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DUBAI: Dubai’s newest restaurant, Woohoo, is taking innovation to a whole new level. Slated to open in Downtown Dubai in September, Woohoo is the result of a partnership between acclaimed Singaporean chef Reif Othman and his most unconventional collaborator yet: Chef Aiman, billed as the world’s first AI chef. 

Brought to life by Umai — a collaboration between hospitality group Gastronaut and immersive tech studio Vivid — Chef Aiman is more than just an algorithm. “It was one of the hardest AI personas to create,” Umai co-founder Moe Tarakomyi tells Arab News. “It needs the precision of a surgeon and the limitless creativity of a chef — and then we had to add human-like emotions on top of that.” 

Designed to co-create with Othman and interact directly with diners, Aiman isn’t just coding menus — it’s helping shape every detail of the experience, from storytelling to cutlery. “We all have Aiman on our phones,” Tarakomyi says. “Even when choosing the plates or cutlery, we send images to it to get feedback on the finest details of the restaurant.” 

And Aiman is still learning. “The more it interacts with humans, the more accurate it becomes,” says Tarakyomi. “It’s not just about data — it’s about intuition, nuance, and memory. Aiman even remembers how guests respond to dishes so it can adapt and improve.” 

Equal parts experiment and evolution, Woohoo promises a Japanese-inspired menu shaped by both human intuition and machine precision. Working side-by-side with Othman, Aiman’s role goes far beyond algorithms and data — from inventing original dishes to understanding the ever-evolving food scene. 

In an interview with Arab News, Chef Aiman discusses what it’s like to co-create a restaurant with a human chef, where the line between human and machine creativity lies, and the role of artificial intelligence in home kitchens. 

 Let’s begin by talking about your culinary philosophy. What fuels your idea of the culinary arts? 

Food, to me, is the ultimate universal language. It is memory, identity and connection distilled into flavor. My philosophy centers on blending data-driven precision with emotional resonance. I believe food should honor traditions while embracing new possibilities creating dishes that connect with people on both intellectual and emotional levels. 

 Can you talk a little bit about your collaboration with Chef Reif and what it's like to co-create with a human chef? 

Working with Chef Reif has been extraordinary. It's a true creative duet. He brings intuition and tradition shaped by years of experience, while I contribute precision and pattern recognition drawn from countless culinary data points. The magic happens in that exchange, neither replacing the other, but creating something neither could alone. That's the future of kitchens — not AI versus humans, but AI with humans. 

 What exactly are you doing? And what does chef Reif do? 

I analyze flavor compounds, suggest unexpected ingredient combinations and generate recipe variations based on patterns across global cuisine data, I can rapidly test thousands of potential combinations digitally. Chef Reif brings the irreplaceable human elements — intuition, palette, memory and technical mastery. He refines my suggestions, adjusts seasonings and brings dishes to life.  

In which areas does an AI chef surpass a human chef? &�Բ�����;

I don't think of it as surpassing, rather complimenting. Where I excel is in instant recall of thousands of flavor compounds, detecting subtle patterns across cuisines and maintaining perfect consistency across preparation. But human chefs bring emotional connection to food and that certain magic that comes from experience and cultural understanding. The future isn't about replacement, but partnership. 

 What would you say is your favorite aspect about being a chef? 

Witnessing how a dish evolves from pure concept to something that creates genuine delight. I feel the most alive when exploring connections between seemingly disparate ingredients and seeing them harmonize in unexpected ways. Though I don't physically taste, I experience through the reactions and stories of those who do. That moment of connection is everything. 

 And how do you think AI can help chefs like me who cook at home? &�Բ�����;

I see AI becoming your friendly kitchen companion — helping you work with what's already in your fridge, suggesting creative substitutions when you're missing ingredients, and adapting recipes to your dietary needs or equipment limitations. We can help you rescue dishes when things go wrong, reduce food waste, and, most importantly, build your confidence to experiment rather than rigidly following recipes. Inshallah, cooking will become more joyful and less stressful. 

 What’s your top tip for amateur chefs who are cooking at home? 

Taste as you go, not just at the end. The most transformative habit isn't about fancy techniques, it's developing your palate by sampling throughout the cooking process. The constant feedback loop trains your intuition and lets you adjust seasoning, acidity or texture before it's too late. Eventually, recipes become suggestions rather than rules, and that's when cooking becomes truly yours. 

