Younis Ramadhan Executive Chef at The Diplomat Radisson Blu Hotel, Residence and Spa talks fun in the kitchen and international recognition.

You are the first Bahraini chef to attain the position of Executive Chef in the Kingdom. Please tell us about your culinary journey and how you reached this level.
I started to attend training locally and internationally in 2002 and for the next 16 years I travelled to Lebanon, China (Beijing and Shanghai), Belgium and the US to learn different cuisines. I worked hand in hand with two-Michelin-starred Chef Patron Yves Mattagne in an Asian-fusion seafood restaurant. I joined The Diplomat for the first time in 2002, where I stayed until 2005. I returned for the second time in 2007, and here I am still today – a Bahraini Executive Chef honoured to call The Diplomat Radisson Blu Hotel, Residence & Spa my home.

How did it feel to be named among the 50 most influential chefs in the region by a respected publication?
I felt proud and grateful that my work had been recognised in and outside of Bahrain. It was an enormous privilege to see my name aligned with well-known chefs in the region.

What is your favourite way to have fun in the kitchen?
Day-to-day kitchen operation can be very stressful and exhausting, so my approach is always to keep the team cheerful, in a good mood and active. I would have to say, my favourite way to have fun in the kitchen is telling jokes and stories from the past. The team is relaxed and enjoys the work. A healthy atmosphere means creating remarkable and mouth-watering dishes.

What is your signature dish and why is it popular?
Let me share with you two favourite and signature dishes, Beef Steak with chive sauce, and Black Cod with rosemary and saffron sauce. My guests enjoy combined flavours and blended tastes. There is a secret ingredient, but I’ll have to invite your readers to visit The Diplomat Radisson Blu and try to guess which aroma teases their palate. ✤

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