He had no formal training and never stepped foot in a culinary school. Yet Chef Shehab Medhat trusted a quiet gut feeling that led him from the back of a kitchen to winning Top Chef Middle East and building one of the Arab world’s first pan‑African fine dining concepts. Today, his restaurant Savryn takes diners on a ten‑course journey across the continent, from Egypt to South Africa, and he dreams of becoming the first Egyptian, Arab, and African chef to earn three Michelin Stars.

In this exclusive interview with Emirates Man, Chef Shehab opens up about the mentors who believed in him, the terrifying risk of making edible glass under competition pressure, and why he gives every junior team member a real chance to grow. He also shares how his latest collaboration—Edible Art: Heart of Chroma at Third Avenue—translates eight paintings into an immersive eight‑course tasting menu where art becomes flavor.

What are your formal educational qualifications in the culinary field, and where did you train?

I don’t have any formal educational qualifications in the culinary field, and I never went through traditional culinary training. Everything happened by coincidence when I started working as a dishwasher in a restaurant at the age of 15. From that moment, I fell in love with the industry and started learning inside real kitchens, step by step, through experience and daily work.

What was your very first introduction to food as a child, and what moment made you choose the culinary world as your path?

When I was younger, I actually dreamed of becoming a football player. But at some point, I decided to let go of that dream and continue working in restaurants instead. I honestly don’t know exactly why, but I had a strong feeling inside that this was my path — the journey I was meant to continue and build my life around.

You started as a cleaner in a kitchen at 15. What did that experience teach you that still shapes how you run your kitchen today?

Of course, it taught me discipline and cleanliness — making sure everything is always spotless and organized. But more importantly, because I was the youngest person in the company at that time, everyone depended on me to help across different kitchen stations and support the team however I could. I learned a lot from that experience.
That’s why today, in my kitchen, I give dishwashers and cleaning staff a real opportunity to grow into chefs. I focus a lot on teaching and developing them because I always remember myself when I was young, starting from the same position.

Who was the first chef or mentor who truly believed in you, and what did they teach you that stuck?

There were actually many people who believed in me from the beginning — the whole team supported me. One of the first was Sous Chef Mohamed Sokary. He once told me that if he ever became Head Chef, he would make me a chef too — and that actually happened after only six months of me working as a dishwasher.
From him, I learned how to work closely with people and treat the team like friends and family to create a fun and positive kitchen environment instead of a stressful and tense one.

You’ve competed in Top Chef Middle East, Bocuse d’Or Africa, and S.Pellegrino Young Chef Academy. Which competition pushed you the most personally, and why?

I really love competitions because they push me to give everything I have in order to become a better chef. Every competition has its own story, difficult moments, and inspiring memories for me.

Through competing, I learned how to work fast, stay disciplined, and remain fully focused on every small detail under pressure. Each experience challenged me in a different way and helped shape me both personally and professionally.

Winning Top Chef Middle East Season 8 was a dream since you were 17. What did that victory change for you, beyond the title?

Top Chef Middle East had been my dream since childhood. That dream pushed me to learn, improve myself, and prepare for the day I would finally compete in it. I waited many years for that opportunity, and when I competed in season 8, it felt like a dream come true. After all those years, winning became very important to me.
I always tell myself: if I want to become the best chef, first I must become the best in my restaurant, then the best in my city, then the best in my country, and so on. I had to prove that I could be the best in the Arab world, and Top Chef represented that ambition for me.

Your restaurant Savryn focuses on a pan-African tasting menu. What inspired you to tell African stories through fine dining?

When I came to Dubai, my dream was to open my dream restaurant. I had already lived in Ghana for three years, as well as in South Africa, so I decided to create an African fine dining concept and become the first African restaurant of its kind in the Arab world, introducing a completely new experience to people.

That’s why I designed a 10-course tasting menu, where each dish is inspired by a different country, starting from Egypt in the north all the way to South Africa, creating a journey across the entire African continent.

When you design a dish as part of a larger narrative, where do you start—ingredient, memory, emotion, or technique?

I always start with the idea or the story first. From there, I draw inspiration from traditions or ingredients, and then I begin designing the dish.

What’s one ingredient or cooking technique you once feared or struggled with, and how did you master it?

One of the hardest things I have ever done was creating edible glass. During the quarterfinals of Top Chef, I wanted to make edible glass — it was an extremely difficult idea, and I had never tried it before. But I’ve always loved taking risks, so I decided to attempt it during the quarterfinal challenge. In the end, it worked, and it was a huge surprise even for me

You’ve worked in Egypt, Ghana, and now Dubai. How has each country changed your palate or cooking philosophy?

I truly love traveling. Every country I visit teaches me so much — traditions, cooking techniques, and ingredients I discover for the first time. All of this gives me knowledge and expands the way I think and create in my work.

If you had to describe your cooking style in three words, without using “fine dining” or “creative,” what would they be?

If I had to describe my culinary philosophy or style in a simple way, I would say: I serve what I love — my feelings, my hard work, and everything I’ve learned throughout my journey. I try to put all of that on the plate.

What’s a question you wish more interviewers asked you about your journey—and what’s the answer to it?

The question is always: what’s next, or what is the biggest dream you still haven’t achieved? For me, it is to become the first Egyptian, Arab, and African chef to earn three Michelin Stars. That is my biggest dream, and I am working toward it every single day.

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