Tell us a bit about yourself and your journey into the culinary world

My name is Tareq Taha. I’m 36 years old, a Palestinian chef. My journey began at the age of 18 when I started working in pastry. A few years later, I shifted my focus to cooking. My passion for food and pastry was ignited while I was pursuing a career in Hotel Management. That’s when I realized my true calling was in the culinary arts. Since then, I’ve been honing my skills and experimenting in various food operations.

At the age of 28, I landed my first role as a head chef, a milestone that marked the beginning of an exciting chapter in my career. However, the biggest challenge and highlight of my professional life came in 2022 when I participated in Top Chef in the Arab world. Winning the title of Top Chef All Stars was a dream come true. For me, cooking is more than a profession; it’s my passion and my safe zone.

What is your current role, and what drives your culinary philosophy?

Currently, I am the head chef of two restaurants. In addition to that, I am also involved in a family business. My culinary philosophy is rooted in the belief that learning and dreaming should never stop. Nothing in life beats the feeling of achieving your dreams.

What are your dreams and goals for the future?

My ultimate dream is to continue learning and expanding my knowledge of this profession while traveling the world, experiencing new cultures, and tasting different cuisines. I also want to share my knowledge with others. My vision is to someday open my own cooking school—a space where I can teach people how to cook, develop my skills, create new recipes, and share my love for food. It would be a place of inspiration and growth for me and others.

What’s next for you in your culinary journey?

I’m currently focused on sharing my expertise and cuisine with a wider audience. My next big step is to create events and pop-ups around the world, connecting with people and chefs from different cultures. It’s an exciting way to collaborate, learn, and showcase Palestinian cuisine on a global stage.

What advice would you give to aspiring chefs?

Never stop learning and never stop dreaming. The culinary world is vast, and there is always something new to discover. Embrace challenges, take risks, and pour your passion into everything you create. Cooking is not just about food; it’s about connecting with people, telling stories, and creating memorable experiences.