Visionary chef Tarek Alameddine, who is currently at the helm of Beihouse and BUCO shares his reflections on a remarkable year, the true meaning of success and the exciting projects ahead.
What have been the highlights of your year?
This year has truly been a whirlwind, marking a roller coaster of emotions between Lebanon’s struggles and our shared successes. Moreover, launching the Beihouse Dining Experience became a defining milestone, reshaping how we tell our stories as chefs and Lebanese. Additionally, having that story honored at The Best Chef Awards in Milan was deeply humbling, celebrating Lebanon’s global culinary presence. Finally, BUCO’s beachside opening introduced a refreshing rhythm to our journey, proving that creativity and perseverance flourish even through challenges.
To what do you attribute your success?
Success, to me, has two dimensions, one found within and another shaped by the people and environments around you. From within, it means staying consistent and curious while refusing to let comfort or routine ever dull your hunger. Moreover, it’s about continuously pushing boundaries, questioning assumptions and evolving with intention every single day of your journey. The second dimension arises from those around you, from my years at Noma to the inspiring team I work with today. Ultimately, success is never individual; instead, it’s the collective reflection of every person, lesson and moment that defines your growth.
What kind of mark do you want to leave on the global culinary map?
As a chef, I speak, express and tell stories through the dishes I create, for it is my true language. Moreover, there is no greater story to share than that of my homeland, rich in flavor, heritage and emotion. It’s never about the mark I leave on the global culinary map, but about being genuinely and proudly present. Through our ingredients, our traditions, and our people, Lebanon’s essence continues to shine and speak to every palate worldwide. Ultimately, if my food helps others feel where I come from, that heartfelt connection becomes the only mark I seek.
Any new projects in the pipeline?
Of course, there’s always something in progress, slowly maturing and taking shape into its next exciting form and purpose. For now, however, our attention remains on Beihouse, evolving the menu in harmony with the rhythm of the seasons. Additionally, we continue developing the fermentation lab, the first of its kind in Lebanon, where creativity and science beautifully intersect. This innovative space has been remarkably inspiring for our entire team, fueling curiosity, experimentation and a shared sense of purpose. Meanwhile, we are also expanding BUCO beyond Beirut, ensuring its signature quality, flavor and soul remain true wherever it grows.
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