Oman Magazine meets Masterchef Chef Ali Abu Sbeih for a Q&A session about his culinary career. Having graduated from Les Roches Switzerland, Chef Ali went on to work in several fine dining restaurants and hotels across the Middle East. From heading a team of 50 Chefs at The Dish Dash Restaurant Series in Dubai, to pursuing his love of all-things-seafood during his time at Kempinksi Hotel, Red Sea. We join Chef Ali at his latest role, as Executive Chef at The Crafty Kitchen Muscat, where he trains hundreds of students the art of cuisine; from prep to bake, technique to plate.
What’s your first memory of your love for cooking?
My first memory was making my first pancake. I wondered what kind of magic can make non-edible individual ingredients into such a delicious dish.
Describe your style in three words.
Modern. Tasty. Genuine.
What’s your favourite dish to create?
Anything with seafood.
Where do you draw your creative inspiration from?
Reading, lot’s of it, and imagination.
What three ingredients are necessary in your kitchen?
Salt, pepper and olive oil.
If you could prepare a meal for anyone, who would it be and what would you make?
I would prepare a meal for French Chef Paul Bocuse and offer him a modern Jordanian Mansaf Dish.
When you go out to eat, where do you go?
Al Tanoor at Shangri La Barr Al Jissah Hotel.
What are you most – proud of in your career?
Receiving my Master Chef Certificate.
Who is your biggest supporter?
My family.
What would you want to have as your last meal?
Truffled Duck Breast with Black Truffle Foie Gras Sauce.
