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Behind The Bib: Why Teible Wants To Fly The Flag For UAE Ingredients

The chef thought Ahn was “insane”, he laughed. Yet, “the concept really appealed to me.”

Frunze eventually rose to Ahn’s challenge by creating what he calls bread shoyu, a soy sauce alternative made by fermenting bread off cuts for 60 to 75 days at 60°C with high humidity — and that was how the duo’s path to building the casual fine dining restaurant

The homegrown eatery set in the Jameel Arts Centre at the creek of Dubai’s Jaddaf Waterfront neighbourhood earned a Bib Gourmand award in t

Teible's Carlos Frunze on going local

He doesn’t have anything against them but, after two seasons of prioritising local produce at Teible, he’s now going all in on his sustainability mission – and that means no more avo toast.

“In Dubai, the first thing people think of when it comes to breakfast is sourdough and avocado,” he laughs. “We’re a seasonal, local restaurant. I cannot put avocados on our menu anymore and pretend, because I know it’s not from Dubai. I know it comes from Chile, Mexico, Peru, sometimes from Uganda. And I’m

UAE residents promote sustainability with art and food

STORY: These UAE residents are turning ‘trash’ into treasure

to encourage sustainable lifestyles through art and food

as well as litter she collects from the sea floor

"Over a period of a year or so, I went into the shipwreck, I went diving almost every weekend or so to collect these pieces that we just saw at the installation. Every time I would go, I would discover new things, and it's not just about what the shipwreck gives me, but what I also give to the shipwreck. There is this interacti

The Power of Fermentation and Zero Waste Sustainable Kitchens - Chef Carlos Frunze

This episode features Chef Carlos Frunze, a true embodiment of a third-culture heritage and a second-generation chef serving as Executive Chef at Teible. With a farm-to-fork philosophy, Teible provides seasonal ingredients to minimize its carbon footprint while also acknowledging the UAE's climate and landscape.
In addition to sharing his journey, Carlos speaks about his passion for fermentation, as well as ways to create a zero-waste kitchen and how he works as an activist for better food.
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Episode 2: Carlos Frunze

In the second episode of Nourish by Spinneys, co-host Devina Divecha speaks to executive chef of Teible, Carlos Frunze. This chef loves fermentation for its ability to transform flavours and to ensure zero wastage in his kitchen. While standing in the Teible kitchen with his team and equipment creating magic, Carlos talks about his journey into the world of food and how his Michelin Bib Gourmand restaurant has a menu that truly considers the environment.

The Pro Chef Middle East - Edition 56

Naim Maadad, Chief Executive & Founder of Gates Hospitality takes us through the F&B concepts at EXPO 2020 Dubai.

Executive Chef Carlos Frunze at Teible gives us a peek into his 24 hours.

The legendary, Michelin-starred chef talks about his heritage, potential career option as a footballer and food being the expression of his soul.

Chef Batuhan Piatti, Cluster Director of Culinary at Raffles The Palm Dubai, unveils his vision for the majestic resort.

Is fermentation the future of food?

It might well be an ancient process, used in food and drink preparation as far back as the 7th millennium BC, but fermentation is thriving like the very finest of sourdough at the moment.

Well on its way to becoming one of next year’s hottest culinary terms, the buzzword on every discerning foodie’s lips is also being celebrated for the positive impact it has on digestive health and the role it plays in reducing food waste.

But what exactly is fermentation and is it really the future of food?

Teible's Carlos Frunze hopes to inspire other chefs with his approach to preserving ingredients

Dubai’s farm-to-table restaurant Teible is hosting a series of culinary workshops this summer for budding chefs to learn new skills in the kitchen.

They will be hosted by Teible’s executive chef Carlos Frunze and executive pastry chef Sheerin Ghaffar at the Jameel Arts Centre venue.

Offering a no-waste, locally sourced approach, Teible tries to use ingredients to their full potential through fermentation, pickling and preserving. Drawing inspiration from that approach, Frunze and Ghaffar will

Watch: Want to make Korean kimchi? Dubai-based chef Carlos Frunze shows the right way to ferment it

Spicy, sour, crunchy, with a strong, funky taste - Kimchi is definitely an acquired taste. The fermented dish is a staple in Korean kitchens and even those of Korean food fans across the world. Korean drama fans can't deny that a generous helping of Korean kimchi on a bowl of warm ramen is the perfect accompaniment for the next episode of your favourite K-drama series.

Kimchi is not difficult to make at home but its flavour depends on the ingredients, the right fermentation conditions, and the

Hype Dish: Teible's Nostalgia

While farm-to-table menus have become popular across the world, it’s a trend which has been slower to catch on in Dubai – after all we do live in a desert. That is until Teible came onto the scene earlier this year, with a mission to serve seasonal plates made from home-grown and locally-sourced produce.

Created by chef Carlos Frunze, the transitional menu quickly grabbed our attention. One of the most popular dishes is Nostalgia, a char-grilled shio koji swordfish from the Arabian Gulf. Dous