Ibrahim Tabet has been appointed Executive Chef at Nofa Riyadh, a Radisson Collection Resort
With over 18 years of experience in some of the region's most prestigious kitchens, Tabet's culinary journey has spanned Four Seasons Damascus, The Ritz-Carlton KSA, Art Rotana Bahrain, and JW Marriott Riyadh. His reputation was solidified at The Ritz-Carlton, where he launched the first Saudi Heritage Dessert Tasting Menu, an initiative that not only celebrated local ingredients but also significantly boosted dessert sales. His most recent leadership role with FAS Hospitality marked his evolution into a strategic culinary leader, spearheading the transformation of underperforming outlets, negotiating farm-direct supply chains, and introducing sustainable innovations like zero-waste iftars.
Now at the helm of Nofa Riyadh's culinary operations, Chef Tabet oversees all dining experiences across the resort, from destination restaurants and banqueting to in-villa dining and the resort's homegrown farm. More than just an operational lead, he sees his role as a curator of stories, each dish a narrative shaped by local soil, seasonal rhythms, and global inspiration.
A strong believer in the power of food to bring people together, Tabet leads with empathy and excellence, cultivating multicultural kitchen teams through what he calls "tasting diplomacy," collaborative recipe R&D that bridges backgrounds and sparks innovation. His vision for Nofa is ambitious: to turn the resort into Saudi Arabia's most iconic culinary destination, where ingredients are sourced from its own land, where guests embark on immersive gastronomic journeys from field to plate, and where Saudi traditions are reimagined for international recognition.
Outside the kitchen, Ibrahim is passionate about pursuits that challenge both his creativity and his technical curiosity. A self-taught skateboarder, he rediscovered his childhood love for skating during the pandemic. What started as a way to pass the time has since become his ultimate form of stress relief, bringing him clarity and rhythm along coastal promenades and desert paths. He's also deeply fascinated by the science of meat maturation, spending hours experimenting with flavour development and preservation techniques that reflect his meticulous approach to both cuisine and craft.
Whether plating a showstopping soufflé or carving into a dry-aged ribeye, Ibrahim Tabet brings a signature blend of precision, purpose, and passion, anchoring Nofa Riyadh's kitchens in authenticity, artistry, and the spirit of Saudi terroir.
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