Introduction:
Masoud Mohamed is a well-known Bahraini chef who has gained fame both in his home country and abroad for his culinary skills and passion for creating innovative dishes. Born in 1981 in Manama, the capital of Bahrain, Chef Masoud began his career in the food industry at a young age and has since become a master in the kitchen. His innovative recipes and techniques have earned him a reputation as one of the most creative chefs in Bahrain, and his dedication to promoting Bahraini cuisine has helped put the country on the map as a culinary destination.
Early Life:
Masoud Mohamed was born in 1981 in the bustling city of Manama, which is located in the northeastern part of the island of Bahrain. Growing up, Masoud was surrounded by food, as his father was a cook and his mother was a pastry chef. From an early age, Masoud showed an interest in cooking and would often help his parents in the kitchen.
As a child, Masoud would spend hours watching his father prepare traditional Bahraini dishes such as machboos, a fragrant rice dish, and balaleet, a sweet vermicelli pudding. He was fascinated by the aromas and flavors of the spices and herbs that his father used, and he knew from a young age that he wanted to become a chef.
Education:
After finishing high school, Masoud decided to pursue his passion for cooking and enrolled in the Bahrain Institute of Hospitality and Retail. There, he studied culinary arts and learned the fundamentals of cooking, such as knife skills, food safety, and menu planning. He also learned about different cuisines from around the world and how to adapt recipes to suit local tastes.
After completing his studies, Masoud worked as an apprentice in several restaurants and hotels in Bahrain, where he gained valuable experience in the kitchen. He also spent time traveling to other countries to learn more about different culinary traditions and techniques.
Career:
In 2005, Masoud landed a job as a chef at one of Bahrain’s top hotels, the Ritz-Carlton. There, he worked under the tutelage of some of the most skilled chefs in the industry and honed his skills in the kitchen. He quickly rose through the ranks and was soon promoted to sous chef, where he was responsible for overseeing the hotel’s restaurants and banquets.
In 2009, Masoud was approached by a local businessman who wanted to open a new restaurant in Manama that would showcase Bahraini cuisine. The businessman had heard about Masoud’s reputation as a skilled chef and wanted him to be the head chef of the new establishment.
Masoud jumped at the opportunity, and soon he was overseeing the menu development, hiring staff, and designing the kitchen. The restaurant, called Al Abraaj, was an instant success, and it quickly became one of the most popular dining destinations in Bahrain. Masoud’s innovative dishes, which blended traditional Bahraini flavors with modern techniques, were a hit with diners, and the restaurant received rave reviews from food critics.
Over the next few years, Masoud continued to innovate in the kitchen, creating new dishes that pushed the boundaries of Bahraini cuisine. He also began to travel more frequently, attending culinary events and competitions in other countries and sharing his knowledge with other chefs.
In 2015, Masoud was invited to participate in the Global Chef Challenge, a prestigious international cooking competition held in Dubai. Competing against some of the best chefs from around the world, Masoud wowed the judges with his innovative dishes and was named the winner of the competition. The victory brought Masoud international fame and recognition, and he became a sought-after speaker and consultant in the food industry.
