Dining

Chef’s Cut - Executive Chef Tony El Khoury

by: BTM - Wed, 10 Dec 2025

This episode of Chef’s Cut takes us into the kitchen with Chef Tony El Khoury of Byblos at Four Seasons Hotel Bahrain Bay.

Chef, tell us about the journey. How did it all begin for you?
My culinary journey began in my childhood in Lebanon. Seeing how food brought my family together showed me how meaningful cooking can be.

How would you describe your style today?
Rooted in tradition but refined with a fresh touch.

Is there a dish at Byblos that feels like your signature?
Our Short Ribs Kibbeh. It takes a classic Lebanese comfort food and elevates it with premium ingredients and technique.

How do you keep Lebanese heritage at the heart of your menu?
Every classic dish has a soul, a story and a memory attached to it. When we innovate, we do not rewrite that story. I always keep the flavours authentic, even while adding contemporary touches.

How do you maintain consistency across every plate?
Consistency comes from clear standards, constant training and being fully present. I stay involved in every detail to make sure each plate reflects the passion we put into our craft.

Do you use local ingredients here in Bahrain?
Yes, absolutely. Fresh herbs, vegetables and seafood from Bahrain add a unique vibrancy to our dishes while honouring the land that supports us.

What challenges in the industry do you feel deserve more attention?
The industry needs greater openness and support. There is growing pressure to deliver excellence with limited resources, especially in fast-growing markets like Bahrain. It is important to remember that behind every plate is tireless work.

What do you cook when you are off-duty?
Simple meals at home for my family.

Your go-to comfort food?
A warm bowl of lentil soup or a classic Lebanese homemade dish.

Any daily rituals you never skip?
Arriving early, checking every station and tasting everything before service.

What advice do you share with aspiring chefs?
My philosophy is authenticity, simplicity and a deep respect for every ingredient. Stay patient, stay humble and keep learning.

What keeps you inspired?
Seeing my team grow and constantly challenging myself to improve the guest experience.

What is next for you and Byblos?
I aim to explore opportunities that expand our culinary identity even further.

RAPID FIRE ROUND.
Brunches or dinners?
Dinners