MOHAMED THAWFIQCHEF · DUBAI, UAE

A little craft.
A lot of soul.

Thoughtful food. Honest ingredients.
Care in every last detail.

01 / FROM THE KITCHEN

From the flame.
To the plate.

Three plates from my kitchen.
Different flavours. The same care.

Grilled shrimp served with lemon and vegetables on grey ceramic — Fujairah grilled shrimp
FROM THE SEA

Grilled lamb chops with vegetables, rice and sauces — Grilled lamb chops
FROM THE GRILL

Golden grilled sea bass with grilled lemon and green vegetables — Grilled sea bass
SIMPLY BALANCED

Care begins long
before the first plate.

THE HANDS BEHIND THE FOOD

02 / MEET THE CHEF

Mohamed
Thawfiq.

CHEF · DUBAI, UAE

I’m Mohamed Thawfiq, a chef from India, now working in Dubai. My experience spans hot kitchen, cold kitchen and butchery — from the pace of stadium service to the detail of resort dining.

For me, good cooking begins before the flame: organised mise en place, respect for ingredients, and the discipline to make every plate consistent.

CURRENTLY AT

Marriott Hotel, Production City
Dubai, United Arab Emirates · Commis I

THE WORK BEFORE THE PLATE

Prepare with purpose.
Finish with feeling.

Knife work, portioning, marination and mise en place. Then heat, timing, balance — and the last detail before service.

PreparationTechniquePresentation

Thawfiq preparing food in a professional kitchen

THE COMPLETE COLLECTION

Every plate,
a little story.

From the sea and the grill.
Fresh, warm and generous.

Spaghetti bolognaise finished with parmesan shavings and microgreens — Spaghetti bolognaise

Sammak salona fish in a warm tomato broth with vegetables and rice — Sammak salona

Chicken Caesar salad with crisp leaves, parmesan and croutons — Chicken Caesar salad

Golden lentil soup with bread, lemon and garnishes — Lentil soup

Grilled chicken breast and a colourful salad in a ceramic bowl — Grilled chicken salad

03 / A JOURNEY IN KITCHENS

Always
learning.

Different places. Different kitchens.
The same appetite to grow.

Dubai skyline across the water, the city of Thawfiq’s Marriott role — Dubai, UAECity context

2026 — PRESENTFEBRUARY 2026

Marriott Hotel
Production City

COMMIS IDUBAI, UAE

Multi-cuisine preparation across hot kitchen, cold kitchen and butchery. Mise en place, portion control, presentation and food safety.

Desert Islands Resort and Spa by Anantara on Sir Bani Yas Island — Sir Bani Yas Island, UAEDesert Islands Resort & Spa

2024 — 2026NOVEMBER 2024 — FEBRUARY 2026

Desert Islands Resort
& Spa by Anantara

COMMIS IISIR BANI YAS ISLAND, UAE

Daily preparation and service across à la carte, buffet, banquet and special-event menus in a resort kitchen.

2023 — 2024JULY 2023 — JULY 2024

Sterling Kodai Valley

TRAINEE → COMMIS IIKODAIKANAL, INDIA

On-the-job training, progressing to a commis role. A foundation in preparation, kitchen operations and consistent presentation.

Doha skyline and Corniche, city context for the FIFA World Cup internship — Doha, QatarCity context

2022OCTOBER — DECEMBER 2022

FIFA World Cup Qatar

INTERNSHIPDOHA, QATAR

Supporting high-volume food production in stadium kitchens during the World Cup.

THE FOUNDATION

B.Sc. Hotel Management
& Catering Technology

English · Hindi · Tamil

04 / THE NEXT CHAPTER

Good things begin
with a conversation.

Let’s make
something memorable.

For culinary opportunities and collaborations.

A little craft.
A lot of soul.

Heat meets instinct.

From the flame.
To the plate.

Fujairah grilled shrimp

Grilled lamb chops

Grilled sea bass

Mohamed
Thawfiq.

Prepare with purpose.
Finish with feeling.

Every plate,
a little story.

Fujairah grilled shrimp

Grilled lamb chops

Grilled sea bass

Spaghetti bolognaise

Sammak salona

Chicken Caesar salad

Lentil soup

Grilled chicken salad