In the kitchen, Rachel Bado, group executive chef creative at SAS Hospitality, finds joy through ingredients, guided by cultures and memories. She shares more in this exclusive interview.
What has been the highlight of your career?
The highlight of my career has been the ability to spread the passion and knowledge I have. At the same time, I have built and led teams that grow together.
Moreover, seeing chefs of all ages evolve and gain confidence is incredibly fulfilling. In addition, watching them find their voice in the kitchen is as rewarding as creating memorable dishes. Food matters, but the people behind it matter even more.
What are your key priorities?
In the competitive landscape of the Middle East hospitality industry, I believe the key priorities are consistency, uncompromising quality and strong team culture. Furthermore, a kitchen thrives when people feel valued, supported and motivated to deliver excellence every day.
What are the latest trends you are exploring?
The latest trends I am exploring include fermentation, heritage cuisine and zero-waste cooking. Moreover, these techniques deepen flavor while allowing us to respect ingredients and reduce unnecessary waste in the kitchen.
What are your plans for the future?
My goal for the future is to create innovative and scalable culinary brands that reflect my personality, creativity and passion for food. Furthermore, I aspire to create spaces where both guests and team members feel a true sense of family.
Through strong leadership, mentorship and collaboration, I aim to build kitchens where chefs can grow and thrive. Additionally, I want them to push culinary boundaries while contributing to a modern and inspiring kitchen culture.
