Yasmina Hayek, the Executive Chef of Em Sherif (Instagram), a renowned Beirut-based restaurant group of international acclaim, first started her journey in the culinary world when she was a kid. Raised amongst a family that loves food, Hayek’s passion for culinary arts drives her to defy stereotypes in a male-dominated industry. With a rich background, including time spent in Michelin-starred restaurants in Copenhagen and Paris, Hayek brings a unique blend of experience to her role. With a Master’s degree in Food Design and Innovation, she is dedicated to elevating Em Sherif’s culinary legacy with creativity and style, one plate at a time.
Can you share with us some of your earliest memories or experiences that ignited your passion for cooking and led you to pursue a career as a chef?
Since my childhood, my mother has been instrumental in inspiring and fostering my culinary passion. Ever since I can remember, she imparted in me not just the techniques and her favourite recipes, but also the essence of creativity in crafting soulful and memorable dishes for those around us.
How has your family’s background in the culinary world influenced your approach to cooking and your culinary philosophy?
Growing up with three brothers in a family where dining was a cherished ritual, I learned early on the significance of sharing meals and creating memorable experiences with and for loved ones. This upbringing profoundly influences my culinary philosophy, emphasising the importance of warmth, hospitality, and the joy of gathering around a table.
As an Executive Chef at Em Sherif what principles guide your culinary vision, and how do you aim to showcase Lebanese culture through your cuisine?
At Em Sherif, our culinary vision, inspiration and culture is deeply rooted in Lebanese heritage. We strive to encapsulate the essence of Lebanese life in every aspect of the dining experience, from the food and service to the décor and ambiance. Our goal is for guests to feel embraced by our unique ethos, like they are a part of our extended family.
Being a woman in the culinary industry, what challenges have you faced, and how have you overcome them to achieve success?
As an Arab woman in a predominantly male industry, I have encountered stereotypes, something that my mother knows well, too. However, my passion for showcasing Lebanon’s culture, talent and flavours has always been a driving force in overcoming barriers and defying biases.
Can you describe your creative process when developing new dishes or menus for your restaurants, and where do you draw inspiration from?
Drawing from my French culinary and academic background, I merge both traditional and modern techniques and practices with Middle Eastern flavours to keep innovating. This fusion allows us to offer a dining experience that is both familiar yet modern and distinctive.
What role do tradition and innovation play in your approach to Lebanese cuisine, and how do you strike a balance between preserving culinary heritage and introducing new flavours and techniques?
Tradition and cherished rituals form the foundation of our approach to Lebanese cuisine, but with innovation that breathes new life into both favourites and newly crafted dishes. By marrying tradition with contemporary techniques and ingredients, we honour our culinary heritage while keeping our cuisine and offerings continuously dynamic and relevant.
Could you share any memorable or transformative moments in your culinary career that have shaped your perspective as a chef?
Reflecting on some of the milestone moments in my culinary journey, I recall the early days in Mathieu Pacaud’s kitchen, where I found myself a newbie in a professional kitchen. Later, under the guidance of Jean-François Piège, I learned the invaluable lesson of resilience and perseverance. My culinary journey continued to evolve as I ventured to Denmark, with Rasmus Kofoed. His emphasis on precision and meticulous attention to detail not only refined my techniques but also instilled in me a deep appreciation for culinary craftsmanship. Each of these experiences has left an unforgettable mark on my perspectives as a chef, shaping my commitment to the craft.
Looking ahead, what aspirations and goals do you have for the future of your culinary journey and the restaurants under your guidance?
Looking to the future, aside from growing our newest outlet, The Deli, I also aspire to explore new avenues in food tech and innovation, further growing the Em Sherif brand and footprint, as well as expanding our offerings to our beloved customers.
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