Chef profile: Eran Tibi, executive chef at Kapara and Bala Baya

What was your first job in catering?

My first job in catering was around roughly 8/9 years old at my dad’s bakery, so I started off young. In my professional career, I cut my teeth at the Ottolenghi kitchens doing all sorts of cooking, catering, cheffing and pastry.

What do you normally have for breakfast?

First things first, it’s black coffee – and a lot of it! Later on in the morning I’ll almost religiously be found digging in a hummus plate with some braised meat and a boiled egg. Obviously mopped up with a fluffy pita.

What do you do to relax?   

Crafting and drafting new menus and dishes for each season is something I really enjoy, and I find it very relaxing. Alternatively, on days off, I love a sofa day with my favourite comfort food, lots of wine and good comedy on the telly does the job. I’ll also often be found at home flicking through cookbooks late into the night, especially if it’s a good one.

Which person in catering have you most admired?

Sami Tamimi, my mentor from my time at Ottolenghi is a person in catering that I hugely admire. My friend chef Josh Katz is hugely inspiring to me, he is constantly pushing the boundaries in Mediterranean foods. Eyal Shani as well, for his passion in the simple side of food and finally of course my dear friend and muse, chef Shimi Aaron who always inspires me with his magic hands in baking and home cooking (which has got to be better than any grandma I know), as well as of course his sense for look, feel and design within our restaurants.

What is your favourite food/cuisine?

If not Middle Eastern I’d say South East Asian. The hotter the better.

Which ingredient do you hate the most?

There aren’t many ingredients I hate but if I had to say one, it would be mint chocolate. I just don’t get it.

Tell us a secret...

I used to be a professional roller skate dancer, hence the great legs... From this experience, I knew that music would always be a part of whatever else I do in life. The next role after this was a DJ and then I finally landed on chef. Nowadays, I combine all these loves together in my restaurants Kapara and Bala Baya.

What irritates you most about the industry?

Not getting second chances. Sometimes an establishment can have a bad night, it doesn’t mean they’re a bad establishment. Like in art, people should try and be more forgiving and give second chances.

Who would be in your “fantasy” brigade?

Gal Gadot, superstar actor, would be a hostess. Beyoncé on the bar and Amy Winehouse as my waitress, singing the menu for people!

If you had more time, what would you do?

If I had more time and more funds, I would spend it perfecting the experience at my restaurants before anyone gets the chance to see, listen, eat or drink our creations.