Chef Suzanne Mokhtar, the culinary mind behind à la Suzanne Culinary School & Catering Co., masterfully blends her Syrian-Egyptian roots with refined French techniques. Discover how she crafts unforgettable experiences that celebrate culture, creativity and modern gastronomy.
What first inspired you to champion Egyptian cuisine?
What first inspired me to champion Egyptian cuisine was a sense of pride and responsibility. Growing up between my Syrian and Egyptian roots, I realized how rich, layered and soulful our food is. Furthermore, Egyptian cuisine has depth, warmth and identity, but it’s often reduced to a few familiar dishes. Moreover, my goal has always been to shift that narrative.
How do you think global diners perceive Egyptian food today?
Global diners today are increasingly curious and open-minded, yet many still perceive Egyptian cuisine as traditional, heavy or overly rustic. Therefore, through my work, I aim to showcase its elegance, versatility and potential for refinement in both modern and classic settings. Moreover, whether developing menus, consulting brands or teaching, I focus on elevating flavors through balance, presentation and storytelling while preserving authenticity.
In what ways are you making Egyptian dishes resonate with international audiences?
I believe storytelling is the bridge between cultures, connecting people through shared emotions, traditions and the universal language of food. Through storytelling, I share the memories, aromas and rituals behind each dish, helping people connect emotionally before they even take a bite. Ultimately, it’s not just about recipes or ingredients; it’s about preserving history, celebrating family and honoring identity through every dish.
What collaborations could further amplify Egypt’s presence in the global culinary scene?
Looking ahead, I see exciting opportunities for cross-cultural collaborations. These could vary from modern Egyptian pop-ups abroad to partnerships with global chefs who share a passion for authenticity. By blending heritage with contemporary technique, I hope to continue amplifying Egypt’s voice in the international culinary dialog.
