This page features selected media articles and interviews that reflect Mohamed Dada Daoud’s perspective on hospitality, bar culture, and operational excellence. The selection is intentionally curated to highlight long‑term relevance, thoughtful discourse, and professional credibility.
Press & Media
Berliner Zeitung – “Guests Must Dare to Give Honest Feedback Again”
Featured Media Coverage
Publication: Berliner Zeitung
Format: Interview / Commentary
Focus: Feedback culture, service quality, responsibility in hospitality
In this interview with Berliner Zeitung, Mohamed Dada Daoud shares his perspective on why honest guest feedback is essential for sustainable quality in bars and restaurants. Drawing on more than 15 years of international hospitality experience, he explains why constructive criticism should be seen as a tool for refinement rather than a threat. The conversation reflects his belief that strong hospitality cultures are built through listening, accountability, and continuous improvement.
Mixology.eu – “Cookies Cream Is the Place of Mohamed “Dada” Daoud’s Dream of Liquid Cooking”
Publication: Mixology.eu
Format: Feature article
Focus: Liquid Cooking philosophy, bar leadership, creative process
This in‑depth feature explores Mohamed Dada Daoud’s work as Barchef at the Cookies Cream and Crackers Bars in Berlin. It introduces his Liquid Cooking philosophy — a kitchen‑inspired approach to cocktails that emphasises structure, mise en place, ingredient logic, and operational clarity. The article highlights how culinary thinking and bar operations merge in his work, forming the foundation of his later consulting approach.
Difford’s Guide – “Mohamed ‘Dada’ Daoud”
Publication: Difford’s Guide
Format: International profile
Focus: Craft cocktails, sustainability, creative techniques
Difford’s Guide features Mohamed Dada Daoud as part of its international coverage of influential figures in modern bartending. The profile highlights his experimental yet disciplined approach to cocktail creation, including fermentation, low‑waste thinking, and ingredient‑driven concepts. It situates his work within a broader global context, beyond local scenes and short‑term trends.
Falstaff – “Cookies Cream Bar Opens in Berlin‑Mitte”
Publication: Falstaff
Format: Culinary & hospitality coverage
Focus: Bar concept, opening, cocktail direction
Falstaff reports on the opening of the Cookies Cream Bar in Berlin‑Mitte, highlighting the cocktail programme led by Mohamed “Dada” Daoud. The article touches on the bar’s creative direction, ingredient focus, and modern hospitality approach, positioning him as a key contributor to the venue’s identity within Berlin’s dining and bar landscape.
About Mohamed “Dada” Daoud
Mohamed Dada Daoud is a hospitality consultant, trainer, and former World Class Bartender of the Year Germany (2023). With over 15 years of international experience across Michelin‑starred restaurants, leading bar concepts, and senior management roles, he works with bars and restaurants to improve operational efficiency, menu clarity, and team performance.
His consulting approach is rooted in his Liquid Cooking philosophy — applying kitchen principles such as structure, mise en place, and system thinking to bar operations.
Mohamed Dada Daoud
Bartender | Consultant | Liquid Chef
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