Anas Shami’s culinary journey began at home, inspired by the cooking of his mother and grandmother. He entered the professional kitchen young — starting in pastry — before building his craft across Berlin, Kyiv and Greece, each destination shaping his approach to flavour and technique.

He later joined the opening team of Aniba in Singapore, rising to Executive Chef and refining a style rooted in the Middle East and Mediterranean seen through a contemporary lens. At Petra, he draws on memory, culture and generous hospitality to create food that feels both familiar and fresh.

Dawid Nowosadzki brings over 17 years of experience across London, the Middle East and Japan, with a career shaped by ingredient-led, vegetable-forward cooking. His years within the Ottolenghi group — including Head Chef roles at NOPI and Ottolenghi — deepened an instinct for bold, produce-driven food, alongside senior roles at Soho House and an Executive Chef post in Doha.

Most recently Head Chef at Koma in Hakushu, Japan, he led an intimate vegetarian deli-restaurant spanning menu development, product innovation and events. At Petra, he brings this breadth to cooking centred on exceptional produce, generosity and the vibrant flavours of the Mediterranean.