Ali Ghzawi

Chef Ali Ghzawi's culinary philosophy is a profound dedication to elevating and redefining Middle Eastern cuisine, particularly that of Jordan, on the global stage. He champions the idea that tradition is not a constraint but a dynamic foundation for growth and innovation. Rather than seeking external validation, he believes a new generation of regional chefs should confidently shape the future of their culinary heritage. Ghzawi views food as a powerful storytelling medium, using his restaurant, Alee, to narrate the rich cultural tapestry of Amman, a city shaped by diverse communities like Circassians, Armenians, Druze, and Kurds. Through his dishes, he aims to convey the depth, creativity, generosity, and resilience inherent in Jordanian food, moving beyond common misconceptions of it being static or limited to a few well-known dishes. His ethos emphasizes creating deeply personal, culturally rooted, and memory-driven experiences. While not detailing specific farms, he "pays homage to the diverse produce and herbs found in the Levant," grounding his creations in the authentic flavors of the region. Ghzawi's overarching vision extends beyond restaurant walls to building a sustainable ecosystem for Arab food culture globally. He is committed to fostering a mindset of pride and innovation, mentoring future chefs, documenting disappearing food memories, and launching initiatives that will transform the perception and practice of Middle Eastern cuisine for generations to come. He desires for guests to encounter something entirely new yet profoundly familiar, connecting with Jordan's true essence through a single, thoughtfully crafted bite. Chef Ali Ghzawi's signature approach marries a rigorous technical foundation with a deeply sentimental and narrative-driven culinary artistry. His training at the Royal Academy of Culinary Arts and the two-Michelin-starred Enoteca by Paco Pérez in Barcelona instilled in him the discipline and high-level techniques requisite for fine dining. Yet, his style at Alee is distinctly "smart and simple, but also elevated, upscale and proudly Middle Eastern." He approaches flavor and plating with a unique focus on emotion and storytelling; each dish at Alee is crafted to evoke a memory from his childhood or a cultural narrative. His process involves deconstructing traditional ingredients like zaatar, sumac, shatta, bulgur, and marjoram, and then rebuilding them around the core "emotion" or "story" they carry, allowing texture, technique, and presentation to evolve while the narrative remains sacred. He resists conventional culinary labels, instead creating experiences that are personal, rooted in culture, guided by memory, and elevated by imagination. Plating is an essential component, transforming dishes into "carefully crafted piece[s] of edible art on display," characterized by "striking contrasts," "bold flavors layered thoughtfully," and "culinary precision and care." Among his legendary signature dishes are innovations such as "mansaf ravioli," his inaugural endeavor to elevate traditional Arabic-Levant cuisine. A dessert inspired by a childhood popsicle memory features "vanilla and rose water pudding with fresh mango sorbet and blossom water." Other notable creations that exemplify his refined approach include "fermented burned butter labne paired with honey shatta oil’s sweetness," "sujuk-crusted fish accompanied by tahini corn," "burned onion hummus," and "El Shayeb dumpling with warm shanina and fresh mint," all designed to surprise and connect diners to the evolving culinary story of Amman.

Career

• Top Chef Winner at Top Chef MENA, Jordan
• Sous Chef Chef de Cuisine at W Hotels, Amman Governorate
• Junior Sous Chef at Rotana Hotels & Resorts, Amman Governorate
• Chef de Partie at Rotana Hotels & Resorts, Amman
• Taskforce Assistance to Corporate Directors Food & Beverage Culinary Operations at Rosh Rayhaan Rotana, Riyadh KSA
• Demi Chef De Partie at Rotana Hotels & Resorts, Amman
• Taskforce Assistance to Corporate Directors Food & Beverage Culinary Operations at Art Rotana, Bahrain
• Management Trainee (Enoteca, Arola's Catering) at The Ritz-Carlton Hotel Company L.L.C., Barcelona Area, Spain
• Trainee (Vivace Restaurant) at Four Seasons Hotels and Resorts, Jordan

Mentored by Sergi Arola.