Sara Jaber is a Bahraini chef who has become an ambassador for the culinary culture of the Kingdom of Bahrain. She is known for her fusion of traditional Bahraini flavors with international cuisine, as well as her commitment to using locally-sourced and sustainable ingredients.
Early Life and Education
Sara Jaber was born in 1982 in the city of Manama, Bahrain. She grew up in a family that was passionate about food, and she developed a love for cooking at a young age. Her mother was a skilled cook who taught her many traditional Bahraini recipes, while her father was a businessman who traveled extensively and introduced her to a wide variety of international cuisines.
After completing high school, Jaber pursued a degree in business administration at the University of Bahrain. While she was studying, she continued to experiment with cooking, and she began to develop her own unique style that blended Bahraini and international flavors. She also took classes at culinary schools in Bahrain and Dubai to hone her skills.
Career in the Culinary Industry
After completing her degree, Jaber worked in the hospitality industry for several years, gaining experience in hotel management and restaurant operations. However, she eventually decided to pursue her passion for cooking full-time and enrolled in the Culinary Institute of America in New York.
While she was studying at the Culinary Institute, Jaber had the opportunity to work in some of the most prestigious kitchens in the United States, including Le Bernardin, Eleven Madison Park, and Per Se. She also interned at several Michelin-starred restaurants in France and Italy, where she learned about traditional European cooking techniques.
After completing her studies, Jaber returned to Bahrain and opened her own restaurant, which she named after her mother, Umami. The restaurant quickly gained a reputation for its innovative fusion of Bahraini and international flavors, and it has become one of the most popular dining destinations in the country.
Jaber has also been a vocal advocate for sustainable and locally-sourced ingredients. She works closely with local farmers and fishermen to source the freshest and highest-quality ingredients, and she has been instrumental in promoting the use of traditional Bahraini ingredients such as za’atar, sumac, and saffron.
Achievements and Awards
Jaber’s innovative approach to cooking and her commitment to sustainability have earned her numerous awards and accolades. In 2016, she was named Chef of the Year by the Bahrain Confidential magazine, and she has been featured in numerous publications and television programs, including the New York Times, the Wall Street Journal, and the BBC.
In 2018, Jaber was invited to participate in the prestigious Culinary Institute of America’s Global Plant-Forward Culinary Summit, where she presented her approach to using local and sustainable ingredients in her cooking. She has also been a frequent speaker at conferences and events focused on sustainable agriculture and culinary tourism.
In addition to her work in the culinary industry, Jaber is also an active philanthropist. She is a board member of the Bahrain Foundation for Reconciliation and Civil Discourse, a non-profit organization that promotes peace and understanding in the Middle East, and she has been involved in numerous charitable initiatives focused on improving the lives of women and children in Bahrain.
Personal Life
Jaber is married with two children, and she balances her busy career with her family life. She is an avid traveler and has visited more than 50 countries, which has influenced her approach to cooking and her appreciation for diverse culinary cultures.
Jaber is also a dedicated mentor to aspiring chefs, and she has trained and mentored many young Bahraini chefs who have gone on to successful careers in the culinary industry.
