Executive Chef Nelson Amorim leads culinary operations at Six Senses Southern Dunes, The Red Sea, one of Saudi Arabia's most ambitious luxury hospitality projects. The Portuguese chef oversees six dining outlets, in-villa and destination dining, and a team of over 60 staff in a remote resort setting.
Career Journey
Amorim's career spans Portugal, Macau, Hong Kong, Thailand, Egypt, and Saudi Arabia. His resume includes Michelin-starred kitchens and luxury openings. Before joining Six Senses Southern Dunes in 2024, he was head chef at Mare Social in Cairo, a contemporary restaurant by acclaimed Portuguese chef Henrique Sá Pessoa.
Common Mistakes and Tips
Common mistake: Seasoning. Under-seasoning or over-seasoning is a frequent error. Top tip for amateurs: Keep the kitchen organized to have enough workspace, reducing stress during meal preparation.
Key Ingredient
Lemon juice adds acidity to cut through fattiness and balance flavors instantly.
Dining Out Philosophy
Amorim looks for value for money rather than critiquing. He values a $20 meal as much as a $400 one if expectations align.
Favorite Cuisine
Mediterranean cuisine, as it reminds him of his upbringing.
Quick Home Cooking
Stews are his go-to: just cut ingredients and use one pot.
Customer Behavior
He dislikes rudeness toward staff. Special requests are accommodated unless impossible, and he respects guests' preferences, including well-done steak.
Favorite Dish to Cook
Barbeques, for the romantic and primitive connection to cooking with fire.
Most Difficult Dish
Simple dishes like French fries; if not crispy or oily, guests feel they can do better at home.
Team Influence
A positive, motivated team eases hard work and long hours. Building a cohesive team with diverse individuals is crucial.
Recipe: Tomatoes & Berries Salad (2 Portions)
Salad
- 120g heirloom tomatoes (or 2-3 varieties of fresh seasonal tomatoes)
- 20g fresh blueberries
- 20g fresh strawberries
- 5ml apple cider vinegar
- 7ml extra virgin olive oil
- Sea salt flakes
Wash and cut tomatoes and strawberries into chunks. Halve blueberries. Combine in a bowl, season with olive oil, vinegar, and salt. Set aside.
Parsley Gazpacho
- 100g fresh parsley (including stems)
- 5ml apple cider vinegar
- 7ml extra virgin olive oil
- 50g green apple
- 40g cucumber
- 10g onions
- 15g lemon juice
- Sea salt
Wash and cut vegetables, herbs, and fruits into large dice. Blend all ingredients until smooth. Adjust seasoning. Strain to remove lumps. Set aside.
Za'atar Goat Cheese
- 50g goat cheese
- 5g za'atar
Mash goat cheese with a fork. Form small balls and coat in za'atar (or substitute with oregano). Refrigerate.
Presentation
In a bowl, place the tomato and berry salad. Pour parsley gazpacho over it. Top with za'atar goat cheese balls. Garnish with fresh herbs or edible flowers. Add pickled onions for extra flavor and probiotics.
