Mohamad Chabchoul is one of the Middle East’s most visible chef-creators today. He blends the discipline of a professional kitchen with the creative, visual world of social media. On Instagram he presents his dishes, behind-the-scenes kitchen life, TV appearances and personal moments a mix that has helped him build a large following and a strong public profile.
Early life and the spark that began it all
Mohamad grew up with food around him. As a teenager he fell in love with cooking and decided to make it his life. That early curiosity turned quickly into a career path: he trained, worked long hours, and moved through kitchen ranks until he reached leadership roles. In interviews he often says the same thing cooking felt natural, and every challenge only made him work harder to improve.
Climbing the ladder: kitchens, roles and recognition
What sets Mohamad apart is his steady climb through big-hotel kitchens and his ability to manage large culinary teams. Over recent years he has held senior chef roles at major properties and led large-scale kitchen operations. His profile lists multiple Executive Chef of the Year honours across consecutive years, and he has won professional chef awards that underline both skill and leadership. These recognitions gave him credibility inside the industry and attention outside it.
A creator in the modern sense: Gronda and social media
Mohamad didn’t stop at the kitchen door. He expanded into digital content and became a creator on platforms like Gronda while keeping a strong Instagram presence. This move changed his reach: chefs today are not just cooks they are storytellers, hosts and brand partners. By showing recipes, plating techniques, and the hard realities of kitchen life, he connected with a wider audience who wanted both inspiration and practical cooking tips. His creator activity and branded collaborations are part of what keeps his name trending among food lovers.
TV, events and festival stages
Beyond the kitchen and social posts, Mohamad has taken to TV and live events. He has appeared as a TV host and participated in food festivals and industry events, where he speaks about kitchen leadership, sustainability and menu creativity. These public appearances have helped him move from being known only in professional circles to being a familiar face in mainstream food media. Videos and interviews from events show him leading demonstrations, mentoring other cooks and explaining his approach to modern hospitality.
The work ethic behind the brand
If you strip away the awards and the camera lights, the daily life of Mohamad is still about the grind. A professional kitchen demands early starts, precise timing, constant quality control and a calm but decisive leader. Mohamad’s success comes from combining that work ethic with an artist’s eye for plating and flavor balance. He often shares short lessons and tips for young chefs small techniques that show how attention to detail matters in both taste and presentation.
Signature style and menu philosophy
Mohamad’s cooking balances tradition and innovation. He respects classic flavors but is not afraid to reimagine them. You’ll find comfort-food classics made with a refined technique, sauces and garnishes that lift simple ingredients, and seasonal plates that reflect both sustainability and creativity. This approach makes his food approachable to guests while still exciting food critics and experienced diners. Photos and recipe clips on his channels highlight this dual focus: familiar food given a modern twist.
Challenges faced and lessons learned
No story of success is without setbacks. Running big kitchens through busy seasons, training junior staff, and keeping consistency across hundreds of covers per night is deeply challenging. Mohamad has been open about the pressure cooker nature of hospitality: staff turnover, supply issues, and the physical strain of long hours. His lesson to younger chefs is practical talent matters, but so do discipline, leadership and the ability to adapt when plans change.
Why his story matters: inspiration for aspiring chefs
Mohamad’s journey is a model for anyone who wants to turn a passion into a profession. He started with curiosity and grew through continuous learning. Today he wears multiple hats: executive chef, TV host, creator and mentor. That combination shows how modern culinary careers are no longer confined to a single kitchen. For aspiring chefs, his path proves that visibility, strong fundamentals, and the willingness to tell your story can accelerate opportunity.
The role of awards and industry recognition
Awards did more than decorate Mohamad’s shelf; they opened doors. Being named Executive Chef of the Year repeatedly and winning industry prizes placed him on editorial lists and power lists that matter to hoteliers and event organizers. These recognitions strengthened his bargaining position in collaborations, pre-opening projects and media roles. They also pushed him to maintain very high standards in food and service.
What’s happening now: current projects and public life
Mohamad continues to lead in his chef roles while producing content and appearing on broadcast segments. He partners with food brands and appears at food shows and symposiums where he discusses menu design and sustainable sourcing. At the same time, he keeps posting to social media food videos, quick tips, and glimpses into family and travel keeping his followers engaged and growing his influence. This blended approach of work and storytelling is central to his brand today.
Practical tips Mohamad shares for young cooks
- Master the basics first: knife skills, stocks and classic sauces.
- Respect timing and mise en place, which keep kitchens calm and efficient.
- Learn to plate simply a clean, clear presentation often wins over complexity.
- Use seasonal produce and think about sustainability in sourcing.
These tips are repeated in his interviews and short training clips, making them accessible to cooks at different stages.
The human side: balance, family and identity
Mohamad is more than a chef on a stage. He speaks about the human parts of being a chef missing family events during service nights, the pride of seeing young cooks succeed, and finding small moments of calm amid rushes. That honesty helps followers relate to him. It also shows future hospitality leaders that emotional intelligence and empathy are part of great leadership in kitchens.
Looking forward: legacy and growth
As Mohamad moves ahead, his priorities seem clear: maintain high culinary standards, expand the creative content that connects people to food, and mentor the next generation. Whether he takes on restaurant openings, larger TV projects, or brand partnerships, his foundation hard work, visible storytelling and consistent quality gives him strong options. His story is a template for a modern culinary career where craft and content combine to create lasting influence.
Final note: what readers should take away
Mohamad Chabchoul’s journey is proof that talent plus persistence plus smart storytelling can turn an ordinary passion into an influential career. For readers who love food or are building a culinary career, his path shows that practical skill, industry recognition and a willingness to be seen are powerful together. He keeps teaching, cooking and creating and that mix is what keeps his audience coming back.
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