Having started young at the age of 15, Royal Golf Club’s Executive Chef Walid Akl talks about his impressive 20-year career, his passion for food carving and what makes his signature dish a standout!

You’ve worked in a variety of exclusive hotels and restaurants around the world. How does the experience of working at a luxury sport facility, such as the Royal Golf Club (RGC), differ from that of a traditional hotel kitchen? What unique challenges or opportunities does it bring?
The main difference is the diversity of our clientele. At the RGC, we cater to members, golfers and guests who may have varying schedules, needs and preferences. This creates an exciting challenge to provide exceptional quality while being flexible and responsive. Unlike hotels, where menus can be more fixed and centred around specific dining experiences, at the Royal Golf Club we have the opportunity to experiment with seasonal menus, themed events and special promotions like our weekly Steak Night, Levantine Night or Iconic Weekend Roast. There’s a strong focus on creating unique, event-driven experiences that align with the club’s atmosphere.
Additionally, the pace can be more unpredictable here. It’s all about staying agile and being able to deliver high-quality dishes no matter the demand, which requires strong organisational skills and a well-coordinated kitchen team.
Ultimately, the opportunity to work in this environment allows for more creative freedom. It’s incredibly rewarding to adapt our culinary offerings to enhance members’ experiences.

You’ve competed in several prestigious cooking competitions, including your memorable win at a Rotary Club event. How do these competitions push you as a chef?
I once participated in a hotel competition organised by the Rotary Club and was thrilled to win first place. The challenge was to create dishes inspired by a specific theme, which in this case was ‘Picasso’. I developed a full range of vibrant, modern dishes that captured the theme’s artistic spirit. Winning this competition brought me immense joy and personal satisfaction – a moment that I will always cherish. It was a testament to how creative challenges like this push me to explore new ideas, refine my skills and deliver something truly unique.

Having been a part of Bahrain’s culinary scene for over two decades, how has your time here shaped your cooking style and the way you approach new culinary innovations?
My cooking philosophy revolves around constant innovation and introducing fresh ideas to the gastronomic world. Being in Bahrain for so many years has allowed me to embrace the region’s rich culinary heritage, while continuously evolving my techniques. One of my greatest passions is the art of food carving – it’s a world of endless creativity that allows me to express myself in diverse, imaginative ways. This blend of tradition and creativity keeps me inspired to craft unique dishes that both honour local flavours and push the boundaries of gastronomy.

What would you say is your signature dish at the Royal Golf Club? Could you share some insights into its flavour profile and what makes it a standout on your menu?
My signature dish is the Black Burrata Cheese with organic quinoa – a true celebration of flavour and creativity. It’s a modern twist on a classic favourite, with the creamy richness of burrata beautifully complemented by a bold, smoky flavour infused into its black outer layer. This dish reflects my passion for combining traditional techniques with contemporary flair, using fresh, high-quality ingredients to create a memorable sensory experience. ✤