Name: Abdul-Rahman AL-Khashan

Restaurant: Dan Foods restaurant group

Title: R&D Chef

Q: Why did you first get into cooking?

Being in the kitchen with my parents as a child.

Q: Where were you before you came back to Kuwait?

Working at a seasonal farm to table inspired restaurant in San Francisco.

Q: Describe your favorite dish from your home country.

My favorite dish is Gabout, which consists of dough stuffed with onions and spices then cooked slowly in a beef stew. It’s really one of the most comforting and satisfying dishes in our cuisine.

Q: Name three ingredients you can’t live without in the kitchen.

Salt, Water, Tomatoes.

Q: What is the most important part of a sandwich?

The bread.

Q: How does your personality differ inside and outside the kitchen?

I’m more intense and detail-oriented in the kitchen where outside of it I’m much more laid back and easy going.

Q: When you’re not cooking, what do you do for fun?

I enjoy the outdoors and hanging out with friends.

Q: If you weren’t a chef, what would you like to be?

An underwater welder!

Q: If you could choose, what would your “last supper” be?

Blue crab stew from Felix, Pepperoni pizza from La Montecarlo, and a classic Peruvian style fish ceviche.

My Breakfast: Assortment of olives, cheeses, bread, tomatoes and chilis on the side.

My Knives: Kikuichi, MAC, Masahiro, Miyabi, and Misono.

Most overused spice: Black pepper.

Favorite Foodie Destination: It’s an ongoing exploration.

Favorite Kitchen Gadget: Cryovac machine.

Favorite Food Aroma: Baked bread.