Chef: Ammar Al-Fouzan
Title: Founder & Executive Chef
Q: Why did you first get into cooking?
Cooking for my hungry friends during weekends at late hours back when we were in high school.
Q: What were you doing before you began your cooking career?
Q: Describe your favorite dish.
Muhammar, a Kuwaiti dish made of sweet basmati rice cooked with saffron, cardamom and rose water, accompanied with oven cooked fish stew.
Q: Name three ingredients you can’t live without in the kitchen.
Onion, garlic and parsley.
Q: What is the most important part of a sandwich?
The harmony of its ingredients from the first bite.
Q: How does your personality differ inside and outside the kitchen?
Inside the kitchen, I’m a very serious person who hates to be disturbed even from the ring of an incoming SMS.
Q: When you’re not cooking, what do you do for fun?
Scuba diving, riding my Harley, photography, and music composition.
Q: If you weren’t a chef, what would you like to be?
The thing is that I’m originally not a chef, rather an attorney who loves his profession but loves cooking more.
Q: If you could choose, what would your “last supper” be?
Since I will not have to worry about calories, I’d say Big Daddy’s BBQ Beef Rib Platter from the County Line restaurant in San Antonio Texas.
My Breakfast: Tea with milk is a must.
My Knives: VICTORINOX from the makers of Swiss Army Knife.
Most overused spice: Cardamom.
Favorite Foodie Destination: Any genuine Texan BBQ house.
Favorite Kitchen Gadget: The blender.
Favorite Food Aroma: Saffron.