Chef Sara Aqel is a trailblazing culinary force whose journey has taken her from catering events at the age of 15 to leading acclaimed kitchens around the world. Grounded in Jordanian heritage and driven by bold Mediterranean creativity, she’s crafted a dining experience that’s rooted in tradition and elevated by innovation. As the founder of Dara Dining, her vision celebrates community, sustainability, and the emotional power of food—and her impact was recently recognised with the prestigious Zenit Best Chef Award 2024. In this interview, she opens up about her inspirations, philosophies, and the stories behind the dishes that have captivated diners across borders.
Rooted in Culture, Elevated by Creativity
You’ve reimagined Mediterranean cuisine through a lens of community and mindful indulgence. What inspired the vision behind Dara Dining, and how did you bring it to life in Amman?
To be very honest, Dara is exactly what they say—“life is what happens while you’re busy making other plans.” We wanted to be different and fill a gap in Amman. The deeper we went into the city and others across Jordan, the more artisans and producers we discovered. Our thinking shifted into something more meaningful and community-based—because it’s doable!
Dara Dining blends the warmth of Levantine hospitality with bold, contemporary Mediterranean flavours. How do you strike that balance between nostalgia and modernity on the plate?
I do my best not to ruin any traditional memory—nothing that would taint our family dishes. Instead, I let a star ingredient shine. Our dishes, especially the vegetarian ones, always highlight a standout herb, vegetable or product. That’s the beauty of it—one ingredient leads, and that’s what I play with.
You’ve described your cooking as both nutritionally rich and indulgently delicious. How do you approach that duality when designing a dish—especially one rooted in tradition?
I try to de-complicate things. Less is always more. Flavours come through better when you don’t overthink them or make it hard for a dish to shine. The diet of our region, and the produce we get, have been nutritionally rich for centuries. It’s a bit of magic and a bit of effort that turns it into an international language.
From your take on classic Italian dishes at Fi’lia to the regional surprises at Dara, your menus are full of stories. What’s one dish that best captures your culinary philosophy?
There are things we do to create a story—not just revive an old one. Our Feta al Forno, with its sweet, salty, and tangy za’atar notes, is a top seller and has worked across regions. “Fish in Vine Leaves” with seasonal gnocchi also reflects an old Gazan tradition of wrapping fish in vine leaves. We source ours fresh from Aqaba, so the fish changes daily.
Dara draws inspiration from Jordanian heritage and Mediterranean conviviality. How does that cultural foundation influence the guest experience—from the menu to the ambiance?
We are proud to be Arabs first and Jordanians always. The culture we grew up in is deeply hospitable—warm, welcoming and generous. We treat that as our service standard, and draw inspiration from it for our events and chef’s tables. Before we learnt hospitality from restaurants and schools, we learnt it from our families and neighbours.
Crafting a Global Culinary Identity
From catering events at 15 to leading global kitchens and winning international awards, what has been the most defining moment in your culinary journey so far?
Being able to say, “I’m opening a restaurant back home.” Changing the dining scene, bringing people who’ve never been there before, attracting awards that had never gone there before—proving the power of community.
You’ve worked across luxury hospitality, global restaurant groups, and now your own concept. How have those diverse experiences shaped your approach to food and storytelling?
They shift your priorities. The experience teaches you about both worlds, helps clarify your vision, and shapes your plans, values, and what truly matters.
What does luxury dining mean to you—beyond just the ingredients or the setting?
It’s about being remembered. Though we meet and serve so many people daily, how we make them feel is what defines luxury. Temperature—of food, of the space—the seasonal menu, the garden setting, our attire, our tone, how we welcome you… it’s all part of it. The care behind sourcing ingredients, the extra thought behind the wine list—it’s that extra mile, the one not required by standards, but essential to us. That’s luxury.
You’re known for championing sustainability and quality sourcing. How do those values show up in the day-to-day operations of your restaurants?
We come from a culture that’s inherently sustainable—from using ingredients A to Z, to repurposing textures and temperatures creatively across dishes. We rotate the menu seasonally, offer guests exposure to fresh flavours, and repurpose what we can: empty wine bottles become water bottles, broken plates turn into side tables, ingredients from the food menu inspire cocktails. Local sourcing is always at the heart of what we do.
Behind the Apron: The Personal Side
It’s 1am, you’ve just wrapped a long service—what’s your go-to comfort food?
Instant ramen from 1004 Gourmet.
You’re hosting friends at home and only have 30 minutes. What’s your “chef’s secret” dish that never fails to impress?
Spaghetti al Limone, tacos, or a quick Cacio e Pepe.
Favourite hidden gem in Amman or Dubai—for coffee, a snack, or a quiet moment away from the kitchen?
In Dubai—Three by Eva. Not exactly hidden, but absolutely a gem! In Amman—Jozhind, a beautiful concept in Lweibdeh (Jabal Al Lweibdeh ). They cook a fresh à la carte menu daily, based on what’s available. Just four tables—and they close when they sell out.
