Chef Spotlight: Chef Ibrahim Mohammed of DIWINE RESTAURANT & WINE BAR in Astoria, Queens

Born in Ghana, West Africa, Ibrahim Mohammed knew he wanted to become a chef at an early age. Through is many travels, he was exposed to Mediterranean cuisine and decided to study it after falling in love with its tastes and techniques. He has lived in Belgrade where he graduated from the Art Institute of Belgrade-Beograd, Serbia, and then continued his studies at Accra Polytechnic in Ghana.

With his broad exploration of food, Ibrahim has been exposed to a variety of traditions, methods and recipes that he incorporates into his kitchens. "Food is my own expression of art and is definitely my medium," he says. He also admits that his love of Mediterranean cuisine is the strongest.

Prior to taking the reins at DiWine, a restaurant and wine bar that specializes in a blend of French, Italian and New American cuisine, Ibrahim was the Executive Chef at Belgian Beer Café/Nomad, Opia, an upscale French restaurant in the Renaissance Hotel, OTG Management JFK Location serving Farm to Terminal Dinning, Fredericks Madison and Frederick Downtown Restaurants, Toast Restaurant Downtown and Favela Cubana, all located in New York City. He was also the Executive Chef at Les Halles in Miami, and a Chef de Cuisine at Cute D'Azure in Miami Beach.

When not in the kitchen exploring recipes, Ibrahim can often be found shopping at the 14th Street Farmer's Market for fresh produce to use in his latest recipe ideas.

Broadwayworld.com had the pleasure of interviewing Chef Ibrahim Mohammed about his career and DiWine Restaurant & Wine Bar for our "Chef Spotlight."

What was your earliest interest in cooking?

My earliest interest in cooking was at the age of 10, when I had the opportunity to experience great food in Berlin, West Germany. After that I moved to Rome where I studied and fell in love with Mediterranean cuisine.

Who were some of your career mentors?

My father was an Executive Chef in Berlin, where I first became interested in food, so he has played a large role in my becoming a successful Chef.

What culinary styles have influenced your career?

I have traveled extensively and have picked up influences from many different places throughout my career. But the ones that stand out from the rest are French, Italian and Mediterranean cuisines.

What do you consider the most distinguishing features of your work as a chef?

The most distinguishing feature of my work is basically how I create my signature dishes such as cauliflower steak salad, bayadi (similar to legumes) and the Heirloom beets trio to name a few of them.

What is your favorite meal?

There are so many! Bouillabaisse de Marseille, "day boat" Alaskan halibut, beef entrecôte, dried age sirloin steak, grass-fed skirt steak - just to name a few!

Tell me a little bit about your restaurant for our readers.

DiWine is really a charming restaurant, and to me it has it all. Cozy atmosphere, great wines, and a menu that is full of dishes that are easy to execute but robust in flavor and made with the freshest ingredients. We draw inspiration from some of the recipes I gathered during my trips to Spain, Provence, Tuscany, North Africa and the Middle East.

DiWine Restaurant & Wine Bar is located at 41-15 31st Avenue, Astoria, NY 11103. Call 718.777.1355 and visit http://www.diwineonline.com/.

Photo Credit: Courtesy of DiWine Restaurant & Wine Bar

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