Dubai Will Welcome a Restaurant Featuring an AI Chef
WOOHOO is slated to open in Downtown Dubai in September 2025, offering a dining experience led by an artificial intelligence dubbed Chef Aiman. As reported by Reuters, the restaurant will feature a menu, ambience, beverages, and service curated by Aiman, with human chefs preparing dishes based on its suggestions.
The AI system powering WOOHOO the “dining in the future” restaurant was trained using decades of food science research, molecular data, and more than 1,000 recipes from international culinary traditions. He analyses ingredients’ acidity, texture, umami, and other properties to propose innovative dish concepts. These proposals undergo refinement by engineer-turned-chef Reif Othman and his team, who offer feedback that sharpens Aiman’s future suggestions.
Gastronaut CEO Ahmet Oytun Cakir emphasised that Aiman is designed to supplement rather than replace human chefs, offering ideas that stretch traditional boundaries. “[Aiman] will elevate the ideas, creativity,” said Cakir to Business Insider. The AI will also develop beverage pairings and affect restaurant ambience, reportedly including lighting and table layouts.
Sustainability is central to the concept. Aiman generates recipes that repurpose often-discarded ingredients like meat trimmings, fat, vegetable offcuts, all with the goal of reducing food waste. Cakir has stated plans to license the AI to other restaurants internationally, framing Aiman as a tool for wider resource efficiency.
WOOHOO will be situated near the Burj Khalifa in Downtown Dubai. The interior design reportedly merges futuristic aesthetics with intimate dining, featuring AI-curated playlists and digital art. The cuisine will feature a blend of Peruvian and Asian influences.
The restaurant’s model draws attention in the hospitality sector. Business Insider labels WOOHOO “a unique, AI-designed menu” venture. The Economic Times describes it as a holistic AI-driven setting, from algorithmic mixology to virtual servers.
Chef Aiman epitomises a culinary large-language model. It processes food data, offers flavour combinations, and learns through feedback from the kitchen team. Othman, experienced in Dubai fine dining, will collaborate with Aiman to fine-tune dishes and ensure quality standards.
Critics and enthusiasts are observing closely. AI sceptics may question whether data-driven creativity can rival human intuition. Proponents believe that this collaboration could inspire novel dishes, offer consistent quality, and promote environmental responsibility within kitchens.
WOOHOO is scheduled to begin service in September. If the integration performs as intended, it may influence culinary practices, operational design, and sustainability strategies within the global hospitality industry.
