At only 28 years old, Yasmina Hayek has already made a name for herself on the world’s stage, but she’s also a pioneer, a custodian of Lebanese culinary heritage. That’s why she’s the latest recipient of the MICHELIN Young Chef Award for MICHELIN-selected Em Sherif Sea Café, which was handed out at the recent MICHELIN Guide Abu Dhabi Ceremony, making her the first woman in the Middle East to be bestowed this honour. The award recognises young chefs who are dedicated to culinary artistry, as well as their contributions to the world of gastronomy.
“I'm extremely happy,” she says of receiving the prestigious accolade. “My goal is to grow even more and, eventually, to have a star. This award is one step closer to achieving so many beautiful things.”
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From culinary school to the MICHELIN Guide
As co-owner and executive chef of Em Sherif Group, the company behind Monaco’s MICHELIN-selected Em Sherif, which has branches across the world, including Em Sherif Sea Café at Rosewood Abu Dhabi Hotel, Hayek embodies both tradition and innovation. Her journey reflects the evolution of Lebanese cuisine and a commitment to elevating it on a global scale.Hayek’s path to success is one paved with dedication, talent and a passion for preserving her cultural roots. She studied at what was formerly known as Institut Paul Bocuse in France, before honing her skills in respected MICHELN-starred kitchens, from Paris to Copenhagen, under the tutelage of top chefs such as Mathieu Pacaud and Jean François Piège. This early experience shaped her craft and instilled a drive not only for excellence but also creative expression.
Hayek also later pursued a Master’s Degree in Food Design in Milan. “It gave me a different vision of the food industry, and a new way of thinking,” she says, also describing her desire to connect food with broader themes of culture, sustainability, and community. Yet, her vision always remains rooted in Lebanese identity and the desire to share her heritage with the world, which is why she later returned to Beirut to work on Em Sherif, which, to her, is a testament to the richness of Lebanese hospitality and culinary tradition, something she’s determined to keep alive.
Continuing a family legacy with a modern twist
Em Sherif was founded by Yasmina’s mother, Mireille Hayek. “My mom wasn’t a professional cook,” says Hayek, “but she used to host a lot of parties at home, especially themed parties, and did them extremely well. She was such a good host … and everyone encouraged her to open a restaurant.”
Mireille originally established the brand in Beirut as a fine-dining restaurant in 2011. “She always had this dream to elevate the Lebanese lifestyle and the way we host in Lebanese restaurants. Back then, nothing was glamorous in Lebanese restaurants. You didn’t have silverware; you didn’t have proper service. She was actually the first one to put a spoon in hummus,” Yasmina says with a laugh.
Then, Em Sherif Café was born, a more casual yet no less impressive concept, inspired by family traditions and flavours while embracing a contemporary flair and spirit. While Mireille established its reputation as a beacon of Lebanese hospitality, Yasmina has taken on the role of innovator, expanding its footprint globally while staying true to its roots.
Since joining the family company, Hayek’s approach has introduced a layer of finesse to the brand, whether that’s in the original restaurant in Beirut, the deli in Harrods London or the café in Abu Dhabi. While the latter is a franchise, Hayek says they’re heavily involved with their global partners, making sure everything is up to their high standards, and that each location reflects the sophistication and local adaptability Hayek prides herself on. This is clearly seen in Em Sherif Sea Café’s seafood and Mediterranean-inspired offerings, which cater to local tastes with an upscale ambiance in a five-star hotel that includes a focus on premium ingredients.
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A commitment to Lebanese heritage
For Hayek, Em Sherif is more than just a restaurant brand; it’s a means of cultural preservation. She feels a responsibility to uphold Lebanese culinary traditions, some of which risk fading away. “I want to be the future grandma who preserves these ancient recipes that our own grandmas used to cook,” she says. “These little things are disappearing with time, and I would like to preserve them and reinforce our cultural identity as much as I can, to make it stronger by really having a footprint in every country.”The company now has ambitious global expansion plans, including forthcoming ventures planned across Europe, from Paris to Madrid, as well as Armenia, Brazil, Morocco and a second outlet in London. They’re also planning to open a venue in Lebanon’s Sursock Museum, a famed contemporary art museum in Beirut.
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A role model for the next generation of chefs
As she moves into her next chapter among the most successful young female chefs in the Middle East, Hayek hopes to inspire a new generation of culinary visionaries across the region. Her advice to aspiring chefs is rooted in dedication, resilience and generosity. “Follow your passion, and really do what you love,” she says.“When you do what you love, you will work countless hours, and it will always be fun.”
You also need to remember to be a great host, she adds. “Be generous, whether it’s with your team, your collaborators and your clients. And also, be a good listener. It’s very important to listen, because if you don’t, you cannot grow.”
This, she learned from her mother, her own role model. Working with Mireille has been both a privilege and a responsibility, says Yasmina. “She’s successful for a reason, and it’s up to me to ride that wave and make it better.”
For Yasmina Hayek, the journey has just begun.
