Chef Brando Moros Came to Egypt & Cooked Its Camels (The Michelin Way)
'Cooking with this view is just such an amazing experience,' Chef Brando Moros of 11 Woodfire said, standing in Ramla by Marakez's open kitchen, the North Coast's limestone edges dropping away to a tide that moves slow and silver. 'Beautiful beaches, beautiful nature, beautiful sea… I'm in paradise cooking.'
From tonight through August 12, the Colombian-born head chef of Dubai's Michelin-starred 11 Woodfire joins WHEN WE EAT and Ramla's Signature Dinner Series - a gathering that brings world-class chefs to one of Egypt's most striking dining rooms. Ramla's long tables stretch beneath the open sky, the hum of conversation folding into the rhythm of the waves.
Moros's style is rooted in clean, honest plates, where ingredients take the lead and flame becomes a storyteller. 'Barbecuing or grilling is a worldwide culture,' he said. 'Every culture has its own ingredients, its own spices. This allows me to experiment, to explore different traditions and combine flavours.'His week began with a trip to the camel market - heat pressing in, the scent of hay in the air - a moment that would follow him into the kitchen. 'It completely blew my mind. You start cooking with intention. It's not only about creating dishes, but about transmitting feelings.'Over the next three nights, each course will carry something of that intention: a trace of Colombia, a nod to the markets and spices of Egypt, and the unifying warmth of woodfire. 'The beauty of cooking,' Moros said, 'is when you can share - not only with your guests, but with other chefs as well. And here in Egypt, people connect with you instantly through cooking.'
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Chef Brando Moros Came to Egypt & Cooked Its Camels (The Michelin Way)
'The beauty of cooking, is when you can share - not only with your guests, but with other chefs as well. And here in Egypt, people connect with you instantly through cooking.' 'Cooking with this view is just such an amazing experience,' Chef Brando Moros of 11 Woodfire said, standing in Ramla by Marakez's open kitchen, the North Coast's limestone edges dropping away to a tide that moves slow and silver. 'Beautiful beaches, beautiful nature, beautiful sea… I'm in paradise cooking.' From tonight through August 12, the Colombian-born head chef of Dubai's Michelin-starred 11 Woodfire joins WHEN WE EAT and Ramla's Signature Dinner Series - a gathering that brings world-class chefs to one of Egypt's most striking dining rooms. Ramla's long tables stretch beneath the open sky, the hum of conversation folding into the rhythm of the waves. Moros's style is rooted in clean, honest plates, where ingredients take the lead and flame becomes a storyteller. 'Barbecuing or grilling is a worldwide culture,' he said. 'Every culture has its own ingredients, its own spices. This allows me to experiment, to explore different traditions and combine flavours.'His week began with a trip to the camel market - heat pressing in, the scent of hay in the air - a moment that would follow him into the kitchen. 'It completely blew my mind. You start cooking with intention. It's not only about creating dishes, but about transmitting feelings.'Over the next three nights, each course will carry something of that intention: a trace of Colombia, a nod to the markets and spices of Egypt, and the unifying warmth of woodfire. 'The beauty of cooking,' Moros said, 'is when you can share - not only with your guests, but with other chefs as well. And here in Egypt, people connect with you instantly through cooking.'
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