Who’s who at the Riyadh Comedy Festival 

Jimmy Carr. (AFP)
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Updated 12 September 2025
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Who’s who at the Riyadh Comedy Festival 

Whitney Cummings 




Whitney Cummings. (Getty Images)

Who: US stand-up, actor, and podcaster. 

Best known for: The “Good For You” podcast; co-creating “2 Broke Girls.” 

She says: “When you get in a room with a bunch of people and no one knows who everyone else is, and they’re all laughing at the same stuff … we’re not that divided. If you go to a comedy show, you’ll see that.” (CleveRock.com) 

Appearing: Sept. 26 

Maz Jobrani  




Maz Jobrani.  (AFP)

Who: US stand-up and actor of Iranian heritage. 

Best known for: ‘The Axis of Evil,’ tour; the “Minivan Men” podcast; his memoir “I’m Not a Terrorist, but I’ve played one on TV.” 

He says: “Throughout my life and throughout my comedy I’ve talked about being Iranian, about being an immigrant. And I am very much in support of immigrants in America.” (CNN) 

Appearing: Sept. 26 

Dave Chappelle 




Dave Chappelle. (AFP)

Who: US stand-up and actor. 

Best known for: Multi-million-dollar Netflix comedy-special deal; six Grammy-winning comedy albums; five Emmy wins; the 2019 Mark Twain Prize for American Humor. 

He says: “I'm either gonna be a legend or just that tragic story, but I'm going full throttle; I'm going all the way. I'm eager to find out how this will resolve itself.” (“Inside The Actor’s Studio”) 

Appearing: Sept. 27 

Kevin Hart 




Kevin Hart. (AFP)

Who: This feels redundant — he’s got 177 million Instagram followers.  

Best known for: Diminutive-sidekick movie roles; four Grammys; two Emmys; the 2024 Mark Twain Prize. 

He says: “I’m giving you an experience through a story that is relatable, and more importantly, I’m saying things that other people just don’t have the heart to say.” (“60 Minutes”) 

Appearing: Sept. 28 

Aziz Ansari 




Aziz Ansari. (AFP)

Who: US actor and comedian of Indian heritage. 

Best known for: “Parks and Recreation”; “Master of None,” for which he won two Emmys and a Golden Globe. 

He says: “Anytime you feel something strong, pain or joy, if you’re a comedian or a writer, then you’ve got to note it and find out what’s creating that strong emotion. What’s beautiful about it is that it’s a common experience.” (The Guardian) 

Appearing: Sept. 28 

Gabriel Iglesias 




Gabriel Iglesias. (AFP)

Who: US comedian and actor of Mexican heritage. 

Best known for: The first two “Magic Mike” films; “Mr. Iglesias”; his nickname, “Fluffy” — as in, “I’m not fat, I’m fluffy.” 

He says: “I still feel like I have a lot of dues to pay as an actor. I don’t consider myself a seasoned veteran of acting. I do consider myself that as a comic.” (Forbes)  

Appearing: Oct. 1 

Russell Peters 




Russell Peters. (AFP)

Who: Canadian stand-up and actor of Indian heritage. 

Best known for: Being the first comedian to get a Netflix special; setting records for ticket sales in several countries. 

He says: “Comedians look at everyone else as civilians. You guys are all civilians to us. We have a very dark way of looking at things. … We’ll find something funny about whatever disaster happened.” (Marriska Fernandes) 

Appearing: Oct. 2 

Chris Tucker 




Chris Tucker. (AFP)

Who: US comedian and actor 

Best known for: The “Rush Hour” film franchise. 

He says:  I want everybody to come to my show to laugh, have fun, to learn something — learn about what I’m thinking about — and then what got me to my point in life or success. That’s my whole goal.” (Page Six) 

Appearing: Oct. 2 

Zarna Garg 




Zarna Garg. (AFP)

Who: Indian-American stand-up and screenwriter. 

Best known for: “A Nice Indian Boy”; her memoir “This American Woman.” 

She says: “I don’t want to change people’s minds. I’m not a political comic. I’m not here to prove to somebody that I’m an artist at this level or that level. I’m here to serve my audience. They’re giving me a very important asset, which is their time, and I take every second seriously, almost to the point of insanity.” (Glamour) 

Appearing: Oct. 2 

Mark Normand 




Mark Normand. (AFP)

Who: US stand-up and actor. 

Best known for: Several stand-up specials; his podcasts “Tuesdays with Stories” and “We Might Be Drunk.” 

He says: “We (comedians) should all be grateful we get to do this. So enjoy it, don't abuse it, and work hard at it. Make it about the audience, not about you. Try to make them laugh. Entertain them instead of just being indulgent.” (The Comedy Gazelle) 
Appearing: Oct. 3 

Jimmy Carr 




Jimmy Carr(AFP)

Who: Irish-British comedian and TV host. 

