Professional Summary
An accomplished Executive Chef with over 25 years of extensive experience (starting from 1998) in luxury hospitality, fine dining, and 4- and 5-star international hotels and resorts. Specializing in advanced culinary arts, specialized butchery, marination, grilling, Western cuisine, and the creation of unique, world-first recipes. Proven expertise in managing large-scale kitchen operations, opening prestigious dining establishments, and leading elite culinary teams across Damascus, Homs, and Tartus.
💼 Professional Experience
- Executive Chef | LEVANT Restaurant, Yortu Tourism Resort (5-Star) – Tartus
- Directing overall kitchen operations, delivering exquisite local and international dishes, and innovating unique culinary items not found anywhere else globally.
- Andrie Hotel (4-Star) – Tartus
- Spearheaded and oversaw culinary operations at this stunning coastal hotel nestled between the mountains and the Mediterranean Sea.
- 5th of August Restaurant – Al-Gouta Street, Homs
- Spent two years of creative culinary leadership in one of Homs’ most prestigious districts, crafting and perfecting delicious Western dishes.
- Arman Hotel (5-Star) – Homs
- Served for 3 years as a core member of the opening and management team for one of the largest luxury hotels in Homs.
- Tariq Al-Nahl Restaurant & Resort – Homs
- Managed kitchen operations for two years in a comprehensive multi-facility complex featuring indoor dining, a swimming pool, a wedding hall, and conference facilities.
- Hi-Chicken Snack & Restaurant – Homs
- Successfully founded and managed an independent, high-performing culinary venture for a year and a half.
- Al-Muhandessin Roundabout Complex (Al-Waer) & Al-Tannour Tourism Resort – Homs (2007)
- Established a strong operational foundation in the central region of Homs across prominent resort and dining projects.
- Four Seasons Hotel (5-Star) – Damascus
- Successfully passed rigorous professional testing to join the elite culinary staff, delivering exceptional service and execution for two years.
- Sheraton Hotel – Damascus
- Gained invaluable experience in high-end international hotel operations and kitchen management for a year and a half.
- Shaheen Hotel (5-Star) – Syria
- Dedicated 3 years specializing in professional butchery, marination, gourmet grilling, and meat master-craftsmanship.
- Al-Yamaq Seafront Restaurant (3-Star) – Tartus (1998 – Career Beginning)
- Began professional journey mastering all varieties of fresh seafood preparation and specialized marine cuisine.
🌟 Core Skills & Expertise
- Culinary Mastery: Western cuisine, traditional Middle Eastern dishes, and specialized seafood preparation.
- Butchery & Grilling (Meat Master): Advanced expertise in gourmet marination, meat cutting, and precision grilling techniques.
- Menu Innovation & Development: Proven ability to conceptualize and invent unique, signature recipes that redefine modern dining.
- Kitchen Management: Leadership of large multi-outlet hotel and resort culinary teams, ensuring supreme quality control and operational efficiency.
