Executive Chef
Chef Tarek Abou El Makarem is a highly accomplished Executive Chef with over two decades of leadership experience driving culinary excellence across premier hotels and resorts. With a foundational educational background dating back to 1982, Chef Tarek has built a distinguished career centered around sophisticated menu design, strict food safety compliance, and optimized kitchen operations.
Throughout his expansive career, Chef Tarek has successfully steered culinary teams and managed multi-faceted F&B operations for large-scale properties. His notable tenures include serving as Executive Chef at properties such as Fanar De Luna Hotel & Resort, Naama Blue Sharm Hotel, and the 450-room Cyrene Island & Cyrene Sharm Hotels. In these roles, he has consistently demonstrated a mastery of designing high-quality menus aligned with brand identities, developing operational workflows, and successfully executing major banquet and gala events.
Chef Tarek bridges traditional culinary artistry with modern kitchen management practices. He is highly proficient in managing food costs, reducing waste, and operating complex restaurant systems like Micros 4700. A staunch advocate for quality control, his kitchens firmly adhere to international hospitality and HACCP food safety standards.
Beyond his technical and gastronomic expertise, Chef Tarek is a natural leader dedicated to nurturing talent through custom staff training programs. Fluent in Arabic and good in English, he thrives under the high pressure of fast-paced environments, continuing to elevate dining experiences while keeping guest satisfaction and operational efficiency at the forefront.
Core Expertise
- Culinary Leadership: Comprehensive kitchen management, multi-department workflow coordination, and staff skill development.
- Operations & Systems: Advanced cost control, inventory management, and technical proficiency in Micros 4700.
- Compliance & Safety: Expert implementation of HACCP and international food safety benchmarks.
- Menu & Event Design: Custom recipe development and large-scale open buffet, banquet, and gala dinner execution.
