In an industry often defined by high pressure and heavy machinery, Emirati Chef Mona Al Mansouri has carved out a space defined by heritage, heart, and humility. As the Executive Chef at Fairmont Bab Al Bahr, she is not only one of the most prominent Emirati figures in the culinary world but also a passionate ambassador for her nation’s palate. From her earliest memories of sharing meals from a communal family plate to representing Emirati cuisine on the world stage, Chef Mona’s journey is one of resilience and relentless learning. In this interview, she opens up about the challenges of breaking into a male-dominated field, the profound difference between a cook and a chef, and why her ultimate ambition extends far beyond the walls of a restaurant kitchen.

What is your earliest childhood memory of food or cooking, and is there a particular value or tradition from that time that you still carry with you in the kitchen today?

The answer to the first question is the memory of sharing meals. The system used to be that everyone in the house would eat together from a very large plate. It also evokes memories of preparing food in the kitchen. Every step my mother took was a lesson she would repeat to my sisters and me, from arranging and choosing ingredients to preparing a specific recipe. These memories are etched in my mind, and today I follow the same system with my employees to create a vibrant kitchen atmosphere, a reminder of dishes full of delicious flavours and the love I have for my customers.

How did your passion for cooking first begin? Was there a specific moment when you realised that this was more than just a hobby, but your true calling?

My professional entry into this field began with a government initiative in 2012 aimed at developing the tourism sector. Twenty of us female students enrolled and studied hospitality sciences comprehensively for an extended period. Afterwards, we were distributed among the Hilton hotel branches. Initially, the incentive was the generous salary offered by the government as support. Today, after all these years, I am the only one who has remained in this field, having progressed from the lowest ranks to the highest. This is due to my fascination with the knowledge I gained—a vast and comprehensive field, like any other university specialisation. We worked hard, studied, passed exams, and applied our skills in international hotels. The sheer volume of knowledge that impressed me, and my decision to share this culture with the Emirati community, are the reasons for my international success today.

You majored in Hospitality Science and Culinary Arts in the UK. How did that formal education shape your skills, and what did it teach you about the difference between being a cook and being a chef?

This is the sole reason that set me apart from all the other participants. Today, you will see videos on social media—just by searching—that I am the first Emirati, Arab, and international woman to explain the difference between a chef and someone who prepares food. There is a very, very, very big difference, and it’s a very prestigious profession. A chef must begin by cooking, then continue their academic journey to become an engineer who studies the measurements of the dish they will serve; a nutritionist to create a dish full of nutritional value; an artist to design a dish full of eye-catching colors; a financial manager to ensure the dish has the profitability it deserves; a human resources manager to recruit the staff who work with them; and a shrewd person to attract investors with the lowest prices and lowest quality. There is a very, very big difference, and this is what I strive to explain to the world in all my social media and television appearances.

Your journey from peeling vegetables to Executive Chef is inspiring. What was the biggest challenge you faced as an Emirati woman entering such a male-dominated industry?

In this field, as a woman, firstly, society’s acceptance of me in the kitchen environment was not favourable. This environment requires strong, masculine arms and stamina for carrying loads and working; it is truly difficult. Secondly, the employees’ acceptance of me as an Emirati woman was problematic. They would tell me I was a princess and somewhat arrogant because I held an Emirati passport, which was the opposite of what they saw in me; I was welcoming to everyone and very humble. On the other hand, society’s acceptance of me working as a cook in this profession, which they considered very low-status, was also difficult. Working in hotels was also frowned upon because it was deemed inappropriate according to our customs. I would counter their comments by explaining that I had worked hard and persevered to get to this place, contrary to their assumptions. The environment was also challenging because the quantities of food we prepared were large, and the equipment was very heavy. After all, I am a woman. It was extremely difficult. The kitchen was under immense pressure due to its demands and the staff. When I went outside to stock the buffet, I faced societal acceptance, and when I returned home, people would bully me because of this. The profession, but I persevered with all my strength and continued to explain what is right and true to them until I became a role model for the current generation of girls.

How would you describe your personal culinary style, and how do you balance the authenticity of Emirati heritage with modern techniques?

