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SYRIAN Chef Alaa Al Samran, 32, has vast international experience after having worked with various global groups such as Shangri-La Dubai, Jumeirah International, Marriot and Intercontinental both in Kuwait, where he rose through the ranks through hard work, passion and determination to the position of Chef de Cuisine which he currently holds.
He was a member of the taskforce set up to support the pre-opening team at Sofitel in Bahrain in January from Sofitel Al Khobar where he had been working for two years. Management here loved his personality and passion for excellence and could not resist but take him under its wing.
"Our customers can expect a perfect mix of irresistible Arabic cuisine, fresh and quality food, the best ingredients and a warm traditional atmosphere with live entertainment," the chef promises.
"The cuisine is Arabic and mainly Lebanese. Lebanon is famous for Mezzeh (appetisers). The highly aromatic spices when blended with simple ingredients reveal a fascinating cuisine. Pashawat is a unique yet distinctive restaurant featuring both traditional and contemporary characteristics.
"I love creating all kinds of Mezzeh because of the fusion of flavours, variety and the joy of creating new presentations with every dish."
Chef Alaa presents one of his favourite recipes (for two people) to GulfWeekly readers.
