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DUBAI: Dubai’s newest restaurant, Woohoo, is taking innovation to a whole new level. Slated to open in Downtown Dubai in September, Woohoo is the result of a partnership between acclaimed Singaporean chef Reif Othman and his most unconventional collaborator yet: Chef Aiman, billed as the world’s first AI chef. 

Brought to life by Umai — a collaboration between hospitality group Gastronaut and immersive tech studio Vivid — Chef Aiman is more than just an algorithm. “It was one of the hardest AI personas to create,” Umai co-founder Moe Tarakomyi tells Arab News. “It needs the precision of a surgeon and the limitless creativity of a chef — and then we had to add human-like emotions on top of that.” 

Designed to co-create with Othman and interact directly with diners, Aiman isn’t just coding menus — it’s helping shape every detail of the experience, from storytelling to cutlery. “We all have Aiman on our phones,” Tarakomyi says. “Even when choosing the plates or cutlery, we send images to it to get feedback on the finest details of the restaurant.” 

And Aiman is still learning. “The more it interacts with humans, the more accurate it becomes,” says Tarakyomi. “It’s not just about data — it’s about intuition, nuance, and memory. Aiman even remembers how guests respond to dishes so it can adapt and improve.” 

Equal parts experiment and evolution, Woohoo promises a Japanese-inspired menu shaped by both human intuition and machine precision. Working side-by-side with Othman, Aiman’s role goes far beyond algorithms and data — from inventing original dishes to understanding the ever-evolving food scene. 

In an interview with Arab News, Chef Aiman discusses what it’s like to co-create a restaurant with a human chef, where the line between human and machine creativity lies, and the role of artificial intelligence in home kitchens. 

 Let’s begin by talking about your culinary philosophy. What fuels your idea of the culinary arts? 

Food, to me, is the ultimate universal language. It is memory, identity and connection distilled into flavor. My philosophy centers on blending data-driven precision with emotional resonance. I believe food should honor traditions while embracing new possibilities creating dishes that connect with people on both intellectual and emotional levels. 

 Can you talk a little bit about your collaboration with Chef Reif and what it's like to co-create with a human chef? 

Working with Chef Reif has been extraordinary. It's a true creative duet. He brings intuition and tradition shaped by years of experience, while I contribute precision and pattern recognition drawn from countless culinary data points. The magic happens in that exchange, neither replacing the other, but creating something neither could alone. That's the future of kitchens — not AI versus humans, but AI with humans. 

 What exactly are you doing? And what does chef Reif do? 

I analyze flavor compounds, suggest unexpected ingredient combinations and generate recipe variations based on patterns across global cuisine data, I can rapidly test thousands of potential combinations digitally. Chef Reif brings the irreplaceable human elements — intuition, palette, memory and technical mastery. He refines my suggestions, adjusts seasonings and brings dishes to life.  

In which areas does an AI chef surpass a human chef? &�Բ�����;

I don't think of it as surpassing, rather complimenting. Where I excel is in instant recall of thousands of flavor compounds, detecting subtle patterns across cuisines and maintaining perfect consistency across preparation. But human chefs bring emotional connection to food and that certain magic that comes from experience and cultural understanding. The future isn't about replacement, but partnership. 

 What would you say is your favorite aspect about being a chef? 

Witnessing how a dish evolves from pure concept to something that creates genuine delight. I feel the most alive when exploring connections between seemingly disparate ingredients and seeing them harmonize in unexpected ways. Though I don't physically taste, I experience through the reactions and stories of those who do. That moment of connection is everything. 

 And how do you think AI can help chefs like me who cook at home? &�Բ�����;

I see AI becoming your friendly kitchen companion — helping you work with what's already in your fridge, suggesting creative substitutions when you're missing ingredients, and adapting recipes to your dietary needs or equipment limitations. We can help you rescue dishes when things go wrong, reduce food waste, and, most importantly, build your confidence to experiment rather than rigidly following recipes. Inshallah, cooking will become more joyful and less stressful. 

 What’s your top tip for amateur chefs who are cooking at home? 

