Bahrain’s Top Chefs Share Culinary Passion & Signature Dishes
by: BTM - Tue, 03 Jun 2025
Abdelhameed Al-Mahsiri
Executive Chef
Areen Hospitality
Biggest Inspiration?
Inspired by curiosity and always chasing the next big culinary trend – it’s all about creating unforgettable flavours.
Signature Dish?
A bold fusion: sushi rice risotto with Mexican-marinated chicken. Think Italian umami, Mexican heat and Japanese finesse – all in one bite. It’s global flavour harmony on a plate!
Favourite Bahraini Ingredient?
Black lemon! Smoky, tangy, a little fermented – it keeps things exciting. Perfect for sweet or savoury dishes, always bringing a surprising punch.
Most Memorable Guest?
Roberto Carlos! The football legend came to Bahrain and ordered Pasta Pomodoro. Proof that even stars love the classics!
@jrddevil
Abdelkader Hamadi
Executive Chef
The K Hotel
Who or what has been the biggest inspiration in your culinary journey?
Definitely Paul Bocuse – an absolute legend! His bold creativity and dedication to top-notch French cuisine still inspire me every day.
What is your signature dish, and what makes it special?
Spanish Paella! It’s a colourful, flavour-packed celebration of seafood, meats and saffron rice. Every bite takes you straight to sunny Spain.
What local Bahraini ingredient do you love working with most, and why?
Bahraini Bzar – it’s magic. Rich, warm, and full of character, it brings local dishes to life.
Who is the most memorable person you’ve ever cooked for, and why?
HH Sheikh Hamad bin Khalifa Al Thani. Cooking for him was truly special – sharing my culture and love for food in one unforgettable moment.
Dona Maria Gemayeln
CEO & Founder
Dona’s Wonders W.L.L. – the GCC’s first fully gluten-free restaurant
Who or what has been the biggest inspiration in your culinary journey?
My daughter! She has a gluten allergy, so I whip up all her cravings, making sure she never feels like she’s missing out.
What is your signature dish, and what makes it special?
Our gluten-free croissant and keto brioche – one’s flaky and buttery, the other’s soft and dreamy. Total crowd-pleasers!
What local Bahraini ingredient do you love working with most, and why?
Black loomi. Smoky, tangy, and full of flavour – it brings serious depth to any dish.
Who is the most memorable person you’ve ever cooked for, and why?
Catering for royal flights – definitely a pinch-me moment!
@donaswonders @donaswondersmanama
@donasnoodles @ricebydona
Junior Gomez
Executive Chef
Mirai Restaurant & Lounge
Biggest inspiration in your culinary journey?
My mum and my Japanese chef mentor, Yoshi Nakamura.
Signature dish and what makes it special?
Suzuki Togarashi – a delicate blend of citrus, umami, natural sweetness and a spicy kick from togarashi seven spices.
Favourite local Bahraini ingredient and why?
Baby Hammour! Super versatile – I’ve turned it into ceviche, grilled it with shiso, pan-fried it with ponzu, even made nigiri with perilla leaf.
Most memorable person you’ve cooked for?
His Royal Highness Prince Salman bin Hamad Al Khalifa, Crown Prince and Prime Minister, David Beckham, Steven Gerrard (I’m a huge Liverpool fan), Will Smith and Kim Kardashian.
Mohsen Najarikejal
Chef de Cuisine
Sheraton Bahrain Hotel
Biggest inspiration in your culinary journey?
My four amazing chef brothers! Their creativity and passion inspired me to follow this delicious path.
Signature dish & what makes it special?
Mahiche – Persian braised lamb shanks. Slow-cooked to tender perfection with saffron, turmeric, and love. It’s royal, literally – a dish fit for kings!
Favourite local Bahraini ingredient?
Hamour! This local fish is fresh, versatile, and has a sweet, mild flavour that shines in any dish.
Most memorable person you’ve cooked for?
Mr. Akram, a guest who wanted to recreate his late father’s recipes. Cooking those nostalgic meals with him was touching and unforgettable – food really does feed the soul.
@sheratonbahrain
Mohammad Samaha
speciality chef
Art Hotel & Resort Amwaj
Biggest culinary inspiration?
Food’s emotional power got me hooked early – how it tells stories and brings people together. Levantine flavours sparked my passion, and culinary school plus five-star kitchens helped shape it all.
Signature dish?
I don’t have one signature dish – I love reinventing heritage recipes with modern techniques and top-tier ingredients. It’s all about flavour and the feelings behind it.
Favourite local Bahraini ingredient?
Fresh seafood! It’s a true taste of the island, super versatile and supports local communities – win-win!
Most memorable person you’ve cooked for?
I’ve served global leaders and royalty, but the best part is crafting a meal that sticks with someone – title or not. That’s the magic for me.
@mohammadsamaha_
Sergio Galaz
Executive Chef
Conrad Bahrain Financial Harbour & SUSHISAMBA Bahrain
Biggest inspiration in your culinary journey?
Definitely my first job at a Japanese restaurant in Mexico City. It ignited a passion for Japanese cuisine that still shapes my cooking today – precision, philosophy and deep respect for ingredients.
Signature dish?
The Samba Manama Roll! It’s a flavourful fusion of Japanese, Brazilian and Peruvian influences, with a Bahraini twist. A true cultural mash-up that celebrates where we are and where we’ve been.
Favourite local Bahraini ingredient?
Dates! We use them in a rich reduction sauce for the Samba Manama Roll. They add a sweet, local touch to bold global flavours.
Most memorable person you’ve cooked for?
A young boy at a charity dinner. His joy and wonder with each dish reminded me why I love being a chef – it’s all about creating unforgettable moments.
@Conradbahrain @sushisambabahrain
Younis Ramadhan
Executive Chef
The Diplomat Radisson Blu Hotel, Residence & Spa
Biggest inspiration in your culinary journey?
Honestly, it all started with my love for food! I’ve always been curious about what goes into great dishes, and that curiosity turned into a full-blown passion.
Your signature dish?
Cod fish topped with caviar – simple, elegant and all about top-notch ingredients. The delicate cod and briny caviar are a match made in culinary heaven!
Favourite local ingredient?
Definitely loomi (Bahraini black lemon). It’s tangy, rich and gives dishes like Machboos and stews a bold, authentic kick.
Most memorable person you’ve cooked for?
It’s less about who and more about how they react. Seeing someone light up when tasting a familiar dish with my twist? That’s the most rewarding moment.
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