60 seconds with executive chef Moath Muneer Mohammed Hamdan of Amman Rotana

60 seconds with executive chef Moath Muneer Mohammed Hamdan of Amman Rotana

Chef Moath Muneer Mohammed Hamdan recently joined Amman Rotana from The Chedi El Gouna Hotel & Resort, Hurghada, bringing with him over 21 years of valuable experience in the hospitality industry. We learn more about how he is wholeheartedly committed to enhancing Amman Rotana’s culinary offerings.

 How would you describe your culinary journey?
Since starting my career 21 years ago, I have achieved several successes despite facing numerous challenges, which led me to have an exciting journey. My job made me attentive to details and care about small things, because everything matters to the client. I learned how to combine passion and dedication, together with love because serving great food requires passion. Although the path is frequently hard and stressful in the culinary field, the outcome is rewarding.

What can you tell us about your new role?
Amman Rotana is a tremendous destination. I will do my utmost to elevate it with my years of experience in the field. It’s an iconic landmark in Abdali, with six distinguished F&B restaurants that will urge me to stay full of excitement and energy, to give more and more every day.

What do you plan to bring to the table?
I am eager to use my expertise to influence the culinary staff working with me, to follow the right path, pushing toward excellence. I also plan to take the Amman Rotana’s dining experience to new heights that will satisfy the most challenging palates.

What is the latest culinary food trend that you are eager to implement?
I have always believed that simple yet elegant dishes are what make an experience memorable. I personally have a passion for our planet and its sustainability, therefore I’m eager to introduce more sustainable dishes and introduce the farm-to-table concept, as it supports our local market.

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About author

Rita Ghantous

Rita Ghantous is a hospitality aficionado and a passionate writer with over 9 years’ experience in journalism and 5 years experience in the hospitality sector. Her passion for the performance arts and writing, started early. At 10 years old she was praised for her solo performance of the Beatles song “All My Love” accompanied by a guitarist, and was approached by a French talent scout during her school play. However, her love for writing was stronger. Fresh out of school, she became a freelance journalist for Noun Magazine and was awarded the Silver Award Cup for Outstanding Poetry, by The International Library of Poetry (Washington DC). She studied Business Management and earned a Masters degree from Saint Joseph University (USJ), her thesis was published in the Proche-Orient, Études en Management book. She then pursued a career in the hospitality industry but didn’t give up writing, that is why she launched the Four Points by Sheraton Le Verdun Newsletter. Her love for the industry and journalism led her to Hospitality Services - the organizers of the HORECA trade show in Lebanon, Saudi Arabia, Kuwait and Jordan, as well as Salon Du Chocolat, Beirut Cooking Festival, Whisky Live and other regional shows. She is currently the Publications Executive of Hospitality News Middle East, Taste & Flavors and Lebanon Traveler. It is with ultimate devotion for her magazines that she demonstrates her hospitality savoir-faire.

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