Best known for: “Last One Laughing”; “8 out of 10 Cats”; dealing with hecklers; having an annoying laugh. 

He says: “There’s nothing more exciting than a new joke that works. The joke doesn’t even exist when it’s just a thought, it only exists when you tell it someone. And that excites me.”  

Appearing: Oct. 6 

Jo Koy 




Jo Koy. (AFP)

Who: US stand-up and actor with part-Filipino heritage. 

Best known for: “Easter Sunday”; hosting the 2024 Golden Globes. 

He says: “I love the art of storytelling and that's my favorite style of standup and my intentions were always to be able to have you see it when I do it on stage. In your head, you can already visualize it.” (Collider) 
Appearing: Oct. 8 

Tom Segura 




Tom Segura. (AFP)

Who: US stand-up, actor, and podcaster of part-Peruvian heritage. 

Best known for: “Bad Thoughts”; his podcasts “Your Mom’s House” and “Two Bears One Cave.” 

He says: “My mom finds me funny but absolutely disgusting. And I could not enjoy that more. To get somebody to gasp and laugh, or drop their head and laugh, there’s something in that moment that feels very much like love.” (Vulture) 

Appearing: Oct. 8 

Sebastian Maniscalco 




Sebastian Maniscalco​​​​​​. (AFP)

Who: US stand-up and actor of Italian heritage. 

Best known for: “About My Father”; several comedy specials. 

He says: “You don’t become a bodybuilder the first day you start lifting weights. Same thing with comedy. You gotta flesh out your joke, your bit. You add and subtract. You see what works.” (Dolce Magazine) 

Appearing: Oct. 9 


Daniel Boulud on creating a French menu with Saudi soul 

Updated 12 December 2025
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Daniel Boulud on creating a French menu with Saudi soul 

  • The acclaimed French chef discusses ‘building on a legacy’ with Riyadh’s Café Boulud  

RIYADH: Daniel Boulud was in a reflective, quietly excited mood when we met at his Riyadh outpost of Café Boulud during the restaurant’s first anniversary at the end of October.  

“We’re building on a legacy that started in my village in France and continued with Café Boulud in New York 28 years ago,” he told Arab News. The touchpoints are classic: tradition, seasonality, and French technique. But our conversation quickly turned to how those ideas breathe in Riyadh. 

“The promise was always to be very French, but also current and global,” Boulud said. In practice then, “there is the DNA of the original Café Boulud,” but local preferences mean the menu is lighter and brighter — more raw preparations, a Mediterranean lift, and more space for produce.  

Seasonal truffles at Cafe Boulud. (Supplied)

For Boulud, recipes aren’t static; techniques and flavors adapt to their new place. So in Riyadh he’s created dishes using “local spices, local ingredients — inspirations from the warm weather.” Those local ingredients, he said, include “dates, dried fruits, certain local dairy — like the cream — and of course cardamom and coffee.”  

Boulud is no stranger to the Saudi palate. In the early Eighties, he was employed as a cook by a Saudi family. That’s when he first fell for Arabian coffee. Now he folds that memory into a pot de crème made with coffee, cardamom, and caramel. It tastes like a postcard from then to now. 

Topian Amberjack at Cafe Boulud. (Supplied)

But Boulud remains flexible about his ingredients’ origins. “I want the tomato to be local, but whether it’s from Syria, Lebanon, Egypt, or France, as long as it’s a good tomato, I’m happy,” he explained. Essentially, integrity outranks origin. Consistency is the key. 

Boulud said that many of his restaurants’ regulars skip the menu altogether. They already know the path they want their meal to take. One that Boulud recommends: a crudo or ceviche to open — “something crisp, fresh, refreshing, light” — then shellfish, if the supply is good, or a fish course (Dover sole, tuna, salmon, striped bass, daurade, or cod). And finally meat, something cooked over a wood fire for depth, or long, slow braises “with the meat falling off the bone.” 

Cafe Boulud Riyadh. (Supplied)

And Boulud said he still loves the ritual of a cheese course, preferably “an incredible selection,” often shared — before dessert. The latter could go one of two ways: chocolate (sometimes with nuts, spice, or that Saudi-accented coffee and cardamom), or fruit-led finales that track the seasons, with the occasional preserve or dried fruit such as dates and figs. 

With the Kingdom’s dining scene booming, it seems likely that an increasing number of young Saudis will now see becoming a chef as a viable career option. For those that do, Boulud’s advice is to stay close to home for inspiration.  

“The first skill is to know where you’re from,” he said. “Do you know your own cuisine?” He recommended mastering family flavors, seeking mentors with “discipline and ethics,” and then travelling to expand both culinary and cultural literacy.  

Boulud also stressed the need for clarity in cooking. (“Fusion is very confusing,” he warned.) Seasoning and techniques can be adapted, ideas can be combined, but there’s one question he wants chefs to be able to answer: “What are the roots of your dish?”