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: Mediterranean Steak
The Steak
Ingredients:
• 250g beef rump steak
• 1 Tbsp olive oil
• ½ tsp salt
• ½ tsp black pepper
• 10g garlic, crushed
• 20g unsalted butter
• 1 sprig rosemary
• 10ml pomegranate molasses (half the total)
The Green Pea, Pistachio & Potato Purée
Ingredients:
• 40g green peas
• 40g potato, peeled and diced
• 40g pistachios (unsalted, shelled)
• 10g onion, diced
• 5g garlic, minced
• ½ tsp salt
• ½ tsp black pepper
• 1 Tbsp olive oil
The Crispy Kale
Ingredients:
• 30g kale leaves, stems removed
• 1 tsp olive oil
The Caramelised Onion
Ingredients:
• 10g onion, finely sliced
• ½ tsp salt
• Olive oil for frying
The Garnish
Ingredients:
• 10ml pomegranate molasses
• Edible flowers (optional)
Preparation: The Steak
Preparation: The Green Pea, Pistachio & Potato Purée
Preparation: The Crispy Kale
Toss kale leaves with olive oil and grill or bake at 180°C for 5–7 minutes until crisp. Set aside.
Preparation: The Caramelised Onion
Deep-fry the finely diced onion until golden and crisp. Drain, season with salt, and bake/dehydrate at 60°C for 20 minutes. Crush lightly into a dust.
Plating
Spoon the purée onto the plate, lay the sliced steak on top. Garnish with crispy kale, a sprinkle of caramelised onion, and lastly a drizzle of pomegranate molasses for that final Mediterranean flair, & top with edible flowers if using.