Nourish by Spinneys

Our first repeat guest is the one-and-only Chef Grégoire Berger, now leading Kraken. Co-host Devina Divecha sits down with Chef Grégoire to talk about his own evolution from pure culinary ambition to building personal connections. He also shares more about Kraken's focus on local ingredients and suppliers, how his management style has evolved, and the roots of Dubai's culinary scene. Chapters 0:00 Coming up... 2:09 Personal growth 7:54 The rise of mocktails 9:03 The philosophy behind Kraken 14:03 Dubai's dining scene 22:10 Beyond Kraken

Hosts Tiffany Eslick and Devina Divecha are off to Business Bay to sit down with founder and cake-maker Nadia Parekh. They talk about Nadia's pivot from clinical psychology to food entrepreneur, and the lessons learnt from the closure of Mélange and the launch of Faim. They also taste three of Nadia's signature cakes: The Quarantine (Chocolate salted caramel), Everybody's Birthday Cake (Chocolate praline and cereal) and the Jaded (Olive Oil, lemon, mascarpone and mixed berries). Chapters: 0:00 You can't control things outside! 3:31 From clinical psychology to cakes 6:15 Becoming a food entrepreneur 15:11 Pivoting after Mélange 23:23 Behind Faim 27:20 Cake trends 36:23 We taste cake!

Co-host Devina Divecha sits down with Chef Andreé Núñez at La Mar by Gastón Acurio at Atlantis The Royal in Dubai. Chef Andreé talks discovering his love for cooking at an early age, and his dream to showcase Peruvian cuisine and its influences at La Mar. He also plates a tiradito, a beautifully-plated dish and brings together Japanese techniques with the power of Peruvian ingredients.

Co-host Devina Divecha sits down the women behind Tezukuri, Chef Neha Mishra and Panchali Mahendra, CEO of Atelier House Hospitality for the first episode of 2026. The powerhouse duo talk about their shared passion for creating F&B concepts, and how their friendship evolved into a business relationship with Tezukuri. Chapters 0:00 Coming up... 4:23 Building a Friendship 8:18 Behind Tezikuri 14:52 Women in the Food Industry

We're closing out the year with food writer and general counsel Liam Collens. Tiffany Eslick and Devina Divecha sit down for an all-pie breakfast with Liam at one of his favourite spots, Piehaus by 21Grams. They talk about Dubai's dynamic food scene and the challenges of restaurant criticism in today's age of attention. We'll be back in the new year with new episodes. Until then, happy holidays! Chapters 0:00 Coming up... 3:31 Dubai's dining scene 11:19 ‘Bread is not a course on its own’ 17:02 Building trust as a food writer 24:31 Growing up in Trinidad & Tobago

Co-host Tiffany Eslick sits down at Mishkah with author (and clown) Hisham Assaad during his visit for the Sharjah Book Fair a couple of weeks ago. Hisham shares his journey in food that traces back to his childhood growing up in a refugee camp in Lebanon, how he wants to record and preserve recipes that are fading away, and. how he got started with clowning! Hisham started his food blog, ⁨cookin5m2⁩ , in 2013 and has since published two books—'Bayrut The Cookbook' in 2021 and 'Taboon' in 2024 celebrating his heritage and amazing recipes from Lebanon, Palestine and Syria. Chapters 0:00 Coming up... 3:53 Clowning 5:58 Cultural Identity through Cuisine 11:29 From Blog to Cookbook 13:39 Documenting Lesser-Known Dishes 16:52 The Impact of Tragedy 19:29 The Journey to Taboon 27:53 Sharjah Book Fair and Dinner at Mishkah

Our Christmas special is here! This week, Tiffany Eslick and Devina Divecha are standing next to the awesome Chef Kelvin Cheung as he champions Brussels sprouts to make one of his favourite Christmas dishes. They also talk about the explosion of Dubai’s F&B scene, get updates on all of Chef Kelvin’s restaurants & reminisce about their favourite holiday traditions. Chapters 0:00 Introduction 2:16 Cooking with Chef Kelvin 5:45 The right way to cook a Christmas Turkey 14:28 Dubai's Culinary Scene 21:01 Dream Culinary Projects

Co-host Tiffany Eslick sits down with author, restauranteur and inspiring activist Asma Khan on the sidelines of What The Food at Alserkal Avenue. Asma became the first British chef to be featured on Chef’s Table, showcasing her work with Darjeeling Express in London, and celebrating the birth of daughters. She talks to Tiff how she’s fought the stigma of being a second daughter all her life, how the incredible women behind Darjeeling Express rallied through numerous challenges, and how fast Danny DeVito can run!

This week, we welcome our youngest podcast guest in the history of the show. Dylan Farmer joins his father, chef Tristin Farmer, for a chat with co-host Tiffany Eslick. They talk about Tristin’s love for Japanese ingredients and the culinary philosophies he has incorporated into the Maison Dali menu. They also talk about Dylan (and Tiff’s) love of Paddington!

Co-host Devina Divecha is on location at Eden House in Satwa this week, to sit down with Moonrise’s chef and owner Solemann Haddad. Solemann talks about the inspirations behind their recent renovation, and how Moonrise’s iconic dishes and beverages are pushing Dubai’s culinary narrative forward.

Co-host Devina Divecha visits the newly-opened Growhouse by One Life at Alserkal Avenue to sit down with Necip Camcigil. Necip shares his journey from corporate life to launching One Life in D3 ten years ago. He also talks about One Life’s commitment to maximising scratch cooking, and why he still cashier’s every single day.

We’re kicking off our new season with the wonderful Natasha Sideris, founder of Tasha’s Group—the company behind amazing concepts like Tasha’s, Avli, Flamingo Room, Bangalo34, Nala, Galaxy Bar and more. Natasha shares her journey from not wanting to be in the restaurant business to celebrating 20 years of Tasha’s. They also talk about the 15 restaurant openings they’re opening over the next year & Natasha’s favourite South African foods. This episode is part of the South African edition of the Nourish magazine, which is in Spinneys stores now!

A throwback to one of Tiff’s favourite episodes from this season with Chef Will Goldfarb at the gorgeous Anantara The Palm Dubai Resort. Chef Will has been running the award-winning Room4Dessert in Bali for a decade now and he shares how they’ve expanded their space around the original restaurant. He also talks about what they’ve learned from traditional Bali philosophy and doing things in harmony with nature. Nourish by Spinneys is currently on a summer break and will be back with new episodes in September.

A throwback to one of Devina’s favourite episodes from this season with Chef Eva Halasa and her daughters, Lilian & Emilie Rihani. The three of them came together post-COVID to launch ‘Three by Eva’ and ‘Masterclass by Three’. It was the first times we had three guests on a single episode, and is one of the funniest interviews we’ve had to date! Nourish by Spinneys is currently on a summer break and we’ll be back with new episodes in September.

A throwback to one of Tiff’s favourite episodes with Chef Himanshu Saini, who leads Tresind Studio the first and only Indian restaurant with 3 Michelin⁠ stars in the world. When Tiff sat down with him in late-2023, they talked about the evolution of their menu, how their divine broths come to life, and the emotional power of cooking. We’re currently on a summer break and will be back with new episodes in September.

Hosts Tiffany Eslick and Devina Divecha look back at some of their favourite moments from the third season of Nourish by Spinneys. We’ll be back with new episodes in September. See you then!