Chef Mohammed Salman Albasha began his culinary career approximately six years ago as a junior sous chef at The Ritz‑Carlton in Riyadh. He has since risen to become the executive sous chef, overseeing a team of over 100 chefs. Raised in the United States with formal training in finance, he later shifted to the culinary arts. Chef Albasha worked under renowned chefs such as José Andrés and honed his skills in Japanese cuisine at Zuma. His international journey spans the US, Dubai, and now Riyadh, where working at one of the world’s most luxurious hotels has shaped both his professional and personal growth.
