Chef Mostafa Gomaa (Instagram A/c: chefmostafagoma ) is an Egyptian chef whose career started at formal culinary school, where he developed a solid foundation in the principles of cooking before entering the world of professional kitchens. His passion developed there as a result of ongoing education, practical experience, and the challenges of everyday kitchen life.
After beginning his career as a commis chef in a five-star hotel in Egypt, he worked in the hospitality sector for more than fifteen years. He subsequently followed this path to some of the best fine dining restaurants, where he refined his skills and created his own culinary philosophy. Cooking, in his opinion, is much more than just a craft; it’s a language, an identity, and a message. His interest is reinterpreting Egyptian and Arab ingredients through a modern perspective that connects regional authenticity with global standards. He does this through the production of culinary concepts and menus, as well as through the instructional materials he produces to guide and encourage aspiring chefs.
He is currently the Executive Chef of a group of Arab restaurants with a modern European identity, and he is honored to be named number one in both Egypt and the United Arab Emirates on Gronda, the worldwide culinary platform. However, passion continues to be his greatest motivator despite all of his accomplishments.
He is still working relentlessly today to realize his ultimate goal of opening his own restaurant, which will represent his own philosophy, combine his Egyptian roots with his international experience, and provide a genuinely unique dining experience that reflects his signature vision.
Q.) What would you say about your cooking style?
Chef Mostafa: Simplicity is the foundation of my cooking philosophy. I think it’s important to turn simple, accessible, and local foods into elegant fine-dining dishes. My approach is to create a balance between tradition and modern presentation by using modern techniques to elevate basic products while maintaining their unique flavors and traditional essence.
Q.) What’s your signature dish? And why is it so special?
Chef Mostafa: Oxtail with freekeh is my signature dish. I selected this recipe because it represents both my culinary philosophy and my roots. Since wheat has always been essential to Egypt’s land and culture, freekeh represents one of the country’s oldest agricultural traditions. Conversely, oxtail is a humble cut that isn’t regarded as prime, but it has a rich flavor and can be prepared in a variety of ways using slow cooking and proper technique. This recipe is unique because it elevates basic, honest ingredients into something sophisticated and memorable. It embodies my view that modest local items may be elevated into modern fine dining while maintaining their true essence.
Q.) What is your opinion on the role of technology in the culinary world?
Chef Mostafa: Today’s culinary industry heavily relies on technology. It has greatly simplified research and development, enabling chefs to more effectively investigate novel concepts, methods, and sources of inspiration. Additionally, it has made it simpler to share our work and culinary content with a larger audience, assisting chefs in inspiring, educating, and connecting with people worldwide.
Q.) Do you believe that a key component of cooking culture is the use of local ingredients?
Chef Mostafa: Absolutely. One of the most crucial pillars of culinary culture, in my opinion, is the use of local ingredients. They convey a place’s identity, history, and customs. Chefs may produce dishes that seem genuine and significant by using local ingredients, which also promotes sustainability and helps people connect with their culinary heritage. Local ingredients, in my opinion, form the foundation for modern recipes with a distinctive flavor.
Q.) Which part of training to become a chef was the most challenging for you?
Chef Mostafa: After completing my education and beginning work as a commis chef in a five-star hotel in Cairo, acquiring speed and precision proved to be the most difficult aspect. I had to immediately adjust to the fast pace of a professional kitchen, finish each work swiftly, and remain accurate under pressure. My professional perspective as a chef was shaped by that experience, which also taught me discipline.
Q.) Apart from Egyptian cuisine, what is your favorite style of cuisine?
Chef Mostafa: Mediterranean food is my favorite cuisine, aside from Egyptian food. I admire its freshness, simplicity, and close ties to regional ingredients. It emphasizes letting high-quality products speak for themselves while providing limitless creativity through cutting-edge methods and presentation.
Q.) When did you first fall in love with the culinary arts?
Chef Mostafa: During my first practical kitchen session at university, I fell in love with the world of cooking. I knew then and there that this was a career I wanted to pursue. I realized after that first practical experience that becoming a chef was a passion I wanted to center my future around rather than merely a career choice.
Q.) Do you also think that cooking and preparing food are forms of art?
Chef Mostafa: Yes, of course. Because cooking and food preparation incorporate creativity, technique, and presentation, they are artistic endeavors. A chef creates a distinctive culinary experience for the audience by expressing their style through flavors, textures, and presentation.
Q.) As a chef, what ingredient do you always have on hand?
Chef Mostafa: One of my favorite ingredients to work with is Lemon because it can enhance and balance flavors. Because it adds freshness and enhances a dish’s overall flavor, I view it as a crucial component in many of my recipes.
Q.) If someone wanted to become a chef, what advice would you provide them?
Chef Mostafa: Three words best describe my advice: Experimentation, Discipline, and Learning.
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By: Rida Khan (Aviation Author)
Instagram A/c: aviationauthor.ridakhan
