H&S Chef Of The Month: Meet Chef Karl Elie Zreik

H&S Chef Of The Month: Meet Chef Karl Elie Zreik

H&S Chef Of The Month

Chef Karl Zreik

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

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

Preheat the oven to 180°C (350°F). Season your Hamachi kama with salt and black pepper, then place on a roasting tray and roast for 12 minutes, or until the skin is golden, and the meat is cooked through.

Preparation: The Silky Jalapeño-Yuzu Sauce

In a blender, combine grape seed oil, minced garlic, green jalapeños, yuzu juice, and a pinch of salt and pepper & blend until completely smooth and silky in texture. Set aside.

 

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.