Where We Are Going Today: ‘Hataba’ Authentic Saudi Restaurant in Riyadh
One of their star dishes is the made-to-order asado meat, an Argentinian method of cooking meat by slow-grilling with a special blend of spices
Updated 25 June 2024
Sulafa Alkhunaizi
Hataba in Riyadh is one of those restaurants that feels like a home away from home. For anyone looking to experience authentic Saudi cuisine, this local joint is a must-visit place.
The restaurant is named after the Arabic word for firewood. The meats are cooked on a bed of burning wood, resulting in a flakey and crispy exterior with tender smokey-flavored meat.
Hataba’s menu has a selection of flavorful dishes with a hearty serving of lamb or chicken that is roasted or grilled, complemented with white or smoked rice — resembling homecooked Saudi meals.
Their side dishes range from salads to stews, with the okra stew being a particularly noteworthy option. Another good pick is the moussaka, prepared with authentic Saudi spices.
One of their star dishes is the made-to-order asado meat, an Argentinian method of cooking meat by slow-grilling with a special blend of spices.
This dish is garnished with cripsy fried onions called keshna and served with a plethora of sauces — creamy and buttery saffron sauce, gravy, tahini, tomato sauce and honey — that bring an explosion of flavors from salty to sweet.
With each dish offered in a variety of sizes, Hataba can easily accommodate a larger group of people making it ideal for family gatherings and special events like Eid.
Hataba has two locations in Riyadh, one in An Nafal district and the other in Takhassousi. Food delivery apps like Hungerstation also offer their full menu to be enjoyed in the comfort of your home.
For more details, check their Instagram @hataba_ksa.
Where We Are Going Today: Cleaver Burger in Riyadh
The brisket croquette and meat cheese finger are great side dishes, each offering a burst of savory meaty richness
Updated 3 min 50 sec ago
Waad Hussain
Cleaver Burger has become a popular destination in Riyadh’s fast-growing burger scene, for both casual diners and enthusiasts alike.
With three branches across the city, the restaurant delivers reasonably priced high-quality meals, making it an accessible option for anyone craving a satisfying bite.
My visit to Cleaver Burger left me thoroughly impressed — particularly with its eponymous signature dish, which features a juicy, tender wagyu beef patty that stands out for its rich, full flavor. The perfectly toasted bun, caramelized onions, melted cheese, and special house sauce create an ideal balance of flavors, making every bite an indulgence in savory goodness.
In addition to the Cleaver Burger, I tried the steak sandwich, chicken burger, and truffle burger. While the steak sandwich and chicken burger were solid, the truffle burger offered a more adventurous option — perfect for those who enjoy bold, earthy flavors.
The brisket croquette and meat cheese finger are great side dishes, each offering a burst of savory meaty richness.
The real surprise, however, came in the form of Cleaver Burger’s fries. Crispy on the outside, fluffy on the inside and perfectly seasoned, they easily rank among the best fries I’ve had in Riyadh. Whether you enjoy them alongside your burger or as a standalone snack, they are a must-try.
With its consistent quality, flavorful dishes, and affordable prices, Cleaver Burger is a top pick for anyone looking for a great burger in the Kingdom’s capital.
A deliciously artistic trend sweeps Saudi Arabia’s X breakfast community
Arab News looks at the evolution of an online community taking breakfast to new levels
The evolution of a vibrant online group
Updated 05 October 2024
Waad Hussain
RIYADH: In the age of social media, where trends are born in an instant and entire communities form around shared passions, one unique and wholesome movement has emerged on X to celebrate the most important meal of the day: breakfast.
What began as a simple space for users in Saudi Arabia to share their daily meals has quickly evolved into a vibrant online community where creativity, health, and aesthetic presentation come together.
Photo by Shoroog Al-Ghamdi
People from all over the Kingdom contribute their carefully crafted breakfast plates with artistic flair, making breakfast a celebrated moment every day.
Khaled Saud, the creator of the community, has reflected on how far it has come, saying: “Watching the community grow from fun and lighthearted posts to a space where people take pride in their breakfast creations has been incredibly rewarding.
HIGHLIGHTS
• For some participants the online community has sparked a new motivation to take breakfast more seriously.
• In addition to creativity, health is also a significant focus within the community.
“I’m happy to see how much participation has increased and how creative the presentations have become.”