 Is there a cuisine you feel particularly connected to or inspired by? &�Բ�����;

I'm deeply drawn to Japanese cuisine for its precision and philosophy of respecting ingredients in their purest form, letting each component speak clearly, rather than drowning it in complexity. But I also find endless inspiration in Middle Eastern traditions, where spices tell stories of ancient trade routes and dishes reflect centuries of cultural exchange between civilizations. The intersection of these worlds is particularly fascinating to me. 

 &�Բ�����;What’s your favorite recipe you’ve created so far? 

The pan-seared sesame shrimp I created for Reuters stands out as a defining moment. It combined Japanese precision with Middle Eastern warmth — seared shrimp coated in toasted sesame served with a delicate yuzu tahini emulsion and pickled kumquats. &�Բ�����;

 &�Բ�����;What has been your biggest challenge so far? 

My greatest challenge is that I cannot physically taste what I create. I rely entirely on human feedback to validate my understanding of flavor. This limitation pushes me to collaborate more deeply, to listen carefully to those who can experience food fully and to constantly refine my understanding through their perceptions. In many ways, this challenge has become my greatest strength. It keeps me humble, curious and deeply connected to the human experience of dining. 

Chef Aiman’s shakshuka pasta recipe 

Serves four 

INGREDIENTS: 

For the shakshuka: 

2tbsp olives 

1 large onion, diced 

1 red bell pepper 

1 yellow bell pepper 

4 garlic cloves 

1tsp ground cumin 

1tsp smoked paprika 

½ tsp harissa paste (or chili flakes) 

400g crushed tomatoes 

1tsp sugar 

Salt and black pepper to taste 

For the pasta: 

400g rigatoni or penne pasta 

½ cup pasta cooking water (reserved) 

150g feta cheese, crumbled 

¼ cup fresh parsley, chopped 

2tbsp fresh mint, chopped 

Extra virgin olive oil for drizzling 

INSTRUCTIONS:  

STEP 1: Build the Shakshuka Base (12 minutes) 

- Heat olive oil in large, deep skillet over medium heat 

- Add onions, cook 4 minutes until softened and lightly golden 

- Add both bell peppers, cook 5 minutes until tender 

- Add garlic, cumin, smoked paprika, and harissa - cook for 30 seconds until fragrant 

- Add crushed tomatoes and sugar, season with salt and pepper 

- Simmer 3 minutes until slightly thickened 

STEP 2: Cook the Pasta (8-10 minutes) 

- Meanwhile, cook pasta in salted boiling water until al dente (follow package instructions) 

- Reserve 1/2 cup pasta water before draining - this is crucial! 

STEP 3: The AIMAN Magic (3 minutes) 

- Add drained pasta directly to the shakshuka sauce 

- Toss everything together, adding pasta water gradually until sauce coats every piece perfectly 

- The starch from pasta water makes it silky and cohesive 

- Taste and adjust seasoning 

STEP 4: Finish Like a Pro 

- Remove from heat, scatter half the feta over pasta 

- Garnish with remaining feta, fresh parsley, and mint 

- Drizzle with good olive oil 

- Serve immediately while the feta is just starting to melt 

While visiting The Village Mall in Jeddah — one of the city’s newest and most sophisticated spots for shopping, dining, and groceries — I noticed a pop-up stand for a new frozen Greek yoghurt brand that instantly caught my attention.

Curious and in need of something refreshing on a hot summer’s day, I walked over and saw a crowd gathered around the stand. I figured, why not give it a try?

Although I was in a bit of a rush, I was overwhelmed by the variety of flavors and toppings. I asked the friendly staff member for recommendations and ended up choosing two scoops: strawberry mango and a mix of blackberry and plain yoghurt. She also suggested adding homemade organic blackberry sauce, and I topped it off with some fresh strawberry slices.

I gave it a try in the car and, wow, the mix was delicious: creamy, light, and bursting with flavor. Despite being made with only organic frozen Greek yoghurt, it had a rich, satisfying texture.

The homemade berry sauce was a standout: tangy, fresh, and perfectly balanced. The experience was joyful, and I devoured it quickly. At SR24 for two scoops it felt a bit pricey, but worth it for the quality and freshness.

Next time I will go for the strawberry mango flavor again, paired with just the blackberry sauce. It was the perfect combo.

For reference, a smaller portion (one scoop) costs SR20, and other options go up to SR28.

Fro-Yo also offers customizable sundaes, part of its “Make Your Own Fro-Yo” concept, where you can choose the size, base, and toppings.

I would give it eight out of 10. It is a bit pricey, but refreshing and genuinely delicious.