What inspired you to become a chef?

I grew up in a family where food was a language of care and connection. Both my parents worked, so after school I often reheated meals myself. Touching food, warming it, and tasting it slowly created an early emotional bond. I loved helping my mother in the kitchen, but Sundays were the most formative: waking up early, going to the butcher with my father for fresh meat, then to the fish market, before cooking lunch together. Those moments taught me that cooking is about memory, presence, and shared time. Becoming a chef felt natural — a way to preserve those connections and translate them into my own story.

Are there any signature dishes that best represent your style?

One dish that truly represents my style is the lamb shank kibbeh with yogurt espuma. It is inspired by kibbeh bi laban, a dish from my childhood filled with memory. I reinterpreted it by replacing the traditional minced beef filling with a 72-hour slow-cooked lamb shank confit, shaping the kibbeh into a new, more refined form. Instead of classic yogurt, it is served with a light yogurt espuma. This dish reflects my philosophy: transforming familiar flavors into something precise and modern while preserving their emotional roots. It embodies how I translate memory into fine dining at Mila, Rosewood Doha.

What are three ingredients you always keep in your kitchen?

Olive oil, pomegranate molasses, and zaatar — non-negotiable. Olive oil is my foundation; if it’s good, half the work is done. Pomegranate molasses adds balance, acidity, and a little drama when a dish feels too serious. Zaatar is pure comfort for me — sprinkled, mixed, or eaten simply with bread and olive oil. Together, they represent how I cook: simple ingredients, strong identity, and flavors that feel familiar but never boring.

What are your plans and vision for Mila?

At Mila, my vision is to build a restaurant with a clear identity, strong consistency, and long-term relevance. I want guests to feel comfortable returning often, knowing the experience will always be honest and well executed. The menu will continue to evolve around memory-driven dishes, modern Levantine-Mediterranean flavors, and disciplined technique. At the same time, I hope Mila will be recognized through respected industry awards and accolades — as a reflection of daily work rather than a goal in itself. Developing the team and kitchen culture remains central, because lasting recognition is built by people who truly care. Long term, I want Mila to become a trusted reference in Doha, known for quality, personality, and quiet excellence.

What advice would you give to young chefs starting their careers?

Build discipline first. Study, work hard, and choose the right kitchens to learn from — not the ones that promise quick money. Don’t chase trends or social-media images of plating; fine dining is much deeper than what appears online. Respect nature, respect ingredients, and understand the responsibility behind every dish. Being a chef is not a trend — it’s a craft that demands patience, commitment, and resilience. If you truly love it, stay consistent and never give up.