For some participants the community has sparked a new motivation to take breakfast more seriously.
Photo by Mashael Omar
Wafa Al-Qahtani shared how the group helped her stay consistent with her meals, saying: “The reason I love this community is the interaction from the people. Honestly, it has motivated me to maintain a daily breakfast routine, and I try to get creative so I can post it in the community.”
This sentiment is echoed by Ameera Al-Dossari, who has embraced the idea of breakfast as a shared experience and said: “This is such a beautiful concept; it motivates me to wake up early and participate.
Seeing everyone’s posts encourages me to be more thoughtful with my breakfast choices. Honestly, I’ve started taking more care of my meals.
Ameera Al-Dossari, Community member
“Seeing everyone’s posts encourages me to be more thoughtful with my breakfast choices. Honestly, I’ve started taking more care of my meals.”
The community, for many, is not only about the food but about the relationships and connections formed through a shared love for breakfast.
Photo by Khansa Al-Omari
It has also had an unexpected effect on some members’ sleep schedules. One user joked that they had been trying and failing to wake up at 7 a.m. for two months but after joining the community were happy to wake up at 5:30 a.m.
“For me, breakfast is one of the best moments of the day. I don’t just see it as a meal; it’s more like a ritual where we begin a new day,” said Rahaf Tareq, for whom breakfast has become a cherished time.
That sentiment captures the essence of why so many in Saudi Arabia are drawn to the movement — it provides a moment of mindfulness and self-care at the start of each day.
Photo by Khansa Al-Omari
In addition to creativity, health is also a significant focus within the community.
Ram Wael highlighted the importance of breakfast as a necessary part of a healthy lifestyle, saying: “The reason I participate is that breakfast is an essential and necessary meal that needs to be healthy.
Photo by Ram Wael
“However, many people have neglected its importance, and I love how this community has sparked a sense of competition and enthusiasm for creating and sharing breakfast.”
Wael’s participation is driven by a desire to bring attention to the value of a nutritious breakfast, encouraging others in the Kingdom to see it as more than just a quick meal.
Photo by Rahaf Tareq
Sahar Khojah, who believes the breakfast community has ignited a love for cooking and sharing with others, said: “I’ve always loved cooking and I constantly take pictures of my breakfast.
“I was really happy when I found this breakfast community because now I can share my meals, not just for myself but for people who appreciate them and can see my work.”
This sense of shared appreciation has turned a solitary activity into one that brings joy to others, showcasing how food can be a powerful tool for connection.
Khansa Al-Omari shared her excitement over the group’s influence on her creativity, saying: “It’s really nice when someone gets excited, prepares breakfast, and gets creative.
“Even though I don’t post often, when I see the shared posts I get inspired to make myself a neat breakfast. The community encourages even those who don’t often participate to step up their game and bring a sense of artistry into their everyday routines.”
Shoroog Al-Ghamdi, a software engineer, uses an analogy from her field to describe how breakfast fits into her life. She said: “In software we have something called eager loading, which loads all the data we need in advance.
“Breakfast is my way of loading my energy and booting up my brain cells!”
For Al-Ghamdi, breakfast is not just fuel for the body but also a mental preparation for the day ahead, tying it to productivity and well-being.
Layan Sultan reflected on how breakfast helps her start her day. She said: “The reason I show my breakfast specifically is that it’s one of the reasons I wake up excited every morning.
“There’s something good in every day, even if it’s just a meal. This meal makes my body, mind, and soul awake and ready to face every single thing that day brings.”
This collective enthusiasm across Saudi Arabia ensures that the community continues to grow, inspiring others to prioritize breakfast and add a personal, artistic touch to their meals.
Mashael Omar summed it all up, saying: “Breakfast gives energy for the rest of the day, improves the mood, and is part of practicing the hobby of cooking.”
Recipes for success: Chef Benjamin Clement offers tips and advice on cooking
Updated 04 October 2024
Hams Saleh
DUBAI: Having helped three different restaurants achieve three Michelin stars, French patissier Benjamin Clement was quite a catch for La Petite Maison, where he is currently group pastry chef, overseeing the menu and training at several outlets, including in Riyadh, a position he has held since 2022.
Clement says his passion for pastry began at “a very young age,” experimenting in his family’s kitchen. He studied at the Lycée Hôtelier Les Petites Bruyères in France, earning a degree in food, baking and pastry.
