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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