Al Baleed Resort Salalah by Anantara has announced the fifth edition of its culinary festival. Chef Nouel Catis returns after the Anantara Khareef Chocolate collaboration, with an artisan Omani pastry stand at Al Mina from 25 to 28 November 2026.

Breadwinner is a new Filipino bakery pop-up in Dubai, co-founded by Chef Nouel Catis and Chef JP Anglo. It took about a year to develop, and Chef Nouel leads the artisan baking.

FACT profiles Chef Nouel Catis as a Dubai-based pastry innovator. It traces his path from the Burj Al Arab and Etihad Airways to his own ventures, including SNA’AP, and describes his blend of Middle Eastern and modern pastry.

Art+ Magazine follows Chef Nouel from his first handmade batches to his decision to walk away from a Shark Tank Dubai deal and keep control of his brand. It covers SNA’AP's 2024 launch and fast sell-outs, his Manila collaborations and his new work in Oman. "I followed my gut. I knew my worth and my vision."

The Beat Asia profiles Chef Nouel and SNA’AP's city-inspired chocolate collection, which it calls a tribute to the UAE. Abu Dhabi chocolate is the newest bar, and more cities are planned.

The Daily Tribune covers Chef Nouel's October 2025 menu with The Matcha Tokyo Philippines. The menu includes two special-edition SNA’AP bars: a Matcha Dubai chocolate bar and a Hojicha Dubai chocolate bar.

FACT tastes the new Abu Dhabi bar from SNA’AP's city series. It is made with salted caramel, halwa, warm spices, tahini, date syrup and gold flakes, and went on sale at Rain Café on 14 November. "I want this to be not only for a certain generation, but celebrated by all ages."

Khaleej Times reports on the 200g Abu Dhabi chocolate, built on saffron, cardamom, tahini and dates with edible gold. It took about a year to develop with Emirati partners and is sold at select Rain Café outlets.

Platinumlist introduces Abu Dhabi chocolate, launched with the Emirati brand Rain Café. It places the bar in SNA’AP's city line alongside Dubai, Manila and Fukuoka. The bar is sold at Rain Café and on rain.ae.

Curly Tales covers the Krispy Kreme Philippines collaboration. It includes three doughnuts (Dubai Chocolate Kunafa, Manila Ube Baklava and Fukuoka Strawberry Fields) and a Dubai Pistachio Iced Mocha Latte, available until 31 December 2025.

The National reports on the Abu Dhabi bar, part of SNA’AP's city-themed series, which launched first at Rain Café. Chef Nouel calls it a homage to the city where he lived for eight years. The piece also recalls his years as an Etihad in-flight chef and his Dubai consultancy, founded in 2018.

Krispy Kreme Philippines turns SNA’AP flavours into a limited-edition doughnut range and latte, available from 7 November to 31 December 2025. "It's the season of giving for us."

The POST covers three desserts Chef Nouel created for Miele Philippines' Innovation Series at its BGC showroom. It also looks ahead to an ice-cream line and a new concept on BGC High Street. "It's going to be a big year."

ABS-CBN Lifestyle features Chef Nouel's collaboration with Miele and his wish to be known for more than chocolate. The pastries put his technical range on show.

The Philippine Star talks to Chef Nouel about the technical side of his pastry work. It covers his Miele partnership and his chocolate launches with Cold Storage in Singapore and C!ty'super in Hong Kong.

Preview introduces Chef Nouel to Filipino readers as the chef who wrote the recipe that became Dubai chocolate. It ends with his Manila chocolate, an ube bar made under SNA’AP.

Journal News looks back on Chef Nouel's 17 years in Dubai and his Dubai chocolate journey, which began in 2022. It covers SNA’AP's retail outlet and his menu with The Matcha Tokyo Philippines, available from 4 October to 31 December.

ABS-CBN Lifestyle covers Chef Nouel's limited menu with The Matcha Tokyo Philippines, which pairs Japanese tea with his signature Dubai chocolate.

GMA News reports on a five-item limited menu that Chef Nouel created with The Matcha Tokyo Philippines and its executive chef, Sonny Mariano. It ran until the end of December 2025.

Asian Journal tells the Filipino-American community about Chef Nouel's pistachio craft. It reports that SNA’AP's first 3,000 bars sold out in two days, and that he plans to expand into the Philippines.

Gulf News follows Chef Nouel after his Shark Tank Dubai pitch, where he walked away from the deal on offer. SNA’AP and its pistachio-kunafa bar sit at the centre of the story, along with the brands and collaborations that followed.

Rolling Stone Philippines has the exclusive on Chef Nouel's Shark Tank Dubai episode. It explains why he declined the final equity terms and how he launched SNA’AP during the wait for broadcast. "We started to get opportunities from companies who wanted to collaborate with us."

Aletihad announces that Abu Dhabi chocolate will launch under SNA’AP. It also covers The Sweet Life, Chef Nouel's years as an Etihad in-flight chef, and Baby Dynamite, the dessert he presented at TEDx in 2019.

What's On lists SNA’AP among Dubai's best places for World Chocolate Day. It mentions the square bars, limited bonbon jars and five flavours, sold at Odeon, Candy Hearts, iChips and online.

