Luxury Lifestyle Awards is thrilled to present this exclusive conversation with Basma Elkhereiji, CEO and Founder of Alieia, a distinguished dining destination in Jeddah, Saudi Arabia. The restaurant has achieved the prestigious recognition as one of the TOP 100 Restaurants of the World in 2024. The interview, conducted by Alexander Chetchikov, President of the World Luxury Chamber of Commerce, highlights the success and vision of Alieia.

Throughout this discussion, Ms. Elkhereiji not only shares her personal insights but also pays tribute to the dedicated team at Alieia and ACL, including the culinary brilliance of Executive Chef Yiannis Skoumpelos & the Executive Sous Chef Alexandros Chatzichalkias with their passionate brigade. Alongside General Manager Dominik Powroźnik, and the entire Alieia team, they form the heart and soul that drives Alieia’s culinary narrative. As the visionary behind the brand, Ms. Elkhereiji is deeply involved in every aspect—spending as much time in the kitchen as she does on the floor—ensuring that no detail is overlooked and that the best people and the best places come together in perfect harmony.

Alexander Chetchikov: Ms. Elkhereiji, as the force behind a restaurant that has achieved such a significant accolade, what does this recognition mean to you and your team?

Basma Elkhereiji: This recognition is profoundly meaningful to everyone at Alieia. It affirms that our dedication to authenticity, innovation, and heartfelt hospitality resonates with guests on a global scale. While I’m proud to be the visionary founder, I don’t see myself solely as the owner—I’m a member of the team. I work closely with Chef Yiannis Our Executive Chef , Chef Alexandros & the entire kitchen team. I’m equally present on the floor, engaging with guests , ensuring that every element meets our high standards. From Dominik, our General Manager, ensuring seamless operations, to the entire crew who give their all each day, we celebrate this achievement together. This honor inspires us to keep pushing culinary boundaries and elevating the dining experience, both in Jeddah and worldwide.

AC: How do you maintain the delicate balance between Greek culinary authenticity and tailoring your menu to the local palate in Jeddah?

BK:We start with a profound respect for Greek culinary traditions. The Chefs Yiannis and Alexandros remain faithful to time-honored techniques and authentic flavors. At the same time, I believe in listening closely to our guests—understanding their tastes, seasonal preferences, and cultural nuances. This means celebrating local produce, fresh herbs, and ethically sourced ingredients, while preserving the soulful essence of Greek cuisine. By evolving our offerings and encouraging an ongoing dialogue with diners, we can both honor tradition and embrace innovation, ensuring that Alieia’s menu always feels relevant to Jeddah’s culinary landscape.

AC: Luxury is often about creating a unique, memorable experience. In your view, how does Alieia define luxury in the context of dining?

BK: At Alieia, luxury isn’t about extravagance or exclusivity—it’s about the sincerity, warmth, and personal attention that linger in a guest’s memory long after they depart. Luxury is found in the provenance of our ingredients, the meticulous care in each dish’s presentation, and the stories we share about the culinary journey. It’s about Dominik ensuring impeccable service standards, Sandra refining every detail of the guest experience, and my involvement at every level—whether I’m in the kitchen tasting new menus with Yiannis and the team or on the dining floor connecting with guests. This hands-on approach ensures that our definition of luxury isn’t just a concept; it’s felt through authentic interactions, heartfelt hospitality, and a pervasive sense of welcome.

AC: What steps have you taken to emotionally engage your guests and create lasting connections beyond their visit?

BK: Emotional engagement comes from weaving narratives that guests can connect with. We share the story behind our dishes, explaining the origins of ingredients and the artistry behind each preparation. By being present—myself, the chefs , the managers , and the entire team—we encourage conversation and understanding. We also maintain an active online presence, inviting guests to revisit their experiences, explore menu updates, and participate in special events. This ongoing dialogue helps transform a single visit into a long-term relationship. It ensures that guests feel like part of a community, not just patrons of a restaurant.

AC: With the award spotlighting Alieia, how do you plan to leverage this honor to further elevate the restaurant’s presence both locally and internationally?

BK: This recognition is a platform to amplify Alieia’s voice. Internationally, we aim to collaborate with renowned chefs, participate in culinary festivals, and engage in cultural exchanges that celebrate our Greek-influenced cuisine. Locally, we’ll refine our seasonal menus and invite guest chefs to co-create unique dining experiences. ACL’s support and the collective talent at Alieia will help us forge strong partnerships and reach new audiences. By showcasing our commitment to authenticity, attention to detail, and the synergy within our team, we will position Alieia as a gastronomic landmark and an emblem of cultural dialogue.

AC: In your opinion, what are the most crucial elements that distinguish upper casual service in the luxury dining industry?

BK: Upper casual service is about achieving a balance between refinement and approachability. It’s the ability to deliver impeccable quality without the barriers of unnecessary formality. At Alieia, that means our staff is trained to anticipate needs, remember personal preferences, and engage warmly with guests. It also means that I, as the founder, am on the floor, adding a personal touch and ensuring our service standards are upheld with integrity. When combined with meticulously sourced ingredients, careful culinary craftsmanship, and a genuine desire to make every guest feel at home, these elements create an experience that stands apart in the luxury dining realm.

AC: How do events, parties, and cross-brand collaborations play a role in positioning Alieia as a go-to luxury dining destination?

BK: Events and collaborations extend our narrative beyond the confines of the dining room. Themed dinners, culinary pop-ups, and partnerships with likeminded luxury brands allow us to present Alieia’s ethos in fresh, immersive contexts. Through these initiatives, we explore innovative flavor combinations, highlight exceptional ingredients, and invite guests to engage with our culinary philosophy on a deeper level. These experiences reinforce Alieia’s status as more than just a restaurant—rather, it’s a cultural hub that fosters creativity, dialogue, and a lasting impression of what authentic, thoughtful hospitality can achieve.

AC: Looking ahead, what are your aspirations for Alieia, and how do you envision the restaurant evolving in the next five years?

BK: I see Alieia continuing to serve as a culinary ambassador, bridging tradition and innovation, and becoming a beacon of cultural exchange. We plan to refine our seasonal offerings, deepen relationships with local producers, and introduce experiential elements—such as interactive cooking sessions and chef’s table encounters—led by Chef Yiannis and our talented team. My role as the founder remains hands-on, ensuring that we never lose sight of our core values. In five years, I hope to see Alieia recognized not only as an exceptional dining destination but as a nurturing environment for emerging talent and a catalyst for culinary dialogue. Through passion, authenticity, and meticulous attention to detail, we’ll continue to shape and redefine luxury dining in Jeddah.