Essam Mohamed Email and Phone Number

Originally from Aswan, south Egypt - born, I have went into the culinary world when I felt a passion for this industry and for food at early age. I went on to study the culinary arts at the Tourism and Hotels EGOTH in Aswan, where I learned to develop my own unique style. I continued with my career at exclusive restaurants and hotels such as Movenpick, Intercontinental, Sheraton, Hilton, Marriott, The Oberoi Saudi, Le Meridien Cairo and in many of great hotelsOver the years, I worked under the influential leaders of the French and Swiss culinary profession who helped me to shape my style and depth of knowledge. at 1996 i moved from Aswan to Red sea, Hurghada, I was appointed sous chef at intercontinental for many years and in 2006 I got the Executive chef with Hilton international to become the youngest Executive chef in the Middle East, also I have selected by the Egyptian chefs association to be the captain of Egyptian Olympic team, that I represented my country at many international culinary Exhibitions and achieved many gold medals and trophies with my team from Luxembourg world cup and German Olympics for professionals, Dubai gulf food Etc.My culinary philosophy and passion reflects the growing trend towards a healthier and down-to-earth lifestyle. Working with neighboring farmers to seek out the finest in regional and local organic produce, is the essence of my cuisine. My preference is to allow the natural flavors of food to express themselves and to focus and highlight our tasty Egyptian cuisine. In addition to cooking and where I am the chairman of red sea chefs chapter my passion is to develop the younger chefs to discover their own talents in the same way I am always encourage them to attend cooking courses and workshops.I believe whole-heartedly to staying active, continuously learning and always having fun