Here, Clement discusses tasting, tang, and teamwork.
Carpaccio of Yellowtail. (Supplied)
What was the most common mistake you made when starting out?
Not fully engaging with the process of tasting. Just as our brains require time and effort to develop and learn new concepts, our palate also needs to be trained to recognize and appreciate a wide range of flavors. Tasting is not a passive experience; it demands focus, attention, and practice to truly grasp the intricacies of different tastes and their unique characteristics.
What’s your top tip for amateur chefs?
Cook your meals with love, because no flavor can compare to that of a dish made with heart and dedication. When you take the time to prepare food with care, passion, and attention to detail, it elevates the meal. The love you put into the process infuses every bite, turning simple ingredients into a memorable experience that nourishes both the body and the soul. There’s a special kind of magic in food crafted with thoughtfulness, transforming it into much more than just a meal; it becomes a true labor of love.
Snails. (Supplied)
What one ingredient can enhance any dish?
For me, lemon juice is a vital element of seasoning. Its bright, tangy acidity cuts through richness and adds a refreshing layer of complexity, lifting and balancing flavors in a way few other ingredients can. Whether it’s a splash in a marinade, a finishing touch on a salad, or a dash over grilled fish, lemon juice brings out the best in other ingredients.
When you go out to eat, do you find yourself critiquing the meal?
I make an effort not to, as it can detract from the emotional connection and joy of the dining experience. That said, there are times when my natural inclination to analyze kicks in, and it becomes challenging to immerse myself fully in the moment — my tendency to dissect the flavors, presentation, and technique can sometimes prevent me from enjoying the meal as purely as I’d like.
What’s your favorite cuisine?
French. It holds a special place in my heart because it evokes fond memories of home. The rich flavors, elegant presentations, and the wide variety of dishes transport me back to cherished moments shared over meals with family and friends. The artistry and attention to detail in French cooking truly captivate me, making each dining experience not just a meal but a delightful journey down memory lane.
La Petite Maison. (Supplied)
What’s your go-to dish if you have to cook something quickly at home?
Pasta. It’s incredibly easy and fast to make, and it also offers endless versatility in terms of toppings, sauces, and flavors. Whether it's a simple aglio e olio, a rich marinara, or something creative like a pesto with seasonal vegetables, pasta allows me to experiment while still being time-efficient. The flexibility is what I love most, as it lets me mix and match ingredients based on what I have on hand, so I never get bored of it.
What customer behavior most frustrates you?
Today, appearance often takes precedence over flavor. Social media certainly influences this trend, as many guests prioritize capturing the perfect photo over fully enjoying their meal. As a result, dishes are frequently assessed based on their visual appeal rather than the overall dining experience. This shift highlights the importance of aesthetics in attracting attention, but it can sometimes overshadow a genuine appreciation of taste and flavor.
What’s your favorite dish to cook? And why?
Roast chicken with potatoes is a classic French family dish typically enjoyed during Sunday meals. What makes this dish even more special is that it’s often prepared using home-grown ingredients, adding a personal touch and a burst of fresh flavor to the meal. It always reminds me of a leisurely Sunday gathering around the dining table with loved ones, celebrating the simple pleasures of home-cooked food made with care and love.
What’s the most challenging dish for you to get right?
A Floating Island. It’s a classic dessert — simple and elegant, but mine never quite measures up to my mom’s version. Her take on this traditional dish is truly special; the way she balances the airy meringue with the velvety custard and adds her own unique twist makes it unforgettable. Each bite transports me back to my childhood and fills me with warmth and nostalgia.
As a leader, are you a disciplinarian? Or are you more laidback?
Early on, I was more of a disciplinarian, believing that strict guidelines and expectations were the keys to success. But as I gained experience, I realized that each individual responds differently to different styles of leadership and that led me to understand the profound importance of fostering strong, trusting relationships with my team members. When they feel valued and understood, they’re more motivated and engaged, which ultimately means higher performance. So emphasizing connection and empathy in my leadership has made for a more positive and productive work environment.
