The Definitive Guide to Living in the Capital , Cairo , Egypt

In such a demanding food scene like Cairo’s, it takes more than just a skilled chef to offer quality and consistency; leading a kitchen whose every served dish is a success needs talent, skill, experience, and the ability to cater to all tastes.

This is exactly why Hilton Cairo Heliopolis entrusted the multicultural French Executive Chef Bossert Philippe with the hotel’s kitchens. With a long list of worldwide achievements under his belt, Philippe was ready for another venture in the land of the Nile.

Discussing food, career, achievements and more, we had the pleasure to sit down and chat with Hilton Cairo Heliopolis’ man of the hour; here’s how it went:

You worked with several big names in the industry before landing the job at Hilton Heliopolis, what makes Hilton Cairo Heliopolis stand out as a hotel, and as an experience in your career?

I’d say having specialists at every single kitchen is, of course, the key to success in all the restaurants at Hilton Cairo Heliopolis. In my opinion, hiring qualified and native staff is one of the most crucial ingredients of running any restaurant.

Having worked in several cities around the globe, which culture impressed you the most and why?

Despite being quite a small country, Portugal, and its cuisine, has a special identity that boasts a blend of influences. The cuisine itself integrates the best ingredients; from the finest seafood items from the areas along the coast, to the freshest meats from the landlocked areas. Everything there is just fresh, organic, and natural; from the soil right to the customer.

What’s the most interesting aspect of  the Egyptian culture and cuisine?

There’s nowhere in the world like Egypt. Certainly it’s only natural to be impressed by the country’s many wonders and special beauty, but for me, it’s more about exploring the food culture; it’s unique and matchless.

Many of the country’s traditional dishes are quite mysterious and challenging on their own; you’d better know where to grab the authentic ingredients from to be able to come up with the best platters.

Where do you get your inspiration from?

My journey has taken me almost everywhere, so I guess I’d say travelling is my main source of inspiration. You can relish on the fact that you’ll be able to see the world, and open up to a ton of experiences and cultures.

What are your favourite ingredients?

I can’t imagine doing my magic without fresh herbs. I admire the delightful flavour they bring, and the aesthetic appeal that a tiny sprinkle of green herbs can add to a regular meal. I learned to cook with them extensively, but there was a time when the thought of fresh herbs had me quite intimidated.

What is your all-time favourite dish to cook?

I don’t have a certain dish in specific; part of the job is learning to tell whether a dish is well executed or not. I don’t have to personally like a food to know that it has been properly prepared. But let’s say that I’m a big fan of sampling my platters to make sure they’re at their finest form.

What’s the best piece of advice you’d give a home enthusiast?

The less you play with an ingredient the better the outcome, also the seasoning matters. You can make a lot of good stuff with skill, time, and seasoning.

What’s the best cooking tip for a novice who’s just getting into the business?

Go out and grab a bite of everything . It’s crucial to see what others are cooking; it develops and trains your palate, and also offers passion and inspiration that will feed your own story.

How do you ensure the quality of the food going out to the customers?

That’s a pretty simple task, but it must not be overlooked. Prioritise quality inside your kitchen. This means that you have to always get your hands on the best ingredients, create a balanced menu that comprises various trends, as well as a number of crowd pleasers.

You must also have an impeccably clean kitchen, and make sure to put some effort in the presentation. These details have a huge impact that can make a difference between an ‘OK’ experience, and the one that remains carved in your memory.

What is the most challenging part of being an Executive Chef?

You must know that the success of your menu relies heavily on the consistency and quality of the ingredients available. I am constantly working with vendors, seafood suppliers, farmers, and sources of quality meat, to set the bar higher. Although there’s never enough time for this to be done, I must.

What are your plans for the future?

I’d love to open  my own restaurant, and provide it with all the needed ingredients from my own farm. Cooking from your own farm makes you a bit more vulnerable, but I admire that!

Also, to have a farm and a restaurant of my own will allow me to cook the type of dishes that I really like. It doesn’t have to be a thousand dishes, yet I’d do my best to offer a diversity of options that has something for everyone.