Alia El Askalany’s culinary journey is one of exploration and diversity, serendipity, and hard work. Fascinated by food since a very young age, Alia decided to pursue her passion by joining the prestigious Cordon Bleu School in London in 2014. She has made full use of her time in England by training at some of its most recognized eateries including Jamie Oliver’s Recipease, L’Atelier Des Chefs and Pip’s Dish. Since then, she has completed an intensive cooking program at the Florence Culinary Art School in Florence, Italy in 2017. She has also joined “Cook the Farm”, an agro-culinary program focusing on Sicilian cuisine, food heritage & ethical food sourcing at the Anna Tasca Lanza Cooking School in rural Sicily in 2020.
In Alia’s world, food is more than an experience: it is a celebration of creativity, culture, and heritage. It is a means of expression, a bridge between cultures and a universal language. Her approach is one that is farm to fork – and she pays particular attention to seasonality and sourcing.
Bringing together Italian and Egyptian cuisine, Alia aspires to craft fusion recipes that feel authentic, seamlessly weaving taste notes from both sides of the Mediterranean. Among others, she has organized pop-up culinary experiences in Egypt and Lebanon and created recipes for some of the region’s most well-know brands. Alia has also shared her passion, skill, and creativity with online audiences through Zest Platform, Egypt’s number one culinary video platform.
More than an expert in the kitchen, Alia has experience working in the food and beverage industry, handling marketing, PR, and management for some of the region’s most recognized restaurants. Among others, Alia held key roles at Crave, Casper & Gambini’s, Scoops and Zeitouna Bistro. That experience, coupled with her knowledge, and culinary background, allows her to offer a wide range of services through her consulting business.