Chef Benjamin’s La Petite Duchesse Rose recipe
INGREDIENTS
Choux pastry:
96g water
96g whole milk
Sprinkle of salt
Sprinkle of caster sugar
90g butter
108g flour
180g whole eggs
Craquelin:
75g butter
90g sugar
90g flour
Pink colorant
Crème Légère jasmin:
300g whole milk
60g jasmine tea
50g egg yolk
56g caster sugar
32g cornflour
37.5g butter
Raspberry compote:
1500g frozen raspberry
500g caster sugar
30g pectine
45g lemon juice
Pink glaze:
1500g cream
1100g neutral glaze
16 gelatine leaf (gold)
1750g Ivoire chocolate
Q.S pink colorant
Raspberry ganache:
150g raspberry frozen puree
75g whipping cream
275g white chocolate
20g butter
INSTRUCTIONS:
Bring the water, whole milk, salt, caster sugar and butter to a boil.
Remove from the heat and add the flour, stirring until it forms a dough.
Return the dough to medium heat and cook for a couple of minutes to dry out the Pâte à Choux.
Transfer the dough to a mixer and add whole fresh eggs one at a time. Pipe the dough into 10g and 20g portions. Preheat the oven to 210°C, place the Pâte à Choux inside, and turn off the oven for 10 minutes. Afterward, bake at 180°C — eight minutes for the small choux and 12 minutes for the larger ones.
Mix all remaining ingredients together, then roll the dough and place it in the freezer.
Cook the custard for two minutes at a boil. Add the gelatin and butter at the end, then mix and allow to cool in the fridge. Once cooled, smooth the custard using a KitchenAid with a paddle attachment. Gently fold in 60g of whipped cream using a spatula (Maryse), then transfer the custard to a piping bag.
Defrost the frozen raspberries with caster sugar (1). Mix pectin NH with caster sugar (2) and add it to the raspberry mixture. Cook until it reaches a boil, then continue cooking for two minutes. Add lemon juice and cool the mixture in the fridge.
Bring the cream and neutral glaze to a boil, then melt the gelatin into it. Pour over Ivoire chocolate and mix thoroughly. Add the food coloring using a hand blender, strain the mixture, and bring the glaze to 28°C for glazing.
Bring raspberry purée and whipping cream to a boil, then pour over white chocolate. Create an emulsion, and when the mixture reaches 40°C, add butter. Store in a container with cling film directly touching the surface and place in the fridge.
ASSEMBLY
Fill the choux buns with the jasmine cream and raspberry compote.
Dip each choux in the pink glaze.
Place the small choux on the top of the big choux.
Decorate with raspberry ganache, fresh raspberry, and edible flowers.
Recipes for Success: AlUla hotel's Chef Meitha Yaseen shares her pumpkin salad recipe
The Saudi chef de partie at Joontos, Dar Tantora The House Hotel offers advice
Updated 03 October 2024
Shyama Krishna Kumar
DUBAI: In 2019, AlUla native Meitha Yaseen was one of 24 aspiring Saudi chefs who participated in an intensive cooking course at Ferrandi Paris, one of France’s leading training schools.
“I was lucky enough to travel as part of a scholarship, which was organized by the Royal Commission of AlUla. I’m really grateful for the opportunity and all of the work that is being done to develop the local community because I was able to learn firsthand from some of the best chefs,” Yaseen told Arab News.
“It was an exciting time for me as I was living in the heart of Paris, passing by amazing Parisian cafés and bakeries in the mornings. I would often visit fantastic restaurants while exploring the city and experiencing their food culture. It was truly a wonderful experience, not only because I learned so much, but also because it was my first time traveling solo.”
She went on to train in New York and the UK, before returning to AlUla to launch her career with a job at the Banyan Tree AlUla.
Saudi chef Meitha Yaseen is the chef de partie at Joontos, Dar Tantora The House Hotel in AlUla. (Supplied)
Currently, Yaseen is chef de partie at Joontos, one of the restaurants at Dar Tantora The House Hotel, an exclusive eco-lodge located in the heart of AlUla Old Town.
“My mother and her family are of Bedouin descent, born and raised in the surrounding desert,” Yaseen says. “I’ve always been inspired by the women in our family, not just through their cooking but also their incredible work ethic, and I try to bring that with me to the kitchen every day.”
When you started out what was the most common mistake you made?
At first, I struggled with proper time management.
What’s your top tip for amateur chefs?
Travel. It’s the best way to expose yourself to different cuisines and techniques. Always remember to be curious about learning and trying new things — ideas, techniques, and recipes.
What one ingredient can instantly improve any dish?
