About
My recipe for success is made of passion, experience, and continuous learning.
With a wealth of experience in kitchens around the globe, I offer a unique perspective and expertise to help you bring your restaurant vision to life.
As an award-winning chef recognised for my ability to create exceptional dining experiences, I understand the intricacies of restaurant management and the importance of delivering high-quality cuisine. Whether you are launching a new venture or elevating an existing concept, I provide comprehensive services to support every aspect of your restaurant journey.
- Years of experience
- 26
- Countries worked in
- 10
- Cuisines mastered
- 10+
- Restaurants developed
- 7+
Kitchens acrossSyria · Saudi Arabia · United Arab Emirates · China · India · Austria · Spain · Malaysia · Netherlands · United Kingdom
Background
Previous work
From the pass at Le Royal Meridien in Damascus to junior executive sous chef at The Ritz-Carlton Dubai.
The Ritz-Carlton Dubai — JBR
Oriental Chef / Junior Executive Sous Chef
The Ritz-Carlton Dubai, JBR
Jul 2018 — Feb 2020
Provided effective leadership in implementing Ritz-Carlton brand standards. Managed culinary experiences, addressed performance issues, identified training needs, and facilitated team development through coaching interventions.
Oriental Chef
The Ritz-Carlton Dubai, JBR
Dec 2012 — Jul 2018
Ensured quality and consistency of Arabic food, led staff, and managed all food-related functions. Planned and executed menus for special occasions and promotions.
Dubai
Chef de Cuisine
Royal Catering Company, Dubai
2011 — 2012
Arabic, Continental, Moroccan, and Gulf cuisine.
Head Chef
Al Habtoor Group Catering Company, Dubai
2010 — 2011
Eastern and Western cuisines.
Head Chef
Designlab Events, Dubai
2008 — 2010
Private chef for a Saudi and American family.
Oriental Chef
Wafi Gourmet Restaurants, Dubai
2005 — 2008
Arabic, Continental, Moroccan, and Gulf cuisine.
Syria & KSA
Banquet Sous Chef
Sheraton Hotel, Damascus
2004 — 2005
Arabic, Continental, Moroccan, and Gulf cuisine.
Culinary Professor
Hotel and Tourism Centre, Damascus
2002 — 2004
Training and development: identified training needs across levels, mapped skills required for particular positions, and analysed existing competencies.
Chef in Charge
Fun Town Restaurant, Damascus
2002 — 2004
Arabic, Continental, Moroccan, and Gulf cuisine.
Private Chef
Prince Palace, Riyadh — KSA
2001 — 2002
Arabic and Continental cuisine.
Chef de Partie
Monte Rosa Hotel, Syria
1999 — 2001
Arabic, Continental, Moroccan, and Gulf cuisine.
Demi Chef de Partie
Le Royal Meridien, Damascus
1998 — 1999
Arabic, Continental, Moroccan, and Gulf cuisine.
Education
Hotel Management Institute
Syria · 1999 — 2001
Hotel and Tourism High School
Syria · 1999
Training
A study on effectiveness of training and development
Delivered through the hotel and Marriott Global Source (MGS), alongside safety training.
A study on employee motivation
Green Book Training
Quality Leadership & Development programme: Dynamic Team, Impact Leadership, Marriott Global Source (MGS), Rouxbe Training — certified.
Food Safety Training
Great Food Safe Food, Person in Charge Level 3 — certified PIC, allergen training (annual).
Honours
Best Lebanese Restaurant in Dubai
FACT Dining Awards — Amaseena · 2018
Caterer Middle East Award
Amaseena, The Ritz-Carlton · 2018
ACE Rising Star Award
Marriott Middle East & Africa · 2017
5 Years Excellence Award
The Ritz-Carlton · 2017
5 Star Quarter 2 Winner
The Ritz-Carlton — Leader of the Quarter · 2015
“My recipe for success is made of passion, experience, and continuous learning.”
Contact me
Let’s prepare the recipe for your restaurant success.
Together, let us build a restaurant that stands out in a competitive market and leaves a lasting impression on diners.
Start a conversation