Executive Chef, Majed Zawahreh
Majed’s Culinary career began in 1983 as Banquet Chef at the Amman Marriott Hotel, a Hotel noted for its prestigious banquets and the leader in Jordan for outside catering events from weddings, cocktail receptions, dinners and dessert parties which often have a thousand guests attending.
In 1989 he moved to California as a food production manager at the prominent JW Marriott Century City Los Angeles. The variety of ethnic cultures in Los Angeles and the diversity of the cuisines on offer turned his culinary skills to a new level.
In 1991 he transferred to the Warsaw Marriott Hotel as Sous Chef responsible for two fine dining restaurants “The Chicago Grill” a fashionable steak house and “Lila Weneda” Warsaw’s leading International restaurant.
To further his culinary learning, in 1995 Majed joined an exclusive private restaurant in Warsaw and helped open and develop the Cuisine of the first Mediterranean restaurant in Poland. His success with this operation lead him to further open and operate an exclusive “Tex-Mex” style restaurant, again the first of its kind in Warsaw, as well as an Italian restaurant.
Majed returned to Jordan in July 2002 to put into practice the “art” he had learned and he took the position as the opening Sous Chef at the Jordan Valley Marriott Resort & Spa. In January 2004 he was promoted to Executive Chef responsible for the kitchen and support of 8 restaurants and bars, as well as banqueting and outside catering.
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