Current Role: Executive Chef

BIO

More about Chef Alateem

His most recent expertise was at Nemacolin Woodland Resort, where he helm the culinary operations of a AAA Five Star Diamonds, and Forbes Five Star outlet, one of only 32 restaurants worldwide to have received both accolades.

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Born and raised in Jordan and known as Chef Alateem or Chef Mo, his passion for cooking started at 13 while watching cooking shows with his mom. Living in the Middle East and in a country known for its generational cooking techniques, use of natural spices, and food authenticity played an important role in defining his career.

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Bringing over two decades of experience from luxury properties in the Middle East, across the world, and from the United States, Chef Alateem climbed the culinary ladder through hotels and resort brands such as Four Seasons, Fairmont, InterContinental, The Ritz-Carlton, Nemacolin and Rosewood Hotels

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He worked with well-known Italian Chef Sergio Mei at Four Seasons Amman for promotional events. Finding himself fully inspired, he embraced his own talent and found opportunities to work with some of the best chefs in the world, such as Michelin-starred chefs Pierre Gagnaire, Sven Elverfeld and Marco Pierre White.

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Through his created unique learning experiences and passion, Chef Alateem won a coveted 2009 Chef of the Year competition hosted by Unilever and Emirates Culinary Guild. 2008, He bagged a Bronze Award for Junior Chef of the Year.

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Chef Mo was recognized as Leader of the Year at The Ritz-Carlton DIFC, a five-star luxury hotel in Dubai. He was then selected to be on a task force and a part of the successful pre-opening of The Ritz-Carlton Riyadh, in Saudi Arabia. 2015, and recognized as the winner of Chaine de Rottissuer prestigious Dinner Amicale.

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He continued his career journey with an international move to New York City, and accepted an integral role at The Carlyle, a Rosewood Hotel and luxury property in the heart of Manhattan, holding an Extra Ordinary Visa category (O1). At this property, he received the Manager of the Quarter award, played an important role in kitchen renovation planning, and was a part of The Metropolitan Museum of Art Gala Amenity in 2019.

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His first highest role as an Executive Chef was at The Club at Ruby Hill—a Jack Nicklaus Signature Golf Club in San Francisco, California bringing consistency, innovation, and culinary leadership to the creatively imagined menu options.

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Travel influenced his culinary skills, flavor combinations, and creative approaches. He had a chance to work in 5 countries and big cities like Amman, Dubai, Riyadh, Berlin, New York, California and Pennyslvania.

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MICHELIN Starred Background Exposure

Aqua Restaurant by Sternekoch Sven Elverfeld-Three MICHELIN Star

Marco Pierre White Steak House- Three MICHELIN Star

Re- flet’s par Pierre Gagnaire- Three MICHELIN Star

Worked with world-renowned chef

Sergio Mei

1988 Best Chef in Italy