Interview with Master Chef Tarek Ibrahim
In the world of fine dining, plating is more than the final step, it’s part of the experience. For Chef Tarek Ibrahim, owner of Umami, one of Garden 8’s standout restaurants known for its modern international cuisine, presentation is a form of storytelling. To him, the plate is the frame that completes his artwork.
We sat down with Chef Tarek to explore his creative process, the philosophy that guides his kitchen, and why Fathy Mahmoud porcelain tableware plays a key role in bringing his culinary vision to life.
“The Plate Is Where I Present My Art”
When it comes to plating at my restaurant, every dish we serve needs the perfect plate, one that adds value to the meal. It’s like drawing on a canvas and placing it in a beautiful frame; the frame enhances the artwork. For me, the plate is where I present my art, my food, so it’s an essential part of the whole experience.
Fathy Mahmoud: A Global Name in the Eyes of Chefs
FM is not just an Egyptian brand, it’s a global one. This man is a true artist. I can’t do him justice; he’s in an entirely different dimension. As Egyptian chefs, we’re proud to use Fathy Mahmoud’s creations because of the craft and the reputation behind them. His work simply makes our dishes look better and more appetizing. It adds the third dimension.
Collaboration in the Kitchen
I include my staff in everything but I’m a bit of a dictator. I listen to everyone’s opinions, but at the end of the day, I know what I want. I’m the one who paints the dish, and I know exactly how I want to present it.
Choosing the Right Tableware: The Chef’s Advice
When choosing tableware, there are many factors to consider, but the most important one is durability. I love pottery and stoneware, but they’re not durable, they break from the slightest hit. Stackability also matters a lot for restaurant storage. And of course, choose colours that enhance the dish and make the food more appetizing, not ones that overshadow it.
Material Matters
Some materials are dangerous and shouldn’t be used with food. My preference is always porcelain, it’s 100% safe, reliable, and consistent.
When a Plate Inspires a Dish
Once, I saw a very long, ruler-like plate meant to span the entire table. I immediately had a vision. I filled it with alternating falafel and tehina—falafel, tehina, falafel, tehina—all across. This was in America, and diners absolutely loved it. It made dining fun and interactive. And by the way, I’ve ordered many custom plates with specific shapes and designs from FM; every single one was produced perfectly at the factory.
A Simple Philosophy
My restaurant philosophy is: Simple food, simple ingredients, made well. I don’t need to import tomatoes or truffles. I use our home-grown ingredients and turn them into delicious art.
Closing Thoughts
Chef Tarek reminds us that food isn’t just about taste, it’s about emotion, experience, and beauty. The plate becomes part of the story, elevating each creation. At Fathy Mahmoud, we’re proud to support chefs like him, offering customization, and quality that help bring culinary visions to life.