The Peak Malaysia covers the Anantara Khareef Chocolate, which pairs frankincense with coconut katayef. It was sold at Al Baleed Resort Salalah until 31 August 2025.

Dubai OFW interviews Chef Nouel about his 24 years in desserts and his recognitions as an Emerging Global Filipino Icon (2024) and with the Westford Award for Culinary Innovation (2025). It also covers SNA’AP and The Sweet Life.

Hospitality News Middle East interviews Chef Nouel as founder and CEO of Chef Nouel Catis. He talks about how the dessert "tapped into nostalgia", about imitation, and about whether desserts can be protected.

Lifestyle Asia covers SNA’AP's Manila arrival through three desserts with AF Hospitality. Chef Nouel shares his hope that SNA’AP becomes a household chocolate name.

Tatler Asia's Q&A traces Chef Nouel's career from the Burj Al Arab to the 2024 launch of SNA’AP, including its ube baklava flavour and plans for Manila. "I see imitation as the highest form of flattery."

The International Centre for Culinary Arts in Dubai profiles Chef Nouel's books, his consultancy and his in-flight and VVIP work.

SBS Food in Australia tells the story of how the recipe came about and what Chef Nouel did next. It covers his five-star hotel background, including the Burj Al Arab, and SNA’AP's focus on purity and "showcasing the flavours of the UAE."

Signé Magazine covers Chef Nouel's Khareef-season creations for Al Baleed Resort Salalah: a frankincense chocolate and a Coconut Malva Cake.

Gulf News reports on the frankincense-and-coconut bar and Coconut Malva Cake Chef Nouel created for Al Baleed Resort Salalah by Anantara, served at Al Mina from June to August 2025. The resort's general manager praises the collaboration.

The Philippine Star's Newsmakers column covers the AF Hospitality collaboration, which Chef Nouel calls the homecoming launch of his brand. Part of the proceeds goes to MAD Travel's agroforestry programme with Dumagat cacao farmers, and SNA’AP bars are the Dessert Passport reward.

The Inquirer's Pam Pastor tries the three AF Hospitality desserts. She describes SNA’AP as Chef Nouel's own premium brand, "inspired by nostalgia and crafted with innovation."

Gulf News reports on Chef Nouel's first collaboration in the Philippines, with limited-edition desserts at AF Hospitality's restaurants until 11 June 2025.

When In Manila covers the three AF Hospitality desserts. A complimentary SNA’AP bar comes with a completed Dessert Passport, and bars are also sold at PHP 650.

Manila Bulletin covers SNA’AP's milk and dark bars and Chef Nouel's first Philippine collaboration with AF Hospitality. It also reports that a pili-nut bar is in development.

Inquirer Lifestyle covers the AF Hospitality collaboration, which ran from 11 April to 11 June 2025. Chef Nouel talks about raising the profile of Filipino desserts.

Tatler Asia covers the limited AF Hospitality desserts and SNA’AP, Chef Nouel's signature bar, sold only at AF restaurants during the collaboration. "Chocolate is just one chapter in my culinary story."

PhilSTAR L!fe announces SNA’AP Dubai chocolate bars and three new desserts at AF Hospitality restaurants from 11 April to 11 June 2025. Part of the proceeds supports Dumagat cacao farmers.

Metro.Style covers Chef Nouel's first collaboration in Manila, with AF Hospitality and Amado Forés.

What's On introduces SNA’AP as a new brand of stuffed chocolate bars and bites, with a pop-up at Marsa Boulevard, Dubai Festival City.

Curly Tales' GCC roundup describes SNA’AP's square, filled bars and bonbon jars at the Marsa Boulevard pop-up.

Anantara's journal interviews Chef Nouel about the Khareef chocolate, made with frankincense and coconut katayef, and about SNA’AP, which he launched in October 2024. "Heritage is everything to me."

The Minor Hotels release announces Chef Nouel's exclusive collaboration with Al Baleed Resort Salalah by Anantara. It notes that SNA’AP launched in October 2024.

Khaleej Times profiles Chef Nouel as the first Filipino pastry chef at the Burj Al Arab, a former Etihad in-flight chef, and a consultant to GCC brands. It reports the launch of his own line in October 2024.

Arab News introduces Chef Nouel Catis Omamalin to a regional audience. It traces the childhood nostalgia behind the flavour and the early days of making each bar by hand.

Manila Bulletin's Foodies column profiles Chef Nouel and his approach to flavour and design. He plans a product for the Philippines made with local cacao. "This is just the beginning."

Nana Nadal's blog covers Chef Nouel's luxury hotel career, his baking book, and his May 2024 recognition as an Emerging Global Filipino Icon. It closes on his plans for his own label, which became SNA’AP.

In this 16-minute SBS Filipino episode, Chef Nouel tells the story of how the recipe began during Ramadan 2022, after three months of development. He also explains why recipes are so hard to protect.

Lovin Dubai's newsletter features a live session with Chef Nouel covering Baby Dynamite, The Sweet Life and his ube baklava chocolate.