At the intersection of three continents, Dubai serves as a culinary crossroads, where diverse cuisines and talented chefs from every corner of the globe converge. Its vibrant food scene remains part of the city’s unique appeal, whilst sustainability plays a larger role than ever in the future of dining.

It’s a bold and enlightened vision, shared by those at Jumeirah Zabeel Saray located on the golden sands of Palm Jumeirah West Crescent. Here, Culinary Director, Chef Richard Glaze, oversees the resort’s flourishing hydroponic farm, a state-of-the art greenhouse wrapped in natural wood, where plants and crops are grown with a nutrient-rich solution, without the need for traditional soil-based harvesting methods. Once perfectly ripe, this home-grown produce is then distributed throughout the resort’s various restaurants and eateries, including within Arcadia’s rustic, country-style kitchen. The farm’s close proximity ensures that ingredients go directly from farm to plate. Surrounded by exotic lime and papaya trees, and fragrant herb beds, Chef Richard compares it to a secret garden - a green, bohemian oasis where guests can indulge in an unforgettable taste of sustainable dining.

An appetite for sustainability

For Chef Richard, weekends spent working in a local restaurant as a teenager first inspired his love of cooking, but it wasn’t until a degree in Food Science and Biochemistry that he was introduced to the concept of hydroponic farming. Now, he considers it an integral part of his kitchen. “As a chef, the hydroponic farm is of course about minimising our carbon footprint, but it’s also about freshness, choice, and convenience – I can walk just 10 metres and pick my ingredients.”

“The beauty of Arcadia’s farm-to-table dining is not only in the freshness but in the sustainable choices we make every day,” says Chef Richard. “Our hydroponic farm reduces food miles, and guests can enjoy produce that hasn’t travelled across the world.”

Chef Richard has always been passionate about a mindful approach to eating, whether through locally sourced ingredients or exploring plant-based alternatives. “I experimented with a vegan diet when I was living in China, which opened my eyes to a wide range of vegan dishes and ingredients. Now, I incorporate those experiences here at Jumeirah Zabeel Saray. I want to demonstrate that plant-based eating isn’t just a passing trend, so offering our guests delicious, thoughtfully crafted vegan options is essential to me.”

Dining at the hydroponic farm

A cornerstone of Chef Richard's vision is fostering and enhancing guest education and engagement with the farm's produce. At Arcadia, the communal setting around the rustic wooden farm table, fosters meaningful interactions and connection with the food.

In addition to offering a unique dining experience and regular cooking classes, Chef Richard is continuously innovating, sharing plans for an upcoming pop-up event that will bring together the best of the resort’s culinary offerings. “While I can’t reveal all the details yet, we’re working on merging our Indian restaurant, Amala with Arcadia for a special tasting experience. The menu will feature both plant-based dishes and options with meat or seafood, with chefs engaging directly with guests throughout the meal,” he shares.

When it comes to tasting the finished product, guests will notice a significant difference in flavour. “Compared to lettuce or herbs that have travelled across the world, our produce is much fresher and crisper. The rocket, for instance, has a super spicy kick, and the flavour from the hydroponic farm really bursts on the palate.”

While Chef Richard is a strong advocate for mindful, nourishing eating, his personal favourites from the farm include kale, both raw and cooked, as well as rocket and mizuna. “In collaboration with Talise Ottoman Spa at Jumeirah Zabeel Saray, we created the Talise Spa Bowl, which incorporates many of these ingredients. It’s served with a protein option—whether tofu, halloumi, poached chicken, or salmon. Taking care of our bodies is crucial—we really are what we eat”, says Chef Richard.

A distinct culinary culture

Emirati cuisine, with its rich flavours, simplicity, and generosity, has long been a source of inspiration for Chef Richard over the years. After first moving to Dubai over 20 years ago before working within diverse kitchens across Asia, he returned to the city less than four years ago. “Asia is a fantastic destination for food enthusiasts, but Dubai’s culinary culture is truly one of a kind. It’s also a multicultural hub with a vibrant expat community, bringing together an evolving blend of influences from many nationalities.”

Beyond the farm

Alongside hobbies such as golf, kitesurfing, and spending cherished time with family and friends, Chef Richard is passionate about exploring Dubai’s diverse restaurant scene and experiencing its renowned Arabian hospitality. "I enjoy discovering new places," he shares. “It’s all about having a relaxing, enjoyable time, paired with friendly and attentive service.' This same warm, generous approach influences his work at Jumeirah Zabeel Saray. 'While food is certainly important, I believe it’s the service that truly enhances the experience. It should perfectly complement the overall concept for our guests, with the delicious food tying everything together.”


As Jumeirah Zabeel Saray continues to champion sustainability through its innovative hydroponic farm, Chef Richard Glaze’s commitment to fresh, mindful dining serves as a reminder that the future of food isn’t just about what’s on the plate, but the journey it takes to get there.