Tarek Alameddine

Chef Tarek Alameddine's culinary philosophy is a deeply personal and reflective journey, rooted in the Lebanese concept of hospitality and the profound connection between food, memory, and emotion. Having been raised in Aaitat and honed his skills for 13 years in prestigious international kitchens, including Noma under René Redzepi, his approach at Beihouse is a "conversation between past and present, tradition and technique, Lebanon and the world." He views cooking as storytelling, where each dish serves as a chapter of his homeland, rich in flavor, heritage, and emotion. His core ethos prioritizes "comfort above all else," aiming for guests to feel "welcomed, at ease, and unforced," a reflection of the spontaneous generosity of the Lebanese table where "sharing isn’t an occasion—it’s a habit." This translates into an ingredient-led, seasonal, and quietly obsessive methodology. Instead of "reinventing" Lebanese cuisine, he "listens to this place—its ingredients, its seasons, and its people," ensuring the menu evolves naturally with availability to maintain honesty and authenticity. He is committed to "continuously pushing boundaries, questioning assumptions and evolving with intention every single day," driven by an innate curiosity and refusal to let routine dull his hunger. This includes the development of Lebanon's first fermentation lab, where creativity and science intersect to build flavor and add complexity without sacrificing honesty, fostering a dialogue between the familiar and the unexpected. Chef Tarek's technical mastery is characterized by a subtle yet profound application of traditional and modern techniques to achieve "clarity, depth, and balance" in his dishes, always in support of the ingredients rather than dominating them. His style incorporates slow processes like fermentation, pickling, smoking, and drying, which are common to Lebanese households but are employed with global influence and precision to build natural, honest flavors. He masterfully creates a dialogue between the familiar and the unexpected, presenting recognized flavors in ways that spark curiosity and emotional understanding, even for those unfamiliar with traditional Lebanese cuisine. A prime example of his artistry is his use of pomegranate molasses, which he describes as the "soy sauce of the Middle East," bringing "deeply umami, slightly acidic, and incredibly versatile" balance, tension, and depth. This ingredient embodies his approach of rooting in tradition while confidently using classics in transformative ways. His most legendary signature dish, the "Flaky Steak," is a refined interpretation of Lebanese shawarma. It features tender beef seared to medium-rare perfection, dusted with a dehydrated biwaz (finely chopped parsley and onions seasoned with sumac, lemon, salt, and olive oil), and elegantly accented with dots of pomegranate molasses gel and caramelized tahini, showcasing his ability to elevate street food into a fine dining experience through technical precision and thoughtful deconstruction. Other examples of his innovative approach include smoking freekeh (a legacy grain) with truffles.

Career

• Internship Trainee at DOM restaurant, São Paulo
• Sous Chef at Restaurant Noma, Copenhagen
• Internship Trainee at Blue Hill Restaurant, New York
• Culinary Director at Baky Hospitality, Cairo
• Chef And Co-owner at Beihouse, Beirut

Mentored by René Redzepi.