Chef Fadi Kattan to discuss the modernisation of Palestinian cuisine via Zoom

The owner of the Hosh Al Syrian Guesthouse will discuss his efforts to preserve and modernise the food of his homeland

Chef Fadi Kattan owns and operates the Hosh Al Syrian guesthouse in Bethlehem. Courtesy Fadi Kattan.

Palestinian chef Fadi Kattan will feature on Il Tavolo di Charles, an initiative by Dubai's Alliance Francaise that aims to bring people together amid the coronavirus pandemic.

Taking the form of a virtual salon, the series invites guests to share their stories in an “intimate” online gathering.

In a session titled A Modern Take on Palestinian Cuisine, Kattan will tell his story and discuss his efforts to preserve and modernise the food of his homeland.

It costs Dh35 to participate in the Zoom session, which will take place at 8.20pm on Tuesday, May 12.

Participants are invited to send a question in advance for Kattan and all proceeds will be used to support artists via Alliance Francaise.

The Hosh Al Syrian Guesthouse. Courtesy Fadi Kattan

Kattan owns and operates the boutique Hosh Al Syrian Guesthouse and its celebrated Fawda Cafe in Bethlehem. He studied hotel management at the Institut Vatel and worked in Paris and London, before returning to Palestine.

Fifteen years later, influenced by the ever-changing situation in his home country, he decided to focus on his passion: food. He opened Fawda in 2016, creating a cuisine that honours Palestine’s best produce, presented with a modern twist.

Kattan's mujadara recipe was handed down from his mother. Courtesy Fadi Kattan

Kattan also launched a podcast called Sabah Al Yasmine, to talk about Palestinian food and ingredients found across the region. It features a host of famous faces from across the world, including Italian chef Massimo Bottura and Palestinian property developer Mohamed Hadid.

The podcast hosts big names from around the region. Courtesy Fadi Kattan

Kattan uses the podcast to share his own Palestinian recipes – easier version of the ones found in his restaurant – as well as ones inherited from his grandmother.

"It's very painful for a chef to not be able to light up the gas in your restaurant. I miss hearing the chatter in the restaurant and in the courtyard outside," he says of the current crisis.

"It's very important to go on doing what we do as chefs, which is bringing joy to people. We cannot do it in our restaurants because of the health and safety measures, but it does not mean we stop.”