This month on Pass It On, we're spotlighting Chef Ahmad Aldeghn, Executive Chef at the Radisson Blu Plaza Hotel in Oslo. With a passion shaped by Middle Eastern flavours, an unwavering commitment to sustainability, and a clear-eyed view of leadership, Ahmad is not only transforming service, but reshaping how chefs think about food waste. From Syria to Oslo, his story is one of hard work, humility, and impact. Read on to discover the experiences, lessons, and recipes that fuel his purpose-driven kitchen.
From Passion to Plate
How did your culinary journey begin? What inspired you to be a chef?
I grew up in Syria, surrounded by the aromas of spices. My favourites are cinnamon, cardamom, and star anise. We have a rich culture for food and even from one city to another, recipes and techniques shift. There's always creativity. That curiosity led me to culinary school in Latakia and later to hotel management studies in Oslo. My career has since taken me across Qatar, Dubai, France, Mauritius, and now Norway. Travelling made me fall in love with this industry even more.
What would your final meal be?
With 15 years in the industry and exposure to many cuisines, it's hard to choose. Still, my heart returns to a dish from home: eggplant upside-down, a slow-cooked lamb and rice dish layered with spiced eggplant, tomatoes, and caramelised onions. It’s not that famous globally, but it’s one I love.
What changed your view on food waste?
The moment I saw the real numbers. At Radisson, we serve thousands of guests at events, in rooms and buffets. It’s easy to lose sight of what gets thrown out. But after installing Winnow, everything changed. The breakthrough came from visibility and data. At first, I rejected the idea that I had food waste. My pride wouldn't allow it. But the system is transparent. It showed me that even a kilo of eggs a day adds up. I couldn’t unsee it.
Ingredients of Success
What are your key ingredients for success?
Hard work. Nothing else works without it. I combine hard work with deep self-awareness. I knew I had gaps in my knowledge, so I went back to school for my bachelor’s in hotel management. That transformed how I think about the industry and how I lead now.
What’s the most valuable advice you’ve received in your career?
While working as a sous chef in Doha, I lost my temper during a high-pressure service. My GM pulled me aside and said, "Remember your dream. Don’t get caught up in the moment, keep your eyes on the goal." That advice stuck with me.
What’s the biggest challenge you’ve overcome?
Impatience and chasing the idea of the "dream job." Early in my career, I believed that the perfect role would fix everything, and I wanted results fast. But success doesn’t come overnight. Over time, I realised the dream job isn’t something you land, it’s something you build. Growth happens in the hardest roles, and often when things don’t go to plan.
What keeps you motivated?
Creating experiences for people. I love the city buzz, I love service, and I love seeing people leave happy. That’s the best feeling.
Proof in the Pudding
What’s your proudest achievement in reducing food waste?
My proudest achievement came from the breakfast buffet. We reduced food waste by 67% at breakfast. That number still shocks me. We used to throw kilos of bread. Now, we repurpose it into a chocolate-drizzled bread pudding. It's our best-selling dish.
What’s one piece of advice for chefs aiming to reduce food waste?
Step out of your daily operations. Take a moment, look at your bins, and multiply what you see by 30. Then 12. That’s your annual impact. You don’t need to be a sustainability expert to see the truth, It’s right there in the bin.
Creative Fuel
Where do you find inspiration beyond the kitchen?
The Netflix series Chef’s Table is a huge source of inspiration. I love stories. That’s what food is: stories, memories and people. My creative fuel also includes early inspiration from Jamie Oliver cookbooks gifted by my uncle. I'm also currently working on my own cookbook, set to release in 2027, which will include a focus on using leftovers.