Chef: Bilal Al-Dawalibi
Restaurant: Dilmah Tea Lounge
Title: Executive Chef
Q: Why did you first get into cooking?
Being raised in a family that worked in the food industry for three generations, I can say that cooking has always been a life companion for me. Since my childhood days, I started helping my parents running the kitchens that we were operating all over Damascus.
Q: Where were you before you come to Kuwait?
After Syria, I worked in Lebanon, KSA, Cyprus and Jordan.
Q: Describe your favorite dish from your home country.
Grilled Kebbeh, which is made from yellow bulgar, minced lamb leg meat with red onions and oriental spices stuffed with crushed walnut and red capsicum paste. It’s also always prepared with a touch of love!
Q: Name three ingredients you can’t live without in the kitchen.
Water, salt, and sugar.
Q: What is the most important part of a sandwich?
The taste! A sandwich is a collection of perfections that should deliver a perfect taste!
Q: How does your personality differ inside and outside the kitchen?
Chefs usually are not the nicest people! Being a Chef affected my personality big time, mainly when it comes to taking decisions. Perfection inside a kitchen is not an option, and half solutions aren’t accepted. Outside my kitchen, I see myself as a totally different person. I am forgiving and accepting. I can call it a humble life!
Q: When you’re not cooking, what do you do for fun?
I am a very sociable character away from my kitchen, and I usually go out with my family and friends, and I also dedicate a part of my day for reading.
Q: If you weren’t a chef, what would you like to be?
Q: If you could choose, what would your “last supper” be?
My mother’s Mujaddara, and I would like to have it with my family.
My Breakfast: Mediterranean Fusion Breakfast.
My Knives: Henckels.
Most overused spice: Black Pepper.
Favorite Foodie Destination: The Mediterranean.
Favorite Kitchen Gadget: Thermometer.
Favorite Food Aroma: Eastern Spices.