Commis, hotel kitchen
2009Amman, Jordan
Started on the vegetable section. Learned knife work from a chef who counted every gram.
The long route here
From a market stall in Amman to a pass in Dubai, then back home.
- 2009 to now
- Amman, Paris, Rome, Dubai
- Twelve seats at home
Route
- 2009
- 2012
- 2015
- 2018
- 2021
- 2023
- 2026
Fish section, two star kitchen
2012Paris, France
Two years of fish, sauces, and silence. The sauces taught me patience.
Sous chef, coastal trattoria
2015Rome, Italy
Market cooking on the coast. Local produce, short menus, no waste.
Head chef, 120 seats
2018Dubai, UAE
Ran a nine person brigade, two services a night, one hundred covers on a Friday.
Opened Atelier Sobhy
2021Amman, Jordan
A twelve seat atelier above a bakery. One seating a night, guests at the pass.
Fermentation programme
2023The larder
Built the larder: koji, miso, aged dairy, smoked oils, and a wall of jars.
Private dining, residencies
2026Amman and Dubai
Cooking for smaller rooms now: private tables, weddings, masterclasses, and collaborations.
The long route here
From a market stall in Amman to a pass in Dubai, then back home.
What was written
He cooked in our garden and left the kitchen cleaner than he found it. Nobody talked during the lamb.
Two hundred guests and every plate arrived hot. People are still asking about the beet course.
Three hours and I can finally hold a knife properly. The dough lesson alone was worth it.