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.
For any inquiries
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Latest News
February 9, 2026
ZADK Partners with Benaa & AlTurki for Bakery & Pastry Training
ZADK – The Saudi Culinary Arts Academy signed a cooperation agreement with Benaa Foundation to implement a training program in bakery and pastry arts,sponsored by Khalid Al Turki Company & Partner, represented by President & CEO, Mr. Rami Al Turki, in the presence of the Academy’s Chairwoman of the Board, Mrs. Rania Moualla, and the […]
February 9, 2026
Zadkom Khair
“Zadkom Khair” Initiative – from creative kitchens to fields of giving. ZADK – The Saudi Culinary Arts Academy brings us together to clean the Khobar Corniche, marking the Saudi and International Volunteer Day.
February 2, 2026
Chef Dania Al-Zahrani Represents ZADK at the Young Chef Olympiad
With great pride, we announce that ZADK – The Saudi Culinary Arts Academy will be represented by one of our students, Chef Dania Al-Zahrani, at the Young Chef Olympiad in India on February 1, under the supervision of Head Chef of Instructors Youssef Al-Jabasini. We wish Chef Dania the very best and hope she achieves outstanding results that honor the […]
February 2, 2026
From Australia to Saudi Arabia: A Hands-On Journey into Meat Mastery
From Australia to Saudi 🥩🔥 Special thank you to Meat & Livestock Australia Our students had the privilege of learning from the Aussie Meat Academy in an immersive, hands-on workshop with Chef Tarek Ibrahim @cheftarekibrahim, covering the full journey of meat preparation. From understanding primal cuts and cutting steak portions correctly, to mastering proper handling and cooking techniques, the session […]
February 2, 2026
ZADK x NCMS
Exciting news! 🎉 ZADK has partnered with NCMS, a leading Saudi catering & facilities company, to sponsor and train our students through the HRDF program. This collaboration empowers Saudi youth, provides real-world experience, and supports Vision 2030 by developing national talent for the future of our workforce.
January 6, 2026
Cultivating Sustainability with Our Partners
We’re proud to highlight the continued support of Nidal Farms, our trusted partner for fresh, locally grown produce from the Eastern Region 🌱.Beyond year-round supply, Nidal Farms has supported a new initiative at ZADK by helping transform our patio into a small in-house garden—providing plants and seeds that allow our students to grow local ingredients […]
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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