To Cook is to Love: The Essence of Sufism in Chef Atef Hamad’s Story

"Sufism is love, and cooking is Sufism." With this simple phrase, Chef Atef Hamad sums up his philosophy in the kitchen. For him, cooking is not just a profession but a spiritual practice.

The kitchen, he says, is like a prayer rug, no one should enter it with anger or tension. “The Sufi does not hate. Love and hate cannot coexist in the heart of a believer. Sufism is the struggle against the self, and when I cook, I cook with love, spreading this spirit through every dish I serve.”

Chef Atef on a boat in his hometown, Aswan.

Roots and Early Influences

Atef was born into a family deeply connected to the culinary world. His father, a master chef in Egypt, later worked in Saudi Arabia as personal chef to Sheikh Abdullah Al-Saleh, the Imam of the Prophet’s Mosque and head of the courts in Mecca and Medina for three decades. His uncle was also among Cairo’s renowned chefs.

Though his father initially resisted the idea of his son pursuing what he considered a grueling career, Atef enrolled in the Hotel School in Aswan. His first professional training was at the legendary Old Cataract Hotel, a landmark in Egyptian hospitality.

Chef Atef Hamad

A Journey of Self-Discovery

Atef’s career began in oriental kitchens in Germany, but his true inspiration came when he moved to Egypt’s Siwa Oasis. There, he opened his own kitchen, which he called “Sheikh Atef’s Kitchen.” His motto“ necessity is the mother of invention”, led him to create daring, original dishes such as:

Olive Jam

Hibiscus Jam

Zucchini Flowers stuffed with cheese and vegetables

Hibiscus Risotto

Royal Tables and Global Experiences

Chef Atef’s dishes has reached royal and political elites. His dishes have been enjoyed by:

King Charles and Queen Camilla

Gamal Mubarak and Khadija El-Gammal

Saif al-Islam Gaddafi

Prince Ahmed Fouad

He recalls preparing a five-day banquet on board a boat, which Prince Fouad described as reviving the “spirit of royal dining.”

His encounter with former French President Nicolas Sarkozy opened unexpected doors. Impressed by Sarkozy’s praise, renowned French chef Alain Sandros traveled to Siwa to witness Atef’s work firsthand. Struck by his creativity under pressure and with minimal resources, Sandros invited him to France to train chefs at the prestigious Lucas Carton restaurant in Madeleine, Paris. For 16 days, every move Atef made in the kitchen was documented as a lesson in ingenuity.

By Chef Atef

Later, Atef consulted for high-end projects in Kuwait and designed extravagant wedding feasts, including one where he used a massive earthen oven, burying clay pots of meat underground to infuse them with unique flavors.

Recognition and Legacy

Guests have often been astonished by his creations, telling him: “Atef, you’ve given us flavors we never imagined, this is genius.”

Beyond cooking, Atef helped transform Dar Amlal eco-lodge in Siwa from just four rooms to 44 over 15 years. He also trained a new generation of chefs, ensuring his philosophy and style live on in the resort’s kitchens and beyond.

By Chef Atef

A Philosophy of Food and Faith

For Chef Atef, cooking is both responsibility and devotion. It is not simply the act of preparing a meal, but a spiritual state where worship, creativity, and love intersect. In his words, “The kitchen is a trust. To cook is to love, and love is the essence of Sufism.”