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Malakoff by Chef Amideo Hayek, H&S Chef Of The Month

Malakoff by Chef Amideo Hayek, H&S Chef Of The Month

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: Malakoff

Malakoff
The Malakoff

Ingredients:

• 200g grated Gruyère cheese
• 100g grated Vacherin cheese (or Emmental)
• 2 eggs
• 50g flour
• 1 Tbsp cornstarch (corn flour)
• 1 garlic clove (optional)
• 1 Tbsp fresh parsley (chopped)
• ½ tsp salt
• Freshly ground black pepper (to taste)
• 150ml milk
• 500ml oil for frying (neutral oil e.g. sunflower or canola)

 

Preparation: The Malakoff

In a bowl, grate the Gruyère and Vacherin (or Emmental) cheeses & if you’re using garlic, finely chop the clove and add it to the grated cheeses. Next, add the chopped parsley, salt, and pepper to the cheeses & mix well. In another bowl, whisk the eggs with the milk, flour, and cornstarch until smooth. Gradually fold the grated cheeses into the batter & mix until it’s well combined. If the batter seems too runny, you can add a little more flour. Allow the batter to rest in the refrigerator for about 30 minutes to firm up and make it easier to shape. Once the batter has been refrigerated, immediately take a portion of the batter with your hands and form small balls or cylinders, about 5cm long and 3cm wide, then coat each ball lightly, in some flour to ensure it’s well-covered. Heat some oil in a frying pan or deep fryer to 180°C (350°F) & once the oil is hot, gently add the balls one by one into the oil and fry them until golden and crispy, about 3 to 4 minutes on each side. Remove them with a slotted spoon and drain on paper towels to remove excess oil.

Plating

On a plate, place the hot Malakoff and serve with come pickled onions and cornichons and a dab of mustard!

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