ABOUT ME
Here's a glimpse into the journey that has shaped my culinary artisan:
Early Foundations (2003-2005): Started as a Baker at 5 Stars for Food Industries Company, gaining foundational skills and setting the stage for a remarkable career.
Chef De Parti Roles (2005-2014): Transitioned through roles at Trbokana for Food Industries Alain Le Nôtre, Labjet Company, Concorde Salam Hotel, Le Meridian Airport Cairo Hotel, and the Gabriel Hotel, contributing expertise as Chef De Parti.
Head Baker Highlights (2014-2022): Took on the pivotal role of Head Baker at Concorde Salam Hotel, Le Meridian Airport Cairo Hotel, and the Gabriel Hotel, reaching a zenith at Royal Maxim Palace Cairo Kempinski Hotel from December 2021 to April 2022.
Continuous Learning: Holds certificates in safety and health prevention, fire training, and food safety from the American Hotel & Lodging Educational Institute, Ministry of Tourism. Additional certifications in Food Safety Risk Management, Green Hotel, and Basic Food Hygiene underscore a commitment to industry-leading practices.
Present Pursuits (From May 9, 2022): Embarked on a new chapter as the Head Baker at Saman Bakery (Bisoubakehouse) in Vancouver, BC, infusing creativity, precision, and a relentless pursuit of perfection into every creation.
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