Chef Osama

Chef Osama’s Biography

With marked enthusiasm for his subject and expertise in the cooking field, Chef Osama El-Sayed, C.E.C. can take his audience through a world of culinary delights in several easy steps.  With an audience of over a millions viewers on several continents, it is no wonder that Chef Osama has learned to take complex cooking techniques and recipes then simplify them for basic home cooks. Chef Osama’s show "Ma Osama Atyab" - "It's More Delicious with Osama" airs live daily on Dubai TV.  Another feature, "Bil Hanna Wa Shiffa” - "With Joy and Good Health", is great for those who want to understand and enjoy glorious food without too much fuss.  Chef Osama writes a syndicated column that appears in magazines in the Middle East and is happiest behind the stove with his apron on.  Fortunately, Chef Osama seems to have been born to the profession, citing his mother and her home cooking as his first major influence.

Born and raised in Cairo, Egypt. Chef Osama graduated from the Hotel Technical Institute in Cairo, and apprenticed with the El-Nile Hilton International Hotel.  From there, he immigrated to Washington D.C. Landing his first chef’s position with the renowned Serbian Crown restaurant.  

While there, with the Hiatt Management Group he honored his skills and understanding of continental cuisines such as French, Russian, and Serbian.  His next career move took him to Braun’s Fine Caterers in Lanham, Maryland, where he served dignitaries in the political and diplomatic communities as well as numerous members of the foreign community.

Throughout this period, he worked as the Corporate Executive Chef for one of America’s largest social caterers, Martin’s Caterers, located in suburban Maryland.  There he created and developed an innovative Hazard Analysis Critical Control Points (HACCP) recipe guide.  He also developed and implemented the Technical Specifications, Nutritional Labeling, and Sanitation Standard Operating Procedures (SSOP’s) submitted to the United States Department of Agriculture (USDA) for the operation of a federally inspected meat and poultry processing facility.  This facility produced Home Meal Replacement (HMR), gourmet menu items prepared and shipped for retail distribution.  This commercial line of gourmet dinners for a chain of national supermarkets answered America’s demand for instant, elegant—yet affordable meals.  

During this time he also orchestrated banquet presentations for former US President William ‘Bill’ Clinton and Vice President Al Gore.

Since his arrival in the United States, Chef Osama has built up a solid reputation as a first-class chef capable of meeting strict demands and deadlines while producing exquisite food.  To augment his culinary knowledge, he has studied at Cornell University’s School of Hotel Administration and at L’Academie de Cuisine in Bethesda, Maryland, classic French cooking, in which he became the chief instructor in a later stage. Defining his style of cooking as "Nouvelle Mediterranean Cuisine," Chef Osama continues his mastery of numerous other cuisines.  He manages to find time to teach cookery to children, donate his talents to worthy charitable events, and be an active member of the Capital Chapter of the American Culinary Federation (ACF)—from which he has earned the designation of Certified Executive Chef. Also a member of the Epicurean Club, the International Association of Culinary Professionals (IACP), as well as an active member in the Emirates culinary guild.


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