Eid Al Adha 2025: Dubai announces holidays for public sector employees
Dubai on Thursday announced Eid Al Adha holidays for public sector employees.
This year, government workers will get four days off, with their break beginning on June 5 and lasting till June 8.
The Dubai Government Human Resources Department said that those who work on a shift system or whose roles involve serving the public or managing public service facilities are excluded from this advisory.
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Khaleej Times
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From a soldier to star chef, straddling continents and cuisines
When chef Thanos Feskos touched down in Dubai for the first time last month, it wasn't for leisure. 'Just work,' he says with a shrug, reflecting on the whirlwind five-day trip that left little time for sightseeing. But what he lacked in tourism, he made up for in unforgettable culinary impact. 'It was super nice, super enjoyable,' he recalls, eyes bright. 'And the people I met—amazing. So accepting. So warm.' That, he says, is why he's already planning a return. With a spectacular 4 Hands Menu experience that saw two culinary worlds collide on a single plate Feskos charmed the audience with his food and joie de vivre. Hosted at a Shimmers restaurant, the evening paired Feskos with resident chef Emmanuel in a soulful symphony of dishes built around sharing, storytelling, and pure emotion. 'We did it together,' Feskos explains. 'One amuse bouche, one starter, one main, and one dessert each. It was about balance. About friendship on a plate.' Culinary serendipity Born and raised in Porto Rafti, Greece, Feskos didn't grow up in a kitchen dynasty. 'My story doesn't begin with my mother or grandmother teaching me to cook,' he says with a smile. 'I was studying financial accounting, but the kitchen called me during my military service.' Assigned to cook for his unit, he was a complete novice. But the soldiers loved his hearty, home-style meals. 'So I started calling my grandmother for recipes. Bean soup. Spinach pie. Roasted chicken with potatoes—comfort food. I cooked how she cooked for me.' He was soon assigned to be the Sergeant's personal chef. It was the beginning of an obsession. He enrolled in Greece's Le Monde Culinary Institute, followed by two master's degrees from the Culinary Institute of Switzerland—one in molecular gastronomy and another in European gourmet cuisine and chocolate artistry. 'Yes, I'm a pastry chef too,' he laughs. 'I even placed third worldwide in chocolate architecture.' 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Arabian Business
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