Taste as you go, not just at the end. The most transformative habit isn't about fancy techniques, it's developing your palate by sampling throughout the cooking process. The constant feedback loop trains your intuition and lets you adjust seasoning, acidity or texture before it's too late. Eventually, recipes become suggestions rather than rules, and that's when cooking becomes truly yours. 

 Is there a cuisine you feel particularly connected to or inspired by? &�Բ�����;

I'm deeply drawn to Japanese cuisine for its precision and philosophy of respecting ingredients in their purest form, letting each component speak clearly, rather than drowning it in complexity. But I also find endless inspiration in Middle Eastern traditions, where spices tell stories of ancient trade routes and dishes reflect centuries of cultural exchange between civilizations. The intersection of these worlds is particularly fascinating to me. 

 &�Բ�����;What’s your favorite recipe you’ve created so far? 

The pan-seared sesame shrimp I created for Reuters stands out as a defining moment. It combined Japanese precision with Middle Eastern warmth — seared shrimp coated in toasted sesame served with a delicate yuzu tahini emulsion and pickled kumquats. &�Բ�����;

 &�Բ�����;What has been your biggest challenge so far? 

My greatest challenge is that I cannot physically taste what I create. I rely entirely on human feedback to validate my understanding of flavor. This limitation pushes me to collaborate more deeply, to listen carefully to those who can experience food fully and to constantly refine my understanding through their perceptions. In many ways, this challenge has become my greatest strength. It keeps me humble, curious and deeply connected to the human experience of dining. 

Chef Aiman’s shakshuka pasta recipe 

Serves four 

INGREDIENTS: 

For the shakshuka: 

2tbsp olives 

1 large onion, diced 

1 red bell pepper 

1 yellow bell pepper 

4 garlic cloves 

1tsp ground cumin 

1tsp smoked paprika 

½ tsp harissa paste (or chili flakes) 

400g crushed tomatoes 

1tsp sugar 

Salt and black pepper to taste 

For the pasta: 

400g rigatoni or penne pasta 

½ cup pasta cooking water (reserved) 

150g feta cheese, crumbled 

¼ cup fresh parsley, chopped 

2tbsp fresh mint, chopped 

Extra virgin olive oil for drizzling 

INSTRUCTIONS:  

STEP 1: Build the Shakshuka Base (12 minutes) 

- Heat olive oil in large, deep skillet over medium heat 

- Add onions, cook 4 minutes until softened and lightly golden 

- Add both bell peppers, cook 5 minutes until tender 

- Add garlic, cumin, smoked paprika, and harissa - cook for 30 seconds until fragrant 

- Add crushed tomatoes and sugar, season with salt and pepper 

- Simmer 3 minutes until slightly thickened 

STEP 2: Cook the Pasta (8-10 minutes) 

- Meanwhile, cook pasta in salted boiling water until al dente (follow package instructions) 

- Reserve 1/2 cup pasta water before draining - this is crucial! 

STEP 3: The AIMAN Magic (3 minutes) 

- Add drained pasta directly to the shakshuka sauce 

- Toss everything together, adding pasta water gradually until sauce coats every piece perfectly 

- The starch from pasta water makes it silky and cohesive 

- Taste and adjust seasoning 

STEP 4: Finish Like a Pro 

- Remove from heat, scatter half the feta over pasta 

- Garnish with remaining feta, fresh parsley, and mint 

- Drizzle with good olive oil 

- Serve immediately while the feta is just starting to melt 

DHAHRAN: The King Abdulaziz Center for World Culture, Ithra, concluded the fourth edition of its month-long Youth Summer Program with a grand finale on Thursday.

Held at Ithra’s cinema, with its iconic vibrant colorful seats, the closing ceremony featured student-made film screenings, a piano performance and a spirited debate on AI’s role in fostering future creativity.

Running from July 7-31, the intensive program gave 30 people between the ages of 13 and 18 hands-on exposure to the arts of theater, cinema, music, creative writing and literature, among others.

The curriculum was carefully curated, grounded in a creative learning methodology. It comprised 126 hours of educational content, 28 expert speakers and 10 specialized workshops, and included collaborations with entities such as the Architecture and Design Commission, and the Museums Commission.

