Moonrise: Chef Solemann Haddad’s elevated dining experience takes Dubai’s culinary scene to new heights

Chef Solemann’s journey to culinary excellence is as inspiring as the dishes he dreams up. Despite his young-ish age and being mostly self-taught, his unwavering commitment to pushing boundaries has propelled him to the upper echelons of the culinary world and earned him coveted accolades starting with one Gault & Millau Toque and Future Great of the Year in 2022, and the Michelin Dubai Young Chef Award that same year, leading up to two Toques and a prestigious Michelin Star in 2023.

“Being relentless and adaptable have been crucial,” reflects Solemann, speaking of his journey so far. “I’m always looking for new ways to do things and I like to challenge traditional methods. I think my drive to innovate and a refusal to be constrained by convention have not only shaped my cooking style but also opened doors to these opportunities.”

The unusual concept of Moonrise is deeply rooted in the young chef’s “…heritage and upbringing in Dubai, a melting pot of cultures.” With a Syrian father and French mother, he was introduced to diverse flavours at an early age, complementing his exposure to Asian cuisines in the city. Add to that his brief training in Tokyo that laid a strong foundation for him to build his skills in Japanese cuisine on, and you have the perfect recipe for gastronomic fusion. “I wanted Moonrise to reflect this eclectic mix, honouring the city’s diverse culinary landscape,” he shares.

The restaurant itself reflects in its design the essence of Chef Solemann’s creations, seamlessly blending modernity with -natural elements. The tranquil ambiance “sets the table” for an unforgettable dining experience, where each dish is a feast for the palate as well as the senses.

“The natural elements reflect the freshness of our ingredients, while the modern aesthetics provide a clean, sophisticated backdrop, allowing the food to take center stage,” he explains.

But what truly sets Moonrise apart is Solemann’s ability to evoke nostalgia through his dishes. “Each plate I create tells a story, whether it’s our 1990s Alfredo’ lobster pasta based on the cafeteria pastas I loved as a kid, or a food memory such as our ‘Grilled Cheese’, a take on the first thing I ever learned to cook.” It’s actually by drawing on personal experiences that the wunderkind creates a deep connection with diners, going beyond mere sustenance.

The dining experience at Moonrise engages the senses and narrates tales of aromas and tastes.

As the meal concludes, a small ‘bonfire’ is lit, filling the restaurant with a smoky aroma reminiscent of friendly desert gatherings and creating scentful memories that linger long after the last bite.

Looking to the future, Chef Solemann envisions a dining landscape that embraces seasonality and sustainability. As preferences evolve, he believes “Chefs will increasingly tailor their menus based on what is available locally and seasonally, enhancing both the culinary experience and the environmental impact.”

At Moonrise, innovation is not just a buzzword that’s carelessly thrown around—it’s a way of life.

Chef Solemann’s focus on seasonal ingredients ensures that each dish bursts with freshness. “Summer calls for fresh, vibrant flavours.” As the shiny season warms the region, he draws inspiration from local produce such as local soil-grown tomatoes, crafting crisp, unexpected dishes like ‘Roots’, which Solemann describes as “a tart with labneh, zaatar from our accountant’s mom in Syria and Nori Furikake,” or a ceviche of aged Shima Aji sashimi or the seriously punchy tomato leche de tigre with its 7 ingredients exploding with signature Moonrise acidity and distinct flavour.

When it comes to summer weddings, Chef Solemann advises against heavy dishes. Instead, drawing from his expertise, he recommends lighter dishes, for example: “a delicate Jalapeño & Zaatar Leche De Tigre. It’s refreshing, elegant and refined enough for a festive occasion.” And because I too am a big foodie who enjoys sharing good food and interesting recipes, I’m including with this feature, the recipe for this surprising and amazing amalgam of Middle Eastern and Asian flavours that Chef Solemann was kind enough to reveal.

Speaking of revelations, I discovered that Solemann’s favourite ingredient is in fact not an ingredient, but rather a flavour profile: “I love acidity. It really forms the backbone of our signature vibe at Moonrise.” In summer, he delights in using mangoes—incidentally, my favourite fruit—harnessing their sweetness and texture to take any dish to new heights. At Moonrise, the young chef’s favourite dish is the signature pani puri ‘Explosion’, a culinary symphony encapsulating the restaurant’s ethos of cultural fusion in one bite.

As a chef who honed his skills mostly on his own, learning through books, experimentation and “a whole lot of YouTube”—yes, you read that right, Chef Solemann offers sage advice to aspiring chefs: “Stay curious, open to learning. Never let failure deter you; it’s an essential part of your growth. Avoid being overly critical of your unique style.” Come to think of it, those wise words would benefit anyone with ambition.

And as for his ultimate goal, it’s simple yet profound—to leave a lasting impact on the culinary world, championing change and inspiring the next generation of chefs.

His ultimate ambition “is to leave a lasting impact on the culinary world by championing change when it comes to the stereotypical professional kitchen culture,” declares Solemann, who believes he and the whole industry have a responsibility to create a positive kitchen environment. “My goal is to put Dubai on the global culinary map and show the youth of the region that if you can dream it, you can make it happen.”

In a city where haute couture, luxe and haute everything are at every corner, Chef Solemann Haddad and Moonrise stand as beacons haute cuisine with their innovation and excellence—a testament to the power of passion, creativity and a relentless pursuit of culinary perfection.