Culinary Maestro in Healthcare: Chef Rabih Hanna’s Innovative Journey at The IMC Hospital
Meet Chef Rabih Hanna, a culinary virtuoso armed with a diploma in hotel management and certified by the prestigious World Chefs Association. Having refined his craft under the tutelage of world-renowned chefs, Chef Hanna boasts a repertoire of culinary techniques and a deep appreciation for hospitality. Venturing beyond traditional kitchens, Chef Rabih Hanna brings his expertise to the unique realm of hospitals. In the bustling culinary landscape, he stands out as the Senior Culinary Manager/Executive Chef at The IMC Hospital in Jeddah. Join him on a journey where passion, skill, and a commitment to innovation converge in every dish he creates.
What is your earliest memory of food?
Our earliest encounters with food often influence our future culinary journeys, and none more significantly than that initial taste. My inaugural culinary memory revolves around cotton candy. Around the age of two or three, my parents treated me to a unique delight—a voluminous swirl of spun sugar that seemed almost as large as my head. The vendor’s face from that moment is etched vividly in my mind.
When did you discover your passion for cooking?
Since the age of 13, I’ve harbored a deep passion for cooking, evolving from a kitchen enthusiast experimenting with my mom’s cake recipes to a dedicated cook who finds solace and joy in the culinary arts. Today, my kitchen is my sanctuary, where I explore both classic dishes and my own creations. Cooking is more than a skill; it’s my ‘me time,’ a personal art form that brings me excitement and satisfaction. I love the process of discovering new foods and ingredients, and my ultimate joy is sharing the fruits of my culinary labor with others.
What dish do you consider your signature, and what makes it special?
Having a signature dish is akin to crafting a larger, more expressive narrative beyond the culinary creation itself. To echo a sentiment, “a dish can convey a thousand words.”
For me, that standout dish is the Steak & Saffron Squid Ink Rice.
What is your cooking philosophy in a nutshell?
In the realm of cooking, every recipe has its unique twists and turns, and occasionally, the ingredients seem to have a mind of their own. I believe in letting the magic of the ingredients unfold, allowing the food to almost cook itself.
What is the secret of a successful chef?
- Combine leadership and management skills for success.
- Recognize the importance of a strong top line for financial success.
- Utilize the power of data collection for informed decision-making.
- Cultivate a forward-thinking mindset, balancing present and future considerations.
- Acknowledge exceptional food and service as fundamental requirements.
- Master the art of building and enhancing the brand.
- Be an attentive and effective listener in professional interactions.
- Commit to daily learning for ongoing professional development.
- Invest in personal growth to enhance overall competence.
- Prioritize staff development as a key aspect of success.
What are your upcoming plans?
I’m currently deeply involved in an upcoming project that combines nutritional health with the idea of food as medicine. This initiative is designed to highlight the healing properties of food, encouraging a healthier lifestyle and cultural change.
In addition, I’ll be unveiling a new line of Earthenware to the market very soon. Stay tuned for more updates
What’s your motto?
Unforgettable tastes are fashioned from the finest, fresh ingredients.
EXPLORE RECIPES BY CHEF RABIH HANNA
