The Palm Court Restaurant At The Plaza Hotel In New York, New York: Meet The Chef
We sat down with Muhannad Al Ateem of The Palm Court at The Plaza Hotel in New York, New York.
Muhannad Al Ateem of The Palm Court at The Plaza Hotel in New York, New York
Where did you grow up, and where have you traveled to that has helped inspire and shape your cooking philosophy?
I was born and raised in the Middle East, a country known for generational cooking techniques and use of natural spices. It was here that I found a passion in cooking at the young age of 13 while watching cooking shows with my mother. As I developed as a chef, I had the opportunity to travel and work across 5 countries with rich gastronomic cultures, this helped to shape my cooking philosophy which is all about the product and the authenticity of the dish.
Tell our readers an interesting fact or two about yourself.
My cooking style is a reflection of the people that inspire me. My family and friends, and team play an important role as I create a menu. I think to all of their different and colorful culinary stories, which open my eyes to new pairings and flavors. It is because of these different stories and cultures that I can let my creativity flow without limitations.
Tell us about your absolute favorite food and why readers should try it if they haven’t already.
My Braised Prime Short Rib with Seared Foie Gras and Pomme Puree. It is marinated with an Asian style sauce and braised for 14 hours which bring out the beef’s natural umami flavor. Paired with a rich, buttery, delicate taste from the foie gras . It took me years of practice to perfect the combination of Asian and European flavors for the decadent taste. This dish won me the prestigious Chaîne des Rôtisseurs Dinner Amical, and therefore will always be close to my heart.
The Palm Court at The Plaza Hotel in New York, New York
What are three ingredients that you simply couldn’t live without?
A top quality cut of meat, salt and pepper. These three ingredients, no matter the occasion, will always make a flavorful statement.
We love the art behind plating. What do you love about designing the perfect dish?
The art of plating is not about the complexity of the dish, but rather adds to the quality. Presenting the dish in an interesting way, always leads for a memorable meal. In a sense, it lets the dish speak for itself.
The Palm Court at The Plaza Hotel in New York, New York
Tell us about one of the most creative dishes you’ve created?
Citrus Cured Salmon is one of my most creative dishes. Made with citrus salsa, horseradish crème fresh, togarashi mayo, finger lime, and topped with royal beluga caviar. The citrusy aroma and hint of spice from togarashi mayo, along with the creaminess from the crème fresh is a divine taste experience. I always believe that dinner is more than a meal, it’s an experience that brings us to gather around the table.
The Palm Court at The Plaza Hotel in New York, New York