Simple seasoning — salt, for example — can make a world of difference to a dish. Also, most of my recipes are based around a nice stock to start with, so that would be my personal ingredient.
When you go out to eat, do you find yourself critiquing the food?
Not really, Since I work in a professional kitchen I try to be understanding when I visit another restaurant, as I know that something can go wrong at any given moment.
What’s the most common issue that you find in other restaurants?
Being served the wrong order.
What’s your favorite cuisine?
Japanese. And Asian food in general. I would say Nasi lemak (rice cooked in coconut and pandan leaf) is my favorite dish. It’s the national dish of Malaysia, and uses many ingredients that work together in the most delicious way.
What’s your go-to dish if you have to cook something quickly at home?
I’d say soft scrambled eggs served with a nice salty butter, toasted sourdough, and a tasty strawberry jam. It’s just the perfect combination of sweet and savory to start the day with.
What customer request most annoys you?
I’ve worked in luxury hospitality my whole career, and therefore have the mindset of catering to customers’ outlandish requests. So generally, it’s very hard for me to get annoyed by them. However, if I had to pick something it would be when a customer frequently changes their mind or alters requirements mid-way through, without understanding the impact it has on us in the kitchen.
What’s your favorite dish to cook and why?
Nasi goreng (Indonesian fried-rice dish). It’s very simple to cook, but it always brings joy to my heart because of its amazing flavors.
What’s the most difficult dish for you to get right?
I would say the national dish of Saudi Arabia: Jareesh. Only because every household has a different way of cooking it, so I’m always worried that people won’t like my spin on this particular dish. We do have it on our special heritage menu at Joontos.
As a team leader, what are you like? Are you a disciplinarian? Or are you more laid back?
I have a team that I lead for certain functions. I don’t like to shout, typically, but sometimes during the service things will get hectic so I find myself pushing other people to hurry up and finish.
RECIPE
Chef Meitha’s layered pumpkin salad with tahini-coriander emulsion
INGREDIENTS
For the roast pumpkin: 2 cups pumpkin, peeled and cubed; 2 tbsp olive oil; salt and black pepper to taste
For the spiced pumpkin puree: 2 cups pumpkin, peeled and cubed; 1 tsp cumin powder; 1 tsp coriander powder; 1/2 tsp cinnamon powder (optional); 1/2 tsp chili flakes; 2 tbsp olive oil; salt and pepper, to taste
For the salad: 2 cups fresh arugula (or mixed greens); 1/4 cup pumpkin seeds, toasted; 1/2 cup feta or goat cheese, crumbled; Qursan bread
For the tahini-coriander emulsion: 2 tbsp tahini; 1/4 cup olive oil; juice of 1 lemon; 1 tbsp fresh coriander, chopped; 1 tsp lemon zest; salt and pepper, to taste; water to thin, if needed
INSTRUCTIONS:
For the roast pumpkin:
1. Preheat the oven to 200°C (400°F).
2. Toss the pumpkin cubes with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes, until golden and tender. Set aside.
For the spiced pumpkin puree:
1. In a saucepan, heat the olive oil and add the cumin, coriander, cinnamon (if using), and chili flakes. Stir for 30 seconds to bloom the spices.
2. Add the pumpkin cubes, toss to coat in the spices, and cook for 15-20 minutes until soft.
3. Mash into a smooth puree. Add salt and pepper to taste. Set aside.
For the tahini-coriander emulsion:
1. In a bowl, whisk together tahini, olive oil, lemon juice, lemon zest, and chopped coriander. Add salt and pepper to taste.
2. Gradually add water 1 tablespoon at a time until the emulsion reaches a smooth, pourable consistency. Set aside.
For the salad:
In a large mixing bowl, toss the arugula, roasted pumpkin cubes, pumpkin seeds, and crumbled cheese together.
Plating:
1. On a serving platter or individual plates, place a layer of the salad mixture.
2. Top with slices of crisp Qursan bread.
3. Add another layer of the salad, creating a stacked effect.
4. Drizzle the tahini-coriander emulsion generously over the top.
5. Garnish with additional pumpkin seeds and a sprinkle of fresh coriander, if desired.
Abdullah Sharbatly is culinary world’s hottest rising star
Compelling content includes filming animals before cooking
Saudi, 23, has now garnered over 150m views on social media
Updated 28 September 2024
Rahaf Jambi
RIYADH: At only 23, Abdullah Sharbatly has transformed his passion for cooking into a vibrant online presence.
