H&S Chef Of The Month: Meet Chef Ahmed Emam Abu Ghazal
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: Red Mullet Stuffed Baby Octopus With Herb Butter Peas & Saffron Sauce
The Red Mullet Stuffed Octopus
Ingredients:
• 1 whole red mullet fillet
• 1 baby octopus cleaned
• 5 Tbsp olive oil
• 2 tsp finely chopped garlic
• 1 tsp fresh thyme
• Salt and white pepper to taste
• ½ tsp lemon zest
• 2 celery stalks, roughly chopped
• 1 medium onion, roughly chopped
• 1 bay leaf
• 1 tsp whole black peppercorns
• 6–8 cups water (enough to fully submerge the baby octopus)
The Lemon Saffron Sauce
Ingredients:
• ¾ cup fish stock
• 2 tsp cream
• A pinch of saffron threads
• 2 tsp finely chopped shallots
• 3 Tbsp butter
• 2 tsp lemon juice
• 2 Tbsp white vinegar
The Onion Jam With Balsamic
Ingredients:
• 1 medium red onion, thinly sliced
• 3 tbsp butter
• 2 tsp brown sugar • 2 Tbsp balsamic vinegar
• Salt to taste
The Savory Anchovy Parmesan Crème Brûlée
Ingredients:
• 1 cup cream
• 3 egg yolks
• 1 cup grated parmesan cheese
• 4 tbsp anchovy paste
• Black pepper to taste
The Herb Butter Peas
Ingredients:
• 2 Tbsp green peas
• 2 tsp butter
• ½ tsp thyme
• ¼ tsp fresh mint, finely chopped
• Salt to taste
Preparation: The Red Mullet Stuffed Octopus
In a large pot, add water, celery, onion, bay leaf, and peppercorns, then add the octopus and simmer gently for 45–60 minutes until tender. Remove and allow to cool completely before stuffing. In a plate season the red mullet fillet with salt, white pepper, and lemon zest. Next, carefully wrap the red mullet fillet inside the octopus, or wrap the octopus around the fish depending on size and presentation preference. Heat olive oil in a pan and sear lightly on all sides until lightly golden, then transfer to a preheated oven at 180°C and cook for 4–5 minutes. Remove and rest before plating.
Preparation: The Lemon Saffron Sauce
Melt butter in a saucepan over medium heat, then add shallots and sauté until soft and fragrant. Next, add white vinegar and allow it to reduce slightly. Pour in the fish stock and saffron threads & simmer until the sauce reduces by half, then stir in the cream & gradually whisk in the remaining butter until smooth and glossy. Finish with lemon juice and season lightly if needed, (keep in mind the final sauce should be silky, glossy, and velvety).
Preparation: The Onion Jam With Balsamic
Melt butter in a pan over low heat, then add sliced onions and cook slowly until deeply caramelised and soft. Next, stir in brown sugar and continue cooking gently then add balsamic vinegar and allow it to reduce until sticky and glossy. finally season lightly with salt and set aside.
Preparation: The Savoury Anchovy Parmesan Crème Brûlée
Preheat the oven to 140°C, then gently heat the cream in a saucepan until warm but not boiling. In a bowl, whisk together egg yolks, parmesan, anchovy paste, and black pepper. Slowly pour the warm cream into the mixture while whisking continuously. Pour into ramekins or moulds. Place into a bain-marie (water bath) and bake until just set. Chill completely, bBefore serving, lightly sprinkle sugar on top and caramelise using a kitchen torch until golden. This component adds a rich savoury depth to the dish.
Preparation: The Herb Butter Peas
Blanch the peas briefly in boiling salted water until bright green, then drain immediately and refresh in cold water to preserve colour.
Melt butter in a pan, then add thyme and mint, then toss in the peas and sauté gently for 1–2 minutes. Season lightly with salt. The peas should remain vibrant green and lightly glossy.
Plating
Create a smooth sweep of lemon saffron sauce across the plate, then place the stuffed octopus and red mullet at an angle for height and elegance. Arrange the herb butter peas neatly in a compact shape. Add a rectangle or quenelle of anchovy parmesan crème brûlée. Spoon balsamic onion jam delicately on top or beside the brûlée. Finish with a dusting of paprika or Espelette pepper for colour and subtle heat.
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