Mohamed Abdell, Executive Chef at Hyatt Hotel Canberra. Photo: Pew Pew Studio.
Who are you?
Mohamed Abdell, I’m the Executive Chef at Hyatt Hotel Canberra.
Tell me about your role at the Hyatt.
First of all, my role is to lead and support all the chefs across the different kitchens. We have the restaurant, tea lounge, and event spaces. Another part of my role is to communicate with other departments, including sales and marketing, front of house, reception, the stewarding team, management, and our head office in Hong Kong. I think my role is very much centred around food and people, and the relationship between the two!
How did you get involved in the hospitality industry?
I was born in Cairo, and when I was finishing secondary school, Egypt was really booming with tourists from all over the world. So going to culinary school was a big trend then. For the first two years, I just studied everything about hospitality, and then I decided to specialise in cooking.
At that time, culinary school focused on French techniques and cuisine: we would say ‘Oui, chef’ and use a lot of French terms, like mise en place. Even though I studied French-style cuisine, I am addicted to cooking Italian!
After that, I studied hotel management, and I was really inspired by the idea of luxury hospitality. I’ve worked all over the world at hotels like The Marriott, Four Seasons, and now Hyatt Park Hotel.
What is your food philosophy?
Use the best ingredient you have, and don’t try to change much. Just complement it with another good-quality ingredient. For example, if you have a good cut of meat, you actually just need salt, pepper, and good olive oil.
For me, a chef is also a kind of therapist: you can make your customers happy or upset. Giving a good moment to the customer is very exciting for me. When the food comes out of the kitchen, I look to see the customer’s expression.
The grill at The Hyatt. Photo: Pew Pew Studio.
What is your favourite or must-use ingredient when cooking?
I respect olive oil. It’s a good ingredient to dress your salad, garnish your meat … it would go in a lot of dishes.
What’s a Canberra venue that you love?
Pilot in Ainslie. It’s a small place, but I believe they have that respect for the ingredients and for the food.
Who do you admire in the Canberra food scene?
Without naming a specific cafe or restaurant in Canberra, I respect any cafe or restaurant that uses local ingredients and cooks with their heart.
Where do you like to go out for coffee in Canberra?
I go to Gunghalin, where there are lots of cafes around, but I like Eighty/20.
Where do you like to go out for a drink?
Hopscotch! I don’t go there often, but sometimes I’ll go with my wife.
Despite being trained in French cuisine, Mohamed loves cooking Italian. Photo: Pew Pew Studio.
Who is your dream dinner party guest, and what would you make them?
Chef Marco Pierre White. He cooked in the past, but he still lives in the future; he’s always up to date with a unique touch and taste. He can turn a small ingredient into a work of art.
I would cook ceviche as an appetiser, then for the second course, definitely a risotto, maybe with pumpkin and Australian black truffle. Then wagyu steak, and finish with vanilla panna cotta.
What are your current food obsessions?
I’m always into sourcing local Australian ingredients; for example, in winter, I love using local truffles. And Australian natives, like lemon myrtle and finger lime, to season meat or fish.
What’s the best thing you ate this week?
Yesterday I tested some Yarra Valley Caviar, around six different types, all local, from Victoria. Beluga, Oscietra, and some that were infused with gin or soy.
A caviar tasting is all in a day’s work for Mohamed! Photo: Supplied, Mohamed Abdell.
What’s a food that reminds you of your childhood?
I’ve been out of my country for 16 years! I especially love barbecued stuff: chicken and lamb, with nice hummus.
What’s a normal breakfast for you?
Usually, if I have a day off, I like to have scrambled eggs on sourdough with fetta cheese and orange juice. If I’m working, I just need to eat something very quickly, so I try to drink smoothies.
When you can’t be bothered to cook for yourself, where do you go and what do you eat?
I love Thai food: I usually get Tom Yum Soup and maybe fried rice. Or just cheese and crackers if I’m not very hungry. I have respect for good cheese.
Luxury hospitality is the name of the game at Hyatt Hotel Canberra. Photo: Pew Pew Studio.
Where are you travelling next?
This year I went to Bali. Next year, I would love to go to New York to see the cuisine there. And also, maybe go back to my hometown in Egypt to see what’s been happening!
Tell me something you love about living in Canberra?
I love the natural environment.
What TV shows have you been enjoying?
I actually watch a lot of YouTube and documentaries, mostly related to food!
An easy one to finish – what’s your coffee order?
Affogato!
Visit Hyatt Hotel Canberra for more information about their different food offerings.
