My Breakfast: Black coffee with a muffin
My Knives: Wusthof knifes grand prix 2013
Most Overused Spice: Black pepper
Favorite Foodie Destination: USA !!
Favorite Kitchen Gadget: Sosu vide
Favorite Food Aroma: Cinnamon and orange
Q: Why did you first get into cooking?
Well to start, at first I wasn’t sure that I was going to be on this path. I was thinking I would just do it for fun at first, but later on when I was in college, I started the real job as a commis chef peeling shrimps, onions and all kinds of stuff that the other cooks/chefs don’t want to do. I did it for almost 6 months, plus working and studying at the same time. Let’s say, my day was crazy from 8 am till 8 pm or more, but I loved every single day. I’m also loving looking back from where I was then to where I am today. I’m thankful to the chefs that pushed me to be who I am today. The story of why, is not really why, it’s HOW. At first I was with Loyac for almost 3 years between summer jobs and part time jobs, and I always asked to work in the kitchen because I see myself there instead of having to behave in front of customers. It’s the best area where you can get crazy and fun, and it was from this that I fell in love with it. Also one thing led to another as I went to study in the Florida Culinary Institute, USA, for almost 3 years. I worked there getting the knowledge and learning the basics of cooking, not chef training, then I came back to Kuwait and worked in a few big-name franchise restaurant which had opened a good amount of stores inside and outside of Kuwait. Finally, what I also like about being a chef is seeing people enjoy the food that they are eating and talk about it, and seeing the smile on their faces. That’s what makes my day!
Q: Where were you before you came to Kuwait?
Well I’m a local Kuwaiti, so I didn’t go anywhere except study abroad and then I came back.
Q: Describe your favorite dish from your home country.
Well the Kuwaiti kitchen have some dishes that you can’t live without. My favorite dish is machbos laham, the name itself can make your mouth water.
Q: Name three ingredients you can’t live without in the kitchen.
Salt, pepper and paprika.
Q: What is the most important part of a sandwich?
The base of it when it’s a vegetable sandwich, or the protein and also how moist it is, plus the bread itself.
Q: How does your personality differ inside and outside the kitchen?
Well in the kitchen I am the cool chef but when we get busy I turn into Gordon Ramsay in a way that no one would want to work with me. And outside of the kitchen, just normal me.
Q: When you’re not cooking, what do you do for fun?
Just chill with my family or go out exploring Kuwait restaurants.
Q: If you weren’t a chef, what would you like to be?
I don’t really know but when I was in college my major was banking, so I guess working in a bank.
Q: If you could choose, what would your ‘last supper’ be?
A 48-hour braised whole lamb with roasted vegetables.