In conversation with Ahmed Bounaji, Executive Sous Chef at Erth Abu Dhabi
A unique part of the enduring legacy of the late His Highness Sheikh Zayed bin Sultan Al Nahyan, the founding father of the United Arab Emirates, Erth Abu Dhabi tells the intricate story of Emirati culture and heritage through its hospitality. And continuing this story through its culinary delights is the property’s seasoned Executive Sous Chef, Ahmed Bounaji.
A native of Casablanca in Morocco, Executive Sous Chef Ahmed Bounaji is responsible for curating all the menus for the property’s outlets. Having worked at Erth Abu Dhabi for two years, he first arrived in the UAE in 2006, working for Hyatt hotels in Dubai, before heading to Park Hyatt in Jeddah, Saudi Arabia. At Atlantis The Palm, he spent three years there before, once again, heading to Saudi Arabia to work for Fairmont hotels, developing his managerial skills and Gulf Arab cuisine, which he admits has its charm. His culinary journey then took him to Qatar before returning to the UAE to add to the ongoing and rich story of Emirati culture at Erth Abu Dhabi.
Chef Ahmed, how did you make your way into the world of hospitality?
My academic career began when I graduated with a Bachelor of Science in Physics. However, I felt that this subject wasn’t really for me, since when I was growing up, hospitality was under the spotlight. My father worked as a receptionist in the front of house. This is one reason why I easily adapted to the world of hospitality, a sector that allows you to develop yourself professionally and as a person. Working in hospitality is fun and enjoyable, especially when you excel in your chosen career
With your incredible experience within the world of hospitality, please tell us what you personally bring to the table at Erth Abu Dhabi?
With a passion for creating traditional flavours with a modern twist, I have had the honour of cooking for and satisfying the tastebuds of many people with my cuisine. Erth Abu Dhabi opened an opportunity for me to showcase my talent and let me spread joy through a wide range of dishes.
What makes a good chef great?
It has to be passion in what they do, such as the food and dishes. Also, chefs have to genuinely enjoy the entire process of procuring, preparing, cooking and serving food, as well as designing menus too.
What’s your go-to cuisine when you are off duty?
Any food that is quick and easy to make, and comforting. I think that a lot of people assume that chefs cook extravagant meals when they are home, but for me, I love simple and comforting food.
If you were not a chef, where would life have taken you in terms of your career?
Without a doubt, I would have liked to be a gym instructor. The reason for this is that you get the opportunity to help others of all abilities and fitness levels to believe in themselves, to build confidence and achieve greater well-being.
How do the dishes you create at Erth Abu Dhabi lend themselves to the story of Emirati culture?
I needed to find a place to work at that was the conclusion of all my culinary experience. Here in Erth Abu Dhabi, we took all the ingredients, especially local ones, and elevated them to serve our guests modern, Emirati cuisine. Also, the ingredients that we use to create our dishes are all locally sourced.
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Just For Fun!
Who would you like to cook for, dead or alive? I heard Cristiano Ronaldo is looking for a chef, so I’d like to cook for him.
Favourite superhero: If there was such a hero, then it would be Sharkman, fast and sharp to his targets.
First food memory: Couscous, as a child, I learned to make it myself.
Most underrated ingredient: Cinnamon.
Favourite meal to cook for yourself: Fried fish.
Most exciting city in the world: Alanya, Turkey.
Food philosophy: Respect the hard work and do not waste anything
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Image source Erth Abu Dhabi
