“Being close to your team, truly listening to them and helping them grow creates a strong sense of family.” - Abdelhameed Al-Mahsiri

Abdelhameed Al-Mahsiri, Executive Chef of Areen Hospitality, shares insights on his journey, Charthouse Bahrain’s culinary philosophy, Ramadan delights and the challenges of luxury dining while shaping the future of Bahrain’s gastronomy.

What inspired your culinary career and how did you join Charthouse Bahrain and LPOD?
I grew up watching my mum paint and explore different forms of art. At the same time, I was fascinated by her cooking, which sparked my curiosity. I often asked her: “If this painting were edible, what would it taste like?” She would smile and say: “I guess you’ll have to find out.” That curiosity ultimately led me to pursue culinary arts.

How would you define Charthouse’s culinary philosophy and how do you blend luxury with cultural influence?
Charthouse and LPOD are part of Areen Hospitality, a rapidly growing company taking on major projects under the leadership of Dr. Essa Faqeeh, an experienced and talented figure in the hospitality industry. I believe the future holds exciting opportunities and I would love to be part of this journey alongside such a strong management team.

What sets the dining experience at Charthouse apart in Bahrain’s fine-dining scene?
Charthouse is a growing culinary project that focuses on serving sustainable, high-quality ingredients in dishes that are simple, yet refreshing and diverse. 

Can you highlight a signature Ramadan dish and what makes it unique?
Charthouse offers a unique twist inspired by experiences in Mexico and the United States. Each dish showcases creativity and stands out on its own. The Gabgha set menu package delivers a full Ramadan dining experience in a single tray, featuring a selection of appetisers, a choice of main course and refreshing drinks. 

Which culinary trends excite you and how do you incorporate them while maintaining Charthouse’s identity?
At Charthouse, we don’t just follow trends, we create our own by blending diverse cultures and dining habits in a way that resonates with our guests. 

What challenges do you face in a luxury kitchen and how do you ensure consistency?
One of the biggest hurdles we face is ensuring the quality of imported products, especially with global political issues affecting shipping. Being on an island adds another layer of complexity, making logistics even more demanding. 

How do you inspire creativity and teamwork within your culinary team?
Being close to your team, truly listening to them and helping them grow creates a strong sense of family. I always remind my team that we spend more time together in the kitchen than we do with our own families, which makes us one big family. Empowering team members to express their ideas and embrace creativity is key. 

What has been your most memorable moment as a chef?
The unforgettable experience of introducing the traditional falafel dish to the menu of a prestigious Michelin-starred restaurant in Chicago.

What advice would you give to aspiring chefs?
Focus on yourself, work hard and dedicate yourself to learning. Tune out the noise of social media and create your own unique story.

What are your future culinary aspirations or upcoming projects?
Position Areen Hospitality’s culinary department as the premier culinary team in the region by 2030.

Tags #areen hospitality #btm march 2025 #charthouse bahrain #the lost paradise of dilmun #dining #chef cut bahrain