Mostafa Seif

Coming Up

Training at Culinary Arts Academy gave Mostafa Seif a formal base before he entered the Egyptian Army as an army kitchen worker in Egypt. That early post put him inside service cooking where timing, standards, and output are measured daily, not discussed in theory. From there, he moved to Mobistro (formerly Mo Cafe) in Egypt as chef, a step that extended the same discipline across a different operation and sharpened his ability to hold consistency from one kitchen to the next. Today, the line runs through Pier88 Group, where Mostafa Seif Executive Chef, and through Khufu's Restaurant and Khufu's Bistro in Pyramids of Giza, Egypt, where he is Head Chef for both. The progression is plain: each role adds scope, but the work remains rooted in the same habits of control, repetition, and responsibility that define professional service.

Where They Are Now

The through-line is Egyptian cuisine with international reach. In Mostafa Seif’s case, that is not a slogan but the organizing idea behind the jobs, titles, and kitchens he has held. The point is to carry Egyptian cooking outward while keeping the work legible to the trade: clear standards, steady execution, and a food culture presented without losing its origin. What holds together is continuity. The kitchens have changed, and the titles have grown, but the underlying brief has stayed consistent: keep Egyptian cooking grounded in its own terms, then make it readable on a wider stage.

Signature

Mostafa Seif's signature dishes include Kebda w Sogoa. Here, the dish reads as part of his own working vocabulary: direct, familiar, and tied to the cuisine he is building across his career.

In Their Words “The academy provided me with the answers.”

Honors

Mostafa Seif has received Best Chef Awards, Resy One To Watch Award (2025) for Khufu's. Mostafa Seif's honors include Top Chef Middle East (2018 winner) and Resy One To Watch Award (2025) for Khufu's. Each recognition marks a different point in a career that has moved from kitchen discipline into broader visibility, without breaking from the craft habits that shaped it. For a chef whose work centers on taking Egyptian cuisine global, the honors sit as evidence of range and recognition rather than departure: training, progression, leadership, and a sustained commitment to carrying Egyptian flavors outward while keeping them anchored at home.