Hany Moustafa Basyouni Gabr

Coming Up

Today, Hany is Executive Chef of Shabestan. The role places him inside the restaurant’s core identity, with Persian Kebabs setting much of the kitchen’s rhythm and public face. His work reads as a steady focus on precision and consistency, with the menu built to keep ingredients and traditional method in clear view.

Where They Are Now

At Shabestan in Dubai, United Arab Emirates, Gabr serves as Executive Chef, and the restaurant’s signature touchpoints sit squarely in that Persian frame. The Shabestan Platter is his recommended specialty platter, and Chicken Kubideh is named as a signature dish. The kebabs are the most direct expression of the craft: marinated, formed on skewers, and grilled over charcoal flames. That sequence—preparation, shaping, fire—is where the work becomes most visible, and where Gabr’s cooking at Shabestan reads with the most force.

Career

Signature

Hany's signature dishes include Persian Kebabs, Shabestan Platter, and Chicken Kubideh. Persian Kebabs carry the main technical line: marination, molding, and charcoal grilling. The Shabestan Platter broadens the table, while Chicken Kubideh reinforces the restaurant’s Persian profile and the consistency of Gabr’s approach at Shabestan.

Honors

Awards are not named for Gabr. The clearest recognition attached to his work is dish-level: Persian Kebabs are described as a must-try at Shabestan. That matters in trade terms. It points to a chef whose name is tied to one defined preparation, one restaurant, and one exacting way of working with fire.