Jeddah has a one-of-a-kind catering service and restaurant that shows that following unique methods need not compromise on quality and taste.

According to Arab News, Zero Waste Private Fine Dining Restaurant is the first restaurant in the region founded by Saudi chef Yasmin Hamzah and his assistant chef Hawazin Zahran, who say that there is always room in the world of fine dining. .

According to the General Food Security Authority, it has been clarified that food worth about 40 billion riyals is wasted in the kingdom every year, which is a big problem.

Explaining the restaurant’s strategy on the topic of environmental responsibility, Yasmeen Hamza said that we promote cooking methods that ensure we have zero waste.

This restaurant is run by a team of Yasmin Hamzah and her female chef friends. Coming to this field was basically natural as cooking is really my passion, he said.

He added that our leftover food and organic waste is composted which is used to grow our own fruits and vegetables.

From filtered tap water to avoid plastic bottles in the restaurant, to the use of all items placed in the interior design, our restaurant focuses on the best eco-friendly choices.

Commenting on the restaurant’s name, Yasmeen Hamza said, “We wanted to show people that you can really immerse yourself in a fine dining setting.”

We can confidently say that we are offering the best food and beverage experiences and catering services in Saudi Arabia.

Yasmeen Hamza, with a professional background as a fashion designer, decided to focus on cooking on a commercial basis during the global pandemic.

Yasmeen Hamza said that one day I worked with my cousin in the kitchen and I felt that creativity, speed and quick reactions meshed very well with my personality.

I then decided to further my culinary skills and work with some of the finest fine dining and Michelin star restaurants in the world.

He has also previously worked in Copenhagen and London and recently participated in a culinary class for children at the Islamic Art Biennale.

Yasmeen Hamza, who organized the farm-to-table Iftar at the restaurant, said that serving the Iftar and watching the fasting people enjoy their food was the highlight of my career.