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Published on : Tuesday, December 1, 2015
In India Hossam was exposed to a vast cuisine with spices and new techniques that he fell in love with. Later he decided to return back to his homeland, with a secret intention to fuse Indian and Mediterranean cuisines together. “The kitchen is a small world of his own, every dish tells a story and every chef creates his own story with a dish,” says Chef Hossam Saied.
This native Egyptian young man had a passion for food like no other. From his hometown Cairo he travelled to Asia and America to promote his country and its cuisine.
Hossam started his hospitality business career since 1991 as a commis in the Chinese and Asian kitchen of a restaurant in Cairo. Then, he joined Four Seasons Hotel Cairo at Nile Plaza in 2004 in the capacity of Sous Chef in charge in Zitouni restaurant, where he mastered the Middle Eastern cuisine.
In 2007 and 2008, he travelled as mentioned above to Four Seasons Hotel Jakarta to lead the Egyptian promotion festival there, then again in 2009 to Four Seasons Hotel Buenos Aires. In 2010 Hossam was transferred to join the Four Seasons Hotel Alexandria culinary team, where he found another passion of his in the kitchen, which is seafood cuisine.
Hossam culinary innovation is unlimited. He created two signature dishes for the reopening of Fish restaurant where he blended Egyptian and Alexandrian favourites that result a seafood hawashi and a seafood fettah.
Hossam’s expertise has not gone without recognition: he is the first Egyptian to be promoted within Four Seasons Hotels and Resorts in this prestigious position of Executive Chef.
Tags: Four Seasons Hotel