H&S Chef Of The Month
Chef Rami Muner Saloum
Nationality: Syrian- Greek
Interview With H&S Magazine
Who Is Rami Muner Saloum?
Rami Saloum is an accomplished Executive Chef with over 27 years of international culinary experience, specialising in refining the art of cooking and managing high-volume kitchen operations. Known for his innovative approach and exceptional leadership skills, Chef Rami has built a distinguished career in luxury hotels, resorts, and high-end restaurants across the Middle East and East Africa.
He is proficient in multiple cuisine specialities, including Asian, Indian, Western, Italian, Middle Eastern, and Kenyan. His passion for delivering world-class guest experiences is matched by his expertise in menu design, team leadership, resource planning, and food cost optimisation.He has also received notable recognitions, including being ranked among the top 15 chefs in the Arab world on Top Chef Middle East, collaborating with celebrity Chef Osama El Sayed on Dubai TV, and hosting his own TV cooking show Ramadan Karim on DTV. He has also led pre-opening teams for prestigious establishments like Jumeirah, Raffles, and Mövenpick Hotels.
Currently, he leads operations at Fairview Hotel Nairobi and Best Western Upper Hill Nairobi, bringing his passion for innovation and world-class guest experiences to Kenya’s dynamic dining scene.
Type Of Cuisine?
Asian (mostly Japanese), because it uses the highest-quality food ingredients.
What Inspired You To Become A Chef?
An old cooking show called Yan Can Cook inspired me.
What Is The Biggest Challenge You Have Faced In The Culinary Industry?
Working in a place where the staff had been there for over 20 years — implementing changes and updates was very difficult.
What’s Your Biggest Achievement In The Culinary Industry?
Placing third in Top Chef Middle East Season 1 in Dubai — a memorable milestone in my culinary journey.
When It comes To Cooking, What Is More Important To You, The Technique, The Ingredients Or The Creativity?
Creativity, 100%.
Recipe Of The Week: Pan-Fried Salmon
The Salmon
Ingredients:
• 300g salmon fillet (skin-on)
• 2 Tbsps olive oil
• ¼ tsp salt
• ¼ tsp black pepper
• 30g butter
• 5g garlic (minced)
• 1 small bunch of micro herbs for garnish
The Sautéed Onion & Green Peas
Ingredients:
• 10g onion, finely diced
• 1 clove garlic, minced
• 60g green peas
• ½ tablespoon olive oil or butter (for sautéing)
• Salt, to taste (about a pinch or 1/8 tsp)
• Black pepper, to taste (a pinch or two)
The Carrot Zest & Rosemary
Ingredients:
• 1 Tbsp carrot zest
• 1 sprig rosemary (fresh)
• Salt to taste
The Milk Foam
Ingredients:
• 40ml milk
• 5-6g unsalted butter
• A pinch of agar-agar
The Herb Oil
Ingredients:
• 100ml olive oil
• 1 Tbsp coriander
• 1 Tbsp parsley
The Grilled Asparagus
Ingredients:
• 40g white asparagus
Preparation: The Salmon
Preparation: The Sautéed Onion & Green Peas
Preparation: Carrot Zest & Rosemary
Zest the carrot and combine with salt and rosemary. Spread the mixture on a baking tray and bake at 60°C for 120 minutes to dehydrate and infuse the flavours.
Preparation: Milk Foam
Warm the milk in a small saucepan and add butter and agar-agar. Stir until the mixture reaches a smooth consistency, then blend until foam forms.
Preparation: Herb Oil
In a small saucepan, heat olive oil to 90°C. Add coriander and parsley, then remove from heat. Place the mixture in an ice bath to cool, then blend and strain to extract the herb-infused oil.
Preparation: Grilled Asparagus
Boil the asparagus until tender, then grill it to achieve a golden, slightly charred colour.
Plating
On a plate, add the milk foam, then add some of the sautéed green peas’ mixture, next place the pan-fried salmon fillet on top and garnish with the carrot zest mixture, grilled asparagus, and micro herbs, finally drizzle some of the herb oil & serve immediately and enjoy!