Chef Majed hails from Daraa, Syria and began his passion for cooking at a very young age with his mother.  His recipes reflect both the original lessons he learned from his family and his formal training in culinary arts at the Hotelier Institute in Homs, Syria.  Mixing old and new is what Chef Majed does best.  It is this special quality that enables him to blend his experience cooking in Syria and Jordan with his experience cooking for a busy Washington, DC food start-up.  The result is the unique Chef Majed menu of extraordinary dishes. 

He has been featured in the Washington Post Magazine,(Dec.10, 2017) “In Praise of Refugee Chefs,” and the Washington Post (Sept. 9, 2017) “Linking Cuisines and Cultures.”  Chef Majed moved to Washington, DC in early 2017 as a legal refugee and lives in Gaithersburg with his family.

It is 4 a-m at union kitchen in washington, d.C.
And majed abdalraheem is well on his way preparing a meal for 150 people.
But first – a few last sips of water.
Abdalraheem won’t eat or drink from dawn to sunset during the month of ramadan, so the middle of the night is his busiest time.