Bringing his gastronomic expertise of more than 18 years from Jordan to Bahrain, Executive Chef Ahmad Abu Azzab is now leading the culinary charge at Downtown Rotana. Discover what ignited his passion for cooking, how he runs his kitchen and one of his most memorable dishes to date!

What drew you into the kitchen in the early days and when did you first realise that you wanted to be a chef?
My earliest inspiration came from my mother. I grew up watching her cook with incredible passion and care, and she was widely regarded as the best cook in our family. She was always the one people turned to for gatherings and special occasions. Seeing how her food brought people together and created moments of happiness left a deep impression on me. From a young age, I understood that cooking was more than a skill. It was a way of connecting with people, and that was when I knew I wanted to pursue it as a career.

Your career has taken you from cloud kitchens to pre-opening hotels and five-star properties. How have those different environments shaped the way you run a kitchen today?
Each environment played a crucial role in shaping my approach. Cloud kitchens taught me efficiency, speed and the importance of effective food cost control. Pre-opening hotels strengthened my planning abilities and gave me experience in building teams, systems and workflows from the ground up. Working in five-star properties refined my standards, consistency and focus on the guest experience. Today, I aim to run a kitchen that combines structure and discipline with creativity, teamwork and uncompromising quality.

What was the last dish you tried that blew your mind? Where did you try it and what made it memorable?
The most memorable dish I’ve experienced recently was Maftoul (Palestinian-style couscous), which I prepared myself from start to finish. Cooking it entirely by hand reminded me of the power of traditional dishes when they are executed with care and precision. The balance of spices, the simplicity of the ingredients and the final presentation proved that heritage and authenticity can be just as impactful as modern cuisine. It stood out because it respected tradition while showcasing solid technique.

Is there a signature dish at Downtown Rotana that best represents your cooking style, and what makes it special?
Our main courses best reflect my cooking style, as they blend Oriental flavours with refined culinary techniques. The standout dish is Fish Sayadieh, a Mediterranean dish that holds strong personal meaning for me. What makes it special is our commitment to preserving its authenticity while presenting it at a five-star standard, delivering bold flavours with consistency, elegance and attention to detail in every plate. ✤