the UAE, we heard a clear message: the region is not only investing in infrastructure and tourism, but also in human capital, creativity, and innovation. Three key reflections from this trip: 1. There’s strong recognition of The Culinary Institute of America as a differentiated partner. Stakeholders across the region view the CIA as more than an academic institution—they see us as a comprehensive partner in advancing culinary arts, food entrepreneurship, and hospitality leadership. Our integrated approach and long-term vision (vision 2035) clearly resonate. 2. AI is central to the region’s transformation agenda. In the UAE, we heard first-hand how artificial intelligence is being embedded into public and private sector strategies. This is not theoretical—it's operational. That opens exciting possibilities for future partnerships at the intersection of food, hospitality, and tech. 3. The door is open—and the region is eager for serious, long-term collaborators. The energy and optimism across the Gulf are palpable. Even based on where the Culinary Institute is today, there is deep interest in working together. What we’re building for tomorrow makes those opportunities even more compelling. On a more personal note, I was honored to experience the Saudi and Emirati culinary and cultural traditions in powerful and personal ways. In Riyadh, I enjoyed traditional Saudi cuisine at restaurant Maiz and got the opportunity to speak with the chef Elia Kaady. It was wonderful to experience the Emirati culinary tradition firsthand over dinner with Chef @Mariam Al Mansoori and her family at her beautiful restaurant, Amina, in Abu Dhabi. Her story as a chef, entrepreneur, and cultural ambassador was deeply inspiring—and her cuisine a powerful expression of place, heritage, and innovation. I was also proud to participate on a panel about ‘winning the future global consumer’ (https://lnkd.in/eKzt3ug7) at the Gulfood World Economy Summit in Dubai, part of the region’s largest F&B event with over 200,000 attendees, further proof that the Middle East is quickly becoming a central node in the global food and beverage (hospitality) ecosystem. Many thanks to Swati Taneja for having me at this conference. I am energized by what I saw—and inspired by what’s possible. Tariq Farwana, Ameen Farwana, Robert E. Jones, Mayada Badr