Born and raised in Bahrain, Chef Suman Ali Sayed’s culinary journey is marked by a deep passion for Khaleeji cuisine. Her skills led her to Dubai, Abu Dhabi, Jordan, Chile, and Canada. As a Bahrain-born Canadian culinary virtuoso, she has collaborated with global luxury brands and renowned restaurants like Fairmont, Hyatt, and Hilton. Featured in the James Beard-nominated docuseries “From the Wild,” Suman gained widespread attention for her deer meat kebabs. During the pandemic, she hosted her first pop-up at Wild Meadows Farm and later scaled Reef Kitchens in Toronto.
We got to speak to Suman about her journey in the global F&B scene, her work promoting Bahraini cuisine on an international platform, and her latest projects in the field.
I’ve known I wanted to be a chef since I was 13 or 14. Born and raised in Bahrain, I come from a humble, working-class background, my parents constantly showed me the value of hard work and education. Our lives revolved around food, and my mother was my inspiration. I would accompany my mother to Riffa Central Market, where we picked up fresh produce and seafood. I vividly remember tasting my first watermelon from a Bahraini farmer.
However, the F&B scene in Bahrain was underrepresented by women, and there weren’t many culinary institutes. At 18, I took a cook’s job at The Royal Golf Club in Riffa. It was close to home, and the morning shift fit my family’s expectations. In a year and a half, I worked my way up from a commis 4 to joining their fine dining team. Being the only female chef came with challenges, but I now speak openly about these through my platforms.
My journey continued with a scholarship from Bahrain to study at the Royal Academy of Culinary Arts in Jordan. After graduating, I sought international exposure, leading me to Canada, where I worked with luxury brands and Michelin-starred restaurants. The pandemic allowed me to explore corporate culinary work, but I eventually returned to my roots.
As a “Culinary Influencer,” I now represent Bahraini food and culture through brand partnerships, cross-cultural programs, fine-dining collaborations, and pop-ups, showcasing Bahraini cuisine on global stages.
The flavours I’ve introduced here have been highly appreciated and accepted. My idea of introducing Bahraini culture through food was always backed by the need to bridge cultural differences and bring people together. Keeping the cuisine approachable is important – making sure it offers an elevated and shareable experience, in keeping with the comfort-centric dining scene in North America.
The Roasted Whole Beef Bone Marrow is tender, fatty, and succulent, finished with Maldon salt and Olive-Tomato Sehaweq. The Bukhari Spice Marinated Whole Cornish Hen is cooked Charga style (flat rotisserie), and the Sweet Batata Harra is served with Shatta Aioli and Pickled Anaheim Chilis. Another standout dish is Beef Qeema with Hummus and Cumin Laban. These dishes have become our biggest hits.
This year, my partnership with Bar Mordecai was announced. It’s one of Canada’s top 5 and North America’s top 40 bar concepts. I bring a diverse addition to their food offerings. Mordecai has been a powerful representative of and advocate for diversity in hospitality, with a majority female and majority BIPOC (Black, Indigenous, and People of Colour) ownership. This makes my partnership with them all the more exciting and relevant.
The owners, Christina, Emily & Josh are industry leaders and Bar Mordecai has achieved several accolades. They were looking to shake up a few things culinary-wise, and we clicked well. We all share a deep passion for our industry have a growth mindset and are setting industry standards that on a broader level make room for everyone to succeed. Plus, nothing beats great food, great drinks and great vibes.
This partnership further emphasises the role of Women Leaders in the Hospitality & Culinary industry as we are transforming the scene and creating an impact while paving the way forward for future female leaders.
House of Khaleej is my Pop Brand, under which I execute Summer Pop-Ups & Recipe Brand Partnerships. Currently, I’m releasing a series of content on Bahraini Legacy Recipes with Chicken Farmers in Canada. It is an honour to not just represent our island but to encourage a whole new generation to be proud of their roots, get out of their comfort zone and achieve their goals.
I was also a part of the Union Summer in Toronto. Union Station is a landmark in Canada and it was transformed into a fun summer destination for the 7th year. I featured Bahraini Chaat, Aloo Basheer and Machboos on the menu.
Bahrain’s diversity is its strength, with Khaleeji cuisine and culture deeply influenced by South Asian traditions and the spice trade. This rich heritage should be honoured with pride. In North America, especially Canada, the multicultural mix makes Khaleeji cuisine appealing. Many Arabs and Asians from the Middle East now in Canada seek familiar flavours, while people of various backgrounds are drawn to the rich, diverse offerings of Bahraini cuisine.
During my visits to Bahrain, immersing myself in the local culinary scene is both profound and humbling. I love dining at neighbourhood joints and traditional kitchens, relishing meals that remind me of my childhood. Near my family home in Sanad, a Khubz shop serves the best Baajalla and Foul Madammes with freshly baked bread.
The Prawn Machboos and grilled Shaafi from Haji’s Cafe are my favourites, while Al Shoala Restaurant in Muharraq offers incredible grilled items and Lamb Hareesa. For breakfast, Emmawash serves the best Karak tea and Balaleet. Recently, Clay and Nomad Eatery have become my go-to spots for their world-class food, atmosphere, and service. These gems truly reflect Bahrain’s old-world charm and celebrate its multiculturalism.
