DUBAI: Yasmina Hayek grew up around professional kitchens. As a kid in a family of restaurateurs, food was part of everyday life — not just at the table, but in the routines and responsibilities that came with running a restaurant. Those early experiences shaped her understanding of cooking as something practical and constant, rather than performative, she says.
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Her career led her to fine-dining kitchens in Europe before she returned to work in the family business. Today, Hayek is the executive chef of Em Sherif, which consists of four different chains — Em Sherif Restaurant, Em Sherif Cafe, Em Sherif Sea Cafe and Em Sherif Deli — with locations across the Middle East, including Saudi Arabia, and in Europe.
When you started out as a professional, what was the most common mistake you made?
Early on, the instinct is often to do too much. With time, I understood that the real challenge, and talent, is knowing when to stop and let the ingredients and the intention behind the dishes come through.
