In a world where culinary artistry often bends to trends, Chef Mohammad Altarawneh stands apart a chef whose cooking is shaped not by fashion, applause, or imitation, but by fire, travel, agnd truth, His journey is not one of sudden fame, but of long-forged mastery built through years of dedication in the world’s finest five-star hotels, luxury resorts, and Michelin-starred restaurants.
Across the World
With over 13 Years of Experience Chef Mohammad Altarawneh has shaped a career that reaches across three continents Asia, the Middle East, and Europe — tracing a path very few chefs experience in a lifetime. His professional journey carried him through six countries: Jordan, Qatar, Thailand, the UAE Dubai and Abu Dhabi, Austria, and the Maldives. Each chapter layered new depth into his identity, refining him into a chef defined by discipline, control, cultural understanding, and an uncompromising pursuit of excellence. What started as a young man’s dream quickly transformed into a global mission — built on long hours, strict standards, and a determination to learn cuisine in its truest, most authentic form.
The Early Formation
Born on January 22, 1997, in Zarqa, Jordan, Chef Mohammad Altarawneh comes from a family rooted in the historic city of Karak in southern Jordan. His early years were shaped by the simplicity of countryside life and the values that came with it — discipline, modesty, and respect for tradition. The kitchen was the center of his childhood, where he learned beside his mother how ingredients carry stories, memory, and identity, Those lessons formed the foundation of his connection to food long before he understood it as a profession.
At 16 years old , he moved to Amman to study Culinary Arts and Hospitality Management. His training quickly placed him inside one of the region’s leading properties: the Mövenpick Resort & Spa, located at the lowest point on earth the ( Dead Sea) a five-star, Condé Nast–recognized destination known for its village-style architecture, award-winning Zara Spa, and diverse of 10 culinary outlets . There, inside Al Saraya Restaurant, he entered the demanding world of breakfast service — sunrise shifts, relentless pace, and the expectation of consistency at every station. His role on the omelette line became his first true test. Hundreds of orders passed through his hands every morning, each one requiring accuracy, speed, and calmness, It was here that discipline became instinct, and instinct became the foundation of his craft.
The Competitive Journey
From Doha to Abu Dhabi and Dubai, Chef Mohammad Altarawneh built his reputation on some of the region’s most respected culinary stages. His early breakthrough came in Doha at the Hospitality Qatar Salon Culinaire, where he first tested his skills against top regional chefs and began earning recognition for his precision and creativity.
He later advanced to La Cuisine by SIAL – Abu Dhabi, one of the region leading competitions, and
The pinnacle of this journey came at the Emirates International Salon Culinaire — a premier arena attracting elite chefs from five-star hotels, luxury resorts, and Michelin-level kitchens. Held at the Sharjah Exhibition Centre, this event marked a defining moment in his career. There, Chef Mohammad was awarded the Gold Medal and honored as the Best Young Chef of 2023 under Worldchefs standards — one of the highest distinctions a young chef can achieve in the region. From 2017 to 2023, he accumulated 10 medals across all culinary competitions — 3 Gold, 2 Silver, and 5 Bronze — a record reflecting talent, discipline, training, and an uncompromising pursuit
of excellence.
Guest Experience
Mohammad served guests from every corner of the world — from corporate delegations to travel elites, from honeymooners to professional athletes, In each setting, he learned not only how to cook for different expectations, but how to adapt his leadership, communication, and operational style to the diverse needs of international hospitality., His journey is not simply a résumé of places he has worked. It is the story of a chef who learned through movement — through changing cultures, ingredients, and methods. Each country sharpened a different skill, Together, these experiences formed a chef capable of leading large brigades, crafting fine dining tasting menus, operating under Michelin-level expectations, and managing day-to-day resort operations at the highest standard.
Foundation & Purpose — Why He Cooks
Chef Mohammad Altarawneh, cooking has never been a profession — it has always been a destiny “Food is a language of the soul — and my purpose is to speak it with truth.” he said. His journey did not begin with medals, luxury hotels, and Sharp skills but with the quiet, simplicity of home: the sound of his mother’s hands shaping dough, the scent of lamb slow-roasting, in his village, and the belief that food is the purest form of love a person can give, What drives him is not applause, fame, or competition, but purpose — the purpose to honor the, cultures he’s learned from, the people he has served, and the young chefs who one day will walk the, same path. He believes that true culinary mastery is not measured in stars or titles, but in the, intention behind every dish and the discipline that shapes every decision, To him, cooking is storytelling, It is memory, identity, and a bridge between people who may speak different languages but , understand the same flavor.
