One of the defining voices of a new Middle Eastern dining movement, reclaiming Levantine cuisine through a community-driven, produce-led lens at Dara Dining in Amman, the indomitable Sara Aqel reveals her story.
Many would see the title of 'Best Female Chef Award winner' as the pinnacle of a career – proof that, at last, the years of hard graft have paid off. Not Sara Aqel. For the trailblazing Jordanian-Palestinian chef, accolades aren't just something to hang her hat on; they're a reason to dig deeper and demand more.
"It comes with a sense of responsibility towards the people we work with in Jordan," Aqel says. "If we made it here, it means we can do better – we can push our creativity harder and think of more ways to integrate the restaurant and community."
A return to roots
As co-founder of Amman's Dara Dining by Sara Aqel – a bastion of Levantine produce, sustainable practice and nostalgic Mediterranean flavour – Aqel collaborates with a tight-knit team of young chefs, small-scale farmers and local artisans to craft a culinary experience that captures the essence of Jordanian heritage.
Winning the Best Female Chef Award 2026, as part of the Middle East & North Africa's 50 Best Restaurants, has made Aqel strive for more
The driving force behind the venture? "We thought that our city deserved it. We have the potential, we have the produce, we have amazing weather, and we're surrounded by beautiful countries," she says. "Why shouldn't people travel here to taste the food of a Jordanian chef?"
When the plan for Dara Dining was underway, Aqel had spent nearly eight years in Dubai, and her international career had already taken her from Hong Kong to Miami and Paris. When she started spending more time back at home in Amman, she felt like she was rediscovering her own country. Visits that once consisted of bedding down on her mum's sofa now revolved around building relationships with local producers, cheesemakers and beekeepers.
"We realised we might never have to import anything," she recalls. "Vegetables, fruits... everything is here."
A sustainable focus
The idea of using mostly local produce brought new challenges. Menus would have to evolve with the seasons, meaning changes would be due roughly every two and a half months. "We thought, we've got ourselves into big trouble now," laughs Aqel.
However, the challenge became part of Dara Dining's identity; the team built a network of trusted suppliers, including a women's ceramic collective in Iraq al-Amir, which produces handcrafted plates that now grace the restaurant's tables.
Everything from the ingredients to the ceramics at Dara Dining is sourced in Jordan
Sustainability, Aqel makes clear, isn't a marketing tool, it's a value that's reflected in every aspect of Dara Dining. If a protein can't be sourced locally, the team looks to neighbouring countries before going further afield. It informs hiring, working hours and the ratio of women to men in the kitchen. It encompasses mental and physical well-being, and the wider environment of the restaurant itself.
This is a philosophy that stretches back generations. "In an Arab household, you never throw food away unless you really have to. Sustainability isn't a buzzword; it's a way of life, part of Jordanian identity," says Aqel.
The making of a chef
Aqel's love of cooking was sparked at a young age. She was 13 when she formed imaginary catering companies with school friends, learning recipes from her father's cookbooks. By 14, she was catering real events for family and friends.
Growing up the fourth of five daughters, she thrived academically – until her final year of school, when she failed physics twice. In Jordan, failing a core subject means you can't apply for university, regardless of your overall grades.
Sara Aqel spent her teenage years dreaming up catering companies with school friends
"I told my family I wanted to go to culinary school instead," she recalls. "It was scary for them. I remember my aunts coming to my house to convince me to retake the exam."
Embracing femininity
Her time at Switzerland's Les Roches opened doors she had never imagined. She graduated with merit and secured her first professional post in Hong Kong – the sole applicant chosen from a pool of 40. Subsequent years took her across the globe, and along the way, she faced challenges familiar to women working in male-dominated kitchens, including bullying and pressure to conform.
"I felt I had to shrink myself," she says. She hid her hair, wore baggy clothes, avoided makeup and changed her whole countenance to fit the image she thought a chef should have. "I did not like the way I looked, I did not like the way I sounded, and I would feel drained," she admits.
Hospitality has always been instinctive in the Aqel household
The transformation came gradually. She began embracing self-expression by wearing her hair as she wanted, listening to music in the kitchen and laughing more freely. "If I feel like doing my nails, I'll do my nails," she says.
Aqel later honed her leadership skills and culinary voice during a pivotal period at Fi'lia in Dubai, the region's first female-led restaurant. This experience helped shape the chef she would become at Dara Dining.
A heroine of hospitality
Despite her international acclaim, Aqel's culinary benchmark is a personal one: her mother, who passed away at the start of 2026. Hospitality, she explains, was instinctive in the Aqel household. Even when finances were tight, the table was always extended to friends and neighbours. "She was the standard," Aqel says. "The way she set a table, the way she welcomed people. She's the reason I am good at what I do."
A vision for the future
At Dara Dining, Aqel's vision continues to evolve. It's expressed not with bells and whistles, but with intent; the restaurant isn't about reinvention, but rather a triumphant return – to roots, to seasonality and to community. Sustainability, respect and the finest Jordanian produce are inseparable from the restaurant's identity.
Sustainability isn't a buzzword for Sara Aqel, it's baked into every part of the restaurant
Sara Aqel has come home but, in doing so, she's built something timeless – a space where history, culinary artistry and ambition come together, and where every plate tells a story worth travelling for.
Sara Aqel is the winner of the Best Female Chef Award, as part of the Middle East & North Africa's 50 Best Retaurants 2026. Discover the full list.
