In the kitchen with Mohammad Nashwan

In the kitchen with Mohammad Nashwan

Mohamad Nashwan

As executive chef of Mövenpick Resort &  Spa Dead Sea, Mohammad Nashwan loves to experiment with new flavors. We discover what drives his passion and learn how to prepare his famous sea bass fillet.

Getting to know Mohammad Nashwan:

How did it all begin?

My career started in 2000. I was working at some of the most famous hotels in Jordan, where I gained valuable experience in numerous cuisines: Mexican, Indian, Italian, Asian and Lebanese.  In Amman, I had the privilege to work with the best chefs, some of whom had received Michelin stars. In 2019, I was appointed head chef of the biggest hotel in Amman, and at the end of 2022, I moved to took on the role of executive chef at Mövenpick Hotel & Resort Dead Sea. I cherish holding a knife and standing behind a cutting board. The kitchen is my world.


When did you realize that you wanted to become a chef?

When I was in high school, I used to enjoy preparing meals. After graduation, I decided to join an institute to develop my skills, and there I discovered a real passion for professional kitchens.


What has been your greatest source of inspiration?

My mother was a very good cook and served food with love. I have followed her example, but in a professional sphere. Like her, I put my heart and soul into every dish I prepare.


If you had to pick the proudest moment in your career, which one would it be?

I led the biggest culinary team in the biggest hotel in my country. It was a great challenge, and I succeeded.


What are your plans and ambitions for 2023?

I relish the sense of adventure of working in a resort. In the future, I aspire to add to the memorable culinary experiences here by opening new F&B venues with my signature style.


What’s on the menu?

Today’s dish is a true celebration of the sea, featuring a bounty of fresh seafood and a delicious blend of fragrant spices and herbs. This dish is the perfect way to showcase the incredible flavors and textures of the ocean while also incorporating the complex and nuanced flavors that come from using a blend of spices and herbs.


What are the main ingredients and products you’re using these days?

Jordan is very rich in flavors and seasonal fresh vegetables. I love sumac, olive oil, basil and watercress. I have a small farm on the grounds of the hotel that produces the coriander, basil, green onions, red radishes and rosemary that I use in my dishes.


What are the recent food trends you’ve noticed?

Contemporary Arabic cuisine, especially Lebanese, celebrates simplicity of presentation and focuses on taste and flavors.


What advice would you give suppliers looking to offer the best to the market?

The market is fiercely competitive. Therefore, suppliers should focus on three key elements: quality, commitment to delivery and competitive pricing.

Mohamad-Nashwan-dish with LOGO

Mohammad Nashwan’s

Sea Bass Fillet with Watercress and Spicy Mashed Potato


Sea bass

  • 200g sea bass fillet (skin on)

  • 50ml olive oil

  • 50g garlic

  • 50ml lemon juice

Mashed potato

  • 150g MAGGI® Mashed Potato Powder Mix

  • 25ml olive oil

  • 10g hot red chili (shata)

  • 2g coriander

Watercress sauce

  • 50g watercress

  • 5g garlic

  • 25ml olive oil

  • 25g onions

  • 5g salt

  • 100ml BUITONI® Tomato Coulis


  • 20g green asparagus

  • 25g red radish

  • 2g garden herbs


  • Marinate the sea bass in the olive oil, lemon juice and garlic for 6 hours. Pan sear the fish for 5 minutes on each side.

  • In a stainless-steel casserole, prepare the MAGGI® Mashed Potato Mix, add the olive oil, red chili, coriander leaves and mix it with a little salt.

  • Sauté the watercress, onions, garlic and green chili in olive oil. Add the salt, lemon juice and BUITONI® Tomato Coulis.

  • To serve, spoon the mashed potato onto a dish and smooth it out flat. Place the fish skin side down on the mash and top with the watercress. Garnish the plate with the asparagus and red radish.

Read about other inspiring chefs like Mohammad Nashwan by clicking here.

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