Chef Salim Aloush's ultimate satisfaction derives from delivering exceptional service and surpassing culinary expectations for employers and their esteemed guests, regardless of the dining context
Salim Aloush, an accomplished Oriental chef, boasts extensive expertise in both hot and cold Oriental cuisine, along with a profound talent for crafting authentic Oriental confections. His culinary journey includes years of rich experience in Arabic hot and cold kitchens, as well as pastry artistry.
Currently based at the Sheraton Grand Doha Resort & Convention Hotel in Qatar, he thrives on the creative challenges of curating menus for diverse events, effortlessly managing everything from multi-course feasts. Above all, his ultimate satisfaction derives from delivering exceptional service and surpassing culinary expectations for employers and their esteemed guests, regardless of the dining context.
Could you provide some insights into your background and your journey within the hospitality industry?
With a journey spanning from 2005, I've honed my skills in numerous global hotels. Today, I take immense pride in being part of the Marriott family, where I continue to grow and contribute my expertise.
What are the primary challenges you face in your role as a chef on a day-to-day basis?
The key daily challenges encountered in my role as a chef encompass discerning customers, online reviews, frequent staff turnover, maintaining staff morale, intense competition, staying abreast of modern cooking techniques, managing supplier relationships, and fostering creativity.
Can you share your future aspirations and overarching vision as a culinary professional?
I aspire for global recognition of Oriental cuisine, emphasizing the potential to present traditional dishes in a refined and inventive manner so that people worldwide can truly appreciate their richness and versatility.
Could you recount a particularly memorable event or experience from your career?
The inaugural restaurant I oversaw not only established its organizational framework and crafted its menu but has since evolved into a successful chain of restaurants, preserving the flavors and principles I originally introduced many years ago.
What advice would you like to impart to aspiring young individuals who have a strong desire to pursue a career as chefs in the future?
For young, aspiring individuals with a fervent passion for a future in the culinary arts, my advice is simple yet profound: Embrace your vocation wholeheartedly and constantly strive for creativity within it.
How has your visit to Nepal been so far, and what assessment do you make of the hospitality industry?
Nepal stands as a remarkably beautiful nation, known for its warm, educated populace, which has a deep appreciation for fine cuisine.