New Leadership and The Art of Simple Cooking at Raffles Al Areen Palace Bahrain

Raffles Al Areen Palace, Bahrain, has a new culinary leader, and he’s bringing a fresh perspective to the all-villa resort in Zallaq. Executive Chef, William Khala, recently stepped into his role, armed with experience working alongside Michelin-starred chefs and a passion for honouring agricultural practices.

His approach? Reinventing farm-to-table dining and simple cooking that speaks to wellness-seeking guests at the all-villa resort. It’s about letting quality ingredients shine, respecting where they come from, and creating dishes that feel both refined and nourishing.

We caught up with Chef Khala for an exclusive conversation about the culinary influences that shape his cooking, and how he’s bringing his philosophy to one of Bahrain’s most luxurious dining destinations.

What, according to you, makes a dining experience memorable?

A memorable dining experience is the result of a harmonious blend of exceptional food quality, impeccable and personalised service, and a captivating atmosphere. Attention to elegant presentation and thoughtful details, like interactive elements or surprises, enhances the experience. From the moment guests arrive until their departure, the journey should be seamless and designed to exceed expectations, leaving a lasting, positive impression.

What’s your personal favourite dish on the menu at Palma Restaurant, and why?

While I have many favourite dishes, one that truly stands out is the braised short rib fagottelli. The short ribs are braised for 36 hours and paired with a black truffle short rib braising jus. This dish beautifully balances comfort and refinement, with flavours that delicately tease the palate.

What dining specials can guests expect to enjoy at Raffles Al Areen Palace Bahrain over the next few months?

We are thrilled to introduce several exciting initiatives. Our new “Taste of the Mediterranean” brunch at Palma Terrace will feature curated dishes inspired by the region. Authentic flavours from Italy, the South of France, and Spain will be complemented by a local Middle Eastern touch.

Our signature breakfast pastry has gained popularity, showcasing dates harvested from our Raffles Garden, paired with almond frangipane for an exquisite breakfast experience.

Additionally, we take pride in our homemade bread at Palma, crafted with a local Middle Eastern influence. Our sourdough is infused with pickled grape leaves, adding a delightful hint of tartness and umami, a perfect pairing with our extra virgin olive oil.

We recently relaunched a new in-villa dining menu featuring playful and contemporary dishes that highlight local favourites, crafted by our chefs to create a residential feel for dining in the comfort of your villa.

Which chefs or cuisines have had the biggest influence on your cooking style?

I have been fortunate to work with incredible chefs who have instilled in me the art of creativity, flavour balance, and a deep respect for top-quality, seasonal ingredients. Influences include Thomas Keller (French Laundry), Curtis Duffy (Ever Restaurant), Pierre Gagnaire, Juan Mari Arzak, and Grant Achatz (Alinea Restaurant). Each has significantly shaped my culinary knowledge and skills.

My nine years in Japan have also profoundly impacted my career, teaching me that ingredients are central to the chef and guest experience. The principles of simple and pure cooking, along with the importance of knowing local farmers, will always resonate with me.

What qualities do you look for in team members working with you in the kitchen?

I am a discipline-driven chef and seek team members who are passionate about their craft. I value creativity, an eagerness to learn and grow, curiosity, and, importantly, the ability to have fun in the kitchen!