1. Tell us about your culinary journey.

My culinary journey began when I was 15 years old. I started as a cleaner and dishwasher in a restaurant. Watching the chefs at work fascinated me, and I told myself that one day, I would become a chef. Just three months later, I earned the fastest promotion in the kitchen and became a chef’s assistant. Since then, I have worked in various restaurants, continuously growing in this field.

I have participated in numerous competitions, both regionally and internationally, including the prestigious Bocuse d’Or, where I became the first Egyptian chef in history to compete. I also took part in the S.Pellegrino Young Chef Academy competition for the best young chef in Africa, along with several other major culinary competitions.

2. Who is your culinary inspiration?

I draw inspiration from many incredible chefs, including Thomas Keller, Rasmus Kofoed, Yannick Alléno, Heston Blumenthal, Alain Ducasse, Massimo Bottura, and Grant Achatz.

3. What was your favorite dish you created on the show, and why?

My favorite dish was the one I created in the quarterfinals. I was asked to craft a dish inspired by a glass painting titled Hope. It was a challenging task, and I took a risk by deciding to make a transparent dessert using sugar glass. The process was complex, but it perfectly embodied the theme of hope.

4. How do you plan to use this title to shape your future career?

Winning this title has been my dream for years, and I believe it will open many doors in my career. It will also help me achieve my ultimate goal—earning three Michelin stars and becoming the first Egyptian and Arab chef to receive them.