A Life Between Borders — Learning the World Through Taste
Having explored more than 20 of the Worlds’ Capitals and worked across 6 countries, — including journeys that immersed him in the flavours of India, Belgium, Italy, Hungary, Slovenia, Spain, Egypt, the Netherlands, Turkey, Greece, and the United States — Chef Mohammad Altarawneh’s path became more than a career. It became a global education in flavor, culture, and human connection, In every destination, he stepped outside the kitchen. He spent time in local markets, watched how, families cooked in their homes, and observed the rituals that define each culinary tradition. His love, for travel has always been tied to learning — understanding how people use food to express identity, hospitality, and history, True culinary mastery comes not from invention, but from understanding.
Behind The Mindset That Does
In a world where many dream, few move — and even fewer persist when the path becomes silent or uncertain. But Chef Mohammad Altarawneh was shaped by a different force: a mindset that does. A mindset built on action, discipline, and the belief that greatness is earned long before anyone recognizes it.
His journey did not begin in fame, privilege, or comfort. It began far from ease — without audience and without shortcuts, shaped in kitchens that demanded more than talent. He learned early that mastery is never granted by teachers or titles, but forged through fire and perseverance, He did not travel to see the world, but to taste it, to understand it, and to carry its lessons.
wherever he goes. Every country became a classroom. Every culture a teacher. Every hardship fuel, Thailand tested him in ways no kitchen could: language barriers, cultural shocks, unfamiliarity — yet he embraced it all. He wasn’t searching only for techniques, but for the stories behind them — how a country cooks, how people share meals, how cuisines become reflections of history and heart. Food became his translation of humanity, In Austria, inside a two-Michelin-star kitchen, he discovered a discipline unlike anything he had, ever known — a silence built on precision, focus, and absolute control. At the pass, he oversaw each plate with exacting attention, allowing only flawless dishes to move forward to the guest. He realized that cooking was no longer about recipes, but about intention — every movement deliberate, every ingredient purposeful. That kitchen didn’t just refine his technique; it reshaped the way he thought, worked, and lived,
In India, he stood in the warmth of Mumbai’s culinary spirit, cooking with home-chef Sunanda Ghotukade under the guidance of Executive Chef Suresh Thampy. There, he remembered why he began this journey: not for titles, but for connection. For culture. For the stories that only food can tell. A single photo from that trip holds an entire chapter of meaning.
A man shaped by struggle, sharpened by travel, and defined by a relentless pursuit of truth — in food and in life, A man who understands that cooking is not sustenance; it is legacy. It is culture. It is connection, It is a bridge between people who may never speak the same language, but can share the same table.
Beyond Borders — A Dining Experience for the Few
Chef Mohammad Altarawneh stands as an Executive Chef, and founder of Savré⁶ and MoGourmet — two brands redening how the world experiences food,
Now, Through his private dining concepts, Chef Mohammad curates immersive culinary journeys such as the 8-Course Tasting Experience and the Voyager Culinary Journey — each an orchestration of Michelin precision, molecular innovation, and global storytelling. Every course, reflects a chapter from his travels, blending science, art, and emotion into an unforgettable dining, narrative.
His signature Molecular Gastronomy Experience — “Where Science Meets Mastery” transforms, the table into a stage of discovery, where liquid nitrogen, aroma infusion, and texture, manipulation merge into scientific culinary artistry — pushing the boundaries of avor and, imagination. This experience embodies his belief that food is not merely nourishment, but discovery, imagination and a dialogue between science and soul.
Connect with Chef Mohammad Altarawneh
For business inquiries and collaboration:
Instagram: @mohammad___altarawneh & @altarawneh___mohammad
LinkedIn: Mohammad Altarawneh
Website: chefaltarawneh.com
Email: chefaltarawneh@gmail.com
Gronda: Chef Mohammad Altarawneh
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