Chef Tarek Alameddine forges new collaboration with Biomass Lebanon

Chef Tarek Alameddine forges new collaboration with Biomass Lebanon

Visionary chef Tarek Alameddine, known for his innovative culinary creations, is embarking on an exciting collaboration with Biomass.  

Driven by his passion, Alameddine pursued an internship at D.O.M under the tutelage of the renowned Brazilian chef Alex Atalla. Intrigued by the visionary approach of Danish chef René Redzepi, he applied twice to Noma to gain further insights into Redzepi’s culinary philosophy. From there, Alameddine took on the role of head chef at Baky Hospitality before returning to his home country of Lebanon to launch his first collaboration with Biomass.
Biomass, a pioneer in organic farming since 2007, has been dedicated to offering over 200 certified organic products in accordance with European regulations. With a network of collaborators and partners spanning Lebanon, Europe and the Americas, Biomass has established itself as a leader in the organic farming industry. In their latest venture, Tarek Alameddine and his mother will assume control of the kitchen, overseeing menu preparation and food service, thereby creating a truly unique and immersive dining experience.
Alameddine’s collaboration with Biomass offers an extraordinary culinary journey, inviting diners to embark on a sensory adventure that beautifully weaves together the authentic flavors of Em Tarek’s cooking, renowned for its distinct character and regional influences, with the heartwarming and comforting home-style cuisine of Lebanese villagers. Each dish presented showcases a harmonious blend of tradition and innovation, paying homage to the rich culinary heritage of Lebanon while embracing Chef Alameddine’s modern and refined techniques.
The ensuing fusion of tastes, textures, and aromas and carefully selected ingredients sourced locally capture the essence of the region’s vibrant agricultural landscape. Alameddine’s skillful mastery in transforming these ingredients into culinary masterpieces elevates the dining experience to new heights.
What makes this collaboration truly captivating is the surrounding picturesque views. Set amid the breathtaking beauty of Lebanon’s natural landscapes, diners find themselves immersed in an enchanting ambience that further enhances their appreciation for the delectable dishes. The fusion of flavors, the enchanting environment and the skillful execution of each dish combine to create an unforgettable and multisensory journey for all who partake in this remarkable collaboration.
In an exclusive statement provided to Hospitality News ME, Alameddine expressed his heartfelt connection to the project of cooking on a farm alongside his mother by stating: “Cooking on a farm and with my mother is a special and dear project to my heart. It is a pleasant and humbling experience to prepare and enjoy meals in the very place where the ingredients are grown. By utilizing open flames and establishing a close bond with Biomass farmers, we aim to create dishes that truly resonate with the essence of Em Tarek’s cooking philosophy. The use of freshly picked produce from nearby farms further enhances the culinary experience, ensuring a harmonious connection between the ingredients, the land and the diners. This farm-to-table approach not only adds authenticity to the dishes but also reinforces the sustainable and locally sourced produce embraced by both my mother.

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Rita Ghantous

Rita Ghantous is a hospitality aficionado and a passionate writer with over 9 years’ experience in journalism and 5 years experience in the hospitality sector. Her passion for the performance arts and writing, started early. At 10 years old she was praised for her solo performance of the Beatles song “All My Love” accompanied by a guitarist, and was approached by a French talent scout during her school play. However, her love for writing was stronger. Fresh out of school, she became a freelance journalist for Noun Magazine and was awarded the Silver Award Cup for Outstanding Poetry, by The International Library of Poetry (Washington DC). She studied Business Management and earned a Masters degree from Saint Joseph University (USJ), her thesis was published in the Proche-Orient, Études en Management book. She then pursued a career in the hospitality industry but didn’t give up writing, that is why she launched the Four Points by Sheraton Le Verdun Newsletter. Her love for the industry and journalism led her to Hospitality Services - the organizers of the HORECA trade show in Lebanon, Saudi Arabia, Kuwait and Jordan, as well as Salon Du Chocolat, Beirut Cooking Festival, Whisky Live and other regional shows. She is currently the Publications Executive of Hospitality News Middle East, Taste & Flavors and Lebanon Traveler. It is with ultimate devotion for her magazines that she demonstrates her hospitality savoir-faire.

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