Name: Zeyad Alobaid
Restaurant: Fogoda/ Sandwich shop
Title: Co-founder and Executive Chef
My Breakfast: Black coffee and cookie.
My Knives: Wusthof knives.
Most overused spice: Black pepper.
Favorite Foodie Destination: USA.
Favorite Kitchen Gadget: Sous-vide machine.
Favorite Food Aroma: Orange and cinnamon.
Q: Why did you first get into cooking?
There are no limitations in the kitchen, and you can do whatever you want. Create dishes, combine flavors that can be amazing together… it’s fun and hectic at the same time.
Q: Describe your favorite dish.
I don’t have a favorite dish, but I can say that any dish that has a good balance of flavor, texture and aroma is a win for me.
Q: Name three ingredients you can’t live without in the kitchen.
Salt, pepper and cumin.
Q: What is the most important part of a sandwich?
Q: What’s your favorite sauce of all time?
Q: How does your personality differ inside and outside the kitchen?
Inside the kitchen, I run a tight ship, and when it comes to any issues that arise, let’s say I’m a light Gordon Ramsey. Outside the kitchen, I am just the same person: Loving father and husband, and a good friend.
Q: If you weren’t a chef, what would you like to be?
Q: If you could choose, what would your “last supper” be?
Machboos Laham (meat).
Q: What do you think will be the biggest food trend of 2018?
I hope it will be something that enlightens local palates, and that it will involve crazy combinations of food and texture.