Join the Southern Food & Beverage Museum to welcome Chef Badr Fayez, a member of a new generation of chefs working in the Middle East. Chef Fayez will lead a demonstration and tasting while discussing his mission of elevating Saudi Arabian cuisine.
The program begins at 1 PM in the Rouses Culinary Innovation Center by Jenn-Air, samples are first come first serve. The program will be free and open to the public with the support of the Middle East Institute. Please RSVP here.
About the Chef
Badr Zuhair Fayez is a chef and restaurateur dedicated to elevating Saudi cuisine. Young, energetic, enthusiastic and determined to change the ways that people eat in Saudi Arabia, Chef Fayez is elevating traditional dishes and quality ingredients as he sees his country turning to fast food and processed food options. His impressive resume of gastronomic experiences includes training at Le Cordon Bleu in France, an internship at the Grand Hotel in Vienna, and several months of shadowing chefs in Southeast Asia.
After twelve years abroad, Fayez was inspired to return to Saudi Arabia to redefine the contemporary dining industry. In the Kingdom, Fayez noticed that the food and beverage industry had become corrupted by businessmen who only cared about quick financial gain, while neglecting the quality of both food and service. This inspired Fayez to enter the restaurant business and set new standards in the field. Fayez has since opened two restaurants and a bakery in Jeddah. Both restaurants specialized in seafood, one a high-end seafood restaurant and the other a sushi bistro; his bakery, Wheat and Butter Factory, is quickly becoming a presence in the city as one of few by-hand bakeries using only ethical, sustainable, whole ingredients. In addition, Fayez is the CEO of Badr Fayez Catering company, has served as a judge on Master Chef Arabia, and has made countless appearances on live cooking shows. Fayez has a Bachelor of Culinary Arts and an M.B.A. in Marketing from the College of Culinary Arts at the University of Johnson and Wales in Rhode Island. He also holds a degree from Le Cordon Bleu Institute in Basic Cuisine.