Next-generation vertical farm & lab for innovative chefs
Keeping Your Feet on the Ground:
An Interview with Chef Akmal Anuar
An Interview with Chef Akmal Anuar
Dubai’s HoReCa industry has always moved fast.
New concepts, rising expectations and constant competition
have long defined the city’s dining scene. But today, many operators are navigating a different kind of pressure —
one shaped by rising costs, shifting consumer habits
and increasingly complex supply chains.
For Chef Akmal Anuar, the key is adaptability, consistency and staying grounded.
“Just break the routine and keep going,” he says simply.
As both chef and restaurateur, Akmal understands
the realities of operating in today’s market from every
angle. Beyond the kitchen, there are teams
to manage, suppliers to coordinate, operational
costs to balance and guests whose
expectations continue to evolve.
New concepts, rising expectations and constant competition
have long defined the city’s dining scene. But today, many operators are navigating a different kind of pressure —
one shaped by rising costs, shifting consumer habits
and increasingly complex supply chains.
For Chef Akmal Anuar, the key is adaptability, consistency and staying grounded.
“Just break the routine and keep going,” he says simply.
As both chef and restaurateur, Akmal understands
the realities of operating in today’s market from every
angle. Beyond the kitchen, there are teams
to manage, suppliers to coordinate, operational
costs to balance and guests whose
expectations continue to evolve.
A More Pragmatic Industry
The pressure is especially visible among independent and mid-sized restaurants. Menus are becoming more flexible, operators are watching costs more closely and many businesses are rethinking how
they approach sourcing altogether.
According to Chef Akmal, restaurants
are increasingly introducing rotating menus, adjusting dishes based on ingredient availability and focusing more carefully on operational sustainability.
“We depend on products from outside,” he explains. “When supply becomes inconsistent or prices fluctuate, it directly impacts how the business functions.”
For many kitchens in Dubai — particularly those built around international cuisines — imported ingredients remain essential. But global disruptions have changed the way chefs think about planning. Availability, delivery timelines and consistency now play a larger role in menu development than ever before.
The pressure is especially visible among independent and mid-sized restaurants. Menus are becoming more flexible, operators are watching costs more closely and many businesses are rethinking how
they approach sourcing altogether.
According to Chef Akmal, restaurants
are increasingly introducing rotating menus, adjusting dishes based on ingredient availability and focusing more carefully on operational sustainability.
“We depend on products from outside,” he explains. “When supply becomes inconsistent or prices fluctuate, it directly impacts how the business functions.”
For many kitchens in Dubai — particularly those built around international cuisines — imported ingredients remain essential. But global disruptions have changed the way chefs think about planning. Availability, delivery timelines and consistency now play a larger role in menu development than ever before.
The Shift Toward Flexibility
One of the clearest changes across Dubai’s culinary landscape is the growing need for flexibility.
Menus today are less rigid. Ingredients are replaced faster. Chefs adapt constantly depending on what
is realistically available and what makes operational sense.
“I am in touch with suppliers all the time as to what’s out there,” Akmal says. “It has to make sense operationally.”
This shift has also changed how restaurants think about value. Guests today are looking beyond luxury for luxury’s sake. The overall experience — atmosphere, hospitality, emotion and intention — matters just as much as the plate itself.
“At this time no one should be riding on luxury and gluttony,” he says.
Instead, simplicity is returning to the forefront.
At Harummanis, that means focusing on biryani done exceptionally well.
At Funkcoolio, it’s pasta and pizza executed with precision and consistency.
“Good and simple,” he says.
One of the clearest changes across Dubai’s culinary landscape is the growing need for flexibility.
Menus today are less rigid. Ingredients are replaced faster. Chefs adapt constantly depending on what
is realistically available and what makes operational sense.
“I am in touch with suppliers all the time as to what’s out there,” Akmal says. “It has to make sense operationally.”
This shift has also changed how restaurants think about value. Guests today are looking beyond luxury for luxury’s sake. The overall experience — atmosphere, hospitality, emotion and intention — matters just as much as the plate itself.
“At this time no one should be riding on luxury and gluttony,” he says.
Instead, simplicity is returning to the forefront.
At Harummanis, that means focusing on biryani done exceptionally well.
At Funkcoolio, it’s pasta and pizza executed with precision and consistency.
“Good and simple,” he says.
Chef's Akmal Anuar page on Instargam
Creativity Beyond Trends
Despite the challenges, creativity remains central
to the industry.
But for Chef Akmal, inspiration does not come
from chasing trends or social media virality.
Instead, it comes from memory, storytelling
and emotion.
He believes food creates stronger and more lasting connections when it reflects something personal rather than performative. In an industry increasingly saturated with visual content and constant online exposure, that approach feels more relevant than ever.
Despite the challenges, creativity remains central
to the industry.
But for Chef Akmal, inspiration does not come
from chasing trends or social media virality.
Instead, it comes from memory, storytelling
and emotion.
He believes food creates stronger and more lasting connections when it reflects something personal rather than performative. In an industry increasingly saturated with visual content and constant online exposure, that approach feels more relevant than ever.
Chef Akmal Anuar, chef and restaurateur behind some of Dubai’s most recognised dining concepts, shares his perspective on adaptability, sourcing
and the evolving realities of the city’s HoReCa industry.
and the evolving realities of the city’s HoReCa industry.
