Name: Tareq Khaled al Yaqout
Restaurant/Concept: Peko Peko
My Breakfast: Boiled eggs, an apple and glass of milk.
My Knives: Hiroyoshi Furuta Gyuto, JKC AUS10 Utility and a Wusthof 9 classic chef knife.
Most overused spice: I would say paprika.
Favorite Foodie Destination: Copenhagen and Peru
Favorite Kitchen Gadget: Cast iron pan or a vacuum sealer.
Favorite Food Aroma: The smell of a fresh White truffle.
Why did you first get into cooking?
I was always interested in exploring exquisite flavors and try to make my own art.
Describe your favorite dish.
Kobe beef sirloin steak with a pinch of green peppercorn.
Name three ingredients you can’t live without in the kitchen.
Fresh thyme, butter and fish sauce.
What is the most important part of a sandwich?
The crust of the bread.
What’s your favorite sauce of all time?
Anything with a pinch of citrus.
How does your personality differ inside and outside the kitchen?
It’s ‘game on’ mode in the kitchen.
If you weren’t a chef, what would you like to be?
Would have loved to join the Air Force.
If you could choose, what would your “last supper” be?
Tempura fish taco, sea bass ceviche and a medium well wagyu steak.
What do you think will be the biggest food trend of 2019?
Bakeries, vegan ice creameries and rotisserie chicken concepts.