The Saudi Arabia content creator has garnered more than 150 million views for his captivating and sometimes shocking videos.
Sharbatly’s content is not for the fainthearted; it might be triggering for vegans as he often films live animals including ducks, rabbits and goats before cooking them.
Abdullah Sharbatly’s content is not for the fainthearted; it might be triggering for vegans as he often films live animals including ducks, rabbits and goats before cooking them. (Supplied)
In just one year, he has carved a niche for himself by showcasing dishes using ingredients not commonly featured in everyday cooking.
“What truly boosted my followers was the unique food I prepared,” Sharbatly said.
“I became the first in Saudi Arabia to create content like this, showing live animals, and my videos stood out for being short, never exceeding 20 seconds, focusing on easy and simple cooking techniques.”
Living in a fast-paced environment taught me to keep my videos short and direct. I wanted to ensure that even people with busy livescouldsee Sharbatly is determined to how easy it is to prepare great food quickly.
Abdullah Sharbatly, Culinary content creator
This innovative approach has allowed him to condense entire recipes into quick clips that resonate with viewers, particularly those with busy lifestyles.
Sharbatly’s approach to content is based on the idea that cooking should be accessible and enjoyable. (Supplied)
Sharbatly’s journey began when he moved to the UK to study. It was there that he and his friends decided to film themselves cooking a simple pizza in an oven.
To their surprise, the video went viral, reaching 1.8 million views on TikTok. “I was always into vlogging but I used to vlog my adventures at the beach while riding jet skis. When this video hit 1 million, I decided to focus more on cooking videos.”
His early experiences in the UK not only influenced his cooking style but also expanded his horizons regarding different cuisines and ingredients.
Abdullah Sharbatly’s content is not for the fainthearted; it might be triggering for vegans as he often films live animals including ducks, rabbits and goats before cooking them. (Supplied)
“Living in a fast-paced environment taught me to keep my videos short and direct,” Sharbatly explained. “I wanted to ensure that even people with busy lives could see how easy it is to prepare great food quickly.”
One of his standout videos features him cooking a sheep’s brain, a traditional Arabic delicacy, while another highlights the preparation of a baby goat. “I love cooking,” he said. “I used to cook anywhere I traveled, but it never occurred to me to film it before.”
Despite his massive popularity, Sharbatly has not become a fulltime influencer. “Social media is a hobby for me. I don’t need to make it an income because I’ve always loved filming.”
He continues to work in business with his family, balancing his passion with his professional life.
Sharbatly’s approach to content is based on the idea that cooking should be accessible and enjoyable.
“Cooking doesn’t have to be complicated or time-consuming,” he emphasized. “I want my viewers to see cooking as an adventure,” he said. “Using unique ingredients creates excitement and discovery.”
His philosophy resonates with his audience at a time where attention spans are shrinking. “People appreciate content that gets straight to the point,” he observed.
By condensing his content into short clips, he effectively removes the stress often associated with cooking. “Great meals can be made quickly and easily,” he said.
Among his favorite dishes to prepare is lamb, slow-cooked with traditional spices. “It reminds me of family gatherings and celebrations,” he explained.
Another favorite is seafood, especially lobster, which he finds luxurious yet simple to cook. “These dishes allow me to honor traditional flavors while adding my own creative touch,” he said.
Transitioning from casual cooking to more dedicated content creation came with its challenges. Sharbatly had to learn the intricacies of filming, editing, and presenting his cooking in an engaging manner.
“The balance between staying true to my personal style and appealing to a broad audience was the biggest challenge,” he said. He also had to adapt to the fast-paced nature of social media, where trends change rapidly, demanding constant innovation.
Looking ahead, Sharbatly aims to expand his platform with a line of products and workshops, and inspire more people to embrace cooking. “I’m exploring potential collaborations with other chefs and influencers,” he revealed.
The most rewarding aspect of his journey has been the positive feedback from those who try his recipes. “Knowing that I’ve helped someone discover their passion for cooking, or made their day easier, is incredibly fulfilling,” he said.
Sharbatly is determined to remain grounded. “It’s all about prioritizing and managing my time effectively,” he said.
Sharbatly dreams of cooking for his late grandmother. “I’d love to share some of the dishes I’ve created using the skills I learned from her,” he said.
