H&S Chef Of The Month
Chef Karl Elie Zreik
Nationality: Lebanese
Interview With H&S Magazine
Who Is Karl Elie Zreik?
I am an international chef, Top Chef Middle East Season 8 contestant, esteemed culinary judge, consultant, menu developer, and concept creator. My passion lies in crafting unique culinary experiences that tell a story—blending tradition with innovation to redefine contemporary dining.
Type Of Cuisine?
I specialise in Nikkei cuisine—a harmonious fusion of Japanese and Peruvian flavours. This unique culinary style mirrors my own journey, from an ambitious amateur to a seasoned professional chef. The depth, balance, and artistry of Nikkei cuisine resonate deeply with my identity and culinary philosophy.
What Inspired You To Become A Chef?
Meat. As a child, I was captivated by the precision of butchers—their mastery of knife skills transforming raw ingredients into something extraordinary. Although my father wanted me to become a lawyer or a doctor, I chose to pursue success through my passion for the culinary arts.
What Is The Biggest Challenge You Have Faced In The Culinary Industry?
The biggest challenge I have faced is challenging myself. That has been the greatest dragon to face and tame. After overcoming that phase, I matured and gained a clearer understanding of how the industry works.
What’s Your Biggest Achievement In The Culinary Industry?
My biggest achievement so far is mastering molecular cuisine, and I’m well on my way!
When It comes To Cooking, What Is More Important To You, The Technique, The Ingredients Or The Creativity?
Techniques are essential to master in the kitchen, but without creativity, we cannot truly create. And without Mother Nature’s ingredients, we cannot bring flavour or colour to a dish! We are artists striving to perfect what no one else has, always moving forward in search of the pot of gold at the end of the rainbow.
Recipe Of The Week: Amazu Hamachi
The Hamachi
Ingredients:
• 1 piece Hamachi kama (Japanese yellowtail collar)
• A pinch of salt
• A pinch of black pepper
The Silky Jalapeño-Yuzu Sauce
Ingredients:
• 1 cup grape seed oil
• 1 Tbsp fresh garlic, minced
• 2 pcs fresh green jalapeños
• 1 Tbsp yuzu juice
• Salt & pepper to taste
The Garnish
Ingredients:
• 1 tbsp microgreens (amaranth, purple basil, and rock chives)
Preparation: The Hamachi
Preparation: The Silky Jalapeño-Yuzu Sauce
Plating
On a serving plate, transfer the roasted Hamachi kama, next spoon the silky jalapeño-yuzu sauce generously over the fish. Finally,
finish with a delicate garnish of microgreens—amaranth, purple basil, and rock chives—for colour, texture, and a fresh aroma.