Yasmina Hayek

When the authenticity and generosity of Lebanese cuisine meet the luxurious soul of Hôtel de Paris Monte-Carlo, a unique alchemy occurs.

Interview by: José Berrocoso

Always seeking remarkable gastronomic experiences, Monte-Carlo Société des Bains de Mer is joining forces with Em Sherif, a renowned restaurant group born in Beirut, which set up residence in Monte-Carlo. Following on from Harrods in London, Hôtel de Paris Monte-Carlo welcomes Em Sherif in Europe with a unique concept combining Em Sherif Restaurant, Em Sherif Café and Em Sherif Sea Café. Founded by Mireille Hayek in 2011 to celebrate the authenticity, generosity and refinement of Lebanese cuisine and culture, and after a great success in Egypt, KSA, UAE, Bahrain and Kuwait (has two locations in Kuwait, Em Sherif Café at the Avenues Mall and Em Sherif Restaurant at The Palms Beach Hotel and Spa), Em Sherif will be taking up residence in Monaco under the leadership of Yasmina Hayek, the daughter's founder and chef trained at the Paul Bocuse Institute. The family business joins the eminent history of the Principality to the greatest delight of those who love cuisine that comes from the heart. Ms. Hayek specializes in restaurant menu creation, execution, and team training. Additionally, she oversees the company’s social media and content creation strategy as well as quality control of all branches of the restaurant group. Moreover, Hayek manages the continuous international expansion of the restaurant concepts in the MENA region such as the UAE, Egypt, and Kuwait, and others as well as most recently in London’s Harrods and Monaco’s Hotel de Paris.

Yasmina is a young, talented and versatile chef with a unique blend of experience both within the constructs of her ever-growing successful family business as well as academic and professional training at some of the world’s best culinary institutions and establishments. Being raised in a family of restaurateurs, Ms. Hayek has always regarded food as an integral part of both her life and greater Lebanese culture. She prides herself in defying the challenges and stereotypes of being a female in a male dominated industry. Our lifestyle editor, José Berrocoso, got the chance to sit down with Yasmina Hayek. Find out more about her new project in Monaco and her success within the culinary world.

www.sbm.mc

CityPages Magazine: Em Sherif is a family affair. As the daughter of Mireille, the Founder, What’s your fondest food memory?

Yasmina Hayek: I’ve got three brothers, so together with my parents we were always a family of six at the dinner table, and we used to sit down together every lunchtime and every evening to an absolute feast. My mother used to love hosting themed dinner parties at home. She loved having everyone over for a big meal, and she always prepared everything herself from scratch. That was something I really admired growing up – and still do today.

CPM: When did you start coocking, and why?

YH: At the beginning I wanted to be a doctor, as I always loved Science. Then I realised that I needed to find another kind of lab to work in, a happier lab. That’s why I chose to be in the kitchen. It’s a place where you can express yourself, create, grow, research etc… I also love travelling, sharing, and meeting new people and I believe that food is the perfect vector.

CPM:What is your favourite Middle Eastern dish to make?

YH: Specifically my mother’s Siyyadiyeh! Siyyadiyeh is an extremely complex dish but very flavoursome. Made out of burnt onions infused with fish stock and spices, the stock is then used to hydrate the rice. The cooked rice is then served with crumbled fish, crispy onion and a burnt onion sauce. I used this traditional technique and recreated my own version of siyyadiyeh by stuffing a whole sea bass with the onion rice, and decorating it with crispy onions and aromatic herbs.

CPM: Do you prefer traditional Middle Eastern dishes or modern/fusion Middle Eastern dishes?

YH: Traditionally refined Lebanese food is what I prefer.

CPM: Em Sherif first opened in Lebanon in 2011 and has since proven extremely popular in Cairo, Riyadh, Kuwait Qatar, UAE and Bahrain all flying the flag for Lebanese culture. What has reception been like in London and Monaco so far?

