Ali was born along Sudan's Blue Nile, where his culinary story began in his mother's kitchen. He learned the foundations of cooking by following her to the markets, watching her prepare stews, falafel, and dips, and assisting with elaborate Ramadan meals. Those early lessons shaped the chef he is today. At the age of 18, Ali left Sudan during the war, beginning a journey that took him to Syria, Egypt, Thailand, Denmark, and ultimately the United States. Along the way, he sharpened his Middle Eastern cooking skills in Syria, gained restaurant industry experience in Egypt and Denmark, and opened his first restaurant—Abu Layla (Arabic for “Father of Layla”)—in Thailand. It was in Bangkok that Ali met his wife, whose Louisiana Creole background added another layer of flavor to his culinary life. Together, they share a passion for food that often sparks lighthearted holiday kitchen rivalries with his father-in-law, an accomplished home chef.

Now based in the U.S., Ali channels his global journey and deep roots into Kush, where every dish carries the flavors of his past and the creativity of his present. Outside the kitchen, he enjoys cycling, gardening, and most of all, gathering loved ones around meals he's prepared.