Mostafa Gabr

As the Executive Chef at Kazoku, Mostafa Gabr operates within a culinary ethos deeply rooted in delivering a sophisticated and authentic contemporary Japanese dining experience. His philosophy is intrinsically linked to the restaurant's vision, which seeks to serve up dishes inspired by Japanese culinary history while pushing boundaries through modern interpretation. The name "Kazoku," meaning "family" in Japanese, underscores a core principle of creating a chosen family bound by trust, loyalty, and connection, extending to how guests experience their food. Ingredient sourcing forms a cornerstone of Chef Gabr's approach. He is committed to utilizing both "local and precise" ingredients, such as the distinctive Nile bass, alongside meticulously "well-sourced local and international produce." This commitment is supported by an iterative process of ingredient discovery and creativity, involving regular local and international trips by the restaurant's R&D team to inform continuous menu evolution. This ensures freshness, quality, and a dynamic seasonal menu. Under Chef Gabr's leadership, the kitchen aims to create memorable, chef-curated experiences, particularly through the seasonal omakase. This overarching vision is one of culinary excellence, where tradition meets innovation, and every dish is a testament to meticulous preparation and a deep respect for the provenance of ingredients, all while upholding the high standards set in collaboration with acclaimed chef Reif Othman. Chef Mostafa Gabr's technical mastery is characterized by a "precise" and "delicately prepared" style, central to Kazoku's contemporary Japanese offerings. His expertise as a Head Sushi Chef is evident in the restaurant's serious selection of sushi and sashimi, where intricate knife skills and an understanding of flavor balance are paramount. The kitchen employs sophisticated techniques such as charcoal searing, seen in the black-garlic wagyu tataki, and various glazing methods for dishes like the citrus-miso eggplant and slow-cooked short ribs. The seasonal omakase further showcases his ability to craft a cohesive, curated journey of the kitchen's best work. The flavor profiles at Kazoku, guided by Chef Gabr, emphasize harmony and depth. Dishes often feature a nuanced interplay of local ingredients with Japanese staples, such as the tangy tamarind ponzu and nutty toasted sesame complementing smoked Nile bass, or the rich umami of black garlic paired with wagyu. Bright citrus notes and savory-sweet miso glazes are also prominent, creating a vibrant yet refined palate. Among his most legendary signature dishes are: * **Smoked Nile bass sashimi with tamarind ponzu and toasted sesame**: A dish celebrated for its local ingredient focus and precise flavor balance. * **Black-garlic wagyu tataki seared over charcoal**: Showcasing meticulous searing technique and a rich umami profile. * **Citrus-miso eggplant glazed with white miso and lemon**: A standout vegetarian option demonstrating delicate glazing and savory-sweet notes. * **Slow-cooked glazed short ribs**: A testament to slow cooking techniques, delivering tender, flavorful results. * **Beef udon noodles** and **five-spiced chicken**: Further examples of the menu's range and depth.

Career

• Head Sushi Chef at Baky Hospitality (Kazoku Egypt), Egypt
• Chef De Party(sushi) at Fairmont Nile City, Cairo