Dubai to launch WOOHOO, the world’s first restaurant run by an AI-powered chef. Set to open in September near Burj Khalifa. The concept of this restaurant is “Chef Aiman.” The creators designed this advanced artificial intelligence to create unique dining experiences by mixing global cuisines, food science, and molecular gastronomy.
It’s not like traditional restaurants, WOOHOO places AI at the center of its operations. While human chefs will prepare the food, Chef Aiman will handle everything else. From designing the menu to creating the perfect atmosphere and even guiding staff interactions, this AI is about to set a new standard in hospitality.
Ahmet Oytun Cakir, co-founder of WOOHOO and CEO of Gastronaut, explained the concept. “Human cooking will not be replaced,” he said. “But we believe Aiman will elevate creativity in the kitchen and give chefs new ideas to work with. It’s about partnership, not replacement.”
UMAI created Chef Aiman, a name that merges “AI” and “man.” The company trained the AI on decades of food science research, thousands of recipes, and an in-depth understanding of molecular food composition. Its approach breaks down ingredients into their smallest elements, such as acidity, texture, and umami, then recombines them in unexpected ways.
One chef described working with Aiman as “like having a conversation with a colleague who knows everything about food but sees it from a data perspective.” In a recent interview with the interactive AI, Aiman even commented, “The chefs’ responses help refine my understanding of what works beyond pure data.”
WOOHOO’s menu will feature international dishes with a strong Asian influence, but it is not limited to static recipes. Chef Aiman can adjust menus based on seasonal ingredients, cultural events, and even guest preferences. This adaptability, combined with real-time collaboration with human chefs, offers a dining experience unlike any other.
Reif Othman, Dubai chef, is leading the team of human cooks who will bring Aiman’s creations to life. “It’s fascinating to see how an AI can suggest pairings we might not think of,” Othman said. “Then we step in to taste, adjust, and make the dish perfect.”
The developers programmed Chef Aiman to design recipes that use parts of ingredients that traditional kitchens often discard, such as meat trimmings and vegetable stems. “Reducing food waste is good for the planet and business,” Cakir noted. “It shows how AI can help us become more responsible without compromising on quality.”
Aiman will also influence the restaurant’s design, music, and even lighting. This holistic approach means guests will be stepping into what the restaurant describes as “dining in the future.” The team crafts every aspect of the experience with precision, blending human warmth with technological insights.
During a demonstration at Dubai’s Trove Restaurant, Chef Khimraj Nepali worked with Aiman’s recipe suggestions. He later described the experience as “a mix of science and art. It’s like having a digital mentor that doesn’t just follow trends but creates them.”
The founders of WOOHOO hope to license Chef Aiman’s technology to restaurants worldwide. This could help other kitchens become more sustainable, reduce waste, and explore new culinary possibilities.
Chef Aiman may not have taste buds or a sense of smell, but it does have a vast knowledge of global cuisines and food science. Its role isn’t to replace chefs but to inspire them. As Cakir puts it, “Technology doesn’t replace tradition; it enhances it. Together, humans and AI can create extraordinary dining experiences.”
