Younis Ramadhan EXECUTIVE CHEF The Diplomat Radisson Blu Hotel, Residence & Spa Biggest inspiration in your culinary journey? Honestly, it all started with my love for food! I’ve always been curious about what goes into great dishes, and that curiosity turned into a fullblown passion. Your signature dish? Cod fish topped with caviar – simple, elegant and all about top-notch ingredients. The delicate cod and briny caviar are a match made in culinary heaven! Favourite local ingredient? Definitely loomi (Bahraini black lemon). It’s tangy, rich and gives dishes like Machboos and stews a bold, authentic kick. Most memorable person you’ve cooked for? It’s less about who and more about how they react. Seeing someone light up when tasting a familiar dish with my twist? That’s the most rewarding moment. @chefyounis.bh bahrainthismonth.com | JUNE 2025 TOP CHEFS 27 Sergio Galaz EXECUTIVE CHEF Conrad Bahrain Financial Harbour & SUSHISAMBA Bahrain Biggest inspiration in your culinary journey? Definitely my first job at a Japanese restaurant in Mexico City. It ignited a passion for Japanese cuisine that still shapes my cooking today – precision, philosophy and deep respect for ingredients. Signature dish? The Samba Manama Roll! It’s a flavourful fusion of Japanese, Brazilian and Peruvian influences, with a Bahraini twist. A true cultural mash-up that celebrates where we are and where we’ve been. Favourite local Bahraini ingredient? Dates! We use them in a rich reduction sauce for the Samba Manama Roll. They add a sweet, local touch to bold global flavours. Most memorable person you’ve cooked for? A young boy at a charity dinner. His joy and wonder with each dish reminded me why I love being a chef – it’s all about creating unforgettable moments. @Conradbahrain @sushisambabahrain
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