Nestlé Professional MENA: Making Delicious Possible with Chef Sam Wole Momoh

by Dina Maaty | Published 3 months ago

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Lou’Loua By Nadia Executive Chef Sam Wole Momoh, a Nigerian national, has 12 years of culinary experience, eight of which are in the UAE.

Can you give us a glimpse of your career journey so far?
My name is Samuel Oluwole Momoh: I started my career back in Nigeria in 2006. I decided to further my education in culinary arts in Dubai in 2013 and attended the prestigious SCAFA.

My first job was at The Act, which was located in Dubai’s Shangri-La Hotel, where I got to channel my cooking skills and found my passion for fusion cooking. Hence, I picked Latin American cuisine to suit my style of cooking.

My career path has been nothing but a success story, from being a sous chef at Culinary Boutique, to head chef at Gossip Café and currently the executive chef at Lou’Loua By Nadia.

What’s your favourite dish to eat and why?
Avocado toast is two of my favourite things combined; I’m a big fan of bread and love avocado infinitely.

What are you cooking up today? Tell us more about the dish.  
Lomo Salatado, it’s a classic Peruvian beef stir-fry.

As a chef, what are the top ingredients and products you’re using these days?
Demi-glace, soy sauce, sriracha and chicken stock are things you will always find in my kitchen.

What are some of the most recent important food trends you can tell us about?
There’s a big trend towards Turkish food in the Middle East right now and it’s on the rise because of the cuisine’s amazing flavours and the cooking technique.









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