YH: EM Sherif flies the flag for Lebanese culture. No matter where you are in the world, that is what you’ll feel when you come to eat in an EM Sherif restaurant. Everything from the service to the food, decor, clientele...it all has close ties to Lebanese life, and our hearty, authentic cuisine.

CPM: Your career has seen you go from the Institut Paul Bocuse to EM Sherif Monte-Carlo at the Hôtel de Paris MonteCarlo: how do you feel about the unique path you’ve taken?

YH: Working with Mathieu Pacaud gave me confidence in my abilities. Jean-François Piège taught me how to keep going. Then I joined Rasmus Kofoed, the triple-Michelin-starred chef and winner of the Bocuse d’Or. He taught me his amazing philosophy, based on precision and meticulous attention to detail in presentation and flavours. That level of perfectionism is key. I’m inspired and always learning from the people I cross path and work with every day.

CPM: How does the menu in London and Monaco differ to the Middle East? Have you added or removed certain dishes, or included some European twists?

YH: Since Lebanese cuisine is based on acidity, we refined our recipes by creating new ones that are appreciated by everyone, and we also refined our platings. Wherever you go in the world, you’ll find Em Sherif’s classics, such as hummus mutabbal, fattoush tabbouleh etc… and you’ll find other dishes that are suitable for the country that we are implemented in. In London, we did our fish skewers and fish shawarma, lamb chops, Wagyu beef skewers.

CPM: What, other than the unique menu items, is the secret to Em Shareif success?

YH: Cooking with love, and cooking with care, I say that to myself every day. Particularly because Lebanese food truly comes from the heart.

CPM: How do you develop new dishes? What is your take on Lebanese cuisine?

YH: Our food is sophisticated, and we use techniques that have been forgotten. People of our generation just don’t cook like that anymore. We are carrying on traditions in our own way, with our own personal touch, by creating authentic food served in generous portions that are meant to be shared.

CPM: What matters more – taste or presentation?

YH: Presentation is pleasure for the eyes and is the first impression one will have but at the end of the day, if the taste is not there then presentation is useless. And what makes a great menu is variety; whether it concerns the taste or the product, every dish needs to stand out.

CPM: How would you describe the atmosphere at your outlets in London and Monaco?

YH: Em Sherif flies the flag for Lebanese culture, which you can taste, see, hear and feel in the food, décor, music and warm, friendly environment. Em Sherif is also like a big family. We want our guests to experience this unique atmosphere.

CPM: Why do you think Monaco has such a special relationship with Levantine cuisine?

YH: Monaco is very close to Lebanon in terms of ecosystem, as we’re close to the Mediterranean Sea. And we had the chance to have a place in our new home at Hôtel de Paris Monte-Carlo Monaco and partner with SBM. Monte-Carlo is truly a magical destination, a great challenge.

CPM: What do you think makes London such a destination for top-level chefs?

YH: Customers nowadays have great knowledge and awareness regarding the food scene and at Em Sherif, we have to stay relevant for them. We always strive for perfection and consistency in whatever we do.

CPM: What trends are you seeing on London and Monaco’s dining scene?

YH: People are looking to have more than just food. It’s about the ambiance, the music, the lighting, the energy - It’s a matter of creating a soul.

CPM: What are you working on next?

YH: Em Sherif has several openings scheduled in the GCC region and beyond, including Em Sherif Restaurant in Oman and Dubai, Em Sherif Sea Café in Riyadh & Kuwait, and Em Sherif Café in Baghdad, Oman, KSA, Bahrain, Jordan, and Irbil. Beside London at Harrods, Monaco at Hotel De Paris, Em Sherif is opening soon in Greece, France and Switzerland.

Finally, Em Sherif recently launched its newest concept " Em Sherif - The Deli " which offers ready to eat items from its extensive menu. The first outlet started operating in Harrods London in January 2022 and the concept is expected to rapidly expend throughout all the territories in the coming few years.