Why Local Sourcing Matters
In conversations around sustainability and supply chains, local sourcing has naturally become a bigger part of the discussion.
For Chef Akmal, however, local sourcing only works when quality and consistency remain uncompromising.
Proximity alone is not enough.
This is exactly where controlled-environment farming is beginning to play a larger role in Dubai’s food ecosystem. Reliable local production helps kitchens reduce dependency on unpredictable imports while maintaining freshness, consistency and operational efficiency.
For chefs working in high-pressure environments, consistency is not a luxury,
it is essential.
At Greeneration, greens are harvested on the same day of delivery, allowing chefs to receive fresher produce with longer shelf life and greater reliability.
In a market where kitchens increasingly need flexibility, adaptability and fast turnaround, local vertical farming offers practical advantages beyond sustainability
alone.
In conversations around sustainability and supply chains, local sourcing has naturally become a bigger part of the discussion.
For Chef Akmal, however, local sourcing only works when quality and consistency remain uncompromising.
Proximity alone is not enough.
This is exactly where controlled-environment farming is beginning to play a larger role in Dubai’s food ecosystem. Reliable local production helps kitchens reduce dependency on unpredictable imports while maintaining freshness, consistency and operational efficiency.
For chefs working in high-pressure environments, consistency is not a luxury,
it is essential.
At Greeneration, greens are harvested on the same day of delivery, allowing chefs to receive fresher produce with longer shelf life and greater reliability.
In a market where kitchens increasingly need flexibility, adaptability and fast turnaround, local vertical farming offers practical advantages beyond sustainability
alone.
Finished with Greeneration microgreens — fresh, delicate and slightly sweet that balance the rich sauce and crispy toppings.
More Than Cooking
The role of the chef has also evolved dramatically over the past decade.
Today’s chefs are expected to be operators, communicators and business leaders in addition
to cooks. Visibility matters. Public presence matters. Financial understanding matters.
“It’s simply one element of it — cooking,” Akmal says.
The responsibility today extends far beyond the pass.
Yet despite the challenges, Chef Akmal remains quietly optimistic about the future of Dubai’s hospitality industry.
“This will pass,” he says. “The industry will find its rhythm again.”
For now, however, the focus is simple: stay adaptable, stay consistent and keep moving forward.
At Greeneration, this philosophy shapes the way
the company works with chefs and HoReCa partners across the UAE. As restaurants continuously adapt to changing guest expectations, operational pressures and supply realities, the farm focuses
on offering greater flexibility, reliable communication and responsive support
to help kitchens navigate periods of uncertainty with greater ease.
By staying closely connected to chefs and understanding the day-to-day realities
of the industry, Greeneration aims to grow not only as a supplier, but as a long-term partner for Dubai’s evolving culinary scene.
The role of the chef has also evolved dramatically over the past decade.
Today’s chefs are expected to be operators, communicators and business leaders in addition
to cooks. Visibility matters. Public presence matters. Financial understanding matters.
“It’s simply one element of it — cooking,” Akmal says.
The responsibility today extends far beyond the pass.
Yet despite the challenges, Chef Akmal remains quietly optimistic about the future of Dubai’s hospitality industry.
“This will pass,” he says. “The industry will find its rhythm again.”
For now, however, the focus is simple: stay adaptable, stay consistent and keep moving forward.
At Greeneration, this philosophy shapes the way
the company works with chefs and HoReCa partners across the UAE. As restaurants continuously adapt to changing guest expectations, operational pressures and supply realities, the farm focuses
on offering greater flexibility, reliable communication and responsive support
to help kitchens navigate periods of uncertainty with greater ease.
By staying closely connected to chefs and understanding the day-to-day realities
of the industry, Greeneration aims to grow not only as a supplier, but as a long-term partner for Dubai’s evolving culinary scene.
Greeneration’s vertical farm in Dubai grows premium edible flowers, speciality leaves and microgreens in a fully controlled environment, ensuring consistent quality and same-day freshness for leading HoReCa venues across the UAE.
Why Order from Greeneration?
Greeneration is Dubai’s premium hydroponic microgreens farm, delivering weekly to restaurants, hotels, and private chefs. Our greens are:
Greeneration is Dubai’s premium hydroponic microgreens farm, delivering weekly to restaurants, hotels, and private chefs. Our greens are:
- Locally Grown – Cut hours before delivery, never flown in, never wilted.
- Hydroponically Cultivated – Clean, sustainable, pesticide-free.
- Chef-Approved – Trusted by fine dining professionals across the UAE.
- Consistent Supply – Grown year-round in a climate-controlled farm.
How to get free samples and place an order for DUBAI?
Go to this page and fill the form! We would be happy to deliver samples to your restaurant or hotel kitchen!
Greeneration is the UAE’s trusted B2B supplier of fresh, locally grown edible flowers, serving: Fine dining restaurants, Boutique hotels, Vegan cafés, Caterers, Cocktail bars & mixologists.
Greeneration is the UAE’s trusted B2B supplier of fresh, locally grown edible flowers, serving: Fine dining restaurants, Boutique hotels, Vegan cafés, Caterers, Cocktail bars & mixologists.