My Breakfast: Fruits

My Knives: Clean and very sharp

Most Overused Spice: Coarse-grained salt and sage

Favorite Foodie Destination: Mediterranean

Favorite Kitchen Gadget: Stone Mortar and Pestle

Favorite Food Aroma: Lime and Thyme

Q: Why did you first get into cooking?

It was actually my parents who got me to choose this path. My mother used to cook with so much passion, and my father always observed her as if she was preparing a piece of art. That’s what really got me into cooking.

Q: Where were you before you came to Kuwait?

Before moving to Kuwait, I was in Lebanon where I held the position of Sous Chef in Casino Du Liban.

Q: Describe your favorite dish from your home country.

My favorite dish from my home country would be the “kebbe nayye,” which is basically raw meat mixed with groats and peppers.

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

Olive oil, coarse-grained salt, and herbs.

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

The ingredients are important to put life into the sandwich, but the most important part of sandwich is the BREAD.

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

Inside the kitchen, there’s always this adrenaline rush that makes me feel as if I had superpowers. Outside the kitchen I try to keep it simple. However, I seek perfection in whatever I do, both inside and outside of the kitchen.

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

When I’m not cooking, I like to go out hunting.

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

If I weren’t a chef, I would probably like to be a farmer. I enjoy helping out and I love working in mother nature.

Q: If you could choose, what would your ‘last supper’ be?

My last supper would be “kebbe naye”, “tabbouleh” , and “ftileh nayye” (unmarinated raw meat cut into cubes).