Mohammad Orfali

Chef Mohammad Orfali’s culinary philosophy centers on what he calls “Orfali cuisine” and “community cuisine”—a modern interpretation deeply rooted in the 9000-year-old culinary heritage of Aleppo, Syria, yet dynamically embracing global influences. He aims to serve food that speaks of identity, memory, and family, fostering a sense of shared experience for a multicultural clientele. This approach ensures high-quality gastronomy remains accessible, offering a “fun dining” experience that provides “luxury without intimidation.” His ethos is profoundly tied to sustainability and seasonality, with a strong emphasis on sourcing. He consciously selects local produce from Dubai or Al Ain, utilizing advanced hydroponic and aquaponic farms during specific seasons. Orfali views “zero waste” not merely as a concept but as a cultural imperative, demonstrating deep respect for ingredients and producers by exploring their full potential. Orfali’s overarching vision is to continuously evolve Arabic cuisine without sacrificing its soul. He seeks to push culinary boundaries through rigorous technical curiosity, reinterpreting traditional dishes for a contemporary palate. His ultimate ambition is to establish an academy in Syria or the UAE, dedicated to educating future generations about Arabian and Aleppian food and instilling practices of sustainability and seasonality. Chef Mohammad Orfali’s technical mastery is expressed through a “bistronomy” style, which marries the affordability and casual ambiance of a bistro with the sophisticated techniques and refined ingredients of gastronomy. His training, including specialized studies at Le Nôtre Culinary School in preservation, sous-vide techniques, and Robuchon-inspired discipline, informs his ability to modernize traditional flavors without homogenizing them, focusing intensely on texture and multi-layered culinary methods. He has notably incorporated molecular gastronomy, evident in his past television work, and leverages the Orfali Bros Lab for advanced techniques like fermentation, curing, aging, and distillation, pushing ingredients from “nose to tail.” His approach to flavor and plating is deeply personal and narrative-driven. Dishes are crafted to reflect his personality, memories, and familial stories, offering a unique perspective on Syrian and broader Middle Eastern flavors. Orfali is meticulous in developing non-alcoholic pairings that possess the length, acidity, umami, and texture typically associated with wines, designed to complement and elevate his dishes. Plating is modern and refined, intentionally breaking from traditional aesthetics, symbolized by the restaurant's “broken edges” interior, to create new culinary memories while honoring historical ones. Among his celebrated signature dishes are the **Shish Barak a la Gyoza**, a creamy fusion demonstrating Syrian-Japanese culinary dialogue; **Come With Me To Aleppo**, a sophisticated reinterpretation of the classic Aleppian cherry kebab; and the **Corn Bomb**, an intricate composition featuring layers of corn in various forms, such as grilled and puréed, served on a small tortilla and dusted with Parmesan cheese. He also masterfully reinterprets other traditional Levantine dishes like Kibbeh and Basurma and egg through his contemporary lens.

Career

• Formal Training at Institute Hôtelier of Aleppo, Aleppo
• Specialized Training at Le Nôtre Culinary School, Paris
• Head of Culinary Content at Discovery Network’s Fatafeat TV, N/A
• Co-Founder/Chef at Orfali Bros, Dubai
• Co-Founder/Chef at Three Bros, Dubai