5 minutes with executive chef Mohammad Atieh, Jordan’s rising star    

5 minutes with executive chef Mohammad Atieh, Jordan’s rising star    

Mohammad Atieh gained experience at some of the top five-star luxury hotels in the GCC before returning home to become one of the youngest executive chefs in Jordan. In this exclusive interview, we spoke with the executive chef finds out more about his career and his current role at Marriott W Hotel Jordan.


What can you tell us about your career journey?
After graduating from the Institute of Hospitality Administration and Culinary Management in Balqa in 2009, I joined Le Meridien and Kempinski in Amman before heading to Abu Dhabi for three years to work with Park Hyatt and Le Royal Meridien as part of the preopening team of Market Kitchen, inspired by the two-Michelin-starred chef Jean-Georges Vongerichten. I subsequently moved to Bahrain to join the preopening team of CUT by celebrity chef Wolfgang Puck at the Four Seasons.
I then landed my first chef de cuisine role at Hyatt Regency Riyadh and later Hyatt Regency Aqaba in 2018. Back in Amman, I was involved in the preopening of The St. Regis Amman and developed Tamara, a Middle Eastern seafood fusion restaurant, with a focus on local products and sustainable seafood; it ranked number one on TripAdvisor in 2020. I then moved to W Amman as executive sous chef and was promoted to executive chef in 2022. In the same year, I participated in the final round of MBC Top Chef and was among the finalists of Chef de Cuisine of the Year 2021 at the Hozpitality Excellence Awards. I even hosted a TV host for Roya TV 2021-2022 and Amman TV in 2023.

What is your motto?
In the kitchen, creativity comes with experimentation, trying many times and when you see the result, you experience what it truly means to be a chef.

How would you describe the culinary scene in the Middle East?
In the Middle East, the culinary scene has witnessed a remarkable transformation, blending traditional flavors with modern innovations and diverse dining options. The new generation of chefs are prioritizing sustainability by reducing food waste and emphasizing local sourcing. These eco-conscious practices cater to the growing demand for ethical dining experiences, elevating the reputation of restaurants within the region’s ever-evolving culinary landscape.

What sustainable practices have you implemented in your kitchen at Marriott W Hotel Jordan?
First of all, I use local ingredients. I was among the chefs who took part in the Sustainable Gastronomy Day in Amman in June 2023. During the event, I had the honor of preparing the main course, which featured a delectable Jordanian Wagyu steak.


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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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