Saudi Arabia
I’ve spent most of my career advising governments on economic reform and diversification, with a focus on how policy translates into real outcomes for people. My journey started at the World Bank, working on human capital; health, nutrition, and population — from a health economics perspective. I later joined McKinsey, advising across government, banking, consumer, and real estate on economic strategy and transformation. Over time, my work has centered on economic diversification: how economies evolve, build resilience, and move beyond single-engine growth models. Outside of laptop work, I’m also a chef. I curate intimate food experiences inspired by travel, culture, and moments where food leaves a lasting mark. Cooking keeps me grounded; a reminder that whether in policy or in the kitchen, what we create should ultimately serve people.
Regional & sectoral development deputyship (RSD)
During this year, I pursued a long-standing personal goal: formal culinary training in France. Beyond technical cooking skills, the experience taught me the importance of discipline, attention to detail, consistency under pressure, teamwork, and continuous improvement. Working in professional kitchens reinforced that excellence is not achieved through talent alone, but through repetition, humility, and a commitment to mastering the fundamentals.