Tell us about your culinary journey

Honestly, it started in my childhood. I graduated from the Royal Academy of Cuisine in 2012 and began my professional career in Jordan, working at a five-star hotel. After that, I moved to the United Arab Emirates, where I had the chance to work in both fine-dining restaurants and international hotels alongside Michelin-starred chefs. Eventually, I returned to Jordan, and now I’m the executive chef at Hilton Dead Sea Resort and Spa.

What’s your favorite dish to cook?

There are many challenges in this field. But rather than focusing on the difficulties, I try to see them as opportunities to create something memorable. I don’t tie myself to one specific cuisine—I see my role as crafting experiences through taste and flavor. Of course, I’m passionate about elevating Jordanian cuisine to a contemporary level, but if I had to pick a personal favorite dish, it would be parmigiana di melanzane.

What are three ingredients you can’t live without in your kitchen?

That’s a tricky one. But I’d say cloves, because I love pairing and layering flavors; butter, for the richness it brings; and olive oil, which is essential in so many dishes.

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

Be patient, stay curious, and don’t limit yourself to just cooking—you need to understand the culture, the story, and the emotion behind food. Work hard, be willing to learn, and always push yourself to create something that leaves an impression.

What are your future plans? Do you have any upcoming projects?

Yes, absolutely. Right now, we’re focusing on sustainability in our kitchens. That means working hard to reduce food waste, thanks in part to new systems we’re implementing with Weno. We’re also moving toward clean energy kitchens, which is part of Hilton’s global approach. It’s exciting to be part of a movement that’s not just about great food, but also about responsibility to the environment.