Saudi Chef Ali bin Yousef, who became a master chef for royal families in the Gulf Cooperation Council, has shown tremendous passion in his career. It was because of this passion that he won the bronze medal at HOREKA for the best Saudi chef in 2012. This is in addition to mastering his skills in front of a number of prominent personalities and reputable restaurants before joining the team at Four Seasons Hotel Riyadh. Arab News caught up with the renowned chef to find out more about his passion.

For those who do not know you, who is Chef Ali?

My name is Ali bin Yousef and I am a member of the culinary family at the Four Seasons Hotel Riyadh and the second Saudi chef among its international diverse members.

I read a lot about you starting your career in a sector completely different from what you are doing now. Tell us more about it.

That is true. Even though I had majored in a very different sector, I have always had passion for food and cooking. This passion changed my life and made me the person I am now. My decision to pursue this path is a challenge between myself and an Arab chef who believed Saudis were not good cooks, and that we could not stand in front of hot ovens and freezing fridges.

How long have you been cooking professionally? And where did you train to cook?

I have been cooking since I was young and that of course developed over years. I recall since I was a kid, I used to assist my mother in even making my own sandwiches. My mother is and will always be my biggest inspiration and I definitely learnt a lot from her.

How would you describe your style of cooking?

My style of cooking delivers the authentic taste of our Saudi traditional food and I always ensure that I present the taste that we grew up with. Saudi food is diverse and not many people know about it, especially our guests who come craving for traditional food. My aim is to deliver that authenticity to the table.

From your experience, is there a secret for a successful restaurant?

It is definitely a mix of several factors. A successful restaurant is based on the synergy between its staff and members and I am blessed to work with a very talented and warm-hearted team at the Four Seasons Hotel Riyadh.

Which restaurant do you most enjoy eating at in Riyadh?

I enjoy cooking my own food. I enjoy warm Arabic dishes and traditional Saudi food is my favorite.

Was there anything that you thought you wanted to do before you started cooking?

I always knew I wanted to be a chef. Since the very early days when I started to learn about food, I knew deep inside that this is what I wanted to do in the future. Even though I have chosen to study a different field initially, cooking was always my passion.

Landing a job as a chef at the Four Seasons is everyone’s dream, how did you manage to get it?

It is indeed. I believe dedication and positive reputation have their effect after all. In my career path, I was blessed to work for various important places such as the Gulf Corporation Council in which I was the head chef, serving heads of states of the GCC, led by the late King Abdullah (may his soul rest in peace). I have worked in the kitchens of a number of royal palaces around the Kingdom.

What changes did you make to the menu and dishes?

Introducing traditional Saudi dishes was my main goal. Many people, and especially visitors to the capital city of Riyadh, want to experience authentic Saudi food. Our aim is to give our customers a story about Saudi food in a dish.

I understand that the Elements restaurant at the Four Seasons Riyadh hosts a Saudi Night every week. Tell us more about it.

At the Elements restaurant at Four Seasons Hotel Riyadh, we host a Saudi Night every Thursday in which we provide our guests with a heart to heart experience of our traditional Saudi food. This is for both the locals and expats who would like to try real Saudi food.

Of all the Saudi dishes, which is your favorite to make?

My favorite dish is the Saudi kabsa for sure and I love cooking it because of its rich history representing our hospitality and generosity.

What inspires you when creating a new dish?

Delivering the authenticity of our local Saudi food is what inspires me and when creating a new dish, I make sure that end result matches the taste that we have all experienced growing up through our mothers and grandmothers.

What do you think is your role in educating hotel guests and restaurant diners about Saudi culture?

Our local Saudi culture is very rich in both core and values and when it comes to food, our diverse selection of dishes creates an enjoyable experience for both the chef and customers. This by itself gives me a great amount of pleasure to deliver and educate about our local culture, especially to the young generation.

Do you find it difficult to explain authentic Saudi cuisine to the expat community?

Not at all. Our local traditional Saudi food involves a selection of spices, which foreigners find interesting and love to know more about.

You have won several awards. Tell us more about them.

Yes, a recent competition was the HOREKA competition in which I won the bronze medal as the best Live Saudi Chef in 2012.

What are you plans for 2016?

As always, my plans are to deliver rich traditional Saudi food to everyone alike as well as to educate local and international foodies about this diverse type of cuisine. Many from the young generation are interested in learning more about the authenticity of our food and I believe our mission as chefs is to be part of that. Through food, we can build a bridge between cultures.

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