5 minutes with executive chef Mohammad Atieh, Jordan’s rising star
Mohammad Atieh gained experience at some of the top five-star luxury hotels in the GCC before returning home to become one of the youngest executive chefs in Jordan. In this exclusive interview, we spoke with the executive chef finds out more about his career and his current role at Marriott W Hotel Jordan.
In the spotlight: Mayada Badr, CEO of KSA’s Culinary Arts Authority
Even though she lives by the moment, her new life motto is ‘Enjoy simple pleasures that could be so rewarding, as simple as enjoying a meal with a piece of bread.
Chef Gerard Brack is the new head chef at Trump International Golf Club Dubai, Stoke House
Brack will be in charge of menu development, staff training, supervising kitchen staff, budgets, costing and implementation of food safety.
Meaty talks with Hisao Ueda of TakaHisa Japanese Restaurant
With a deep understanding for exceptional meats, including grading systems, marbling and the breeding environment, executive chef Hisao Ueda of TakaHisa Japanese Restaurant has made a name for himself in the culinary world. Here, he share his expertise on how to source the finest meats.
The Crossing Dubai appoints Michelin-starred chef Jitin Joshi as its culinary director
Renowned Michelin-starred chef Jitin Joshi has been appointed the new director of culinary at The Crossing Dubai. With an illustrious career spanning over 23 years and a remarkable culinary background, Joshi brings unrivaled talent and versatility to his new role.
Meet Top Chef Sama Jaad
My Top Chef journey was challenging and difficult, but also gave me an opportunity to learn and discover plenty of new things.
French meets Italian with chef Saverio Sbaragli
Born in Tuscany, chef Saverio Sbaragli grew up with a deep understanding and appreciation for Italian cuisine. He has worked alongside renowned Michelin-starred chefs Alain Ducasse, Alain Passard and Christian Morisse, who gave him the technical knowledge, confidence and credibility to grow in the industry. In this exclusive interview, we discover how the head chef of Al Muntaha is guided by three pillars — innovation, authenticity and creativity — to create magic in the kitchen.
Previous Nelson Mandela Chef starts with Novotel Dubai Al Barsha
‘Peanut Butter Spinach Soup’, was Nelson Mandela’s favorite dish that Chef Kiran cooked for him during the official visit to Mauritius in 1998.
