MEET THE CHEF: CHEF HANNA TAWIL

Chef Hanna Tawil is the name behind the culinary success of Pablo Escobar and several other F&B ventures from MEC Concepts in Lebanon. He talked to HN about the slow, but sure trend toward eating out in pubs and the need for consistency in a kitchen

1. As a chef leading the culinary activity in several outlets, how do you assess your experience to date? Values, interests and skills are the three essential pillars we can use to assess ourselves. As executive chef in several bistros and pubs, I have participated in a huge number of workshops abroad with Paul Bocuse and Alain Ducasse, alongside many others. The focal point was enrichment, but I am always looking to improve my technical skills, my knowledge and my professional portfolio.

2. What are the challenges that you face and what do you do to overcome them? It’s crucial to keep up to date on the latest food trends, customers’ demands and daily interests to sustain a business and be successful. Moreover, product consistency and staffing are very challenging. Consistency is the key to success. Guests always request the same experience in terms of taste, presentation, service and ambiance. This is difficult to achieve and maintain, as supply chains and product availability are not always themselves consistent. Training your staff is the key to maintaining consistency and sustainability. Being able to maintain high morale, an environment of development and advancement, and a strong team culture are big asks in any restaurant. It’s difficult to keep staff engaged, as there is usually little to no room for creativity and building skillsets around a static menu that will last for many months.