Sara Aqel is redefining what it means to cook with purpose, creating a welcoming space with Dara Dining in Jordan – where the local community and producers come together for the love of good food
Growing up in a Palestinian-Jordanian household, Sara Aqel’s journey into the culinary world was not just a career choice, rather it was an extension of her upbringing. And with five sisters (including Sara) and parents who welcomed guests regularly, the kitchen was always bustling. “I was always fascinated and mesmerised by the chaos that happens when people are in the house for food. The laughing, people talking, the sound of cutlery…” Sara reminisces.
Her mother’s emotions also often found their way into her cooking. “My mom was very expressive with food; if she was having a bad day, we knew that the food would be salty,” she explains. This connection between emotions and food left its mark on Sara.
She continues, “We were very expressive with food and we were very expressive with how we host. We loved having people over all the time. When I was growing up, my mom would always tell people – and now I say it too, that, ‘We cook every day, and we have food every day that is enough for seven people. Whenever you want to pass by, just pass by. I'm sure we can feed one more.’”
At just 15, she channelled this passion into an imaginary catering business, ‘Sara’s and Friends,’ providing meals for her sisters’ friends. It wasn’t long before she faced the question: What would she pursue as a career? Sara says, “It was a moment where I thought, ‘I don’t want to spend four years in a university’. Then I would think, what if I become a chef?”
With the support of her family, she enrolled at the Royal Academy of Culinary Arts in Jordan, part of Les Roches. Though her choice was met with scepticism, Sara remained unfazed. She says, “People in the neighbourhood in Amman sometimes made fun of me in a cheeky, negative way. Like, ‘oh, you really want to become a cook? Are you sure this is what you want to do? Are you sure you're going to pull through this?’. And I’d say, ‘Yeah, watch me.’”
For women entering the industry, Sara offers a candid perspective: “Not everything is personal. If you’re just starting [in the industry], and you’re asked to peel 20 kilogrammes of potatoes, it’s not because you’re a woman. It’s what everyone has to do when they start. Before you conclude that you’re being bullied or facing sexism, evaluate the situation.” However, when faced with real discrimination or harassment, she believes in speaking up. “If they are not getting in trouble for bullying, then you are not going to get in trouble for standing up for yourself. Stand up for yourself. If you don’t do it first, no one’s going to do it for you.”
Sara continues, “I’ve been lucky, but I’ve also worked hard.” And it’s true – her career took her across the world, from an internship at the Hong Kong Jockey Club to roles at Burj Al Arab and Torno Subito in Dubai. She was also instrumental in launching Fi’lia at SLS, after which she became the global executive chef, overseeing locations in Miami, the Bahamas and Paris. Eventually, she returned to Jordan to open Dara Dining, a project deeply personal to her.
Dara Dining, housed in a 1958 family home in Amman, is more than just a restaurant. She says, “The word ‘Dara’ comes from the word ‘dar’, which means ‘home’ in Arabic; it’s the feminine pronoun of the word. We wanted a home for us, for the wines, for the food, for the produce. And we wanted a home for our producers for them to feel like we have their back.”
Sara emphasises the importance of supporting local farms and connecting people through food. “We like having the community gather in Dara. Amman is so small: you walk into the restaurant and say hello to five or six people you know. It’s all about connected people… the human element of this job is amazing,” she says.
Dara’s menu is a celebration of Jordan’s seasonal produce. From vine-wrapped fish to moussaka inspired by Gaza’s bold flavours, Sara blends Mediterranean and Italian influences with Levantine heritage. “We change the menu every two to three months… we change it with the season. This is amazing because it keeps your brain active. You have to create something different and work with something that you’ve never worked with, whether it’s a herb, a leaf or a vegetable. We also incorporate a lot of the Shams region ingredients in the food – so while we do Mediterranean-Italian, we use very nostalgic ingredients in our food in a very subtle way,” she says.
Her vision for the restaurant has paid off. Dara Dining has won a number of awards, including appearing at the 18th spot within the MENA World’s 50 Best list in 2025, and also winning the Highest New Entry Awards in 2025. She says, “These are important – not for us to walk on a stage but it’s important for our team. It means so much to them and unless you’ve worked in the industry, you don’t know how hard it is. Our producers also visited Dara Dining after the award to say congratulations, and it means a lot to them.”
Sara comments, “It really doesn't matter if I've worked for 10 Michelin chefs or non-Michelin chefs, because there’s this misconception about that. It’s really about creating your own experience. Buy books, read them, experiment. It doesn’t matter if someone cooks everything as sharing portions, or serve only little bites on small plates. You do you. We don’t need to cook like each other to be successful. The measure of a good chef or a good restaurant is not really about the size of your plate. It’s really about sticking to what you believe in.”
