With an international career and a multicultural outlook, Chef Sergio Galaz, Executive Chef of Conrad Bahrain Financial Harbour and SUSHISAMBA Bahrain, leads both brands, bringing exquisite culinary experiences for guests. He talks about cultural influences, his favourite cuisine and a special dish that represents his cooking philosophy to a T.

Your career has taken you from Mexico to Qatar, Turkey and now Bahrain. How has working across different cultures influenced your approach to cooking?
Every country has taught me something different, not only about food, but about people. Mexico gave me my passion and respect for ingredients, Qatar introduced me to the discipline of working in a truly international environment, Turkey showed me the importance of hospitality and tradition and Bahrain has allowed me to combine all those experiences while leading multicultural teams.
Today, my approach is not simply about creating dishes. It is about understanding different cultures, respecting local traditions and building experiences that connect with guests from around the world. I believe great cuisine begins with understanding people before understanding recipes.

You lead both kitchens at Conrad Bahrain and SUSHISAMBA Bahrain. What are the biggest challenges and the most rewarding aspects of managing such diverse dining operations?
Leading both Conrad Bahrain and SUSHISAMBA Bahrain is a unique challenge because they represent two completely different worlds. Conrad focusses on luxury hospitality across multiple dining concepts, banqueting and large-scale operations, while SUSHISAMBA is a high-energy lifestyle restaurant where creativity, precision and guest interaction are everything.
The biggest challenge is maintaining consistency and excellence across both operations while adapting to different service styles, teams and guest expectations. The most rewarding part is seeing talented people grow, building strong teams and watching guests leave with memorable experiences. For me, leadership is about creating an environment where people can perform at their best every single day.

If you had to eat one cuisine for the rest of your life (other than Mexican), what would it be and why?
Japanese cuisine, without hesitation. I admire its philosophy of simplicity, precision and respect for ingredients. Every detail matters, from knife skills to presentation, and there is a constant pursuit of perfection. The balance of flavours and techniques is something I deeply respect as a chef. It is a cuisine that teaches humility because the simplest dishes often require the greatest level of skill.

Is there one signature dish at Conrad or SUSHISAMBA that best represents you as a chef, and what makes it so special to you?
If I had to choose one, I would say our Ishiyaki A5 Japanese Wagyu at SUSHISAMBA.
For me, it represents the philosophy I believe in as a chef: exceptional ingredients, technical precision and creating an experience that guests remember. The beauty of this dish is that it doesn’t rely on complexity, it allows one of the world’s finest ingredients to speak for itself.
As chefs, our responsibility is not to overcomplicate great products but to respect them. That is something I try to bring into every menu I create and every team I lead. ✤