With 25 years of experience under his belt, Abdallah Walid Khodor plans to work his magic in the kitchen of Babylon Rotana Baghdad, where he was recently appointed executive chef. Here, he tells us how it all started and what’s coming.
How did your career begin?
I discovered my culinary talent as a boy scout and decided to become a chef. I studied at Al Kafaat Ain Saade and went on to work at the renowned Saint George Yacht Vlub before taking on roles at other reputable establishments, such as: Intercontinental, Sheraton, Le Gray, Le Bristol, Boubess Group and Ministry of Food. I also made guest appearances on serveral Lebanese and international cooking shows.
What can you tell us about your new role?
As executive chef at Babylon Rotana Baghdad, one of the biggest hotels in Baghdad, I aim to exceed the expectations of my guests with the help of a 70-strong team of professionals. It’s a 24-hour job, and I am excited about what lies ahead.
What do you plan to bring to the table?
True to my Lebanese heritage, I plan to be a culinary ambassador by cooking authentic dishes from my country while adding an Iraqi and international twist. Catering to all tastes and palates is a priority, as we welcome guests from around the world.
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