H&S Chef Of The Month
Chef Ahmed Emam Abu Ghazal
Nationality: Egypt
Interview With H&S Magazine
Who Is Ahmed Emam Abu Ghazal?
I am an Egyptian chef and hospitality consultant, as well as the CEO of a hospitality consulting agency specialising in hotel and restaurant development, menu engineering, and professional kitchen operations.
My passion goes beyond cooking itself and extends into creating complete dining experiences that combine flavour, creativity, visual identity, and hospitality. I draw inspiration from classical European cuisines while integrating innovation and modern culinary techniques into my work.
Type Of Cuisine?
My culinary style combines Modern Mediterranean cuisine with Contemporary European cuisine, influenced by Fine Dining concepts.
I also have a strong passion for Molecular Gastronomy because it is a culinary discipline built on scientific foundations and advanced techniques that create unique and unconventional dining experiences.
In addition, I am deeply inspired by classic old-world cuisines such as:
Italian cuisine
French cuisine
Mediterranean cuisine
These cuisines possess strong identities and authenticity, and they serve as the foundation upon which many modern cuisines and culinary schools have been built.
What Inspired You To Become A Chef?
What inspired me to become a chef was my belief that food has the power to create emotions and unforgettable memories.
For me, cooking was never only about preparing dishes — it became a way to create complete experiences, express creativity, and transform ingredients into something that leaves a lasting impression on people.
What Is The Biggest Challenge You Have Faced In The Culinary Industry?
One of the biggest challenges I faced was balancing creativity with operational consistency under pressure.
Working in hospitality taught me how to maintain quality, lead teams effectively under pressure, and consistently deliver a high professional standard while continuing to innovate and evolve.
What’s Your Biggest Achievement In The Culinary Industry?
One of my proudest achievements has been contributing to the development of restaurant concepts and culinary brands through menu creation, operational development, and crafting Fine Dining experiences with strong and distinctive identities.
I am also proud of founding and working on hospitality and restaurant projects with a professional approach that successfully combines creativity with operational efficiency.
When It Comes To Cooking, What Is More Important To You, The Technique, The Ingredients Or The Creativity?
Ingredients are the true foundation of every successful dish.
Without high-quality ingredients, even the best techniques cannot create an exceptional dining experience. Technique and creativity are both essential, but outstanding flavour always begins with the quality of the product itself.
Recipe Of The Week: Black Bean Purée With Basil, Soft Eggs & Chive Butter
The Black Bean Purée
Ingredients:
• 1½ cups cooked black beans
• 2 tbsp white onion, finely diced
• 2 tsp garlic, minced
• 1 tbsp fresh basil leaves
• 1 cup vegetable stock
• 2 tbsp unsalted butter
• Salt and black pepper to taste
The Soft Eggs
Ingredients:
• 8 fresh eggs
The Chive Butter Sauce
Ingredients:
• 10 tbsp unsalted butter
• 1½ tbsp finely chopped chives
• 2 tsp lemon juice
• Sea salt to taste
The Basil Oil (Optional)
Ingredients:
• 1½ cups fresh basil
• ⅔ cup olive oil
Preparation: The Black Bean Purée
Sauté the onion and garlic in butter over medium heat until soft and fragrant. Add the cooked black beans and vegetable stock, then simmer for 8–10 minutes to deepen the flavour. Add basil leaves and blend until completely smooth. Pass through a fine sieve for a silky, restaurant-style texture. Adjust seasoning with salt and black pepper, then keep warm until plating.
Preparation: The Soft Eggs
Cook eggs sous vide at 63.5°C for 45 minutes until softly set. Carefully crack into a bowl before serving.
Alternatively, poach eggs in gently simmering water for 2–3 minutes until whites are set and yolks remain soft and runny.
Preparation: The Chive Butter Sauce
Gently melt butter without browning. Stir in chopped chives and lemon juice, mixing until emulsified and glossy. Season lightly with sea salt and keep warm.
Preparation: The Basil Oil (Optional)
Blanch basil for 10 seconds, then immediately chill in ice water. Blend with olive oil until smooth, then strain through a fine sieve or cheesecloth for a clear, vibrant green oil.
Plating
Spread a crescent of warm black bean purée on one side of a shallow bowl. Place two soft eggs in the centre. Spoon chive butter sauce around the eggs. Finish with basil oil drops, fresh chives, microgreens, flaky sea salt, and cracked black pepper.