Intercontinental Hotel chain for several years; during which I developed most of my culinary expertise of international and French cuisine. I have had the opportunity of working with prestigious chain restaurants like Maison de la Alsace and Au Pied de Cochon. Biggest inspiration … The desire to pursue this profession is owed to many individuals; two out of them being Jean Marie Auboine (one of the most awarded Executive Pastry Chef in America) and famous chef, Guy Santoro (the Best Chef in America in 2009, President of the Academy of Culinary French in Mexico). I have learnt that my profession requires me to do the best possible work and above all to satisfy my patrons - to serve happiness around the table. What the profession demands … The culinary profession demands that individuals have respect and a great deal of creativity to develop their own style and the never ending will to enjoy themselves in the kitchen. They need to gather essential knowledge about the industry. Learning speed, getting things done quickly and efficiency, is also critical.
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My idea is to bring home my kind of food and flavour to people in Oman; the culture, religion, gastronomic techniques that are followed in Mexico.
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June 2010
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