The opening of The Jeddah EDITION marked a defining moment in Saudi’s hospitality scene.
Renowned for its global appeal, the hotel sets high standards in every aspect, from its impeccable service to its exceptional talent. The signature restaurant, Maritime, has introduced a bold new wave of flavour to the Kingdom, blending French and Asian cuisines with a contemporary edge that strikes a delicate balance between the unexpected and the well-loved.
At the helm of this culinary venture is head chef Cedric Vongerichten, whose illustrious career spans some of the world’s most celebrated kitchens. With a wealth of experience and accolades to his name, Cedric brings an unparalleled depth of expertise and creativity to Maritime. We sat down with the renowned chef to hear about his culinary journey, his approach to perfecting his craft, and what excites him most about the burgeoning Saudi gastronomy scene.
When Maritime opened its doors, it instantly created a buzz in Jeddah’s dining scene. The menu reflects Cedric’s seamless mastery of French techniques paired with bold flavours inspired by the diverse culinary traditions of Asia. The restaurant itself is enchanting, with breathtaking views overlooking the Red Sea, two private dining rooms, and an open show kitchen where guests can witness the artistry behind the dishes.
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A World of Influences
At the heart of Maritime’s menu is the Culinary Institute of America graduate’s passion for global and Asian cuisines. “The goal is for guests to feel like they’re tasting something familiar, yet uniquely unexpected,” he shares. This philosophy guides his approach to integrating local Saudi ingredients, as he aims to honour their cultural significance while showcasing them in innovative ways. “I begin by understanding the history and cultural significance of each ingredient, then I seek ways to highlight its best attributes in a way that feels both fresh and true to its roots. It’s about respecting tradition while allowing the ingredient to shine in a new light.”
A Love for Saudi Ingredients
Cedric has quickly developed an appreciation for the Kingdom’s rich array of ingredients, naming saffron, dates, and black lime among his favourites. “Saffron adds aroma to broths and risottos, dates provide a rich sweetness to sauces, and black lime lends a smoky tangy note that’s transformative,” he explains.
But it’s not just Saudi ingredients that have influenced his offering at Maritime, traditional cooking techniques have also played a part. “Slow-braising lamb for kabsa or the method of blending spices for stews, have certainly influenced our preparations.” The Bangkok-born culinarian enjoys learning from local chefs about methods like smoking and grilling over specific types of wood. “They can really elevate the flavours and add an authentic depth to the dishes at Maritime.”
The Kingdom’s Culinary Boom
As Saudi evolves into a global culinary destination, Cedric is inspired by its dynamic food scene. “The variety of ingredients and growing diversity of dining options, whether traditional or modern, are on par with the world’s top culinary destinations,” he observes.
As an avid traveller, one thing Cedric has noticed is Saudi culinary influences making their way to the global stage. “Ingredients like dates and cardamom, along with Saudi flavours, are gaining significant traction. Chefs around the world are increasingly intrigued by the complexity of Saudi spices and how they can be used in both sweet and savoury dishes.”
No matter where his journey takes him, Cedric, who chose to follow the same path as his famous father, Jean-Georges Vongerichten, remains steadfast in his mission: to honour the past while crafting dishes that excite the future. He plans to deepen Maritime’s connection to Saudi’s local food culture by collaborating with local farms to create a seasonal menu.
For now, guests can experience the culmination of his expertise with a menu that’s as inspiring as the Red Sea views it’s served alongside. “Saudi offers a truly unique culinary experience,” he says. “It’s an honour to be a part of this exciting chapter in its food story.”
Cedric's 2025 Travel Plans
As for what’s next on Cedric’s personal agenda, exploring more of the Kingdom is high on his bucket list.
“I would love to visit AlUla for its breathtaking natural beauty and rich history. There’s an undeniable connection to nature that immediately sparks culinary inspiration,” says the maestro who is behind renowned kitchens in the US and Jakarta and earned an excellence nod from The Best Chef 2024.
@cedvongerichten
@jeddahedition @maritimejeddah
