In a buoyant culinary landscape where dining goes far beyond taste, Chef Faisal Albaradie stands out as a visionary. As Executive Chef at Th8 Palm Dubai Beach Resort and Wyndham Residences, The Palm, he brings two decades of global experience, from inflight fine dining to vibrant beachfront kitchens, into every dish that he creates. In this exclusive conversation with L’Officiel Arabia, Chef Faisal shares his journey, the inspirations that precede his path and the philosophy that fuels his work ethos.
Delna Mistry Anand: Chef, let’s start at the beginning. We’d love to know how and where your culinary journey started.
Chef Faisal: Well, my culinary journey spans over two decades and has taken me from the precision of inflight fine dining to the free-spirited atmosphere of beachfront kitchens. Along the way, I’ve worked in some incredible destinations, learning how to fuse global flavours with a deep respect for locally sourced ingredients. At Th8 Palm Dubai Beach Resort, I bring all of these experiences together to create dishes that are as much about the feeling they evoke as they are about taste. For me, this isn’t your typical fine-dining fairytale, it’s raw, real and driven by instinct.
It all began when I was just 15, scrubbing dishes in a lively Canadian restaurant that doubled as a nightclub and banquet hall. The energy, the chaos, the rhythm of the kitchen… it lit a fire in me that never went out. And by 21, I earned my Canadian Red Seal certification and was already leading a kitchen as Executive Chef.
You’ve said that Th8 Palm Dubai Beach Resort is all about emotion-driven experiences, how do you translate all of that into each dish you create?
For me, a dish should feel like a story on a plate. At Th8 Palm Dubai Beach Resort, I think about the mood we want to create for our guests, whether it’s the comfort of a slow afternoon by the sea or the excitement of a vibrant evening. From the way an ingredient is prepared, to the colours and textures on the plate, every element is designed to stir a specific emotion. Even something as simple as a garnish can carry meaning, a sprig of fresh herbs might remind someone of home, while a bold spice blend might transport them to a faraway market.
So it all comes together like a beautiful narrative should. And through this story, what’s one unconventional lesson you’ve learned, and carried?
The biggest lesson is that creativity doesn’t need a perfect setting, it thrives when you make the most of what’s available. On a plane, you have limited space, tools and ingredients, yet guests still expect an exceptional dining experience. That taught me to be resourceful, adaptable and focused on quality over complexity. Even now, whether I’m plating a five-star tasting menu or serving from a beachfront kitchen, I carry that mindset: the magic lies in making every bite memorable, no matter the environment.
How do you keep creativity flowing - any personal rituals, travel memories or ingredients that reignite your spark?
Yes, travel has definitely been my biggest source of inspiration - it keeps my palate curious and my ideas fresh. I love exploring street markets, talking to local vendors and understanding how certain dishes are tied to a community’s identity. Outside of travel, I have small rituals - like visiting Dubai’s fish markets at sunrise, where the energy, colours and smells spark new ideas. Sometimes, it’s as simple as experimenting with one seasonal ingredient in five different ways, just to see how it can surprise me.
What advice would you give young chefs forging their own path?
Don’t chase trends - chase authenticity. The culinary world is full of fleeting ideas, but your own voice as a chef is what will truly set you apart. Be patient with your growth, take the time to master the basics, and never stop tasting, experimenting and learning. Most importantly, treat every role - no matter how small - as a chance to refine your craft. Some of my most valuable lessons came from jobs that seemed far from glamorous at the time. Passion and persistence will always take you further than shortcuts.
