NEW RECRUIT: Moevenpick's Syrian sous chef

New Syrian sous chef at Mövenpick, Ammar Metanio Al-Ekili talks dreams, modern cooking techniques vs traditional dishes and the importance of being competitive

What experiences have brought you to where you are today?
I am originally from Syria. When I was a young boy I always enjoyed watching my mother cook her traditional Syrian dishes, which lead me to my love for cooking and working in kitchens.

To follow this passion, I decided to study at the Hotel Institute in Aleppo (Syria) to obtain a degree in Hotel Management and Tourism, after which I did my training stage at the Sheraton Hotel in Damascus.

After graduating, I began my professional career at the Afamia Sham Hotel, where I started to work as a Commis 2 in the main kitchen. After a year of learning different cooking techniques and developing my knowledge in experience in the kitchen, I then decided to move to the Hama Hotel in Aleppo as a Commis 1. I further developed my career for another year in Syria at the Pullman Hotel, after which I decided to move to the UAE at the age of 21.

My first job in the UAE was in Al Ain, where I worked at the Al Ain Rotana Hotel as a Commis 1. I further developed my career with Rotana until I became chef in charge at the Al Murooj Rotana in Dubai. After eight years of working at various hotels in Al Ain and Dubai, I decided to join Mövenpick Hotel Deira as a senior sous chef.

Immediate and long term plans in your new role?
In the immediate future, I want to continue to strive within the excellent team we have at the moment, helping to develop their skills and experience as well as my management skills by doing so.

In the long term, I want to continue to learn and grasp ideas and experiences from my current executive chef so that I can continue to grow and increase my skill set and achieve my dream of becoming an executive chef at a renowned 5 star hotel in the UAE.

Your plans for MÖvenpick?
I plan to bring a lot of new ideas regarding modern style and techniques used in Arabic, Asian, Western, Latin and Mediterranean cuisines by using my own recipes and training my new colleagues in such techniques and recipes.

Career aspirations?
My aim is to be an executive chef of a 5 star hotel and I strongly believe that my passion and creativity will help me develop to a level where I can achieve that. I want to be recognised in the future as a chef that brings the best new cuisine to my guests and revolutionary cooking techniques and ideas to the industry.

How will your syrian roots influence what will be on the menu at moevenpick?
I am a fan of using modern cooking techniques when creating traditional Syrian dishes. I have already started to include some of my favourite Syrian dishes into our buffets and menu for our guests to experience authentic Syrian flavours during their meal.

How did it feel to be a finalist in the sadia chicken cooking challenge?
I joined the Emirates Culinary Guild in 2010 and as a result I have had the privilege of taking part in spectacular cooking events such as the International Open Air Food Competition in Romania and the Sadia Chicken Culinary Challenge in Dubai.

What I most enjoyed about the Sadia Chicken Culinary Challenge was the creative atmosphere we enjoyed with all competitors and their recipes. We managed to share ideas as well as techniques and recipes which I always enjoy as it helps me increase my knowledge and experience of the industry.

Furthermore, I was very proud to be one of the finalists of the Sadia Chicken Culinary Challenge and to be given the opportunity to cook for some of the main elite chefs in Dubai. A competition of this magnitude attracts up to 700 – 800 chefs and to be among the top few selected is an achievement in itself. I am a strong believer that competitions build character and a new found passion and that is what I want to transmit to my junior staff