Meet Chef Tarek BouGhanam

Executive Chef & Restaurant Consultant

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 Aramoun, Mount 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.

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.

Education and 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)

Core Expertise

• Menu Engineering and Development
• Food Cost Control and Profitability
• Kitchen Operations and Team Leadership
• HACCP and Food Safety Compliance
• Industrial and High-Volume Catering
• Restaurant Startup Consulting

Ready to Transform Your Restaurant?

Get in touch today and let us build something great together.