By : Ahmed Abdul Wasey
1.What is your overall culinary vision for the Rixos Obhur Jeddah?
My vision is actually very simple. I want every restaurant to have its own identity and personality, but at the same time every guest should feel the same Rixos quality and consistency.
I always start with strong systems. Recipes, standards, training, purchasing, and daily follow-up. When those foundations are strong, consistency becomes much easier.
I also spend a lot of time on the floor with my team. I don’t believe you can manage a kitchen only from the office. I like to coach people, taste food every day and solve problems before the guest notices them.
At the end of the day, our success is when guests leave happy and want to come back again.
- You strongly believe “Every meal is a celebration.” How do you design the guest journey?
Food is only one part of the experience. Guests remember how they felt, not only what they ate.
I always look at the complete journey—from the welcome, the atmosphere, the presentation, the interaction with the chefs, the service and finally the last bite.
Because we are an all-inclusive resort, many guests stay several days, so we have to keep surprising them. That’s why we introduced themed nights, live cooking stations, and seasonal experiences.
Whether it’s a family with children or a couple celebrating something special, I want every meal to feel different and memorable.
- You said great results come from hard work, systematic organisation, and timing. What systems have you prioritized?
I always build the operation step by step.
During pre-opening I first focus on purchasing, equipment, recipes, SOPs, food safety and training. Then I build production planning, costing, scheduling and quality control.
I believe good systems reduce stress. When everyone knows their responsibilities and standards, the kitchen becomes more efficient.
My philosophy is simple: don’t wait for problems. Build a system that prevents problems before they happen.
- How do you balance guest customization with chef integrity and brand standards?
I always say the guest comes first.
Of course, we have standards and recipes, but hospitality is about making people happy.
If a guest wants a small change and it doesn’t affect food safety, quality, or the operation, I’m always happy to accommodate it.
I don’t think flexibility makes us weaker. I think it shows confidence. Luxury hospitality is about saying “yes” whenever possible.
