Rouba Khalil is a chef and entrepreneur based between Dubai and Beirut. Originally trained as an engineer, she began her career in finance in New York City before changing direction at 25 and going to culinary school.

After training as a chef in New York, she returned to Beirut and founded Rouba Khalil Kitchen. Today, her work spans private events and catering across Dubai and Beirut, as well as her Beirut shop, where she develops and sells cakes, pastries, ice creams and savory products.

Rouba splits her time between the two cities and travels for food. She is currently the Academy Chair for the Gulf region for The 50 World’s Best Restaurants.

For this dinner, she wants to share a few dishes from the RKK kitchen alongside some of her personal favorites. The menu isn’t meant to follow a particular theme, but Levantine ingredients and flavors naturally find their way into it, often taken out of context and used in ways that feel more like her.

More than anything, she wants it to feel like a good dinner: generous food, nothing too fancy, and an evening of eating, chatting and connecting with people you may not have known before you arrived.

*Please note that a 250 AED fee applies for cancellations made 48 hours prior to the event.

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