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H&S Chef Of The Month: Meet Chef Amideo Hayek

H&S Chef Of The Month: Meet Chef Amideo Hayek

H&S Chef Of The Month

H&S Chef Of The Month: Meet Chef Amideo Hayek

Chef Amideo Hayek

Nationality: Lebanese

Interview With H&S Magazine

Who Is Amideo Hayek?

I am a passionate young chef whose journey has been shaped by a relentless pursuit of excellence and a deep love for gastronomy. My culinary adventure began in Lebanon, where I mastered the intricacies of Lebanese cuisine before setting off to France, the heart of haute cuisine. Over eight years, I refined my techniques, immersed myself in the rich traditions of French gastronomy, and developed a precise yet creative approach to cooking. This invaluable experience laid the foundation for my culinary identity. Upon returning to the Middle East, I had the honour of competing in Top Chef, a transformative experience that became a defining milestone in my career. Through dedication and perseverance, I stood out among the region’s finest talents, reaching the semi-finals and leaving a lasting impression on the competition. Today, with this incredible journey behind me, I continue to evolve, pushing the boundaries of gastronomy with the same passion that has driven me since day one.

 

Type Of Cuisine?

My cuisine is a reflection of my journey and influences—a delicate fusion of Middle Eastern gastronomy and the finesse of French haute cuisine. Deeply rooted in the traditions and authentic flavours of my homeland, I draw inspiration from the rich culinary heritage of the Levant, extracting its essence while blending it with the refined techniques and craftsmanship of French gastronomy. This fusion allows me to create a cuisine that is both elegant and modern, yet deeply emotional, where every dish tells a story—a bridge between two worlds, harmonizing tradition and innovation.

 

What Inspired You To Become A Chef?

My passion for cooking was born from my family’s deep love for food, especially inspired by my mother. Growing up, the kitchen was the heart of our home—a place where flavours, stories, and traditions came together. I was captivated by the way my mother cooked, how she transformed simple ingredients into something extraordinary, filling our home with warmth and unforgettable aromas. Her love for cooking was more than just preparing meals; it was a way of bringing people together, creating moments of joy and connection. Watching her in the kitchen ignited something within me—a desire to master this craft, to explore flavours beyond my own culture, and to express myself through food. That inspiration has stayed with me, shaping my journey and driving me to become the chef I am today.

 

What Is The Biggest Challenge You Have Faced In The Culinary Industry?

One of the biggest challenges I have faced in the culinary industry is proving myself in highly competitive environments. From the moment I stepped into professional kitchens—first in Lebanon, then in France—I had to constantly push my limits to earn my place. The pressure was intense, the expectations were high, and every day was a test of resilience, precision, and creativity. Moving to France was particularly challenging; I had to adapt to a different culture, refine my techniques to match the high standards of French gastronomy, and prove that I could stand alongside some of the best chefs. Later, competing in Top Chef was another defining challenge—it wasn’t just about cooking, but also about handling extreme pressure, thinking fast, and continuously innovating under tight time constraints. However, every challenge has shaped me, making me stronger, more disciplined, and more confident in my culinary identity. In the end, the toughest moments are the ones that pushed me to grow the most.

 

What’s Your Biggest Achievement In The Culinary Industry?

Becoming a Top Chef Middle East Season 8 Semi-Finalist—a milestone that reflects my passion, dedication, and culinary expertise!

 

When It comes To Cooking, What Is More Important To You, The Technique, The Ingredients Or The Creativity?

Creativity! It’s the heart of every dish, allowing me to experiment, innovate, and bring unique flavours to life.

Recipe Of The Week: Poached Fish Fillets With Smoked Fish Sauce & Tuile

H&S Chef Of The Month: Meet Chef Amideo Hayek
The Fish Fillets

Ingredients:

• 4 fish fillets (such as cod, tilapia, or pollock)
• 1 Tbsp of spice of your choice (e.g. smoked paprika, cumin, or any other spice you prefer)
• Salt & pepper, to taste
• Plastic wrap/cling film to wrap the fillets

The Smoked Fish Sauce

Ingredients:

• Fish bones (from the same fish used for the fillets)
• 1 cup of heavy cream
• 1Tbsp of lemon juice
• Salt & pepper, to taste
• A few sprigs of thyme (optional, for added flavour)

The Tuile

Ingredients:

• 50g of flour
• 50g of egg white

The Green Oil

Ingredients:

• Neutral oil (such as sunflower oil or grapeseed oil)
• Fresh herbs of your choice (basil, parsley, chives, etc.)

 

Preparation: The Fish Fillets

Start by cleaning and preparing your fish fillets. If not already done, remove any bones and skin (choose a firm-fleshed fish for this recipe. Season the fish fillets with salt, pepper, and the chosen spice (you can use smoked paprika for more depth or cumin for a warmer touch), make sure to evenly coat both sides of the fish with the spice. Once seasoned, place all the fish fillets together and wrap them in a single sheet of plastic wrap (cling film), ensuring the fillets are tightly wrapped and evenly covered. Preheat your sous-vide machine to 60°C (140°F) (this low temperature allows for gentle and even cooking). Now, place the wrapped fish fillets into the water bath with the sous-vide machine and cook for about 30 minutes, making sure that the fish is fully cooked and tender inside.

Preparation: The Smoked Fish Sauce

While the fillets cook, take the fish bones and place them in a saucepan. You can also add the leftover skin or scraps from the fish. Add enough water to cover the bones and simmer for about 30 minutes to extract all the flavours and create a rich fish broth. Once the broth has reduced slightly, strain it to remove the bones, you should be left with a flavourful fish broth. In a separate pan, heat the fish broth and gradually add the heavy cream, whisking constantly to combine, then add the lemon juice to enhance the flavour, and season with salt and pepper. If desired, you can add a few sprigs of thyme for extra aroma. Simmer the sauce for a few minutes until it thickens to your desired consistency.

Preparation: The Tuile

Mix together the flour & egg white in a bowl until you get a smooth batter. Spread the batter onto a Silpat mat in your desired shape. Place the mat in a preheated oven at 150°C (300°F) and bake for 8 minutes, or until the crisp is golden and crunchy. Once cooked, let it cool before breaking it into pieces.

Preparation: The Green Oil

In a blender, pour neutral oil (like sunflower oil) and add fresh herbs of your choice (such as basil, parsley, or chives) & blend everything together until smooth and well combined. Strain the mixture through a fine sieve or cheesecloth to collect the green oil, pressing to extract all the oil.

Plating

In a serving bowl, place your fish fillet in the centre, then add some smoked fish sauce on top of it, & place your tuile on top of the fillet. Lastly, garnish with some green oil and serve!

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