Born and raised in Beirut, Lebanon, Chef Ali Traboulsi's culinary journey is a testament to the importance of pushing the boundaries of typical dishes some chefs might not think would have a place on the menu. His signature dish, Beef Bone Marrow topped with gravy pepper sauce and chimichurri sauce, served alongside beef tartare adorned with MAGGI® Demi Glace pearls and MAGGI® Mashed Potato, is a perfect example of how a humble dish can become a star on a menu.
A Dash of His Past
Chef Ali's love for cooking began at the age of eight when he first attempted to make poached eggs. Despite the initial setback, this experience ignited a passion that would shape his future. At 16, he took his first summer job as a kitchen helper, fueling his desire to learn everything about the kitchen and food. After graduating from the Institute of Beirut at 20, Chef Ali embarked on a culinary journey that exposed him to various cuisines, including Lebanese, Indian, and American. This diverse experience allowed him to develop a unique style, focusing on simplicity and the art of highlighting key ingredients to create exceptional dishes.
His Signature Dish: Beef Bone Marrow with Beef Tartare
Chef Ali's signature dish is a celebration of underappreciated ingredients. The star of the plate is the beef bone marrow, marinated with rosemary, garlic, and salt, then cooked to perfection. The rich, buttery marrow is complemented by a flavorful gravy pepper sauce and a vibrant chimichurri sauce, adding depth and freshness to the dish. The accompanying beef tartare, topped with MAGGI® Demi Glace pearls, provides a delightful contrast in texture and flavor. The Mashed Potato serves as a comforting and familiar side, rounding out the dish perfectly. For Chef Ali, this dish represents an opportunity to showcase the potential of simple ingredients and elevate them to new heights. By combining traditional techniques with modern twists, he creates a dining experience that is both unique and unforgettable.