Food Artist | Molecular Gastronomy Chef
In a world that often tells creatives to stay in their lane, Omar Sartawi builds highways between them. He isn’t simply redefining culinary expression—he’s reshaping how we think about food, fashion, and the very concept of waste. Omar’s journey doesn’t begin in a kitchen, but in Jordan, where he grew up surrounded by rich traditions. While many celebrated the known, Omar was always captivated by the unknown. From an early age, he showed a fascination for design and engineering. “I always saw form and function not as separate ideas, but as opportunities to solve problems beautifully,” he would later say. That mindset guided him into the world of design, where he developed a sharp eye for precision and structure. But it was only the beginning. The turning point came when he walked the halls of Harvard University to study food science. There, immersed in a world of innovation, Omar began to see food not just as nourishment but as a living, evolving material—capable of expression, storytelling, and even provocation. “I didn’t go to Harvard to learn how to cook,” he once explained. “I went there to learn how food behaves—how it transforms. That changed everything.” That transformation led to one of his boldest creations in 2017: Jameed Chocolate. By fusing the intense, salty tang of jameed—Jordan’s sun-dried fermented yogurt—with the indulgent smoothness of white chocolate truffle, Omar created more than just a dessert. He sparked a global conversation about identity, innovation, and purpose. What began as an experimental flavor, once so intense it “exploded” in the mouths of early tasters, became a sensation. But more importantly, every cent of its proceeds went to the King Hussein Cancer Foundation, in memory of his beloved aunt. “It wasn’t just about taste,” he said. “It was about legacy.” And Omar’s genius didn’t stop at the plate. With an artist’s heart and an engineer’s logic, he turned his gaze to waste. He saw potential where others saw trash. Aubergine skins, orange peels, and fermented vegetables became his tools—not for compost, but for couture. His creations challenged perception: supple leather-like fabric made from aubergine skins, biodegradable handbags from citrus peels, fashion pieces that could feed animals after serving humans. One of his most stunning installations—a floating desert tent in Dubai, stitched entirely from aubergine leather—stood as a tribute to Arabian nomadic heritage. “Design is not about materials,” Omar once said. “It’s about meaning. Even discarded food can tell stories.”
From futuristic body harnesses to elegant handbags, each piece is a labor of meticulous care. Vegetables are cut with Japanese knives, aged and cured through scientific precision, and shaped into high-fashion forms. In a yearlong collaboration with Bahraini designer Noof Al Shekar, Omar crafted a handbag from orange leather, complete with gold-plated brass and hand-carved malachite sourced from India. “This wasn’t about luxury,” he said. “It was about challenging what luxury even means.”
His immersive food experiences have graced some of the most iconic venues in the world—from the Shangri-La in Dubai to private dinners for international celebrities. He has collaborated with elite hotels like Four Seasons and Raffles, brought his creativity to Casino du Liban, and conducted masterclasses at prestigious events such as Expo, COP 28, and design weeks in Dubai and Cairo. His creativity even reached space—designing a molecular food experience inspired by astronaut Matthias Maurer aboard the European Space Station. “Food doesn’t need gravity to be powerful,” he said. “It just needs imagination.”
Even in crisis, Omar created. During the COVID-19 pandemic, while the world masked up in fear, he designed protective wear from plant-based leather—functional, ethical, and futuristic. “Art must respond to its time,” he declared. “It must speak when words fail.” Perhaps most striking is the way Omar blends science and art, tradition and rebellion, education and intuition. His background at Harvard gave him a scientific toolkit, but his true power lies in perspective. “Sustainability,” he says, “is not just a new material—it’s a new way of seeing.”
Today, Omar sculpts ancient Jordanian statues from edible jameed concrete and hosts immersive dinners that double as art installations. He’s not just feeding people—he’s feeding conversations, ideas, and imaginations. He proves that creativity has no borders, no categories, and no expiration date.
To a young generation staring down climate anxiety, cultural disconnection, and creative pressure, Omar Sartawi offers more than inspiration—he offers a blueprint. He shows them that they don’t have to choose between being a scientist or an artist, a designer or a chef. They can be all of it—and more. He urges them to break the rules, remix their roots, and find beauty in the unexpected. “Even a fruit skin,” Omar reminds us, “can start a revolution.” And so, with every dish, every stitch, and every bold idea, Omar Sartawi is not just transforming fashion or food. He’s transforming the future.
