Chef and entrepreneur Mayada Badr stands out as a culinary visionary. As CEO of Saudi Arabia’s Culinary Arts Commission, she blends innovation with tradition. Trained at Parsons and Le Cordon Bleu in Paris, Badr’s culinary viewpoint is unique. In Jeddah, her pâtisserie Pink Camel is celebrated for its macarons, contemporary breakfasts, and fusion of global flavors as well as her crêpes and use of za’atar. In 2018, Paris's Potel et Chabot asked her to craft a dessert menu for the Louvre's Al-Ula gala, highlighting Saudi tastes. Badr is also passionate about culinary education and works with the Ministry of Agriculture to promote sustainability and boost local food tourism.
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