Name: Abdul-Rahman AL-Khashan
Restaurant: Dan Foods restaurant group
Title: R&D Chef
Q: Why did you first get into cooking?
Being in the kitchen with my parents as a child.
Q: Where were you before you came back to Kuwait?
Working at a seasonal farm to table inspired restaurant in San Francisco.
Q: Describe your favorite dish from your home country.
My favorite dish is Gabout, which consists of dough stuffed with onions and spices then cooked slowly in a beef stew. It’s really one of the most comforting and satisfying dishes in our cuisine.
Q: Name three ingredients you can’t live without in the kitchen.
Salt, Water, Tomatoes.
Q: What is the most important part of a sandwich?
Q: How does your personality differ inside and outside the kitchen?
I’m more intense and detail-oriented in the kitchen where outside of it I’m much more laid back and easy going.
Q: When you’re not cooking, what do you do for fun?
I enjoy the outdoors and hanging out with friends.
Q: If you weren’t a chef, what would you like to be?
An underwater welder!
Q: If you could choose, what would your “last supper” be?
Blue crab stew from Felix, Pepperoni pizza from La Montecarlo, and a classic Peruvian style fish ceviche.
My Breakfast: Assortment of olives, cheeses, bread, tomatoes and chilis on the side.
My Knives: Kikuichi, MAC, Masahiro, Miyabi, and Misono.
Most overused spice: Black pepper.
Favorite Foodie Destination: It’s an ongoing exploration.
Favorite Kitchen Gadget: Cryovac machine.
Favorite Food Aroma: Baked bread.