By Yasmin Al-Hussein ~
With each expansion in Amman’s restaurant scene, a fresh wave of Jordanian chefs disposes of the Levantine table’s molds. Pots creak under loads of years filled with wafts of za’atar and jameed; what they produce is light-years away from orthodoxy, though. They respect tradition and hipster modern coolness, green-ness, and worldwide know-how—burner by burner.
Ali Ghzawi: Goes World famed
Rainbow-chef of Alee, took the local stage after winning Top Chef Middle East & North Africa competition in 2019—he was youngest ever and first ever to take. His restaurant in Amman reimagines childhood flavors through a refined lens, earning a spot on MENA 50 Best Restaurants. With sustainability at his core, Ghzawi’s kitchen empowers women and youth via a culinary creative center, adding meaning to every menu.
Deema Hijjawi: Your Kitchen Friend on Screen and Online
Jordan anchored celebrity chef Deema Hijjawi, who added comfort foods to the menu in 2000. Stop by Dunya Ya Dunya, she introduces Arab fusion cuisine to the globe and teaches thousands in her Cooking Club and internet forum. Legendary for deciphering codes on ancient recipes—qatayef to the homelands’ stews—Deema’s easygoing, open style welcomes all.
Karmah Tabbaa: Crossing Trail Flavors
Chef Karmah Tabbaa did things differently for The Jordan Trail, with experimentation and discovery in the kitchen. Her pop-up dinner evenings on the trail included local wild fruits and herbs. She founded Jordan’s first women-owned restaurant after setting a new standard—green, chef-founded, and discovery-based.
Sereen Kurdi: Master of Global Cuisine
Trained at London’s Kendall College Aquavit restaurant, Nordic mentoring and mentoring, Sereen Kurdi operates The Local Table pop-ups, marrying Jordanian fresh produce with refined globally-inspired taste of presentation. She was previously a tutor for the Royal Academy of Culinary Arts, motivating clients and cooking students to be inspired by embracing local produce with artistic respect.
Najwan Al-Masri: Farm-to-Fork Pioneer
Leading the charge in Jordan’s food tourism revival is Najwan Al-Masri, owner of “From Farm to Fork” gourmet safaris. Taste experience combines seasonal and local ingredients with having guest foreign chefs in town for a visit and production for sustainability, sustaining Jordan’s illustrious culinary traditions. Her cuisine transports individuals back to where the food came from—more than one way.
A Movement of Sustained Innovation
They are not alone—Jordan’s food world is fermenting a larger circle of creativity. Jordan International Food Festival (JIFF) sometimes hosts food masters with global and local collaborating joint. Others such as Amman Design Week heroes Food ↔ Design intersections with green materials and ancient heritage as edible masterpieces.
Tradition in Conversation with Tomorrow
What brings them together is common philosophy: tradition does not need to be suffocating—just the beginning. With respectful sourcing, local collaboration, and creative storytelling, they’re remaking what “Jordanian” anywhere on the planet can do. They’re teaching us that food can be both revolutionary and timeless, anchoring us while sending us away.
From the gentle, warm flames of mansaf to hot innovation on today’s tables, Jordanian food icons are adopting a color scheme of tomorrow as dark and mysterious as their spice-rich heritage.
References
- Ali Ghzawi – Wikipedia jordantimes.com+2cntraveler.com+2en.wikipedia.org+2hospitalitynewsmag.com+3en.wikipedia.org+3foodandwine.com+3
- MENA 50 Best Restaurants 2025 (Alee listing) foodandwine.com+2hospitalitynewsmag.com+2en.wikipedia.org+2
- Deema Hijjawi – Wikipedia en.wikipedia.org
- Kitchen Trail Pop‑Ups – The Recipe Book tasteofjordanme.wordpress.com
- From Farm to Fork in Jordan – Manara Culture eggsoldiers.co.uk+12manaraculture.com+12blog.myjordanjourney.com+12
- Jordan International Food Festival (JIFF) jordanfoodfestival.com+1blog.myjordanjourney.com+1
- Amman Design Week – Sustainability & Food en.wikipedia.org
