Solemann Haddad & Martin Rodriguez at Izakaya
Sep 28 | 07:30 PM
Izakaya, Palm Hills, Cairo West
About Event
- This is a 16+ event.
- 5-6 course tasting menu.
- EgyBev wine pairing.
- Arrival 7:30 PM.
- Seated Dinner starts 8:00 PM
- Fixed menu, dietary accommodations not available.
- Dress Code: Smart Casual.
Third-culture cooking is a term that continues to evolve. In Dubai, Solemann Haddad (Moonrise,
No.10 MENA's 50 Best Restaurants 2025) harnesses meticulous Japanese techniques to
transform the ingredients and resources of the Arab region into a one-of-its-kind dining
experience where local flavors take on new exciting shapes.
Not 3000KM away, in Cairo, Martin Rodriguez (Izakaya, No.34 MENA's 50 Best Restaurants
2025), adapts his native cuisine to a new life across the globe, borrowing techniques from his
homeland to mould local Egyptian ingredients into a semblance of his own childhood flavor
memories, reimagining Peruvian classics with Egyptian flavors.
Expect 5-6 courses, intricately creative presentations, inspired adaptations of Egyptian
ingredients expertly manipulated with international techniques from Peru to Japan.
Dinner is complimented by a local wine pairing. Guests are also welcome to bring their own preferred wines.
Dietary Notice:
Kindly note that this tasting menu has been meticulously crafted in advance. Due to the nature
of the set menu and the intimate format of the evening, we are unfortunately unable to
accommodate dietary restrictions or allergies.
Refund/Cancellation Policy:
All ticket purchases are non-refundable.
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About Chefs
Solemann Haddad | Moonrise | Dubai
Winner of the Michelin Guide Young Chef of The Year Award 2022 and Gault & Millau Future Great 2022, Chef Solemann Haddad started making waves a mere six months into opening the doors to Moonrise. Defying cultural norms and risking it all, Chef Haddad dropped out of his degree in International Relations mere weeks before graduating to pursue a culinary education in London and Tokyo. While he eventually completed his studies, the culinary world had already stolen his heart. Born and raised in Deira to a French mother and Syrian father, ‘home’ to Solemann means Dubai. The symbiotic relationship he shares with Dubai is one he speaks of with palpable love and fondness. “Dubai and I have grown together, side by side. We’ve witnessed each other’s evolution and progress”, he says. Haddad draws inspiration from the Middle Eastern yet multicultural influences and flavours that defined his passion for food. He candidly recalls taking to the kitchen at a very young age, making scrambled eggs and chocolate chip cookies to satisfy his young but rapidly evolving palate. The textbook definition of a third-culture kid, Chef Haddad views the food influences of his childhood simply as “Dubai cuisine”, an “Amalgamation of all the cuisines he grew up eating in Dubai”, particularly Middle Eastern, Japanese and French. He lives to constantly discover new flavours that are nothing short of an awakening and passes that feeling onto his diners. “Food is like music. The perfect dish is like the perfect song, with layers of perfect composition”, says Chef Haddad. Aspiring to change the stereotypical professional kitchen culture, he strives to create a positive kitchen environment and put Dubai on the global culinary map.
Martin Rodriguez | Izakaya | Cairo
Since 2016, Peruvian-born Martin Felipe Rodriguez has led the team at Izakaya (Sanctum Hospitality), introducing Nikkei cuisine to the Egyptian market. A master of adaptation, Rodriguez melds both an acute understanding of the Egyptian palate and the Peruvian dishes of his youth to create dishes and menus representative of his journey from Peru to Egypt.
