Yas Plaza Hotels appoints Mokhtar Mohamed Ekholy as the Cluster Executive Chef at Yas Island Rotana. Ekholy will be leading the kitchens in the Islands’ renowned outlets Choices, Blue Grill, Rangoli, Aquarius and Y Bar in Yas Island Rotana and oversee future developments of menus, events and offers.
Ekholy got the first taste of his culinary career in Egypt, and from here, went on learning and producing magic of food and service onto plates of international hotels and leading restaurants. In 2000, he decided to explore opportunities abroad starting by working as a Demi Chef de Partie at Movenpick Hotel in Doha followed by Intercontinental in Abu Dhabi. Ekholy learned the ropes of the fast-paced nature and demand of hotel dining scenes, and quickly worked his way up the hierarchy of luxury kitchens in the UAE and beyond. Intercontinental Abu Dhabi, The Palace – The Old Town in Dubai, The Oberoi in Sahl Hasheesh Egypt, Fairmont Ajman, Fairmont Baku Flame Towers and Four Seasons Alexandria have all prepared the hardworking chef for greater responsibilities. In 2019, he accepted the role of Cluster Executive Chef opening Boutique19 Hotel and Art Gallery Hotel in Baku, Azerbaijan. And in 2020, he decided to fly back to the country he prefers to call home, the UAE. He served as the Executive Chef of Saadiyat Beach Club Abu Dhabi before finally taking on his latest challenge at Yas Island Rotana, managing its kitchens that cater to 308 rooms, five F&B outlets, and seven meeting rooms.
“I believe that the shining qualities in cuisine are created from the simple concept of combining fresh ingredients and high-quality produce. Using these as well as the skill and experience I have gained for over 21 years, I’m excited to lead the kitchen operations of Yas Island Rotana and add new dishes that will hopefully delight our guests,” says Ekholy.
Ekholy has played roles in mentoring Junior Chefs, managing sizable teams as well as conducting performance advancement classes to grow talents’ abilities in the kitchen. He has completed fundamental training courses like advanced food hygiene, performance management systems and was educated in the Institute of Tourism and Hotel, seasoning most if not all disciplines required to run a commercial kitchen at global standards.
His adept knowledge of cuisine can be tasted, felt and seen on the dishes he produces as he continues to inspire brigades of young and experienced chefs in his leadership in the kitchen today. Equipped with a deep knowledge of the ins and outs of commercial dining, a broad understanding of culinary and fundamental kitchen disciplines as well as versatility in hospitality, Ekholy looks to marry his abilities with his determination to produce nothing less than excellent quality in his dishes and his team at Yas Island Rotana.
