Pass It On: Insights from Chef Edward Mair

This month on Pass It On, we’re spotlighting Chef Edward Mair, Executive Chef at Hilton Jeddah. From his roots on a dairy farm in Scotland to leading kitchens across Asia and the Middle East, Edward’s journey is all about passion, adaptability, and an open mind.
This year, Edward and his team took part in Green Ramadan, joining 45 hotels across 14 countries to tackle food waste during the holy month. His team made meaningful changes while preserving the spirit of tradition. Read on for his reflections, insights, and practical tips that every chef can take into their own kitchen.

From Passion to Plate

How did your culinary journey begin?
I grew up on a dairy farm in Ayrshire, Scotland, so being close to produce was second nature. I always knew I was more of a hands-on learner than someone who thrived behind a desk. At 14, I did a week of work experience at a local hotel. A few months later, the hotel called my school to offer me an apprenticeship—and I couldn’t say yes fast enough.

What would your final meal be?

It wouldn’t be a final meal—it’d be a three-course dinner. I’d kick things off with agua chile, a dish my wife makes using raw shrimp, lime, avocado, and cucumber—super fresh and full of flavor. For the main course, you can’t beat a traditional Sunday roast from back home. And dessert? My daughter’s brownies. She nailed the texture—chewy in the center, crisp at the edges—and I’m still waiting for her to recreate that magic!

Was there a moment that changed how you saw food waste?
We all know food waste exists, especially when clearing buffets. But it wasn’t until we started using Winnow that the scale of the issue really hit home. When you see waste measured in kilos and then tons—it makes it real. That data opened my eyes and helped me rally my team. 

Ingredients of Success

What are your ingredients for success?
Open-mindedness, patience, humility, and communication. I believe that success starts with your team. If they’re not thriving, neither are you. Everyone has something to contribute—from the commis to the executive sous chef—and I always listen to ideas and feedback.

What drives you?

Pride—and the desire to make people happy. If you’re a chef and you’re not doing that, something’s wrong. I spend a lot of time away from family, so I want to show off the work we do here. When guests walk into a buffet and say “wow,” when they leave satisfied—that’s the fuel that keeps me going.

What’s the best advice you’ve received?

One mentor who’s had a big impact on me is Sebastian Nohse, Hilton’s Senior Director of Culinary. He taught me to stay flexible and open-minded, no matter your role. That mindset—along with the simple advice to control the controllables—has really shaped how I lead. In busy kitchens, you need to focus on what you can influence and always be ready to adapt.

Proof in the Pudding

What’s your proudest achievement in reducing food waste?
Green Ramadan 2025 at Hilton Jeddah. This was my first year here, and we focused on doing the basics well. We analyzed our daily waste data, adjusted portion sizes, optimized how and when we replenished the buffet, and got the entire team on board. The results spoke for themselves—we saw a weekly reduction in waste throughout the month. No gimmicks, just hard work and a shared goal.

Bite-Sized Pro Tips

What’s one key takeaway for chefs aiming to reduce food waste?
Start with the basics. Work with whole ingredients, understand where trimmings come from, and use every part. If you’re only ordering fillets, you're missing the opportunity for other dishes from the rest of the fish. It’s how we used to cook—and it still matters.

Creative Fuel

Where do you find inspiration beyond the kitchen?
Streaming platforms are a surprising source of creativity—shows like Chef’s Table or Is It Cake? show what’s possible when chefs push boundaries. It also helps to stay in the loop on social media: Instagram, TikTok, and Pinterest. Guests are watching this content too, and it keeps us on our toes!