Driven by curiosity, rooted in heritage, and guided by fearless creativity, Mohammed Orfali has shaped a culinary path that blends emotion, memory, and precision. For him, cooking is not merely technique, it is reflection, storytelling, and artistry on a plate.
A graduate of the Institute Hotelier of Aleppo, his early devotion to authentic Aleppian cuisine laid the foundation for his philosophy. While he was initially captivated by French gastronomy, his connection to the flavours of Aleppo ultimately defined his identity in the kitchen.
Today, Mohammed is the co-owner of Orfali Bros, one of Dubai’s most celebrated dining destinations, known for inventive dishes that reinterpret Middle Eastern flavours through a contemporary lens. Beyond the restaurant, he has also been a pioneer on screen, hosting the region's best cooking shows.
Connector spoke with Chef Mohammed Orfali, to learn more about his heritage, passion, and the thoughtful approach that shapes his cooking.
How did you get started in the food industry?
I was born and raised in Aleppo, where food is not just daily life, it is identity. I joined the culinary school in Aleppo in 1994 and then the Institute Hotelier in 1997, but my real education started much earlier at home. Cooking was never a career decision at first. It was instinct. It was curiosity. Over time, that curiosity became obsession, and that obsession became my life.
What is your earliest cooking memory?
Watching my mother in the kitchen as she crafted kibbeh. The rhythm of her hands shaping the bulgur, the smell of spices in the air, the seriousness of the process. In Aleppo, cooking is done with precision and pride. I remember realising very early that food carries emotion.
What is your favourite dish from your country?
Kibbeh, without question. We have more than 50 types of kibbeh. It represents craftsmanship, patience, and generosity. There are dozens of variations in Aleppo alone. It is humble yet complex, exactly how I see Syrian cuisine.
What is the one go to and easy snack you love making for midnight cravings?
A simple cheese sandwich (jebneh Mosaksaka), warm bread, string cheese, a sprinkle of dry mint and Aleppo pepper, or maybe a fried egg with sujuk. It reminds me of late nights in Aleppo and long kitchen shifts. Simple food just hits differently at midnight.
What is the one raw ingredient you cannot cook without from your country?
Aleppo pepper. Its balance of sweetness, smoke, and heat is unique. It is not aggressive. It is elegant. I use it across concepts, even when the dish is not traditionally Syrian, that touch connects me back home.
What is the best dish to try at your restaurant?
At Orfali Bros, I would say the 'Come With Me to Aleppo' tasting journey still reflects who we are today. But if I have to pick one dish now, it would be the Aleppo Street Bun, a sujuk bun topped with a slice of pastirma and served with chilli pickles. Or perhaps 'The Roots', a bulgur salad inspired by what we call eetch in Aleppo and Armenians, Syrians, but Turks call it kisir. For me, it shows where I came from and where I belong.