From growing up in an artistic environment to working in Michelin-starred kitchens, Abdelhameed Al Mahsiri, the Executive Chef of Areen Hospitality, shares his culinary experiences and the one dish he could eat forever!

Coming from a family of artists, how has that creative environment influenced your approach to cooking?
Growing up surrounded by my mum and other family members expressing themselves through various art forms deeply influenced my approach to cooking. It taught me to see food as more than just sustenance – it’s a canvas. Their creativity made me more intentional about presentation, guiding me to explore colour theory, contrast and composition in my dishes. Every plate I create is not just about flavour but also about evoking emotion, I also came to understand how memories are very important in shaping our experiences with food habits on a daily basis.
As I travelled and explored different cultures, I started to draw deeper connections between the art I had grown up with and the culinary world I was immersing myself in. I realised that the same principles that make a painting or a sculpture captivating – balance, contrast, composition and harmony – also apply in the kitchen.

You’ve trained under some of the world’s most renowned chefs in Michelin-starred kitchens. What’s the most valuable lesson you’ve taken from that experience?
One of the most valuable lessons I’ve learnt from training under Michelin-starred chefs is resilience – never taking things personally and developing a thick skin. The kitchen is an intense, high-pressure environment and the more you argue, the harder it becomes. The chef in charge is always right in the moment and your best approach is to listen more than you speak, absorb knowledge and adapt quickly.
Flexibility is key – being willing to move around and learn every station sharpens your skills and makes you indispensable. Beyond technical expertise, I’ve come to appreciate that soft skills and emotional intelligence are just as crucial. Success in the kitchen isn’t just about technique; it’s about discipline, composure and the ability to work as part of a team under immense pressure.

If you could only eat one dish for the rest of your life, what would it be and why?
That would be tuna pasta. This dish has been a constant in my life, especially after long, hectic days in the restaurant when I barely had time to eat, it became my go-to comfort meal – simple yet satisfying. I’d take a moment to prepare my preferred vegetables, open a can of tuna and black olives and finish it off with a lemonolive oil dressing. Quick to prepare and easy to digest.
Beyond its convenience, tuna pasta also holds sentimental value. It reminds me of my father, a bodybuilder, who always told me it was the perfect meal for building muscle and staying fit. His words stuck with me, especially since physical strength and endurance are essential in the kitchen. For me, this dish is more than just food – it’s fuel, comfort and a reminder of resilience.

Your culinary style blends tradition with innovation. Which signature dish at Charthouse Bahrain best represents this philosophy?
One of my signature dishes that truly embodies my philosophy is the Seared Wild-Caught Salmon with Seasonal Assorted Vegetable Mosaic and Koji Butter Beurre Blanc. This dish brings together the best of both worlds – classic techniques with bold, global flavours.
The salmon is carefully seared to perfection, allowing its natural richness to shine, while the vegetables, arranged in a striking mosaic, showcase the beauty of seasonal produce. The use of Berbere spice rub adds a warm, aromatic depth rooted in East African tradition, while the koji butter beurre blanc introduces a subtle umami complexity, inspired by the art of Japanese fermentation.
This dish is a perfect representation of my approach to cooking – respecting time-honoured traditions while pushing boundaries with innovative elements that elevate the dining experience. ✤