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Chef Chabchoul has won many awards throughout his career, such as:
- The Middle East Chef Excellence Award 2021
- The Pro Chef ME Awards for Middle Eastern Speciality Chef
- Gold Medal (five courses gourmet) with Salon Culinary
- Best Food & Beverage Operation Award for the Middle East and North Africa Division, and many more
- Award Finalists Executive chef of the year 2022
Mediterranean Chef of the year
Award Finalists Executive chef of the year 2022
the Middle East chef excellence award 2022
member of Chain des Rotisseur
The hustle culture that has taken over leaves us no time to shop or chop which almost makes cooking from scratch mission impossible. This is where meal kit services provided by Chef Chabchoul come in to save the day. There is a wide selection of chef-designed recipes and meal kits to suit your dietary needs and preferences. Easy-to-follow instructions, quick prep time, fresh and perfectly-portioned ingredients, and a yummy taste!
This podcast is a two part Ramadan special, bought to you by our partners, Gulfood - https://www.gulfood.com, and Meelz - https://meelz.me For the first part, I talk to one of the most exciting and prominent Chef’s of the region! Mohamad Chabchoul started cooking at the tender age 15.With Lebaneese origins, having spent most of his adolescence in Syria, it’s not difficulty to understand that he has a rich food heritage, spending the first few years making frozen patties for ramadan. He explains that his first taste of the chef life, was actually by watching chefs with big hats and big bellies on TV, this was always during the holy month of Ramadan. During his time growing up, the Tv shows were the catalyst that helped him to write the recipes and experimenting, sometimes succeeding, sometimes not. After sometime it was his mum that encouraged him to take cooking seriously, so he then went to Damascus to study. Not easy at first, however after perseverance, the decision was made to really persue a full time career in the culinary arts. His first foray into a professional kitchen was yet be another challenge, big pots pans, and chefs, however soon enough the chef’s took him under there wing and started to show him the ropes, it was the cold kitchen that was Mohamads first love, with all of the the French techniques that really appealed to him. He then went onto to work at his first 5 star hotel, after a few years, he made the big decision to move out of Syria completely and he set his sights internationally. Dubai was the place, as he got an opportunity to go and work at IHG Intercontinental dubai Festival City - https://www.ihg.com/intercontinental/hotels/us/en/dubai/dxbhb/hoteldetail This is where the career really started for him, as an Arabic Chef, he does not professionally cooks Arabic food, but leans towards European food, as this was his passion from a young age. The opportunity arose with one of the best chefs in the world, the one and only triple Michelin starred legend - Pierre Gagnaire - https://pierregagnaire.com Mohamad took the advice the of the gastronomic guru, the key is to keep everything simple, simplicity is the secret!Nowadays Chef Chabchoul can be found cooking in the Grand Millennium Business Bay located in Dubai - https://www.millenniumhotels.com/en/dubai/grand-millennium-business-bay-dubai/ Discussing the holy month of Ramadan, the chef describes what it means, a time of reflection, a time of family, overall it is a lifestyle. The tents, the food, the Shisha, people love to try all of the small activities that happen during this time.For him, this year he has created a nostalgic “ Grandmother’s corner “ ,where the chef transports people back to their childhood giving the guest the food they used to grow up with. Pre-dominantly the mezze is Anti-pasti, all vegetarian. To see check out all the latest news and to see what Chef Chabchoul is doing, you can go to his website - https://chefchabchoul.com Don’t forget to subscribe and give the podcast a review, we are on all podcast steaming platforms.Thank you to our partners Gulfood and Meelz, make sure to click on their links at the very top of the page.Until next time, food is memories!
In this article, Chef Chabchoul talks about his experience in the culinary scene and reveals some of the secrets of his profession, “Natural-born talent and a rich culinary experience are what make a good cook.”