Zyad Hilal talks Kuwait’s culinary scene

Zyad Hilal talks Kuwait’s culinary scene

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As a chef consultant, menu and concepts engineer, secretary-general of Kuwait Chef, corporate executive chef of BFC Group and Officier Maître Rôtisseur, among other things, Zyad Hilal has a wealth of experience when it comes to the culinary arts. We sat down with the Kuwait-based chef to hear more about his journey.

What have been your most notable career milestones?
Honestly, there are many things that I am proud of in my career. However, my biggest accomplishment, as a chef, is the original way I prepare oriental food with a twist. I present each dish differently to how it is done traditionally, putting my own spin.

 

What makes Kuwait’s culinary scene different and how are you contributing to take it to the next level?
Kuwaiti food is special in its own way. There are some elements such as certain spices that we can’t omit or replace. I add a unique touch to the presentation while maintaining the same original flavor.

 

Which food event has been most memorable and why?
I have participated in several seminars and exhibitions, and I have judged at different shows. However, the one that is closest to my heart and always on my mind is the Salon Culinaire at HORECA.

 

What’s next for you?
I have many plans in mind, but I have had to put them on hold because of the pandemic.

 

How do you anticipate things will be post Covid-19?
In my opinion, adapting to this new norm is challenging. We are trying to prepare for life after the pandemic, but things remain unclear.

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