In the culinary world of Saudi Arabia, Chef Razan stands out as a beacon of innovation and tradition. With Saudi Arabia’s Vision 2030 reshaping the nation’s economic and cultural landscape, the tourism and hospitality sectors are experiencing unprecedented growth, particularly in the luxurious settings of the Red Sea resorts. Chef Razan’s role at The St. Regis Red Sea Resort is a prime example of how young Saudis are seizing new opportunities in this burgeoning field.
Chef Razan began her culinary career inspired by the diverse tapestry of global cuisine. Her approach is deeply rooted in the rich culinary traditions of Saudi Arabia, yet she daringly incorporates international techniques and flavors. This blend of the old and the new is not just a culinary style but a statement of the cultural shifts occurring in Saudi Arabia today. Her work is particularly significant in the context of Vision 2030’s goals to diversify the economy and develop public service sectors such as tourism and entertainment, highlighting how these sectors can offer vibrant new career paths to the kingdom’s youth.
Her most noted work includes the Midnight Dinner at The St. Regis, a spectacular event that beautifully encapsulated her philosophy of fusing global influences with traditional Saudi flavors, set against a backdrop of natural beauty and under a canopy of stars. This event not only showcased her culinary expertise but also her ability to create memorable experiences that resonate with both locals and tourists, fostering a deeper appreciation for Saudi Arabia’s culinary heritage.
What inspired you to combine traditional Saudi flavors with international cuisine?
I was drawn to the idea of elevating traditional flavors into refined culinary experiences. By integrating international techniques, I aim to showcase our culinary heritage in new and exciting ways, making it relatable and intriguing for a global audience.
Can you share a highlight from organizing the Midnight Dinner at The St. Regis?
The highlight was creating an atmosphere where the natural beauty of the Red Sea complemented the culinary delights. The challenge was to balance creativity with authenticity, ensuring each dish told a story that was both enchanting and culturally grounded.
How does Vision 2030 influence your culinary creations?
Vision 2030 inspires me to innovate while staying true to my roots. It’s about pushing boundaries and thinking globally as we prepare to host the world, showing what Saudi cuisine can offer.
What role does luxury cuisine play at the Red Sea resorts?
Luxury cuisine is pivotal; it’s not just about dining but about offering an exclusive, culturally rich experience that turns meals into memories and introduces the essence of Saudi hospitality to the world.
As a pioneering woman in the Saudi culinary scene, what unique challenges and opportunities have you encountered?
Being a woman in this industry, especially in a rapidly evolving Saudi Arabia, presents unique challenges but also incredible opportunities. Initially, there were hurdles related to traditional perceptions about women’s roles. However, the dynamic shifts driven by Vision 2030 have opened up new avenues for women to lead and innovate. My journey has been about breaking stereotypes and demonstrating that culinary excellence knows no gender. The support from the community and the industry has been empowering, and it motivates me to mentor and inspire the next generation of female chefs. In particular, I would like to thank my mother, the first supporter of my career
Chef Razan’s journey is more than a culinary success; it’s a vibrant narrative of cultural pride and innovation, making her a leading figure in Saudi Arabia’s new tourism generation.
The Tourism Generation; where Saudi Arabia’s Vision 2030 comes to life, showcasing the vibrant careers and cultural revolutions shaping the future of tourism.
