Comitted to
Reinvesting for Impact
Reinvesting for Impact
ZADK Saudi Culinary Arts Academy is a non-profit, independent Saudi company dedicated to transforming the Saudi Arabian food sector. We aim to build a top-quality, best-in-class culinary academy that serves as a platform for driving social change, supporting Saudization efforts, and helping to eradicate unemployment.
Rania Moualla
Founder & Chairman ZADK
creating the best chefs in Saudi Arabia
We Educate You With A Modern Curriculum & Traditional Culinary Values.
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Latest News
October 6, 2025
VIII Fair Saturday Awards 2025
Ms. Rania Moualla Receives an International Award from the Fair Saturday Foundation in Bilbao Bilbao, Spain – September 29, 2025 The Fair Saturday Foundation, in its 8th annual awards ceremony, honored a number of global leaders who have made a significant social impact through culture and creativity. The event took place at the Guggenheim Museum in […]
September 18, 2025
ZADK Launches New Book: “Saudi Cuisine – A Bridge Between the Past & Present”
ZADK is proud to announce the launch of its newest publication, “Saudi Cuisine – A Bridge Between the Past & Present.” This special edition features 77 authentic recipes from across the Kingdom and shares inspiring stories of our graduates from intakes 06, 07, and 08 (2024–2025). The book celebrates Saudi culinary heritage, presenting it through […]
September 18, 2025
Support Students, Celebrate Heritage – ZADK Books for Saudi National Day
In celebration of Saudi National Day, the newest publication, “Saudi Cuisine – A Bridge Between the Past & Present.” and other ZADK books will be available for purchase during the celebration on Saturday, 20 September 2025: All income from these books will go directly to the Student’s Fund in support of our learners. Join us […]
September 16, 2025
Saudi National Day 95 🇸🇦
ZADK Culinary Academy invites you Saturday, 20 September 2025 to celebrate the 95th Saudi National Day 🇸🇦 Exhibition of our students’ creations featuring traditional dishes from across the Kingdom Various national activities Plus the signing of our book “Saudi Cuisine: A Bridge Between the Past & Present” Please register through the link: shorturl.at/3C75T
August 7, 2025
ZADK Around the World – Cardamom, Black Lime, and Cumin.
This article was published in Diario Vasco, the leading newspaper in San Sebastián — widely known as the culinary capital of the world! It highlights ZADK and proudly recognizes the contributions of our Founder & Chairwoman, Mrs. Rania Moualla. The journalist was particularly impressed by ZADK’s strategic vision, its impactful initiatives, and the inspiring leadership […]
August 7, 2025
Partnership Agreement with United Catering Company – DAMAC
We are proud to announce the signing of a new partnership agreement with United Catering Company – DAMAC, one of the leading names in the catering sector across Saudi Arabia and the GCC. Through the HRDF program, this collaboration will sponsor students in a training-to-employment pathway, empowering the next generation of Saudi chefs — and […]
Dr. Ivan Marten
Senior Partner and Managing Director
ZADK culinary institute is a transforming initiative that on the one hand aims to train young Saudis on culinary art to become reputed chefs and develop a Saudi cuisine, and on the other hand promotes initiatives like zero waste cooking, healthy nutrition and locally produced food.
Joxe Mari Aizega
General Manager of Basque Culinary Center
We received the visit of Mrs. Moualla at Basque Culinary Center some months ago, we are very happy to see how the project of the new school, ZADK, is already a reality. Congratulation
Eneko Atxa
Michelin Star Chef
There is no doubt that gastronomy is a universal language which reflects who we are, where we come from, and what we and our culture and society are like.
Gastronomy is also a tool which we have traditionally used with the aim of making people happy through food.
In recent years, society has given us, chefs, an extraordinary power and media presence. I firmly believe that we should use our knowledge not only to make dishes of beautiful food, but also for the benefit of society. This way, we hope to give back to society the impact and importance it has conferred upon our sector. I believe that we should reconceive our stance and start to think about what we should be cooking on two fronts, from two different kitchens.
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