Hadrien Villedieu | Chez Wam | Dubai

Chef Hadrien Villedieu's background is as thrilling and diverse as his food. Having worked alongside the biggest names in the industry, notably Joel Robuchon, Alain Passard, and Jean Pierre Vigato, he has learned from the greats while bringing his own aroma to his dishes. From leading an entire army of chefs to consulting and serving as the Executive Chef of a cooking school, he has experience both at the forefront and behind the scenes of the kitchen world, and his art of cooking has taken him around the globe to places such as New York City, Saint-Barthelemy, Morocco, and Dubai.

Most recently, Chef Hadrien was the Executive Chef and culinary mastermind behind INKED, a multidisciplinary creative food platform generating pop-ups, events, food trucks, chef's tables, as well as brands and concepts. Being French is a big part of his culinary identity, and through his travels he has honed his favourite flavours, unique skills, and overall culinary DNA. His cuisine is modern, playful, and poetic, and though he continuously works on reinventing himself, his philosophy inspires him to create new dining experiences.

Now based at Chez Wam Dubai, Chef Hadrien acts as Head Chef and Co-Owner, playing a pivotal role in the restaurant’s creation by overseeing every detail, from the food to the décor, musical direction, and beverage options. The restaurant’s name, French for "At Mine," reflects how he has infused his techniques, ideas, and personal touch into its warm and familiar atmosphere.

Amr Salah | Mo Bistro | Cairo

Chef Amr Salah’s culinary journey is one of dedication, growth, and passion for excellence. He began his career in some of Cairo’s most iconic hotels, starting at the Safir Hotel in Zamalek before moving on to the historic Shepard Hotel and then the Semiramis InterContinental. At Semiramis, Chef Amr honed his craft across the hotel’s diverse restaurants, from The Grill to the Italian restaurant and ultimately Birdcage, one of Cairo’s most acclaimed Thai dining destinations. Under the mentorship of seasoned chefs there, he rose through the ranks and developed a deep appreciation for flavor balance, technique, and innovation.

In 2005, Chef Amr transitioned beyond hotels, embarking on a long-standing partnership with restaurateur Mohamed Abdel Hak at Café Mo. This marked the beginning of a new chapter that combined creative freedom with entrepreneurial drive. Over the years, this collaboration flourished, culminating in the creation of Mo Bistro, where Chef Amr now serves as Culinary Director . At Mo Bistro, he oversees every detail, from menu innovation to kitchen leadership, ensuring the restaurant’s reputation as one of Cairo’s leading modern dining destinations.

With over two decades of experience, Chef Amr has become a reference in Egypt’s contemporary dining scene. His cooking philosophy celebrates modern flavors rooted in classical training, with a focus on consistency, refinement, and memorable dining experiences.