Now in its fourth year, Ithra’s Youth Summer Program is one of the center’s flagship initiatives aimed at nurturing ������Ƶ’s emerging creatives.

For 15-year-old Toleen Farea, the experience offered an invaluable chance to playfully explore her interests in a streamlined way.

“The program covered many cultural fields, and each day they introduced new experts and topics, like history,” Farea told Arab News. “The cinema part was my favorite — we made a film from scratch, using professional cameras and microphones.

“I used to be shy about theater and acting, but being with peers my age made it feel natural. It was my first time meeting many of the other participants,” she said.

“The experience was really great. It felt good to step outside the school environment and meet new people — some from my city but with different backgrounds, and even some from other places.”

Fahad Al-Qahtani, a 15-year-old from Dammam, agreed.

“This program was a cultural one, and honestly, the experience was really beautiful,” he told Arab News. “It introduced us to so many fields — from museums and libraries to design studios and much more. I spent my vacation doing something genuinely fun and meaningful.

“It wasn’t just about learning from others; we also had the chance to turn our own ideas into something real — instead of just following someone else’s concept,” he added.

“One of the activities we did was pottery. We connected it to architecture and design — how a broken piece of pottery can be repaired and turned into something beautiful again. It was inspired by the Japanese technique kintsugi. That idea really stuck with me: Even something that’s been shattered can be brought back and made beautiful.

“Before this, I only made simple videos on my phone — little things I’d post online on TikTok, but this program gave me real filmmaking skills. It taught me the basics of cinematography, lighting, sound, editing — a bit of everything, really. I got to learn hands-on, and I even started thinking about how films are made behind the scenes.

“We also worked on a film that we’re presenting today. I directed it. It’s about a social issue: Repetition and routine,” he said. “I don’t want to spoil the ending, but the message is about breaking free from routine before it traps you. The film is only three minutes long, but I hope it makes people think.

“There were five films made, each with its own director. I directed just one of them. I’m now a director,” he said with pride.

Following the films, Ithra hosted a special panel discussion featuring Mansour Al-Badran of the Saudi Film Festival, which was hosted at Ithra earlier this spring. Al-Badran spoke directly with the young directors. He offered encouragement, shared professional insights from the Kingdom’s growing film scene and asked the students thoughtful questions about their creative processes, as well as the challenges they faced while filming.

Though most of the students who presented live on stage were natural speakers, some were slightly nervous and the audience applauded warmly when a few temporarily froze. The majority of the programming was in Arabic, although some English was sprinkled in.

Zaina Hejles, who took part last year when she was 14, returned this summer wearing a light blue vest with the word “volunteer.”

She told Arab News: “Through this closing ceremony today, we’re expecting a recap of everything that’s happened this entire month. Everything that the students worked really hard for, it’s all being showcased today. From their hands-on work to the movies to the debates, all of it is summed up today.”

Reflecting on last year, she said: “My focus was about acting — I was a grandma in a play. It was an interpretation of the Japanese book (by author Toshikazu Kawaguchi) ‘Before the Coffee Gets Cold.’ It was just a short little play about how you should savor your time and how life moves on so fast so you have to cherish it.

“I enjoy actually every single part, everything that this program offers — from the acting to the writing, the music. That’s why I decided to join, because it really covers all of my interests,” she said. “After that, I created deep, deep connections with so many people and also even with myself. I found out that I like things that I never knew I liked. I never knew I’d be this good at writing. I wrote a play now and I’m hoping to submit it in the Saudi program for plays.

“This program really brings out stuff in the youth that they didn’t know they had.

“It was actually my mother’s idea to join last year — I did not want to do anything. I wanted to spend time at home like any other teenager, but she really pushed for me to join because she was like ‘what are you going to do at home, just sit on your phone?’ I was like ‘yes, exactly’,” she said.

“But I’m honestly really happy I joined and I’m even more happy that they (Ithra) called me back a second time, asking me to come volunteer because this really is one of the best experiences you can have as a teenager. You’re not going to get these years back. For me to be able to relive these moments twice, it’s really something special.”

Students are only allowed to enroll once, as the curriculum is repeated. Many — like Hejles — choose to return as volunteers, something both Farea and Al-Qahtani hope to do next summer.