Guru and Guide - The Emirates Culinary Guild

Cover Storytor in Cairo. The plethora of experience he had gainedover the years landed him the role of Executive Sous Chefin 1996 at the Hilton Al Ain.“My Executive Chef Mr Chang taught me the finer nuancesof tolerance, resilience, listening and reading,” saysChef Tarek adding, “I wouldn’t say aggressive but as a youngchef I would draw a line. Life was challenging and my focuswas only the kitchen. I never understood the managementpoint of view and I never really saw the big picture.” A starkrevelation from a man, who is arguably, the most calm andcomposed Executive Chef in town today.Six months since joining the Hilton Al Ain, his ExecutiveChef left, leaving him in charge of running the teamand its operations. “During the Gulf War, we catered to2,500 people living in the American military base eachday,” says Chef Tarek.In 1991, Chef Tarek was moved to a Hilton property inDubai as the Executive Sous Chef, during which he had theopportunity to travel extensively. “That experience taughtme a lot. However, I was glad to come back to Hilton Al Ainas Executive Chef in 1996,” he says.Having worked with the Hilton for 20 years he finallymoved to Fujairah Rotana almost three years ago. So whatmade his stay that long with the Hilton and why did hefinally move to Rotana?“I stayed with Hilton long because it is a school where you20yrsHaving worked withthe Hilton for 20 yearshe finally moved toFujairah Rotana almostthree years agolearn every day. They build loyalty and resilience. I moved toRotana because they have a vision, have strong principles,are very focussed on F&B, are extremely quality consciousand are known for taking care of their people. These arethe qualities every chef looks for in a hotel and that’s why Ichose Rotana,” says Chef Tarek22 Gulf Gourmet | June-July 2012 Gulf Gourmet | June-July 2012 23