In the kitchen with Hamzeh Abu El-Foul

In the kitchen with Hamzeh Abu El-Foul

Driven by a deep sense of attachment to his field, Hamzeh Abu El-Foul, executive chef of Fairmont Amman Hotel, Jordan, chats with Hospitality News ME while he prepares his signature tuna carpaccio.

What can you tell us about your career journey so far?
I have always had a passion for my career, and that hasn’t changed. There have been so many advancements in the culinary world; opportunities to grow and learn are endless. However, the most significant thing is that I always put my heart into it. This has defined my career.

How has your professional experience helped shape you into the chef you are today?
I have traveled to many foreign lands and worked in many different countries. I have learned so many wonderful things from industry peers. Exposure to different cultures and a broad spectrum of local products has widened my knowledge. These experiences have undoubtedly shaped me into the open-minded chef I am today.

What are you cooking today? 
One of my favorite dishes is tuna carpaccio, so that’s what we will be making together.

What are the main ingredients and products you’re using these days?
Currently, we are focusing on local ingredients, especially homegrown herbs, vegetables and meat. As you may you know, local herbs are strong in flavor and complement any dish you wish to make.

What important food trends have you noticed lately?
Nowadays, gluten-free, vegan and vegetarian options are very much in vogue. In addition, there is also a mix-and-match trend: fusing different food cultures that balance and complement one another.

What advice would you give suppliers and foodservice professionals who are looking to offer their best to the market?
It’s all about quality, quality and more quality! Consistency is also fundamental if suppliers are to secure loyalty among their clients. What’s key for chefs is to constantly create to the highest standards, so we need reliable suppliers to deliver.


Ingredients for one portion

Tuna carpaccio

  • 120g tuna (cleaned and sliced)
  • 50g avocado ice cream
  • 5g capers
  • 3ml lemon
  • Pinch of salt

Avocado ice cream

  • 500g avocadoes
  • 150ml Nestlé heavy cream
  • 50ml Nestlé condensed milk
  • 5ml lemon juice


Avocado ice cream

Drizzle lemon juice on the avocado to prevent it from turning brown.
Use a heavy cream, with at least 30% milk fat, for sturdy foam and better peaks.
For maximum volume, the heavy cream and condensed milk need to be very cold. Make sure to chill the bowl in the freezer for about 20 to 30 minutes prior to usage.
Start beating the cream at a low speed to build small bubbles for stable foam. When the mixture begins to thicken, increase the speed to medium and continue to beat until you reach stiff peaks.

Tuna carpaccio

Coat the capers in flour and then fry in hot oil to make them crispy.
Marinate the tuna with lime juice, salt, and pepper powder.
In a serving plate, arrange the marinated tuna slices.
Place one scoop of avocado (with an ice cream scoop) on top of the tuna slice.
Garnish the plate with the fried capers and micro leaves

Add to Favorites

Your email address will not be published. Required fields are marked *