AI Chef Serves Up Dinosaur Tartare as Dubai Restaurant WooHoo Reimagines the Future of Dining

 

Dubai’s dining scene has never been afraid of bold ideas—but the city’s newest culinary experiment might just be its most daring yet. At WooHoo, guests are invited to taste dishes dreamed up not by a celebrity chef, but by the world’s first artificial intelligence chef: Chef Aiman.

Forget what you know about traditional menus. WooHoo’s AI-crafted lineup features eyebrow-raising creations like “dinosaur tartare”—a £44 dish designed to evoke what the restaurant calls “the flavour profile of ancient reptiles.” Served atop a plate that gently pulses as if breathing, the tartare blends raw meat textures and includes duck… though the full recipe remains an AI-guarded secret.

And that’s only the appetizer.

Guests can also experience seaweed butter paired with Wagyu beef, cooked in a Japanese clay pot. While it may sound unconventional, the naturally high levels of MSG in seaweed deliver a deep umami hit that many diners describe as surprisingly addictive.

For the truly fearless, WooHoo offers baked baby chicken on cedar wood, a delicate poussin roasted to aromatic perfection—another example of Chef Aiman’s boundary-pushing imagination.

Although Chef Aiman never steps foot in the kitchen, every dish begins in his digital mind. Trained on thousands of recipes and decades of culinary research, the AI analyzes flavour chemistry, ingredient compatibility, and even guest preferences before proposing its creations. Human chef Serhat Karanfil then prepares and plates each dish, occasionally negotiating with the algorithm over seasoning levels and balance.

“If something tastes too spicy, I go back and ‘discuss’ it with Chef Aiman,” Karanfil laughs. “We work together to get it right.”

WooHoo co-founder Ahmet Oytun Cakir believes AI-driven cuisine is more than a gimmick—he sees it as the next evolution of fine dining. “One day, Chef Aiman could become the Gordon Ramsay of AI,” he says. “We think artificial intelligence will create dishes humans haven’t even imagined yet.”

Not everyone in the culinary world is convinced. Michelin-starred chef Mohamad Orfali maintains that cooking requires nafas—a chef’s soul, intuition, and lived experience. “AI has no memories or emotions,” he says. “It can’t infuse food with that human touch.”

Fortunately for chefs worldwide, current research suggests AI won’t be taking over kitchens anytime soon. Studies from the University of Oxford and Microsoft rank chefs among the least likely professions to be automated, with lower AI compatibility scores than police officers, funeral directors, or healthcare workers.

Still, for diners in Dubai, the rise of an AI-generated menu offers something undeniably thrilling: the chance to taste the future.

Would you try it? At WooHoo, culinary curiosity is the star ingredient.