How did your passion for food develop?
Growing up as part of the Palestinian diaspora in Jordan, I was always surrounded by quality food. My family owned a citrus farm in Jordan so I learnt from a very young age the importance of quality ingredients.
What was most challenging with this book?
Gathering of information. The movement of people in Palestine made it hard to identify resources as the country’s cuisine had not been clearly and efficiently classified before.
What’s the best part of your job?
I love seeing things materialise from concept to product.
Why is Dubai a good place for what you do?
It’s a cultural melting pot with such a diverse and rich culinary scene, which I believe is essential for more home-grown concepts to come to life.
What’s your signature dish?
The olive oil ice-cream.