Shehata Hammad is Executive Chef at The Red Palace within Boutique Group, leading the culinary vision and kitchen operations for one of Saudi Arabia’s most anticipated heritage luxury hospitality projects. In this role he oversees menu development, brigade leadership and food quality for a palace‑based hotel concept that blends Saudi cultural legacy with ultra‑luxury standards. His recognition as Head Chef of the Year – Hotel‑Managed Venue at the Caterer Middle East Awards 2025 reflects a career defined by consistency, innovation and uncompromising hospitality excellence.
International Experience and Culinary Range
With more than 25 years of international experience in the hospitality industry, Shehata has built his culinary journey across globally respected brands including The Red Palace Boutique Group, Rosewood Hotel Group, Majid Al Futtaim Ventures, Royal Maxim Palace Kempinski Cairo, Hyatt Regency, Four Seasons Cairo at Nile Plaza, Pyramisa Hotel Sharm El‑Sheikh and Coral Bay Sharm El‑Sheikh. His repertoire spans Mediterranean and Oriental cuisines, Italian, French regional, Mexican, Far Eastern, Pacific Rim and American concepts, giving him a truly global range grounded in precision and deep respect for ingredients. This breadth allows him to design menus that connect diverse guests with authentic yet contemporary culinary experiences while meeting the exacting demands of luxury operations.
Operations, Systems and Standards
Beyond cooking, Shehata is a systems‑driven leader who has developed budgets, labor plans and produce cost structures to ensure high service quality under tight cost controls. He has written comprehensive policies and procedures to comply with international health and safety regulations and local legislation, and ensured that teams are properly trained before implementation with clear audit trails to guarantee compliance. Leading teams of up to 70 staff through line managers, he focuses on hygiene, stock control, purchasing and operational discipline so that every process supports both quality and consistency in high‑pressure environments.
Leadership, Apprenticeship and People‑First Culture
Chef Shehata is widely respected for his ability to build, train and inspire multi‑national, multi‑cultural teams, creating environments where talent is nurtured and standards are elevated. He has introduced continuous apprenticeship and development programs covering hygiene, health and safety, stock control and purchasing, producing a steady pipeline of skilled, motivated staff—many of whom progressed into senior roles. His people‑first mindset, passion for teaching and strong interpersonal skills make him not only a culinary leader but also a mentor whose legacy is measured in the chefs and teams he has grown over time.
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