With more than 24 years of experience in managerial positions across the region, Kamil Bouloot launched Mangetout Cuisine, a catering consultancy services company and fresh ready-to-heat meals. Kamil was also the Corporate Executive Chef of Ghia Holding, and was is in charge of their restaurants: Ahwak, Abdel Wahab, El Denye Hek, Fabrk, Beirut by Grill. He is currently head of Culinary Middle East & UK of Seagrass Boutique Hospitality Group in Dubai.
GET TO KNOW KAMIL BOULOOT
CULINARY PHILOSOPHY
Be passionate about food and respectful of ingredients.
AWARDS
2001. Bronze, Ice Carving, Horeca. 2002. Gold, Vegetarian Menu, Horeca. 2004. 6th Runner Up in “Trophee d’Or International”, Paris. 2006. 1st Prize – World Championship of Tuna, Italy.
CULINARY PHILOSOPHY
Lara3 believes cooking should be accessible and frank. A meal doesn’t have to be fancy and elaborate to look and taste amazing. The simplest recipes executed in the right way make for food that is quite simply divine.
