In a world that often debates whether technology is replacing human warmth, Dubai’s latest culinary experiment is asking a different question altogether: Can artificial intelligence enhance the soul of cooking?
Set to open its doors in September 2025 at Kempinski The Boulevard Hotel, WOOHOO is not your ordinary fine-dining destination. At the heart of this futuristic restaurant will be Chef Aiman—a non-human culinary genius trained not through taste buds but through data, algorithms, and decades of food science.
The AI-powered chef, whose name cleverly fuses “AI” and “man,” has been created by Gastronaut Hospitality, the Dubai-based group behind culinary hotspots like Trove and BohoX. WOOHOO, according to a reports, is designed to be more than just a tech novelty. It is a fully integrated high-concept experience, where AI helps shape not just the food but the entire ambiance, service, and even sustainability measures.
From Data to Dinner: How Aiman "Cooks"
While Chef Aiman cannot smell a simmering stew or taste the salt on a sushi roll, what it can do is even more astounding. With access to a universe of flavor profiles, global recipes, molecular food composition, and seasonal ingredient databases, Aiman offers combinations even a seasoned chef might not imagine. For example, think of sushi rolls bursting with umami notes, or ceviche balanced so precisely that even a lab technician would nod in approval.
But Aiman isn’t working alone. Partnering with celebrated Dubai-based chef Reif Othman, the AI receives human feedback to help translate its algorithmic ideas into edible masterpieces. Othman describes the partnership as one of augmentation, not replacement: “Human cooking will not be replaced, but we believe [Aiman] will elevate the ideas, creativity,” he told Reuters.
Theatrics on the Plate and Beyond
Dining at WOOHOO is meant to be a full sensory experience. Guests will not only taste food designed by AI, but do so in a setting that fuses cyberpunk aesthetics with luxury, featuring reactive LED displays and immersive digital art. A secret lounge called “Spock” even simulates a journey through space with mood lighting, soundscapes, and DJ sets—think dinner on Mars, minus the travel cost.
In a particularly bold twist, Aiman also provides real-time suggestions on how to reduce food waste, including ideas for reusing trimmings and optimizing portions. This is where the data shines—helping not only in flavour construction but in environmental consciousness.
From Virtual Waiters to Algorithmic Mixology
WOOHOO’s concept is part of a growing wave of AI-led innovation in hospitality. In London, the Standard recently reported on “video waiters” being introduced in restaurants like Masalchi and Gura Gura. Developed by the startup LoveBite, these AI-powered servers let diners watch videos of dishes and interact in multiple languages before ordering—cutting costs while enhancing the customer experience. The result? Happier customers and a measurable increase in per-table spending.
As labour costs rise and customer expectations evolve, restaurants across the globe are embracing AI not just as a cost-saving measure, but as a tool for storytelling, design, and hospitality.
Set to open its doors in September 2025 at Kempinski The Boulevard Hotel, WOOHOO is not your ordinary fine-dining destination. At the heart of this futuristic restaurant will be Chef Aiman—a non-human culinary genius trained not through taste buds but through data, algorithms, and decades of food science.
The AI-powered chef, whose name cleverly fuses “AI” and “man,” has been created by Gastronaut Hospitality, the Dubai-based group behind culinary hotspots like Trove and BohoX. WOOHOO, according to a reports, is designed to be more than just a tech novelty. It is a fully integrated high-concept experience, where AI helps shape not just the food but the entire ambiance, service, and even sustainability measures.
WOOHOO, a futuristic restaurant opening in central Dubai this September, will feature a dining experience designed entirely by an AI called ‘Chef Aiman,’ though food will still be prepared by humans https://t.co/fa7PqIOwS2 pic.twitter.com/MVR9LT8e9f
— Reuters (@Reuters) July 10, 2025
From Data to Dinner: How Aiman "Cooks"
While Chef Aiman cannot smell a simmering stew or taste the salt on a sushi roll, what it can do is even more astounding. With access to a universe of flavor profiles, global recipes, molecular food composition, and seasonal ingredient databases, Aiman offers combinations even a seasoned chef might not imagine. For example, think of sushi rolls bursting with umami notes, or ceviche balanced so precisely that even a lab technician would nod in approval.
But Aiman isn’t working alone. Partnering with celebrated Dubai-based chef Reif Othman, the AI receives human feedback to help translate its algorithmic ideas into edible masterpieces. Othman describes the partnership as one of augmentation, not replacement: “Human cooking will not be replaced, but we believe [Aiman] will elevate the ideas, creativity,” he told Reuters.
Theatrics on the Plate and Beyond
Dining at WOOHOO is meant to be a full sensory experience. Guests will not only taste food designed by AI, but do so in a setting that fuses cyberpunk aesthetics with luxury, featuring reactive LED displays and immersive digital art. A secret lounge called “Spock” even simulates a journey through space with mood lighting, soundscapes, and DJ sets—think dinner on Mars, minus the travel cost.
In a particularly bold twist, Aiman also provides real-time suggestions on how to reduce food waste, including ideas for reusing trimmings and optimizing portions. This is where the data shines—helping not only in flavour construction but in environmental consciousness.
From Virtual Waiters to Algorithmic Mixology
WOOHOO’s concept is part of a growing wave of AI-led innovation in hospitality. In London, the Standard recently reported on “video waiters” being introduced in restaurants like Masalchi and Gura Gura. Developed by the startup LoveBite, these AI-powered servers let diners watch videos of dishes and interact in multiple languages before ordering—cutting costs while enhancing the customer experience. The result? Happier customers and a measurable increase in per-table spending.
As labour costs rise and customer expectations evolve, restaurants across the globe are embracing AI not just as a cost-saving measure, but as a tool for storytelling, design, and hospitality.
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