My Life In Food: Yasmina Hayek
I grew up surrounded by food –my family’s conversations, holidays, even our daily rhythms centred around what we were cooking and sharing. Though I didn’t set out to work in food, it became an inevitable love story. Watching how food brings people together, tells stories, and passes down traditions, and now being a part of that at Em Sherif is a privilege and a joy.
My fondest early memories are sitting on the kitchen counter watching my mother cook. The smells of spices, slow-cooked stews, warm bread – those sensations are still with me. It taught me that food isn’t just about taste, but memory, emotion and connection. I carry that with me today in everything I do.
As a child, I loved visiting my mother’s restaurants (even before Em Sherif) – La Parilla and her Indian restaurant, Yasmina. I have such vivid memories of being there, seeing the team at work, taking in the aromas from the kitchen, the sizzle of the dishes. It was magical to me, and it made the world of restaurants feel like fun from early on.
I used to bake a lot when I was younger. Children are a bit obsessed with baking, who knows why? Back then, my cousins and I ran a little ‘restaurant’ in my grandmother’s garden. I was the chef, came up with the menus, and ran the whole thing. Looking back on it now, it’s pretty funny.
I don’t think people associate me with any particular dish yet, as I am a pretty versatile, but they do associate me with Em Sherif Deli. However, I have created many dishes and menus for all of our restaurants. It really depends on the Em Sherif concept. For example, when you think of seafood, I’d say the seafood moghrabieh, whilst at Em Sherif Deli, it’s the kibbeh naye sandwich. There’s something so joyful and creative about reimagining Lebanese family favourites into sandwiches. We have fun creating a new one every month at the deli!
Some ingredients that define my cooking style would be Lebanese extra virgin olive oil and lemon. I love finding acidity in my dishes, as it always brings a nice kick. I eat out a lot as I am always on the go, so I constantly crave home-cooked food. A nice bowl of rice with a comforting stew is my favourite, plus chocolate when no one is watching.
I am so grateful to have experienced a lot of unforgettable meals, so it’s hard to choose a favourite. Beyond the moments when we’re developing new dishes at Em Sherif – which is always exciting – it could be the sole meunière at Le Duc, a labneh sandwich at Massabki, or a spontaneous bite and glass of wine at a cosy bar after a long day. It’s all about the moment, the mood, and most importantly, the company.
I really admire the iconic chef Ruthie Rogers. I love the way she approaches food with such honesty and generosity, and the River Café is such an institution. Her style is relaxed but thoughtful, seasonal, and soulful. She also has a great podcast, which I love listening to when I am on the road. So many chefs inspire me, and I am lucky that I have even been able to build friendships with many of them.
My go-to spot for a date night would be the Terrible Prince in Beirut. It has such an inviting energy –relaxed, intimate yet lively. The food (from a great burger to chicken liver) is consistently delicious, and it feels like a fun little escape within the heart of Monot in Beirut. Also, make sure to check out the iconic photo of Julio Iglesias in the bathroom with the light show they put on in there!
Souk El Tayeb’s farmer’s market on Saturdays in Beirut is a go-to for groceries. I’m always hunting for fresh zaatar. That being said, I’m lucky to work with incredible suppliers through Em Sherif, so I’m constantly surrounded by amazing seasonal ingredients all year round.
An underrated Middle Eastern dish that everyone should try is Moghrabiyet Djej – so comforting and delicious. It's simple and deeply rooted in tradition and the art of gathering; it deserves more love globally (and not just around the holidays). When I’m entertaining at home, I usually make something that feels nostalgic – Kibbeh Saniyeh, it's a mix of passed-down family recipes and my own little twists.
A few of my favourite under-the-radar gems in the region include Shams El Balad in Amman, by chef Qais Malhas – a beautifully curated space that feels connected to its landscape and cultural roots. Beirut has the ever-charming Un Peu Fou, found along the iconic Gemmayze stairs.
Some restaurants on my list to visit are Gaggan in Bangkok, Florilège in Tokyo, Pujol in Mexico, and Asador Extebarri in Spain. My list is very long – I could go on for days!
I genuinely love the art of collaboration – whether through food, design, music, or something entirely unexpected. I’ve been fortunate to collaborate with some remarkable brands and individuals along the way. My dream collaboration would be with Christofle, as it beautifully blends tradition and modernity with effortless elegance.
If I could invite anyone in the world to dinner, it would be Martha Stewart. I imagine she’d be fascinating. I’d love to set the table the Lebanese way and share the richness of our hospitality with her.
Visit EMSHERIF.COM and follow @YASMINAHAYEK
DISCLAIMER: We endeavour to always credit the correct original source of every image we use. If you think a credit may be incorrect, please contact us at [email protected].
/https%3A%2F%2Fsheerluxe.me%2Fsites%2Fsheerluxe-me%2Ffiles%2Fwebsite-images%2F2023%2F07%2Fsl-middle-east_0.jpg?itok=mM7sU9m0)
