In the kitchen with Biju Mohamed
As executive chef of Elite Group Hotels, Biju Mohamed tells us about his career highlights, plans for 2023 and shows us how to make his famous baked sea bass dish.
In the kitchen with influential chefs in the Middle East
In today’s dynamic culinary landscape, a host of rising talents are igniting a new wave of creativity in the kitchen.
In the kitchen with Christopher Belen
As head chef of Stock Burger Co., Sirocco and in-room dining at Holiday Inn Doha – The Business Park, Christopher Belen enjoys experimenting with flavors. Here, we learn more about his favorite ingredients and how to make his surf and turf dish.
In the kitchen with Ziyad Al Obeid
Ziyad Al Obeid, research and development chef at Mohammed Nasser Alhajery & Sons Ltd., explains how his career began and shares his wild mushroom risotto recipe.
In the kitchen with Vincent Fredureux
Passionate about the culinary arts from a young age, Vincent Fredureux has excelled in his craft. We sat down with the research and development chef for Aani&Dani to learn more about his career highlights and what inspires him in the kitchen.
In the kitchen with Ahmad Abu Azzab
With over 20 years of culinary experience, we meet local talent Ahmad Abu Azzab, executive chef of Centro Mada Amman by Rotana.
In the kitchen with Eslam Elmansy
As the executive pastry chef of Hyatt Regency Cairo West hotel, Eslam Elmansy makes sure that every guest’s meal ends on a sweet note. Here, he reveals some of his favorite ingredients and shares a delicious recipe.
In the kitchen with Rabih Shouman
We spent the afternoon with Rabih Shouman, corporate chef of Beit Wared, Jeddah, to hear about his culinary journey and which ingredients he is experimenting with.
In the kitchen with Wassim Irani
We took time out with Wassim Irani, production manager of Kitopi, to see what’s trending in the culinary world and learn how to prepare one of his tasty dishes.
In the kitchen with Mohammad Nashwan
As executive chef of Mövenpick Resort & Spa Dead Sea, Mohammad Nashwan loves to experiment with new flavors. We discover what drives his passion and learn how to prepare his famous sea bass fillet.
