Hot dishes
Beef Wellington
Beef encased in a hand-latticed puff pastry, served with grilled vegetables and two sauces.
Executive Chef · Riyadh
Nour Aldeen Aldomani
Precision on every plate
An executive chef specialising in hot and cold kitchens. I build menus that hold their standard on the busiest night of the week, and lead teams that stay calm under pressure.
- Years in professional kitchens
- 2+
- Kitchens worked
- 3
- Dishes in the portfolio
- 14
- Food-safety systems
- 2
The principle
The last plate of the night should look like the first
Excellence in a kitchen is not a moment of inspiration — it is a system you can repeat. Weighed recipes, prepped stations, a trained team, and food-safety standards that are never up for debate. That is what makes quality repeatable instead of accidental.
Portfolio
Selected dishes
Soups
Asian red soup
A saffron-hued creamy shellfish bisque, crowned with a tower of seafood and a grilled prawn.
Cold dishes & salads
Eggplant
Layers of slow-cooked eggplant finished with pomegranate seeds, walnuts and fresh mint.
Hot dishes
Falafel
Stuffed bulgur kibbeh on markouk bread, served with mezze, labneh and side salads.
Cold dishes & salads
Tabbouleh
Hand-chopped parsley with bulgur, tomato, mint and fresh lemon.
Hot dishes
Chicken Crêpe
A chicken crêpe purse over cauliflower velouté, with a crisp tuile and fresh dill.
Services
What I bring to a kitchen
Menu Development
Building balanced menus that fit the venue’s identity, its cost targets and what its kitchen can actually deliver.
Kitchen Management
Leading the brigade, organising stations and schedules so service runs without stumbling.
Hot Kitchen
Mains, soups and sauces at one steady standard from the first order to the last.
Cold Kitchen & Garde Manger
Salads, mezze and cold plates built on cleanliness and precise knife work.
Food Safety
HACCP and GMP applied on the floor, not just on paper.
Cost Control
Tracking inventory, cutting waste and holding food cost to its target.
Method
How I build a kitchen
-
01
Taste & analyse
I start from the menu and the kitchen as they actually are: what really sells, what gets thrown away, and where the minutes disappear at peak hour.
-
02
Design the menu
I rebuild the dishes so they share ingredients and prep, which cuts cost and waste without the guest feeling a single compromise.
-
03
Train the team
I write the recipes with their weights and train the team on them, so the standard of a plate never depends on who is on the station that night.
-
04
Monitor & measure
I track food cost, safety records and ticket times weekly, and adjust from the numbers rather than from impressions.
Experience
Where I have worked
-
05/2026 — Present
Present
Medhyaf Restaurant
Executive Chef
-
09/2025 — 05/2026
Lusin Restaurant
Control Chef
-
07/2024 — 07/2025
Sheraton Hotel
Chef — all kitchen sections
Looking for a chef for your kitchen?
Open to full-time roles, menu consulting, and new openings in Riyadh.