Chef Chat: Ahmed Mansour

Words by Choithrams

Date 01.02.21

Being a sous chef at six restaurants is a big job but Ahmed Mansour takes overseeing Vespa, The Anchor, Sanchaya, Meze, Brasserie and Al Marjan at the Hilton DoubleTree Resort and Spa in his stride.

Where did you grow up?

In Luxor, Egypt. It was beautiful.

Did you eat your veggies?

I always did eat my veggies. I remember not having much of a choice as a child!

When did you know you wanted to be a chef?

When I was young I always enjoyed watching my mother in the kitchen preparing meals for the family. I think I knew then that one day I would become a professional chef.

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What is your favourite food memory?

Every meal spent with my family is considered a favourite. But the really specials one would be the first days of Ramadan over the years, when the whole family is gathered around one table sharing stories and laughter.

Where did you train, and how difficult was your training?

My training began at home. I would always ask my mother to teach me and then after that I went to school to study. My first job was at the Sonesta Hotel Luxor, but until now I consider myself “in training”. If you remain eager to learn and gain more knowledge then training is never hard.

Tell us what inspires you, and your culinary creations?

I think everything I do in life and everyone around me contribute to 35 favourite dish prepared by my mother. I don’t really mind what we eat. Everyone believes their mother’s food is the best but I am the only one who is right!

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Favourite piece of kitchen equipment or gadget?

A chef’s best buddy is always a sharp knife.

Best piece of advice you would give a home enthusiast?

No matter what you do always put your heart into it and don't let anything stop you creating.

Best cooking tip for a novice, who is just getting into the business?

Learn as much as possible from your superior. Don’t get stuck and always evolve and learn new ways. Keep on learning, keep on exploring.

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What’s the most popular dish at the Hilton Double Tree in RAK and what’s your spin on it?

It has to be Kushari. Cooking it with natural ingredients such as, rice, lentils, pasta, caramelized onions and vinegary spice tomato sauce. It’s a special dish and must be tried.

Five ‘must-have’ items in your basket…

Onion, garlic, tomato, salt and olive oil.

Funniest kitchen incident?

There are too many, the kitchen is a fun place to work. Creating dishes that are requested by guests from all over the world is always fun, you never quite know if you’re going to get it right, but I’ll try anything at least once!

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Who in the food world do you most admire?

Gordon Ramsay.

How has your cooking style changed over the years?

I would say I have improved because I can cook dishes from all over the world. I was specialised in cooking Arabic food, but because I never stopped learning to cook international cuisine I can now fuse Arabic with other styles. My favourite is Italian Arabic cuisine.

Favourite ingredients to cook with?

Broccoli, parmesan cheese, chickpeas, garlic and fresh herbs as they all add an amazing aroma to any dish.

What is the most challenging ingredient to work with?

For me I’d say quail, because you need to check very carefully while cooking.

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What do you like to eat when you’re at home?

Dolma - stuffed vine leaves with rice, diced tomatoes and herbs.

Any foods you just don’t like?

Fast food, I’m just not a big fan.

Favourite cookbooks?

Without a doubt, Gordon Ramsay’s Best Menu Cook Book.

How do you switch off ?

After work I love to watch a good movie with friends and family.

What would be your ‘Death Row’ meal, as the late Anthony Bourdain puts it?

Ideally my last meal would be at home with my family eating my favourite dish prepared by my mother. I don’t really mind what we eat. Everyone believes their mother’s food is the best but I am the only one who is right!

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What’s next?

I want to have my own restaurant where I can create food that will be memorable for all. I think it's a special thing when you can cook the way that makes you feel good.

The Islander’s Brunch spans two of the six restaurants at DoubleTree by Hilton Resort & Spa Marjan Island, RAK, every Friday and this month celebrates five fabulous years in the UAE. Held every Friday from 1pm-4pm, guests are invited to dine across five different outlets, serving up Turkish, Asian, Italian, European and seafood cuisines. Brunch packages start from Dhs229. 07 203 0000

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Chef Chat: Ahmed Mansour