The man behind Dubai chocolate creates magic in Salalah

With over a decade of experience crafting innovative confections since 2013, Chef Nouel launched his own company in October 2024, establishing his namesake brand and sister brand Sna'ap as the next chapter in his culinary journey.

Collaboration with Anantara

Now, he brings his distinctive artistry to Al Baleed Resort Salalah by Anantara with The Anantara Khareef Chocolate, an exclusive creation that captures the essence of Salalah through local frankincense and coconut katayef, available only during the Khareef season at Al Mina.

In this interview, we get to sit down with Chef Nouel himself to get to know the man behind the viral sensation and discover what drives his culinary passion.

⁠From your early culinary inspirations to becoming the chef behind the creation of the viral “Dubai Chocolate”, can you share the journey starting from the beginning?

For years, I worked behind the scenes as a dessert consultant in the Middle East, a path inspired by my mom’s deep love for food. After 16 years in the Gulf, I embraced the region’s heritage, reimagining its classics with a fresh twist. That passion and constant experimentation eventually led to the creation of unique recipes—one of which became the viral Dubai Chocolate.

You’ve earned recognition for breaking conventional dessert boundaries. Which of your creations do you feel best represents your innovative spirit or that completely surprised you, and why?

The Dubai Chocolate is still the one that captures my spirit best. It started as a playful idea—fusing local flavors with modern textures—and it turned into something that resonated deeply with people. I never expected it to go viral, but that surprise reminded me that innovation isn’t just about technique—it’s about emotion, memory, and creating something people instantly connect with.

When you’re not in the kitchen creating for others, what comfort food or sweet treat do you find yourself making just for yourself and why?

I gravitate toward native Filipino treats like bibingka, cassava cake, and biko—simple yet soulful. They bring me comfort, joy, and a deep sense of home.

Your collaboration with Anantara showcases local ingredients like frankincense in the Khareef Chocolate. How does the region’s rich heritage influence your creative process when developing new flavours?

How do you see dessert trends evolving over the next few years, and which direction are you most excited to explore?

I believe desserts are becoming more personal, more rooted in narrative and sustainability. People want to feel a connection to what they’re eating—whether that’s through local ingredients, reduced waste, or the cultural story behind the recipe. I’m particularly excited about the evolution of heritage-based desserts—classics being reinterpreted for a new generation, using techniques that honor the past while pushing boundaries. For me, it’s about creating desserts that not only taste incredible but also carry meaning—something that sparks memory, emotion, and curiosity. That’s the direction I’m most passionate about exploring.

Now some rapid-fire questions, highlight one that speaks to you:

1. Chocolate or strawberry? 

2. Early morning baking or late-night creativity?

3. Sweet or slightly savoury desserts?

4. Kitchen silence or background music while creating?

5. Creating with rare, exotic ingredients or reimagining everyday flavours?