For Chef Rouh AbouZahr, food has always been closely connected to people, places and experiences.
Her relationship with cooking began during childhood, growing up in a family that valued both food and travel. Those experiences exposed her to different cuisines and helped shape an interest that eventually became her profession.
Rouh means “Soul,” and the name later became part of her identity in the culinary world. Today, Chef Soul works across several areas of the industry, from catering and television to culinary education, consulting and brand collaborations.
Her route into professional cooking was not a conventional one.
Before pursuing a career in food, she earned a bachelor’s degree in psychology and a master’s degree in criminology and forensics. She eventually decided to follow her interest in cooking and pursue it as a profession.
From Culinary Training to Catering
Chef Soul formalized her culinary education through a Professional Diploma in Cookery from the International Centre for Culinary Arts in Dubai.
She is also a member of the World Chefs Association and holds City & Guilds certification.
Her professional training led to the launch of Soul Selections Catering Services. What began as a small venture developed into a specialized catering business centered on Levantine-inspired cuisine.
The focus reflects an important part of Chef Soul’s approach to food. Her cooking draws from the flavors and traditions of the Levant while allowing room for creativity and contemporary presentation.
Her work has also taken her into culinary competitions. She has served as a judge at a number of events, including the World Food Championships.
A Sweet Extension of the Kitchen
Chef Soul’s work eventually expanded beyond savory cooking.
She launched Soul Brownies, a boutique business focused on artisanal brownies. The range includes different variations designed to accommodate different preferences and dietary needs.
The project also gave her another platform to experiment with flavors and presentation.
Her culinary work has attracted television opportunities as well. She has hosted cooking shows on platforms including OSN+, Fatafeat and StarzON, bringing her cooking and culinary perspective to a wider audience.
Working Behind the Menu
Chef Soul’s involvement in the food industry extends beyond her own businesses.
She has worked as a menu creator and advisor for high-end restaurants, where her responsibilities have included areas such as ingredient selection and menu development.
Brand partnerships have become another part of her work. Her collaboration with California Walnuts is one example. In her role as a brand ambassador, she has developed recipes and participated in live demonstrations designed to show different ways the ingredient can be used.
She has also contributed recipes to cookbooks, including My Food Story.
These projects have allowed her to work across different sides of the culinary industry while maintaining a focus on cooking and recipe development.
Technology and a Changing Industry
Technology is another area that Chef Soul believes can influence the future of the culinary profession.
She sees AI-enabled platforms as a potential resource for chefs looking to expand professional networks, discover opportunities and share their work with a wider audience.
For an industry built around collaboration, technology can also make it easier for chefs, brands and other professionals to communicate and work together.
Chef Soul views these developments as an extension of the industry’s ongoing evolution rather than a replacement for culinary skill and experience.
The Value of Continued Learning
Professional development remains an important part of her own career.
Chef Soul believes chefs need to continue learning as techniques, trends and consumer preferences change. Ongoing education can give culinary professionals opportunities to refine their skills and remain familiar with developments within the industry.
Her own career has continued to evolve through competitions, television and professional projects.
In 2025, she won Chef of the Season – Season 1, a competitive television program featuring elimination rounds. The show was broadcast on the TOD TV platform, where she emerged as the season’s winner.
The competition added another milestone to a career that has developed across several areas of food and media.
Building a Culinary Identity
For Chef Soul, professional visibility is also connected to personal branding.
The culinary industry is crowded with chefs, restaurants, food businesses and creators competing for attention. A recognizable identity can help professionals communicate their style and experience to audiences, brands and potential business partners.
Her work in television, culinary competitions and brand collaborations has become part of that identity.
She has also placed emphasis on developing partnerships around shared interests and values. Her collaboration with California Walnuts Middle East, for example, has involved communication between the brand and chef, along with the creation of recipes and experiences for audiences.
Looking Ahead
Chef Soul’s career has moved across several parts of the culinary world without being limited to one role.
She has worked as a chef, caterer, instructor, television host, competition judge, menu consultant and brand ambassador. Each role has added another dimension to her relationship with food.
The common thread is a continued interest in learning and creating.
Her story also reflects the changing nature of culinary careers. Professional chefs today can work across restaurants, media, education, entrepreneurship and digital platforms.
For Chef Soul AbouZahr, that wider landscape has provided room to combine her early love of food with professional training, entrepreneurship and a growing presence in culinary media.
The journey that began with family meals and a curiosity about different cuisines has developed into a career that continues to move between the kitchen, the screen and the wider food industry.