Ramzi Jalal, Executive Chef at the Hilton Salwa Beach Resort
Meet Ramzi Jalal, Executive Chef at the Hilton Salwa Beach Resort who floors you with his cooking, presentation, and a warm smile.
“Celebrating Life”
Meet Ramzi Jalal, Executive Chef at the Hilton Salwa Beach Resort who floors you with his cooking, presentation, and a warm smile.
By Martin D’Souza | Opening Doorz Editorial | April 10, 2023
On Sunday, April 02, 2023, the elaborate dinner buffet at Souk Kitchen at the Hilton Salwa Beach Resort (Doha, Qatar) had no fish. On Monday evening, I went looking for fish again. Don’t get me wrong, the buffet was delicious with a variety of cuisine. I just wanted fish. Not able to locate any fish after taking a couple of rounds, I walked up to a smiling gentleman near the salad counter. “Is there any fish?” I inquired. Of course, he replied and walked me to the Arabic cuisine counter.
I not only found yummy steamed fish but also a smiling friend who ensured I tried everything. Curious, I asked about him and he informed me that he was the Executive Chef who had joined just three days earlier.
I congratulated him on the delicious spread of Sunday and he smiled. “I tried something different for the Souk Kitchen on Sunday since there were a lot of guests. It was loved by all,” he smiles.
Meet Ramzi Jalal, Executive Chef at the Hilton Salwa Beach Resort who floors you with his cooking, presentation, and a warm smile.
Born in Jordan with roots in Palestine, the 43-year-old ‘man around the kitchen’ has been around the world cooking up a storm. As you get to know him, you learn that cooking was an obvious profession for him. Cooking and Ramzi go hand-in-hand. “Professional cooking in my family started with my grandfather. Then followed my uncles, cousins, and brother. Even most of my relatives are now chefs,” reveals Ramzi.
It is not surprising then that his children (Laith, Aleen, and Qais) are also fond of cooking. Especially Aleen, his 12-year-old daughter. Her dad is her guinea pig as she has him taste her various creations in the kitchen.
Opening Doorz to the world of Ramzi Jalal.
Excerpts:
I was always interested in cooking right from a very young age. I studied International and Middle Eastern cuisine. I went to culinary vocational school and then graduated in Hospitality Management and Food & Beverage management. My first job was at the age of seventeen at the Amman Marriott Hotel in 1997.
There are no repeated routines in kitchen operations. It keeps you moving and always being creative. The energy in the kitchen is new every day.
I wasn’t surprised by my profession as it’s my whole family’s profession. Professional cooking in my family started with my grandfather. Then followed my uncles, cousins, and my brother. Even most of my relatives are now chefs.
The early years in any profession are always difficult. And being a Chef in the early days is very, very difficult. You have to be up to date with cooking trends and techniques.
I love the classic style of cooking. One has to care about basics in any type of world cuisine. I especially love cooking Mediterranean food.
I cook with a passion that comes straight from the heart. I love what I’m serving.
With this question, a lot of things come to my mind. Before you start you have to know and research the following (country, city, culture, seasonal goods, and available tools) then the creativity begins.
Nothing compares with local and seasonal products as I serve memorable authentic local experiences to my guest, whichever part of the world I may be in.
Every day in my career is a new experience with different guests and different tastes and needs.
Be patient. Love what you do and understand your guests’ needs.
Even though I have reached the peak of my career as a Chef, I am still learning from other colleagues, the internet, friends, and family.
I have worked with international companies (Marriott, Intercontinental, Wyndham, Hilton, Royal Families, and other brands) in different countries like Jordan, Saudi Arabia, Bahrain, France, and now Qatar.
I have started my family business (online kitchen) which is being managed by my wife back home in Jordan. My wife does all the cooking and she has a helper. She started this business during the pandemic. As for me, I’m enjoying every day of my life. I enjoy serving guests and developing other chefs.
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The best chef I worked with him I hope I will work with him again
A passionate journalist interviewing a passionate Chef can only give a mouthwatering article for all the hungry readers!
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