Chef Al Monajed brings traditional Arabic cuisine to Four Seasons Hotel Riyadh

His first appointment with the Canadian Four Seasons Group, Chef Al Monajed has moved to Riyadh from The Ritz Carlton Dubai where, for the past six years, he has been Chef de Cuisine. Prior to this, he spent eight years in Kuwait, first with Le Meridien (now the Marriott) as Chef de Partie and then with Sheraton as Senior Chef De Partie.

The Syrian born Chef's interest in food was fostered by his mother whom he still refers to as 'his teacher'. "It was not unusual for us to have 15 or 20 guests for a meal and my mother encouraged me to cook and taste alongside her," he said. Following his apprenticeship in leading Syrian kitchens, he joined Le Meridien Damascus - a move which was to take him on a culinary journey, all the while perfecting his skills in Arabic cuisine, creating new concepts and working up his chosen career ladder.

But he admits his mother is still his mentor: "Even today if I face challenges with a new culinary idea, I'll call and ask her advice," he confides. He enjoys working in the multicultural environment of hotels and is particularly interested in modernising traditional Arabic dishes to meet the tastes of European guests - date soufflé for example or ouzi in terrine.

Chef Al Monajed also enjoys sharing his creativity with a wider audience - and in recent years has presented a television programme on traditional Arabic dishes for Ramadan. His recipes have also featured in leading magazines in the GCC.

Announcing his appointment, Thomas Lind, General Manager of the 249-room Four Seasons Riyadh said: "We are delighted to welcome Chef Al Monajed to the team. His culinary and leadership skills will be an asset in Seasons restaurant where the emphasis is on superb Middle Eastern and Asian specialities."