Mona Mosly has paved her own way in the culinary world, from being a judge on Top Chef to hosting the podcast Aala Tawlet Mona. As the owner of Sweet Atelier, she blends her love for food with a deep commitment to inspiring others, especially women, to follow their culinary dreams. In this interview, we uncover the challenges she’s overcome and her journey to becoming an inspiration to others.
As the first Saudi woman to practice professionally in the culinary field in Jeddah, what challenges did you face?
Seventeen years ago, becoming a chef was not even a topic to discuss. However, my father strongly believed in me. Being raised by a father who recognized my potential and saw my determination helped me achieve my lifelong dreams. Although everyone opposed my decision, especially my mother, I remained determined and, again, stayed committed to pursuing my true passion for cooking. I felt truly blessed to know exactly what I wanted. Besides, this clarity gave me confidence and helped me follow my chosen career path. This unwavering belief in myself kept me strong, and, additionally, guided me along the right path to making the best life choices.
How are you paving the way for future women chefs in the region?
My message behind being on Top Chef was never about fame; instead, it was about inspiring others. I wanted to show that with dedication and passion, anything is possible, and dreams can come true. As the saying goes, “People are meant to help each other, and everyone has their own unique journey and blessings.” By sharing my journey, I hope to pave the way for future female chefs, encouraging them to pursue their dreams. Through this, they will realize that they are not alone in their pursuit of success and fulfillment.
Sweet Atelier reflects your passion for creating memorable dishes. Could you share the inspiration behind its establishment?
Sweet Atelier reflects my deep passion for creating memorable desserts, and my biggest inspiration will always be our beautiful land. This land, filled with generosity, hospitality, and the power to achieve great dreams, drives me. Through my desserts, I strive to showcase our vibrant culture, from its music and landmarks to its ingredients and heritage. Moreover, this vision is incredibly dear to me, and I take it to heart, pouring my soul into it. Furthermore, through my work, I aim to give back to the country that has given us the best opportunities. Moreover, I do so with great seriousness.
Having served as a judge and host on Top Chef for seven seasons, how has your perspective on the culinary arts evolved?
Top Chef is incredibly special to me, as it brings together passionate chefs under one roof, united by purpose. We all share the same goal: showcasing the region’s exceptional talent, special chefs, and rich cultures to the world. Through this experience, I’ve gained a deeper appreciation for the incredible diversity and creativity within the Middle Eastern culinary scene. Moreover, I am truly happy that this show has left a lasting impact, changing people’s perspective on the culinary world. Ultimately, it has highlighted the remarkable talent and culinary excellence of our region.
What motivated you to embark on this new journey with your podcast, and how do you evaluate the experience so far?
It’s truly magical to see how food is at the heart of our memories, shaping moments with family and loved ones. Moreover, it’s the familiar scents of our childhood that connect us, evoking warmth and nostalgia. Additionally, food’s flavors unite us, creating a bond that transcends time and place, reflecting our shared experiences. Ultimately, food represents our roots, connecting us to the flavors of our lands and the love within each home.
Do you have any projects in the pipeline?
I am currently working on establishing my own consulting firm, where I plan to bring together talented chefs for diverse projects. My main goal is to create a space where culinary experts can collaborate, share their skills, and innovate. These experts will work together on concepts that push the boundaries of modern gastronomy and creativity. In terms of upcoming projects, I have several exciting ideas in the pipeline that I am eager to explore. I am genuinely excited about the opportunities ahead and look forward to bringing fresh perspectives into the culinary scene.
