Positivity and a Myriad Flavours

Chef Younis Ramadhan is all about creating a positive environment in his kitchen and providing a culinary experience that reflects his passion for food at The Diplomat Radisson Blu Hotel, Residence and Spa.

Younis Ramadhan is the Executive Chef at The Diplomat Radisson Blu Hotel, Residence and Spa in Bahrain - the first Bahraini chef to achieve this designation in the Kingdom. As an accomplished culinary expert, Chef Younis brings his unique perspective and talent to the dishes he creates, showcasing the best of Bahrain's rich gastronomic culture while incorporating global influences into his creations. Chef Younis' trailblazing success as an Executive Chef speaks of his passion for creating unforgettable dining experiences that celebrate local cuisine and flavours of the world that one can find at the five-star hotel’s dining spots.

“A special restaurant is one that can create a unique and memorable dining experience for its customers through a combination of great food, service, ambience, innovation, and consistency,” says Chef Younis.

A big believer in running a kitchen where fun meets creativity, Chef Younis takes charge of keeping his team cheerful, active, and in high spirits. A natural storyteller, he loves sharing humorous anecdotes from his past experiences with his team. By doing so, Chef Younis fosters an environment that is relaxed yet productive - one where everyone feels comfortable expressing themselves creatively while working towards common culinary goals. His approach in the kitchen is all about promoting positivity and camaraderie among team members through laughter and shared experiences.

His simplicity was quite evident when we asked him about the one ingredient he would not let go from his kitchen. His answer was “salt.” In 2002, Chef Younis embarked on his culinary journey, travelling to various countries such as Lebanon, China (Beijing and Shanghai), Belgium, and the United States where he immersed himself in diverse cuisines and cultures. Through these experiences, he gained insights into different culinary techniques and flavour profiles that have helped shape his unique style of cooking today. He continues to explore new trends in gastronomy while staying true to his roots, reflecting his commitment towards lifelong learning within the field of culinary arts.

Having honed his skills at an Asian-fusion seafood restaurant under the guidance of two-Michelin-starred Chef Patron Yves Mattagne, Chef Younis first joined The Diplomat in 2002 and stayed until 2005. He then returned to the five-star hotel for a second stint in 2007, where he has remained ever since. When asked what are three dishes he would recommend at the hotel’s restaurants, Chef Younis responded, “Spicy Korean Beef, the Sushi Menu, and Lobster Spaghetti at Bo.Sabi.” While his personal favourite would be the Korean Short Ribs.

Chef Younis' talent and craft have earned him widespread recognition both within Bahrain and beyond. His impressive culinary journey stands testament to his unwavering passion for creating memorable dining experiences while continuously pushing the boundaries within the field of gastronomy. n

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