A unique dinner dubbed 'A Shared Story of Home' asked one question: what if food waste was on the menu?

Ahead of her Izakaya takeover, Chef Gabriela Chamorro gives SceneEats a sneak peek of the ingredients she brought with her.

Having travelled to over 80 countries, the Nicaraguan chef behind Dubai supper club Girl & the Goose brought the world’s richest flavours to Cairo.

Fall just landed on Egypt’s coffee menus, and the new drops are giving us every excuse to order something seasonal.

PepsiCo isn’t just embracing its heritage on the Egyptian table—it's showing us why it belongs among the finest dinners, too.

Arriving with only his head and heart, Michelin-star chef Bo Bech brought his Danish expertise to Mamina's kitchen for an Egyptian-inspired dinner.

With ingredients sourced from regenerative farms in the UK, The Cocochine’s visionary founder takes over Scalini Palm Hills.

Girl & the Goose’s Gabriela Chamorro names the four chefs she looks up to, from Himanshu Saini to Carmen Rueda.

What do aggressive geese, 80+ countries and a Dubai apartment have in common? They all somehow led Gabriela Chamorro to Girl & the Goose, and eventually to Cairo Food Week.

The Cocochine’s Larry Jayasekara names the three chefs who shaped how he cooks, leads a kitchen and mentors the next generation.

The Cocochine’s Larry Jayasekara takes us inside his kitchen, from Sri Lankan crab curry and aged sika deer to caviar.

The Cocochine’s Larry Jayasekara brought Sri Lankan crab curry, aged sika deer and his childhood coconut roti to Scalini.