Chef Faisal Albaradie brings global soul to honest, crave-worthy cuisine

From a noisy Canadian kitchen at the age of 15 to overseeing a dynamic portfolio of dining concepts in Dubai, Chef Faisal Albaradie, Executive Chef at Th8 Palm Dubai Beach Resort and Wyndham Residences, The Palm has carved out a culinary path defined by instinct, authenticity, and an unwavering passion for honest food. His journey began not in a fancy culinary school, but elbow-deep in dishwater at a bustling restaurant that doubled as a nightclub and banquet hall.

“It was loud, chaotic, and full of life,” recalls Chef Faisal Albaradie. “But what stuck with me wasn’t just the energy, it was the people. The kitchen team fought like siblings and made up like family. That work-hard, play-harder spirit made it addicting. I stayed late to help prep even when no one asked. For the first time, I felt like I belonged to something bigger than myself. That connection, to the craft and to the people, is what lit the spark. And it’s been burning ever since.”

Today, that fire translates into a food philosophy rooted in simplicity and sincerity, “Cook what you crave, keep it honest, and let the ingredients do the talking.” Chef Faisal Albaradie applies this ethos across multiple outlets, each with its own energy, from laid-back beachfront bites to dramatic, sunset-ready dinners. But the common thread remains, “I ask myself, Would I order this? Would I come back for it? If the answer’s no, it doesn’t stay on the menu.”

His cooking style artfully balances rustic comfort and refined global technique. “Right now, I’m drawn to coastal Greek simplicity and the soulful warmth of Levantine cuisine. Both feel right for Dubai’s beach vibe. But I always circle back to honest homestyle cooking — dishes that someone’s grandmother or mother would approve of.”

In a city as diverse as Dubai, choosing which global flavours to feature is less about chasing trends and more about emotional connection. “Dubai loves culinary adventure, but it also craves comfort. I play in that tension,” says Chef Faisal Albaradie. “What’s going to taste incredible under this sky, by this sea, in this moment?”

Adapting international dishes for Dubai’s refined palate comes with its own challenges. “Respecting the original is key. You can’t cut corners, people notice. But everything needs to adapt: portion sizes, spice levels, cooking times. The challenge is doing that without watering down the soul of the dish.”

Having worked in Canada, Europe, and now the UAE, Chef Faisal Albaradie draws on a layered global perspective. “Canada taught me balance and multicultural respect. Europe gave me boldness. And the UAE sharpened my edge, here, you’re cooking for the world. There’s no room for empty flavours or wasted gestures.”

One standout dish capturing this culinary philosophy is the Avocado Pistachio Labneh, a cross-cultural harmony of creamy labneh, ripe avocado, toasted pistachios, aged Parmesan, and dukkha spice blend. Served with freshly baked bread, it’s designed to be shared, celebrated, and savoured. “It’s familiar, but unexpected. Rooted in tradition, elevated with global influence.”

As for what’s next? Chef Faisal Albaradie teases the upcoming launch of new restaurant concepts with an experience-first approach. “Expect something simple and primal, cooked over fire, kissed by the sea breeze. Honest food that’s best eaten with your hands, toes in the sand, and not a clock in sight. That’s the spirit I’m chasing.”

With such a soulful, grounded approach to food, Chef Faisal Albaradie is proving that the best dining experiences are the ones that leave you full — not just in appetite, but in memory.