Ahmad Aldwairi

My culinary journey began at The Royal Academy of Culinary Arts in Amman, Jordan, followed by professional training at Kendall College in Chicago. I went on to build my experience in both luxury hospitality and acclaimed restaurants, including Mövenpick Hotels, Seven Lions in Chicago, and later as a sous chef at Tapas. In 2020, I transitioned into private dining, bringing the refinement of restaurant cuisine into more personal and memorable settings. Since then, I’ve created and executed more than 100 private events, from intimate dinners to larger celebrations. My cooking blends Mediterranean and Middle Eastern influences with modern American technique and global inspiration. I focus on thoughtful menus, refined presentation, quality ingredients, and creating an experience that feels uniquely tailored to each occasion.