The Mediterranean
Respect for the ingredient. Good olive oil, real fire, and the patience to let fresh produce taste like itself.
JO
Culinary Portfolio · 2026
SewilamSayed
Master Executive Chef
Two decades over live fire — Mediterranean · North Africa · The Gulf.
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GOLD
Medallist · 2026
20+
Years at the stove
Gold
Medallist — 2026
ECG
Senior Member
Worldchefs
Federation
Introduction
“
A good plate of food is a kind of care — and people can taste the difference.
Twenty years at the stove taught Sewilam Sayed one plain thing. His cooking grew up across three parts of the world. The Mediterranean gave him respect for an ingredient. North Africa taught him patience with spice and smoke. The Gulf showed him how to cook for a full room without ever dropping the standard.
Put it together and you have a chef who is just as comfortable on a competition plate as he is over a bed of live coals. He runs the kitchen at Jospereno in Dubai, and he still competes against the best chefs in the region. He still wins.
3
Culinary worlds
2
Chef guild memberships
Gold
Salon medallist 2026
The Journey
It begins on the line
Every cook worth respecting starts the same way. Long shifts. Burns. The same task done again and again until the hands know it better than the head. There is no shortcut through those years, and Sewilam never went looking for one.
Under the medals and the title, there is still a cook who loves doing the work properly. Get the basics right first — everything beautiful is built on top of that.
Three kitchens, one heart
Twenty years carried him across three culinary worlds, and he brings a little of each one to the pass every night.
North Africa
Warmth and depth. Spice and smoke layered slowly, the way flavour comes out when nobody is rushing it.
The Gulf
Generosity. Cooking that puts the guest first, at the standard this part of the world expects.
The Ascent
Master Executive Chef is not a starting point. It is the top of a long, patient climb, and it is won in front of the whole kitchen.
Sewilam came up through every station — sous chef, then head chef, then the full weight of the pass. You earn that trust on the floor, and you keep it by never letting the standard slip.
The Craft
Areas of Mastery
Live fire & charcoal
Reading heat by feel and cooking over a Spanish charcoal bed, the way he does it every service.
Precision & plating
Competition-level finishing, where every element lands by hand and nothing is hidden.
Kitchen leadership
Running a brigade, holding the standard, and getting a full room out on time.
Menus & concept
Building dishes and ideas that people actually come back for.
The Signature Plate
Precision, by hand
A fillet finished in fine scales and lightly torched. A lattice piped by hand and grown out like branches. Roe, edible flowers, a bright herb emulsion ringed with oil. Every piece sits exactly where he put it.
On a competition plate there is nowhere to hide — and twenty years of discipline show up in one dish.
Live Fire
The soul of the kitchen
Live charcoal gives nothing away for free. You learn to read the heat with your eyes and your hands, to feel the timing, to pull flavour out of smoke and ember. Good Spanish charcoal, a glowing bed of coals, hours of patience. This is the warmth Sewilam brings to the grill, every single service.
Recognition
Recognised by his peers
Senior Member
Emirates Culinary Guild
The national body for professional chefs in the UAE, and the team behind the Emirates International Salon Culinaire, the most respected culinary competition in the region.
Worldchefs
World Association of Chefs Societies
The global federation that connects chefs and their associations in more than a hundred countries.
GOLD
· 2026 ·
Gold on the competition floor
At the first Global Arabic Chefs Salon and Competition, held in Dubai on 6–7 January 2026 with Worldchefs backing and more than 150 chefs competing each day, Sewilam finished among the decorated — a gold medal and merit honours, scored to international standards against working chefs from across the region.
Good company
You can read a chef by the company he keeps. At guild events and international salons, Sewilam turns up beside Worldchefs ambassadors and senior guild figures — the people who set the bar for everyone else in the region.
Respect in this trade is never announced. Other chefs hand it to you, quietly.
Where he cooks today · DIFC, Dubai
Jospereno, DIFC
These days his cooking lives at a homegrown charcoal steakhouse in DIFC. No white tablecloths, no inflated bill. Just very good food cooked over real fire, for anyone who walks in.
4.8 / 5
2,400+ Google reviews
50,000+
Guests welcomed
98%
Guest satisfaction
Location
Al Murooj Complex, Al Mustaqbal St, Trade Center Second, DIFC, Dubai, UAE
Hours
Open 11:00 AM to 1:00 AM, every day (kitchen till 12:30 AM)
Walk-in Only · No Reservations
Just walk in, any day. No booking, no deposit.
The Table
Spanish charcoal-fired steakhouse. 100% Halal.
Premium cuts from AED 99 · Sharing boards from AED 199 (for 2)