Qais Malhas

Chef Qais Malhas's culinary philosophy is deeply rooted in his Palestinian-Jordanian heritage, emphasizing food's inherent power to tell stories and forge community connections. He champions a vision where cuisine acts as a cultural hub, celebrating the authentic flavors and traditions of the Middle East while pushing creative boundaries. His approach is uncompromisingly focused on sustainability and locality, prioritizing seasonal, locally sourced ingredients, including heirloom wheat flour for bread. This commitment is reflected in his philosophy of 'minimal intervention,' where the natural beauty and profound flavors of ingredients are highlighted rather than masked. He believes in utilizing all senses to harness creativity, treating cooking like painting with full sensory engagement to reveal the true 'colors' of seasonal bounty. Further extending his vision, Chef Malhas established a design-led food lab at Shams El Balad, aiming to evolve local food culture by rigorously interrogating ingredients, food systems, and processes. With a background in cultural studies, he explores the intersection of language, cultural production, and culinary science to advance regional food knowledge. This comprehensive approach ensures that every dish not only honors tradition but also contributes to an informed, sustainable, and evolving Middle Eastern culinary landscape, bridging cultures and fostering lasting connections. Chef Qais Malhas's technical style is characterized by an innovative yet deeply traditional methodology, balancing authentic Middle Eastern flavors with modern culinary techniques. His 'minimal intervention' philosophy guides his approach to flavor and plating, focusing on enhancing the natural strengths of seasonal ingredients to deliver powerful, unadulterated pleasure. He employs a keen sensory awareness in his cooking, akin to a painter's use of color, to thoughtfully highlight each ingredient's unique qualities. His repertoire includes legendary dishes like za’atar chicken, beetroot falafel, and sumac eggplant, which exemplify his ability to blend diverse influences while preserving his culinary roots. Beyond the plate, his unique design-led research in the Shams El Balad food lab, involving fermentation and deep cultural inquiry, demonstrates a scientific rigor applied to evolving local food culture and developing complex, natural flavors for beverages and ingredients.

Career

• Chef-Owner/Leader at Shams El Balad, Amman