Culinary Consultant

The richness and the variety found in the Levant cuisine fueled Tarek’s ultimate passion for cooking. Throughout his 6-year journey as a sous-chef in Noma – a 3 Michelin Star restaurant awarded four times as the best restaurant in the world – he focused on researching old Levantine techniques and ingredients that could be introduced to the dishes Noma serves while using authentic local flavor to create  new contemporary gastronomic experiences. 

Tarek embarked on another culinary journey when he moved to Cairo, Egypt, to take on the role of Culinary Director for a growing group of restaurants at Baky Hospitality. His refined touch in designing dishes that meet the vision of each restaurant of the group helped secure a place for two of their outlets in the world’s 50 best restaurants. 

Tarek has made several pop-up dinners in the Middle East and Europe during the past few years in collaboration with Chefs, local cooks, fishermen, and producers in the community. He also worked in Blue Hill at Stone Barns, New York, and Etxebarri’s restaurant in Spain as part of his research quests. In 2018, he founded Em Tarek – artisanal and indigenous food products – that he manages alongside his family in Lebanon.

Tarek remains focused on incorporating local and seasonal produce and ingredients in upscale restaurant settings and creating new dining experiences.