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Chef Rami Saloum

I’m proud to be the Group Executive Chef at City Blue Hotels, a homegrown chain of inns with a footprint in Kenya, Uganda and Rwanda. Considered one of Africa’s quickest-rising lodge teams, we’ll quickly be coming into new markets throughout the continent within the coming months and rising our presence within the nations the place we now have current inns.

We presently have 9 Food & Beverage retailers in our repertoire together with some of probably the most recognizable names of their respective cities, e.g Cafe Mamba in Kampala, Uganda, and The Bistro in Kigali, Rwanda. Our multicultural kitchen employees in every nation makes it doable to have dynamic worldwide menus with every little thing from native, Levantine, European, and Pan-Asian cuisines.

I’ve gained awards prior to now, and the one I keep in mind probably the most is the one for Top Chef Middle East, Season 1, the place I got here third.

Apart from being the Culinary Director and Group Executive Chef at City Blues Hotels, the next are some of the locations I’ve labored in earlier than;

  • Culinary Director /Group Executive Chef:  The Big Five Breweries LTD (Brew Bistro & Lounges) Nairobi, Kenya;  November 15, 2016 – to May 24, 2018
  • Top Chef Middle East: I used to be chosen as 1 of the highest greatest 15 cooks within the Arabic world and I used to be collaborating in Top Chef Middle East on MBC TV
  • Executive Chef/ F&B in cost: Grand Excelsior Hotel Dubai; January 4, 2014 – November 1, 2016.                        
  • Executive Chef: Moevenpick Hotels and Resort (The Square Dubai):  Pre-opening staff; August 1, 2012 – January 1, 2014.                        

Group Executive Chef and Operations Manager:  Quarto /Moka Restaurants and Lounge /Café Moka Catering (UAE)Dubai, Abu Dhabi, Sharjah, Ras Al Khaymah; Feb 15, 2011 – July 31, 2012.

Decision Maker’s TV: I’ve my very own cooking present every single day @ DM TV @ 12:30 within the afternoon (each Ramadan), In this present, I clarify and present find out how to do the Arabic + continental meals step-by-step and in a simple method.

Chef De Cuisine (Banquet and Arabic): Moevenpick Hotels and Resort:  Pre-opening staff; Jan 2, 2009 – Feb 11, 2011.                         

Sous Chef: Raffles Hotels and Resort (UAE) Pre-opening staff; Sep 13, 2007 – Dec 4, 2008.                         

Dubai TV:  labored with movie star Chef Osama El Sayed for 2 years in creating new recipes and publishing some of his greatest-promoting cookbooks.

Chef De Partie: Jumeirah International Hotels and Resorts (UAE) Pre-opening staff; June 13, 2004 – July 15, 2007. Armed Forces Officers Club (Syria); Dec 15, 2001 – April 15, 2004.                           

Demi-Chef De Partie: Four Seasons Hotel and Club (Syria) Pre-opening staff; Jan 15, 2000 – Dec 10, 2001.                           

Commis 1: Al Cham Palace Hotel and Resorts (Syria); July 01, 1997 – Jan 13, 2000                           

Did you go to culinary faculty? If so, the place?

Yes I did, Syria Damascus and UAE, Dubai

What eating places have you ever labored at?

Moka Abu Dhabi, Zuma Dubai, Brew Bistro Nairobi, Fat Duck Yemen/Moevenpick

What was your first job in meals?

Very busy quick meals restaurant in Lebanon

When you had been a child, what did you need to be once you grew up?

A chef

What’s your favourite factor about being a chef?

Cooking, and to see the smile of the visitor face whereas they’re consuming

Did you could have an “aha” second once you knew you wished to be a chef?

Since I used to be 6 years outdated, used to observe cooking exhibits, then when my mum is out of the home I attempt to prepare dinner some, then in the future all of the household tasted one of my dishes they usually appreciated it then I had that second, aha I need to be a chef.

Best recommendation you ever bought?

Work with the perfect to be the perfect

What’s the strangest factor you’ve ever eaten?

Crispy fried Centipede and I appreciated it

What’s your favourite ingredient?

French Seabass Fish

What’s your favourite instrument within the kitchen?

Fire, wok

What is your favourite factor to do once you’re not cooking?

Playing with my son

What would you love to do earlier than you get too outdated to do it?

Mountain climbing

How do you take care of kitchen strain?

It relies on the state of affairs: some I get offended and begin shouting, generally I get far more energetic and assist everybody simply to complete on time.

Tell us a shaggy dog story from the kitchen

Last birthday of mine, the staff pretended that they don’t know, then all of a sudden I’m coated with chocolate and the employees singing a contented birthday music for me.

Who would you want to satisfy?

Chef Marco Pierre White

Who would you prefer to prepare dinner for?

Chef Marco Pierre White

What was the toughest factor so that you can be taught? Or is there one thing you simply can’t get proper?

The hardest factor to do is these tiny tine flowers utilizing sugar dough with my large palms

Is there some little one thing you do for your loved ones to make up for the time you’re not with them?

It relies on the state of affairs: I do for them Pizza, Rock salt-baked Salmon, cake or BBQ

How did changing into a chef change your life? Your route?

Most of the time I’m busy particularly in pageant season and weekends, so socially turn into much less energetic

What has been the spotlight of your profession up to now?

Being the group govt Chef for such firm City Blue inns in three nations

What is your aim? Your personal restaurant in the event you don’t have one?

To personal and run a restaurant when meals comes from the guts

Please give us a cooking tip that individuals won’t know like “adding a little bit of oil to butter so it doesn’t burn.”

Add some white vinegar or lemon juice when you’re boiling egg so it may possibly take away the shell simply.

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