About Chef Tarek

Chef Tarek BouGhanam — Executive Chef & Restaurant Consultant

"I don't just cook food — I build profitable, efficient, and memorable restaurant operations."
— Chef Tarek BouGhanam

With 25+ years of international experience, Chef Tarek BouGhanam helps restaurant owners reduce food cost, engineer profitable menus, and build operations that last — across Lebanon, the GCC, and beyond.

Meet Chef Tarek BouGhanam

Executive Chef & F&B Consultant | Lebanon & GCC

With over 25 years of experience in luxury hotels, large-scale industrial catering, and restaurant consulting, Chef Tarek BouGhanam brings a rare combination of culinary excellence and sharp business acumen to every engagement.

Based in Lebanon, Chef Tarek has built his career across some of the most demanding kitchen environments in the Middle East — from five-star hotels in Beirut to oil and gas field operations in Iraq and Saudi Arabia, and fine dining establishments in Qatar, Jordan, and Lebanon.

📊 By the Numbers

⏳ 25+ years of professional culinary experience
🌍 6 countries — Lebanon, Qatar, Saudi Arabia, Iraq, Jordan, UAE
🏨 5-star hotels — Four Seasons, InterContinental Phoenicia, Mondrian Doha
💰 Reduced food cost from 42% to 27% for a Dubai restaurant in 3 months
📈 Increased kitchen efficiency by 20% at InterContinental Phoenicia Beirut
👨‍🍳 Managed kitchens serving multinational workforces in oil & gas operations

💼 Career Highlights

Head Chef — Prime Support General Services (Oil & Gas), Basrah, Iraq (2024–2026)
Managed large-scale kitchen operations for a diverse multinational workforce under strict HACCP and safety standards.
Head Chef — Catering Care, Dammam, Saudi Arabia (2022–2024)
Controlled food cost, inventory, and supply chain while maintaining the highest hygiene and quality standards.
Chef De Cuisine — Mondrian Doha Hotel, Qatar (2019–2021)
Led the Main Kitchen, Banqueting, and Wallima Restaurant, reducing ingredient costs by 10%.
Chef De Partie / Sous Chef — InterContinental Phoenicia, Beirut (2012–2018)
Increased kitchen efficiency by 20% and reduced food waste by 15%.
Demi Chef — Four Seasons Hotel, Beirut (2009–2012)
Delivered consistently high-quality dish preparation exceeding guest satisfaction scores.
Demi Chef — AUB Medical Center, Beirut (1998–2009)
Achieved a 10% reduction in overall food wastage through rigorous food safety standards.

🌎 Consulting Experience

Chef Tarek has consulted for restaurants in Amman, Jordan and Doha, Qatar, helping owners optimize menus, control costs, and improve operational efficiency.

🏆 Case Study — Dubai Restaurant

A fine dining restaurant owner in Dubai reached out after noticing consistent losses despite a fully booked dining room every night.

The Problem:

Food cost running at 42% (industry standard: 28–32%)
A menu of 47 items — only 12 were actually profitable
Daily kitchen waste going untracked and uncontrolled

The Solution:

Full menu engineering — restructured around profitable items
Strategic repricing of key dishes
Daily cost tracking system implemented
Renegotiated contracts with 2 key suppliers

The Result — within 3 months:

✅ Food cost dropped from 42% to 27%
✅ Net profit margin improved significantly
✅ Kitchen efficiency increased, waste reduced

"Chef Tarek completely changed the way we think about running our restaurant."
— Restaurant Owner, Dubai 🇦🇪

🎓 Education & Certifications

Lebanese TS3 in Hotel Management and Culinary Arts — Al Kafaat University, Beirut (2004)
Certificate in Managing Training and Development — Phoenicia Culinary Arts (2017)
Certificate in Craft Training — Phoenicia Culinary Arts (2016)
HACCP Level 1, 2, 3 and 4 — G.W.R Beirut (2016)