DUBAI – July 2025: Imagine sitting down for a meal that’s been meticulously engineered not by a traditional chef, but by a powerful artificial intelligence trained in the science of flavour. That’s the promise of WOOHOO, an upcoming Dubai restaurant that’s preparing to redefine how we think about food — with the help of an AI-powered chef named Aiman.
Set to open in September near the iconic Burj Khalifa, WOOHOO brands itself as “dining in the future,” and its concept is as ambitious as its location is prime. At the heart of this culinary experiment is Chef Aiman — not a person, but a large-language AI model purpose-built to craft recipes based on vast datasets of molecular gastronomy, global culinary traditions, and food science.
The name Aiman is a clever fusion of “AI” and “man,” reflecting the hybrid nature of the kitchen’s creative engine. Developed by a team led by Ahmet Oytun Cakir, co-founder of WOOHOO and CEO of the hospitality group Gastronaut, the AI is designed to suggest innovative food pairings based on variables like texture, acidity, and umami — rethinking how ingredients can be combined and consumed.
“Aiman doesn’t taste or smell, but it understands food in a way no human chef possibly could — through patterns, molecules, and mathematics,” Cakir said in an interview. “But it’s still the human chefs who give it soul.”
The AI’s creations are first tested and adjusted by a team of skilled cooks led by renowned Dubai chef Reif Othman, who fine-tunes the dishes until they’re ready for the table. This feedback loop between man and machine is central to WOOHOO’s philosophy: AI is not here to replace chefs, but to stretch the boundaries of their creativity.
Even the restaurant’s ambience and service workflows are designed by Aiman, creating a fully integrated dining experience shaped by artificial intelligence — though still grounded in human execution.
Beyond just pushing culinary innovation, WOOHOO also has an eye on sustainability. Chef Aiman is programmed to create recipes that utilize leftover ingredients often discarded in traditional kitchens, such as meat scraps or rendered fat, aiming to reduce food waste without compromising on taste.
Looking ahead, the team envisions a future where Chef Aiman’s capabilities could be licensed to restaurants around the world, helping streamline kitchens, improve efficiency, and make dining more eco-conscious.
“Human cooking is here to stay,” Cakir said. “But with Aiman, we believe we can unlock ideas that chefs may never have thought to explore. It’s not about replacing passion — it’s about reimagining possibility.”
As WOOHOO gears up for its grand opening, one thing is clear: the future of food may very well be cooked up by code — but it will still be served with heart.
