Kitchen Pro Files: Chef Hamed Ghayedi

Circles Event Cafe

International

Sushi, sashimi, seafood, cold salads, freshly-baked pizzas, soup of the day, risotto topped with Chilean seabass, scallops or grilled king prawns, tandoori chicken, vegetable dimsum and Indian curries



Executive Sous Chef Hamed Ghayedi brings the flavors of Persia every Monday evening at Circles Event Café. A native of Iran, Chef Hamed brings with him over ten years of extensive culinary experience in Middle Eastern cuisine as he has also worked for luxury hotels and resorts in the Middle East, including Shangri-La’s Barr Al Jissah Resort and Spa.

In this interview, Chef Hamed discusses his culinary beginnings and favorites.

How did you get started as a chef?

In 1999, I went to Dubai. I started first with as small Persian restaurant. But once I saw that my skill is good, I enrolled in a culinary school in Dubai.

But even from a long time back, I was already cooking with my grandpa. That time, I knew already that I will be in this job. After I completed my culinary school in Dubai, I started working for hotels.

You are in charge of Circles' Monday Persian nights because, obviously, you are Persian. But would you say Persian cuisine is your forte? Do you have other favorite cuisines?

I work well in different cuisines but Persian cuisine is my favorite and my signature.


His specialty: Kashk-e-Bademjan, a smoked eggplant with mashed whey flavored with dried mint, dill, sauteed garlic, shallots and extra virgin olive oil


What did you have for dinner last night?

I was here at Circles. I was with my wife and daughter and we ate the fish that I cooked.

Where do you eat most often when you're off duty?

Just at home.

Name three of your favorites in the kitchen.

Talking about my cuisine? Caviar, saffron, ghee. Those three, I think.

If you were to have your last meal and you are free to go to any part of the world, what city would you go to and what would you have?

Definitely, khoresht e sabzi-- a stew of mixed leaves with lamb and kidney beans. The last time I had this was in Iran. I cook it. I eat it. I love it.

Which among your mastered dishes is the sure crowd pleaser?

That would be kubideh (pronounce: koo-bey-da). It's a minced lamb kebab. People are familiar to it and it has a great, exciting flavor.

Any tip for amateur cooks who want to level up their kitchen skills?

Salt. Taste your cooking and watch your salt level every time.



Chef Hamed is part of Circles Event Cafe's on-going Superhero Chef promotion. Every night of the week is a feast at Circles Event Café with a highlighted cuisine presented each evening, featuring the authentic specialty dishes of each superhero chef. Guests may vote for the superhero chef of their choice by filling out a raffle stub every time they dine at Circles Event Café between August 6 and September 9, 2012.

Dubbed as 'The Hawk', Chef Hamed begins the week with a gustatory spread as he brings the flavors of the Middle East every Monday. Vote for him and get a chance to win a lunch or dinner buffet good for 20 persons.

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