MARBELLA INTERNATIONAL GASTRONOMY GALA
JULY 12th, 2025
An exclusive seaside evening featuring renowned international chefs from the Middle East and China, celebrating culinary diversity, technical excellence, and the art of sharing a table.
Following the success of the previous gastronomy galas in Puerto Banús — the most recent featuring 6 chefs and 7 Michelin stars — the next edition of this haute cuisine event will take place on July 12, 2025. Once again, the Muelle de Honor will provide the perfect setting for this exclusive social evening at the highest level.
The dinner will showcase renowned international chefs, offering an exceptional experience for celebrities, dignitaries, and influential guests alike.
Guests will be transported into the finest corners of global cuisine, with not only extraordinary culinary creations but also live performances and exciting surprises — all designed for the enjoyment of an exclusive group of 300 attendees.
A unique experience where haute cuisine and entertainment come together in a sophisticated and vibrant atmosphere, where every dish and performance becomes a true work of art for the senses.
A FUSION OF INTERNATIONAL HAUTE CUISINE
In 2025, Puerto Banús takes things a step further by bringing together two of the world’s most ancient and exotic culinary arts.
The fusion of Chinese and Arab haute cuisine is an experience that unites two millennia-old Eastern cultures in a journey of unique flavors. The precision and balance of Chinese cooking meet the bold, spiced richness of Arab cuisine — a blend of techniques and traditions that transforms each dish into a sensory experience, bridging the exotic and the familiar in an elegant, innovative culinary proposal.
This experience is more than a dinner; it is a cultural dialogue that celebrates the richness of both worlds. Guests will discover deeply harmonious and warming flavors, where Chinese haute cuisine brings subtlety and Arab cuisine adds depth and spice. This fusion offers an exclusive immersion into two traditions that complement and elevate one another — perfect for those seeking to be surprised and delighted by the unexpected.
CHEFS
HEBA KHAROUF
Heba Kharouf is a renowned Jordanian chef with an extensive career in the world of Arab haute cuisine. She has established herself as an influential figure thanks to her creative approach, technical mastery, and her ability to reinterpret traditional Middle Eastern dishes with a modern touch. Heba has represented Jordan at numerous international culinary events and has been invited to prestigious festivals for her talent in elevating Levantine cuisine to a level of international sophistication.
Beyond her culinary expertise, Heba Kharouf is an ambassador of Arab hospitality, promoting her country’s cultural values through gastronomy. She has worked with luxury hotels and collaborated with cultural and diplomatic institutions at events where culinary art becomes a bridge between cultures. Her style is distinguished by elegant presentation, refined use of traditional spices, and a deep respect for local ingredients.
In 2023, Kharouf opened Farah, her first restaurant in Spain, located in Madrid. It quickly became a benchmark for contemporary Arab cuisine in the city. Farah is an ode to Levantine tradition, offering an innovative culinary vision that blends ancestral flavors with modern techniques.
ZHAO XIAOWEI
Zhao Xiaowei is the Product Director at Mingren Mingjia, a leading culinary group based in Hangzhou, specializing in Zhejiang cuisine.
With over 25 years of professional experience, Zhao is a key figure in the brand’s evolution, seamlessly blending traditional culinary mastery with a modern, innovative vision.
He began his career in 1997 at the Pacific Hotel in Hangzhou, and since 1999, he has built an outstanding career within the Mingren Mingjia group.
Under his leadership, iconic dishes such as the restaurant’s signature fried buns have surpassed 120,000 units sold annually — a testament to rigorous quality control and strong public appeal. Zhao has been recognized as a First-Class Chinese Cuisine Chef and has received numerous regional honors, along with multiple group awards for “Outstanding Restaurant” and “Classic Creative Dishes.”
His work embodies the three pillars of Mingren Mingjia: cultural depth, refined technique, and applied innovation.