Chef Sherif Nazmy, a 43-year-old Egyptian with more than 20 years of experience in the Food and Beverage (F&B) industry, is currently executive chef at  Majlis Al Sultan, an Arabic-Mediterranean restaurant serving authentic and delicious cuisines from around the world.  

Chef Sherif is in charge of the day-to-day operations and management of Majlis Al Sultan’s kitchens to provide diners with the best dining and hospitality experiences possible. Aside from that, he collaborates closely with the team he handpicked from across the Arab world, and at the same time, experiments with various ingredients to provide an unforgettable gastronomic experience to all customers.

He has been in the UAE for 16 years and began his culinary career at the age of 14 after being inspired by his father, a highly skilled chef. In 2003, he started out as a chef at the Four Seasons Hotel Cairo at Nile Plaza in Egypt and was soon promoted as Junior Sous Chef.

Throughout his career, Chef Sherif worked in luxury hotels in Egypt and the United Arab Emirates. Between 2008 and 2013, he worked at Cairo’s highly acclaimed Michelin star fine dining restaurant Sachi Heliopolis; Jumeirah Group, Burj Al Arab’s Al Iwan Restaurant, and Madinat Jumeirah’s “Sho Fe Ma Fe.” Chef Sherif also led the Sachi Heliopolis team to a 3-star Michelin rating.

Chef Sherif was the executive sous chef at the Al Hamra Residence Hotel in Ras Al Khaimah, where he led the culinary division for six years and contributed to the development of restaurants in the marine, yacht, and golf clubs. He oversaw the opening of Al Hamra Residence’s Sea Breeze Restaurant, an upscale beachfront dining destination. He is currently a member of the Egypt Young Chefs Club.

Asked why he chose a career in gastronomy, Chef Sherif said: “I am passionate about the environment of restaurants and kitchens; and the greatest reward is the enjoyment of customers. I enjoy and reflect on the entire process — buying ingredients, preparing them, cooking and serving food, and building and working with a fantastic team. One of the biggest upsides is creating innovative menus for different occasions.”

Chef Sherif enjoys keeping up with trends in the food and beverage industry and learning more about the local culture, cuisines, flavors, and ingredients. He makes it a point to use locally sourced spices and produce to create and present authentic Middle Eastern dishes with a modern and creative twist.

Chef Sherif said there were many struggles that he must face every day, particularly the stiff competition in the F&B industry, varied and evolving customer expectations, consistency in quality, and staff retention and development.

There’s also more to the chef than cooking. He is a member of a football sports league. He enjoys attending local festivals and even going out to eat as a means of furthering his research and development.

So, you’ll know where to find him if you don’t see him in the kitchen.