1. What inspired you to become a chef, and how does that story shape your cooking today?

From a young age, I was always helping my mother in the kitchen, and I quickly discovered how much I loved working with my hands. Transforming raw ingredients into a beautifully plated dish and seeing the joy it brings to people is what truly sparked my passion for hospitality.

My cooking has been deeply shaped by both my mother and my grandfather. As a second-generation Palestinian, I grew up surrounded by the spices, flavors, and traditions of our cuisine. They taught me not only how to cook, but also how food can carry culture, memory, and connection.

2. What was your favorite dish you created on the show, and why?

My favorite dish on the show was the one I created during Episode 8, the Olive Oil Challenge. It pushed me completely out of my comfort zone, especially since desserts made with olive oil can be incredibly challenging to balance.

Not only did I create a dish that was both delicious and deeply personal, now one of my signature creations, but it also won the challenge. That moment marked the beginning of a three-win streak that carried me through to the finale and ultimately led to me winning the trophy.

3. What are three ingredients you always keep in your kitchen?

Salt, salt, and salt.

4. What is your philosophy or personal motto?

Never give up or give in.

When you work with authenticity and true passion, that is when you shine the most.

5. What is your dream in life?

To become an international restaurateur.

6. What are your current projects and plans?

Currently, I am managing my restaurant, Dirty Lemon, in Paris, France. At the same time, I am developing three different restaurant concepts that I plan to launch over time in Riyadh.

My goal is to be based in Riyadh by this time next year.