Born in Egypt, Chef Ayman has made Middle Eastern cuisine his trademark. With the combination of his Egyptian heritage and unique style of cooking, he has earned considerable renown in his field. In 1987, he joined the El Kaber hotel in Libya, where he used his skills with Mediterranean cuisine. El Nakhil Theme Park Hotel in Saudi Arabia was his next destination, where he specialised in Lebanese food. From 1992 to 1999, he worked for elite diners in Jordan, creating Turkish, Jordanian and Palestinian cuisine.

The next stop was Kuala Lumpur, where he prepared Jordanian and Palestinian fare at the Zahram Lazeez Restaurant until 2001. He then joined The Hobbahan Restaurant, where Sudanese cuisine became a speciality. The Museum Restaurant has become his current base, where his culinary expertise is put to test presenting cuisine from 14 countries in the Middle Eastern region.