Because of my achievements in Emirati society, I was dubbed the “Ambassador of Emirati Cuisine to Foreigners.” This was primarily due to showcasing Emirati cuisine in its authentic form, as it has been since ancient times, in all the hotels where I worked and the events I organised. Previously, tourists to the UAE were unaware of the existence of Emirati cuisine and its traditional dishes. For the first two years, I dedicated myself to demonstrating to the world that there was delicious Emirati food they should try. In the last five years, I began integrating Emirati cuisine with international presentation styles, such as canapés. The presentation is modern and international, while the food and ingredients remain Emirati. I blend international and Emirati cuisines in a single dish, whether through presentation, ingredients, or the final flavours.

As Executive Chef of Fairmont Bab Al Bahr, how do you translate the hotel’s luxury and waterfront location into a memorable dining experience for guests?

As an Emirati executive, I must showcase Emirati identity alongside the refined international standards of hospitality I was raised with, welcoming guests with a smile. This aligns with the values our Emirati leaders emphasize: justice, equality, and humility. Fairmont Bab Al Bahr stands out for its unwavering support, not only in the food but in every aspect. Now, if you call the hotel, you’ll hear Chef Mona’s voice on the automated system, perfectly capturing the local Emirati dialect. I’m passionate about quality work, and my experience in many hotels is incredibly diverse, including situations unique to my field. Back then, there were virtually no Emirati employees in the hotel industry. Fairmont truly excels with Chef Mona on board, as guests will find a warm welcome and authentic Emirati cuisine, delivered to international standards of luxury and regal elegance.

Ramadan is a special time for community and family. How does your approach to cooking change during the Holy Month, and what goes into preparing the perfect Iftar at the hotel?

During Ramadan, the demand for Emirati cuisine increases, and the management’s wisdom lies in catering to guests’ preferences to boost daily profits. If you visit the Andalus Tent at the Fairmont Hotel, you’ll find a wide variety of dishes for Iftar, such as Emirati Majboos, Harees, and Madrouba. For Suhoor, we’ve created a dedicated menu of Emirati Fawala, dishes traditionally served in Emirati homes. This highlights Emirati cuisine during Ramadan, a month of gatherings, camaraderie, love, cooperation, spiritual sharing, and beautiful relationships around the dining table. With prior coordination, staff training, and my manager’s insightful approach, I prioritize my family time. We offer very flexible working hours to ensure everyone has the right to balance work and family. This is precisely why I turn down offers from other hotels; I haven’t experienced such excellent service and appreciation anywhere else but at the Fairmont.

You now mentor young chefs. Beyond technique, what is the most important lesson you hope to pass on to the next generation?

If you look closely, you’ll find that I supported all the chefs who are emerging today, helping them enter this field. One of my goals is to raise awareness and cultivate culinary knowledge within Emirati society. Supporting young people is a core principle of my work, and I’m proud of the many chefs who have emerged. In return, when you do good, you see positive feedback. Because of my initiatives for my country, French television interviewed me, recognizing me as a catalyst for positive change in the Middle East, particularly the empowerment of women and the global recognition of Emirati cuisine. I was featured on their official news channel, and I also graced the cover of Gourmet magazine, a leading publication for chefs worldwide, in a ten-page interview titled “Never Stop.” My advice to everyone, in every field, is to never stop learning. Continue and strive to become stronger every day. Knowledge is a continuous and ever-evolving process. Don’t limit yourself to working in restaurants and become arrogant; that will only destroy what you’ve started.

You’ve cooked for UAE leadership and represented our cuisine abroad. When you plate a dish for the world, what do you want it to say about the Emirates?

I’ve learned about all cuisines and cooked from all over the world. I haven’t limited myself to local dishes, and I’m still learning and sharing. With each new skill I acquire, I skillfully incorporate Emirati cuisine into my creations. The Emirati Majboos is my signature dish and best-selling item, not only in my kitchen but in all restaurants serving Emirati cuisine. It’s a dish brimming with nutrients and spices that evoke the taste of every Emirati home.

With so many accolades already, what is next for you? Is there a dream project or a personal goal you are still working towards?

Everyone aspires to own a restaurant, but in my personal opinion, a restaurant is the least I can offer. I don’t need a restaurant; my ambition is to establish a government-accredited Emirati entity specializing in chefs. I’ve already started with the rentals, and I pray for success in this endeavor because it’s extremely difficult to establish this entity, which I will dedicate to the advancement of society and to benefiting my government and all those who love this field professionally. The restaurant is just a very simple point; I’m not looking for financial gain. I’m looking to elevate my country’s standing among the nations of the world in this field.

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Images: Supplied & Feature Image: Supplied