A Conversation on the Future of Hospitality
Pharaoh’s Feast
If you are someone who travels a lot, like say, an international chef, the hospitality you receive at any given destination will likely become central to your overall experience of a place. The more comfortable your stay, the more you’re going to keep going back again and again.
In order to host 10 globally renowned chefs, their teams and their slew of suitcases — packed with ingredients enough for a week of cooking — there were many considerations to keep in mind. The hotel would not only act as the chefs’ home for the duration of the event; it would also function as their workspace.
With that in mind, we were certain that no one other than the Fairmont Nile City could do a better job welcoming our chefs. The team surpassed every expectation we had, delivering an experience that cast no doubt about the uniqueness of Egyptian hospitality.
We spoke to Magdi Gamil, Hotel Manager of Fairmont Nile City, our official hospitality partner, on the challenges, achievements and impact of Cairo Food Week on the future of gastronomy and hospitality in Egypt. The conversation has been slightly edited for clarity.
Written by Reem Khamis
Chef Mohamed El Sherif, Executive chef Fairmont Nile City
Cairo Food Week: Fairmont is no stranger to hosting high-profile, international guests. How did you find the experience of hosting CFW’s participating chefs across your kitchens?
Magdi Gamil: We’ve hosted numerous prominent guests over the years, from prime ministers and presidents to official delegations. Yet this was quite a unique experience, as it included our culinary team as well. I would say we were very excited and eager to receive the chefs, to get to know them and learn some of their tips for success.
I would say our chefs rose to the challenge; they also benefited tremendously from working shoulder-to-shoulder with this group of first-class chefs and witnessing their unique talents, which was almost like making art! It was a great lesson in culinary excellence and hospitality, being able to see how simplicity and genius can be merged to craft a beautiful plate and an unforgettable experience for the guests.
CFW: Was it a challenge to open up the kitchens to the chefs and to bond with them in such a short time? How do you feel the culinary teams benefited from the experiences – from Massimo Bottura’s dinner to lunch with Jessica Rosval?
MG: Typically, professional kitchens are closed off environments. They almost have their own language, and the staff usually form very tight bonds. Unsurprisingly, when our chefs first received the news that we were going to be opening up our kitchens to visiting chefs and their teams, the information was met with some speculation; people were wary of the dynamics, and about how this change might affect the existing operation. However, our teams took to the international chefs quickly, given how welcoming Egyptians are by nature.
Once the teams started working together, they quickly built strong relationships. It was an exciting exchange. Our chefs are experienced and knowledgeable, already holding themselves to a high level of excellence, so on the one hand, they were eager to show off their skills. On the other hand, because of how closed off kitchens are, learning about other modes of operation was a welcome experience.
Thomas Barker, Founder Fissore Barker
CFW: Were there any learnings from working shoulder-to-shoulder with these chefs?
MG: I would say there were a lot of learnings! Our culinary teams now understand the power of ingredient selection and quality. They’ve come to realize the importance of seamless coordination and synchronization between service, kitchen, stewarding and purchasing. They’ve witnessed first-hand how it’s not simply about the components of the dish; it’s about the minute details of the plate. Most importantly, I think, they are now inspired to mix local ingredients and cuisines with international techniques to create contemporary dishes, especially when approaching Egyptian food.
Overall, this experience broke a lot of boundaries and sparked the imagination of our talented chefs to re-think their creations, be they classic, international or traditional. They’ve already started to think of how to integrate these ideas into our current menus by creating dishes that remain authentically local while successfully catering to both international and local guests.
The Wonders of Wagyu
CFW: How did you make sure the chefs had a seamless experience?
MG: Our core motivation is always to provide a luxurious experience through personalized service. Many of our team members researched the distinguished guests before their arrival, collecting as much information as possible about their preferences, their past experiences, their families or travel companions.
This informed our planning and decision-making; we set-up all the rooms based on their personal preferences. If we found through social media that they had allergies, we took that into consideration; if we came across photos of cherished moments with their friends and family, we printed them and put them up in their rooms to make them feel at home. A lot of hard work and effort was exerted, but I think the thing that prevailed most was the spirit of hospitality and personalized service that can only come from a luxury hotel.
“I already understood that the hospitality in this place, in this city is incredible, because they did everything to make us feel at home.”
- Chef Jessica Rosval
Sherif Tamim with Magdi Gamil, Hotel Manager Fairmont Nile City
CFW: The Fairmont also hosted an impressive dinner for the chefs and the notable guests of CFW. How do you approach the menu and experience when you are hosting some of the world’s biggest chefs?
MG: We selected dishes that everyone would recognize or be familiar with and added a distinct Egyptian twist to them, either by relying on local ingredients or adding culturally symbolic elements. For example, almost every dinner starts with the staple bread and butter, so we presented the Egyptian version of this: we paired shamsi bread (artisanal fermented bread) with morta, an authentically local butter. When we offered them sorbet, it was made from karkade (hibiscus). This was how we approached the entire menu, infusing Egyptian ingredients into every dish to highlight our rich and varied resources.
CFW: What factored into the dish selection?
MG: We sought to incorporate locally-sourced Egyptian ingredients into some of the world’s finest classical dishes. This way, we sought to exhibit how French and other continental European dishes can be adapted to have a distinctly Egyptian culinary accent.
CFW: How did the Fairmont benefit from being such an integral part of the inaugural CFW?
MG: The Fairmont Nile City prides itself on being a top-tier hotel in Cairo, and our reputation and the mandate of CFW was a match from the start. The opportunity to support and host these guests yielded more than just global exposure; it was a rare opportunity to showcase the property as a center for culinary excellence. We have such a strong team already in place, and CFW was refreshing for our talented chefs who are hard at work digesting and learning from the experience. It was of course a big investment on our part, but one we feel is well worth it for the future of hospitality and gastronomy in Egypt.
From left to right Writer Paolo Vizzari, Manuela Fissori Barker ( Founder Fissore Barker), Chef Paolo Griffa
“The Fairmont Nile City Hotel and all the team in the kitchen and service made us feel at home from the moment we arrived late at night.”
- Chef Massimo Bottura
CFW: What potential impact does an event like CFW have on the hospitality industry and specifically on culinary tourism in Egypt?
MG: Becoming a top global culinary destination suddenly seems attainable, and there is renewed confidence in achieving that goal. Undoubtedly, there are challenges we face in terms of ingredient availability and importation. But there has been renewed interest and activity in learning from what the prevalent culinary trends are and applying them to our own culture and cuisine. We are already known for our hospitality, and updating our culinary offerings to meet that level is increasingly becoming a reality. The sky's the limit!
CFW: What factors and motivations do you think are needed to revive hotel dining and return it to the forefront of culinary excellence? Do you feel CFW invigorated that process?
MG: Of course, CFW challenged the restaurants to be at their best. I think they will take it as a benchmark of success and continue to build on its success. If we continue doing this, it will have a huge influence on the F&B industry in Egypt: more exposure to visiting chefs; a renewed focus on updating culinary practices and styles to reflect what is expected internationally; and making room for more adventurous and experiential menus.
