Nicolas Broumana | Restaurant Arabesque | Hotel President Wilson

 

Nicolas, today you work as a chef in Geneva, Switzerland, at the restaurant Arabesque at the Hotel President Wilson – with many previous positions as chef, including Qatar, Canada, Jordan and Saudi Arabia. Where does your passion for being a chef come from?

When you are born free to live free there no limits for the world that you live in. Seeking experience in a positive matter will make you travel the world to reach the top.

 

How would you describe your culinary line today after so many different international experiences?

Beginner, a culinary line has no deadline. Every day is another day with different learning skills.

 

 

At the beginning of your career as a chef you worked as Chef de Partie in Doha, Qatar. What did you learn from this time?

I have learned to be patient – when I reach a level, I start working for the next step.

 

As Chef de Partie at West Edmonton and as Sous Chef at Marriott in Vancouver, you worked for several years in Canada. Who/What has influenced your culinary development there?

Diversity is a must in today’s society. By accepting and getting to know many cultures, one lives without remorse in a freer world.

 

For Hilton you worked as Chef de Cuisine in Amman; Jordan. The Jordanian cuisine: what impressed you most about this cuisine?

As the saying goes, “What does not kill you makes you stronger.” There’s nothing like tasting traditional cuisine and dishes like Mansaf and Musakhan.

 

You had two years to gain experience in Raid, Saudi Arabia as head chef. Did you learn more about the Saudi Arabian cuisine? And if so, what makes it different from other Arab countries?

Quality is an absolute must when cooking for the kings. Good time management also gives you a good chance to master every change that may come in the last few minutes.

 

Today you work as a chef in Geneva in the restaurant Arabesque in the Hotel President Wilson. How is the culinary set up?

Back to the roots, but also traditional Lebanese food in modern way.

 

Swiss Fine Dining: How would you describe it in one sentence?

If I may quote Paul Bocuse:

“Critics are like eunuchs: they know how, but they can’t do it.”

 

Many cooks are interested in working in Switzerland. Are the hurdles high?

I would not say so. But like Marco Pierre White said:

“Success is born out of arrogance, but greatness comes from humility.”

 

If you would open your own restaurant one day – where would it be and with what specialization?

My job is to cook for hungry people, many people are hungry in Africa. There is nothing better than giving without expecting something from the other.

 

Thank you, Nicolas!