Tell us a little bit more about you and your career background
My name is Chef Murad Zayed, and I’m the Executive Chef at Kempinski Hotel Aqaba Red Sea. I’m a father of three adorable children. I started my career in the culinary field in 1999 after completing my high school culinary certificate. I began as a Trainee in a 5-star hotel and, in 2008, I joined Kempinski Hotel Aqaba where I developed my passion as Chef De Partie. I was also part of the pre-opening team, where I learned, grew and built a family of great colleagues and friends. Since then, I have worked in different international hotel chains until reaching the position of Executive Chef. After that, I was eager to come back to where I belong, which is my current position as Executive Chef.
What is your favourite thing about your job?
My favourite part of my job is making people happy and providing them with a feeling of care and empathy. I feel satisfied when I see guests and colleagues enjoying their food and time in the hotel.
How is Kempinski different from other places where you have worked?
Each place I have worked in has its own unique feeling, but when it comes to Kempinski, it feels like home to me. I have worked in more than four properties, including task forces in Germany and India, and I have been part of several pre-openings of hotels and outlets within Kempinski. So, I feel much connected and a sense of belonging to the brand and the people, who I consider my second family.
What advice would you give to someone considering joining or someone who has just joined Kempinski?
Kempinski is the right place to build your career path, as it will ignite your passion to work and develop in the hospitality field.
Any interesting facts about your hotel property?
I have had the privilege of being part of this hotel twice. Firstly, as a Chef de Partie in the pre-opening team, and then I returned last year as the Executive Chef. It brings me great joy, and it also shows that Kempinski values and cares for colleagues who have worked with them.