DUBAI: Aged just 28, Elie Ghrayeb has already made a name for himself in Saudi Arabia’s burgeoning food and beverage industry.  For the latest updates, follow us on Instagram @arabnews.lifestyle Ghrayeb is currently corporate chef at UNOX Arabia, the regional branch of the Italian oven manufacturer, and combines a wealth of culinary experience with a background in management.  Ghrayeb began his career as an apprentice at Beirut’s Printania Restaurant, where he developed his passion for cooking. Working closely with experienced chefs, he refined his skills and transitioned into management roles, which led him to Saudi Arabia in 2022.  Now, Ghrayeb travels the Middle East and Africa, showcasing the brand’s ovens, leading demonstrations and participating in exhibitions. Here, he shares insights into kitchen challenges, his favorite cuisine and the importance of teamwork.  What was the most common mistake you made when starting out?  Rushing things. I often overlooked the importance of proper preparation and organization, which led to mistakes in timing and execution. Over time, I’ve learned that taking the time to set everything up properly beforehand makes a world of difference in the kitchen. What’s your top tip for amateur chefs cooking at home? Have patience. Cooking is an art that requires time and attention. Focus on mastering basic techniques and flavors before attempting more complex dishes. Enjoy the process, and don’t be afraid to make mistakes — they’re valuable learning opportunities. What one ingredient can enhance any dish?  It’s impossible for me to choose just one, so I’d highlight three essential elements I never cook without: salt, fat and acid. Each plays a crucial role in balancing flavors and elevating a dish. Salt enhances and brings out natural flavors, fat adds richness and texture, and acid provides brightness and balance. Together, they form the foundation of great cooking. When you go out to eat, do you find yourself critiquing the meal?  Yes, I do. Common issues I encounter include lack of seasoning, overcooked proteins, and dishes that feel rushed. I also pay close attention to the service and atmosphere, as both can significantly impact the overall experience. What’s your favorite cuisine? French gastronomy holds special significance for me, as it was the first cuisine I ever worked with. I have a particular fondness for dishes like steak tartare and classic bistro-style comfort food. The meticulous attention to detail and the harmonious balance of flavors in French cooking never cease to inspire me. Each bite evokes cherished memories of my early culinary journey and the passion that ignited my love for the craft. What’s your go-to dish if you have to cook something quickly at home?  A perfectly seared ribeye steak with flavorful sides. It’s my comfort food, and I love the simplicity and satisfaction it brings. The process of seasoning the steak and achieving that beautiful crust, paired with sides like garlic mashed potatoes or sautéed vegetables, makes for an incredibly rewarding cooking experience. Each bite captures the essence of indulgence and brings me immense joy. What customer behavior most frustrates you?  I find it particularly frustrating when customers are disrespectful to waitstaff and restaurant personnel. A respectful and courteous atmosphere is essential for creating a positive dining experience for everyone involved. What’s your favorite dish to cook?  A classic steak tartare. It holds special significance for me, as it was the first dish I learned to master. The precision required in its preparation makes it rewarding. What’s the most challenging dish for you to get right? I don’t view specific dishes as particularly challenging to execute, but I find that preparing cuisine from a completely unfamiliar culture can be difficult. The lack of understanding of the cultural nuances and historical context can pose a unique challenge in achieving authenticity. As a leader, are you a disciplinarian? Or are you more laidback?  I’d say I have a calm and supportive management style. I believe in creating a positive environment where team members feel comfortable sharing ideas and learning from mistakes. Open communication and leading by example are key. Chef Elie"s beef tartare recipe INGREDIENTS: For the beef tartare: 300g beef rump, finely chopped 20g shallots, finely chopped 20g cornichons, finely chopped 15g capers, finely chopped 5g chives, finely chopped 40g truffle mayonnaise (recipe below) Olive oil, for seasoning Salt and pepper, to taste For the truffle Mayonnaise: 500g olive oil 4 egg yolks 20g truffle, finely chopped 20g Savora mustard A splash of vinegar Salt and pepper, to taste To serve: Japanese egg yolk (one per serving) Sliced toasted baguette Extra truffle mayonnaise Dijon mustard (optional) INSTRUCTIONS: Prepare the tartare: In a bowl, combine the chopped beef, shallots, cornichons, capers, and chives. Drizzle with a little olive oil and season with salt and pepper. Adjust the seasoning to your taste, ensuring all the flavors are well-balanced. Make the truffle mayonnaise: In a mixing bowl, whisk the egg yolks and mustard together until well combined. Slowly add the olive oil in a thin stream while continuously whisking to emulsify. Once the mayonnaise reaches a thick consistency, stir in the chopped truffle. Add a splash of vinegar, and season with salt and pepper to taste. Assemble the dish: Shape the beef tartare into a neat mound on the plate. Gently place a Japanese egg yolk on top of the tartare. Serve with sliced toasted baguette on the side, along with a small bowl of the truffle mayonnaise and Dijon mustard (if desired) for extra flavor.