What a chef wants by chef Zyad Hilal

What a chef wants by chef Zyad Hilal


Guests at Mais Alghanim do not mind waiting in line, sometimes up to 40 minutes, for one of the 800 seats in the two-story restaurant. The lure is more than a meal; it is an experience defined by quality, from the Certified Angus Beef ® steaks to the atmosphere and service.

Chef Zyad Hilal likens a meal at Mais Alghanim to a French farandole, a community dance where every movement flows. Here, diners, servers and chefs move in time. Forks and knives drum out the evening’s tempo on plates, as trays filled with much-anticipated meals pass left and right.
Chef Hilal knows the meal’s crescendo is the Certified Angus Beef ® steaks, be it the tenderloin steaks, piccata with a rich mushroom Duxelles or beef medallions. They make the dining experience all the better.
“We always look for quality because our clientele expects it,” Hilal says. “There is nothing better than Certified Angus Beef ® steaks on the menu.”
His journey to Mais Alghanim began at campouts during his youth, which led him to culinary school at Ecole Hôtelière in Lebanon. He cooked Lebanese and oriental cuisines in Italy and Africa before returning home to Kuwait. He joined Mais Alghanim, owned by Barakat Foods, as the corporate executive chef in 2014.
Great guest satisfaction is guaranteed through Chef Hilal’s attention to detail and unyielding focus on fine flavors. When customers started asking for beef dishes at the restaurant, he naturally aspired to serve the finest beef.
“The flavor of the tenderloin is always the best for customers, which is why I like it,” Hilal says. “After chargrilling, the Certified Angus Beef ® tenderloin stays moist for guests to enjoy each bite.”
Mais Alghanim offers customers more beef options for catering and barbecue menus, such as Certified Angus Beef ® ribeye and strip loin.
“We are always keen to develop and enhance our continental menu dishes; therefore, adding the Certified Angus Beef ® is essential,” he says. “Good food never fails to bring people together.”
Mais Alghanim has locations today in Kuwait City and Mahbuola, where customers continue to enjoy Certified Angus Beef ® steaks, and the restaurant’s atmosphere and rhythm.

Who is Certified Angus Beef ?
The original Angus beef brand. Based in Wooster, Ohio, and owned by family farmers and ranchers, we’re more than just Angus beef. Only the very best makes our cut. We set strict standards to certify every bite is tender, juicy and full of flavor, whether you’re cooking at home or dining at the best steakhouse. It’s why we’re the world’s most trusted beef brand and have been since 1978.

For more information, visit CertifiedAngusBeef.com

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About author

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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