Chefs in Dubai are being forced to adapt their menus as the two-month-old war in Iran disrupts supply chains and drives up costs. The closure of the Strait of Hormuz and rising jet fuel prices have made it harder and more expensive to import key ingredients, particularly from the Americas and Asia.
Shaw Lash, chef at Mexican restaurant Lila Molino in Dubai's Alserkal Avenue, said she has scaled back production, cut payroll, and is buying smaller quantities. 'The reality is cargo has gotten more expensive, gas prices have gone up, the Strait of Hormuz is still blocked,' she told Reuters. 'This is really creating a problem for us as far as our supply.'
Other chefs are turning to regional or locally sourced foods. Kelvin Cheung, chef at fusion restaurant Jun's Dubai, said air freight costs for ingredients like Norwegian scallops have risen by 30-35%, prompting him to use local fish instead. He has introduced a six-course menu for 225 dirhams ($61) using local produce.
The war has also hit tourism, a key driver for Dubai's restaurant sector. A survey by Juniper Strategy and the Global Restaurant Investment Forum found UAE foodservice operators reported a 27% drop in demand compared to a year ago, with supplier costs up 13%. The Dubai Department of Economy and Tourism acknowledged a 'period of disrupted footfall' but said operators are adapting through new formats and community initiatives.
Despite a ceasefire on April 8, the Strait of Hormuz remains effectively closed, and air freight rates have risen by up to 70% on some routes. The UAE imports more than 80% of its food, making it particularly vulnerable. Food writer Courtney Brandt said the conflict has sharpened existing challenges, adding that the market was 'due for a correction.'
