Anovia– Sandra Hazem Rsheidat has built a culinary identity that extends beyond recipes, combining food, media and a distinctly personal style.
For the Jordanian chef and content creator, cooking is closely tied to curiosity, memory and self-expression, and her approach is simple but intentional, shaped by local ingredients, experiences abroad and a constant desire to understand the story behind what she creates.
As her presence expanded from social media to television, Sandra remained focused on authenticity rather than visibility alone. In a crowded digital space, she believes recognition comes through the details from how a dish is presented, the ingredients chosen, the way a story is told and the discipline to remain true to one’s own voice.
Her journey also reflects a broader evolution. Living abroad at a young age strengthened her independence, while motherhood has added a new dimension to the way she thinks about ambition, balance and the values she wants to pass on.
In this exclusive interview with Anovia, Sandra speaks about Jordanian food and identity, building a recognisable style, moving into television, navigating public success and shaping the next chapter of the name Sandra.
Anovia: Beyond the title of “Chef,” how would you introduce yourself to someone who doesn’t know you? And what aspect of your personality is most reflected in your cooking style?
Chef Sandra: I would describe myself as a curious person. I love learning and I am always searching for the meaning behind things, rather than focusing only on how they look. This is reflected in my cooking; I love simplicity, but thoughtful simplicity. I pay attention to the details that make a dish carry something of my personality.
Anovia: When did your passion for cooking evolve from a personal interest into a professional path that you felt you wanted to build a name and a unique identity through?
Chef Sandra: It was when I realized that cooking was no longer just a hobby for me, but a language through which I could express myself. From that moment, I began thinking about building an identity, rather than simply creating recipes.
Anovia: At a time when social media platforms are filled with recipes and cooking content, how have you worked to develop a style that people can recognize as your own?
Chef Sandra: I tried not to look for a better version of someone else, but for a more authentic version of myself. I believe that a true style is built through the small details: the way a dish is presented, the ingredients I choose, the way I speak, and even what I choose not to share.
Anovia: You moved from having a presence on social media to appearing on television. What did that experience add to you?
Chef Sandra: Television taught me that being in front of a camera comes with a different kind of responsibility. There is a rhythm, a team, and many details that the viewer never sees. In front of my phone, I am closer to myself, whereas television taught me how to become part of a bigger picture without losing my identity.
Anovia: In your opinion, what skills does a young chef need today besides cooking skills?
Chef Sandra: They need communication, flexibility, and the ability to keep learning, as well as an understanding of the bigger picture of the industry and media. For me, curiosity and determination have been the two most important skills because they have allowed me to approach every experience as an opportunity to learn.
Anovia: To what extent do you draw inspiration from Jordanian cuisine or local ingredients?
Chef Sandra: Food, for me, is part of memory and identity. Jordanian cuisine carries stories about places, people, and traditions. I believe that local ingredients do more than introduce us to the flavors of our country; they can also be a gateway to understanding its culture and history.
Anovia: Is there an early experience in your life that shaped your personality more than you realized at the time?
Chef Sandra: I believe that moving abroad at a young age and relocating to Saudi Arabia was one of the experiences that shaped me the most. Leaving the environment I was familiar with at such a young age taught me independence, adaptability, and self-reliance. Today, I see that experience as one of the most important factors in shaping who I am.
Anovia: What is the one thing you fear losing as your success and public presence grow?
Chef Sandra: I fear losing my inner peace and my sense of self. For me, no matter how much success grows, the most important thing is to remain comfortable with who I am and not allow the pressures of life or other people’s expectations to distance me from the person I truly am.
Anovia: When you are completely alone, away from the camera, the kitchen, and social media, what is the question about yourself and your life that occupies your mind the most?
Chef Sandra: Since becoming a mother to two daughters, my questions about life have also become connected to the impact I leave on them. I think a lot about the kind of mother I want to be and the values I want them to grow up carrying with them. I also think about how to balance being a present mother while still remaining Sandra—the woman who has her own dreams and ambitions.
Anovia: When you look toward the coming years, how do you envision the evolution of the name Sandra?
Chef Sandra: I aspire for the name Sandra to become an identity with a presence that goes beyond a recipe or a television screen. That could be through a show, a personal project, a brand that carries my vision, or even a book. What matters to me is that every step has meaning, rather than simply being another achievement to add to the list.
Anovia: In a world where numbers and views have become part of how success is defined, what is the true measure of success for you?
Chef Sandra: Numbers provide an indication, but they do not always provide meaning. For me, success means building something that reflects who I am and continues to grow without losing myself along the way. I don’t believe there is a point called “I’ve made it.” There is always room for growth.
Anovia: What small things can bring you genuine happiness, away from success, work, and fame?
Chef Sandra: Spending unhurried time with my family, or taking a trip away from work commitments and the routine of everyday life. I also love the simple moments with my daughters, especially the spontaneous ones that are not planned. I believe that the most beautiful moments in life are often the ones we don’t try to document.
