Barclays suspends UK festival sponsorships after backlash over ties to Israel

RIYADH: Parea Greek Brasserie, newly opened at the Hilton Riyadh Olaya, aims “to present Greek cuisine in a way that respects tradition but also embraces innovation,” head chef Garnaras Giorgos tells Arab News. 

“Parea offers a unique experience, not only through the stunning scenery and view but also through my personal take on Greek cuisine. I bring flavors and memories from across Greece — from Cyprus to the Zagori mountains and northern Greece. What I aim to offer my guests is a taste of my journey, along with a deep appreciation for Santorini, where I spent five years learning to respect nature and use exceptional ingredients.” 

The Greek chef says his grandfathers were his first mentors. “I vividly remember when I was four, standing alongside both my grandfathers — Panayioti and Yiorgo (whom I was named after). They were showing me how to prepare a whole lamb on the spit for our family celebrations. It’s a cherished memory I’ll never forget,” he explains. 

“I’ve been in love with food since a very young age, and that passion is the main driving force behind my career,” he adds. 

Here, he talks to Arab News about his time in Saudi Arabia, his top tip for amateur chefs and his management style. 

What has it been like living and working in Saudi Arabia so far? 

Having lived in various countries, what stands out most to me here is the sense of safety. I’ve never felt more secure. I’m still taking time to integrate into the local culture, which I deeply admire. I make it a point to explore new places in my free time. 

What’s your top tip for amateurs? 

Focus on using fresh, local, and seasonal ingredients. When you cook with what’s available at the right time of year, the results will always be delicious. 

What one ingredient can instantly improve any dish? 

Love! When you cook with love, the food is guaranteed to be full of flavor and soul. 

When you go out to eat, do you find yourself critiquing the food?  

I try to simply enjoy the moment and savor the flavors. I focus on the positives and appreciate the effort that goes into the dish, rather than being overly critical. 

What’s your favorite cuisine to order?  

It really depends on my mood. I can go from street food to a fine dining experience — I’m always eager to try something new. 

What’s your go-to dish if you have to cook something quickly at home? 

Trahanas — a traditional Greek hearty soup. It’s quick, healthy and full of flavor. I actually make my version of it at Parea. 

What customer request most annoys you? 

I’m usually able to accommodate any request. The key is understanding the guest’s needs and finding a way to deliver. 

What’s your favorite dish to cook and why? 

There’s no one particular dish — I love the ones that bring back memories, especially those with a story behind them. So I’d say anything hearty with personal significance. 

What’s the most difficult dish for you to get right? 

The whole quail. It’s a dish that always presents a challenge — but it’s also an opportunity to perfect my technique. 

Pare

Relaxed? Quite the opposite! While we do have our fun moments, when it’s busy there’s no room for democracy in the kitchen. It’s all about precision, teamwork and getting the job done efficiently. 

DUBAI: Returning to the UAE after his debut performance in AlSerkal in 2009, Syrian-American artist Omar Offendum will take to the stage at the Quoz Arts Fest on Jan. 25.

Speaking to Arab News recently, the New-York based rapper said he was excited about performing in the Arab world, and being able to say he is “from a free Syria” for the first time.

Offendum is also a spoken-word poet and recently described himself as a theatrical storyteller.

“When I’m on stage, I’m not just singing songs or just reciting poetry, I’m bridging all of that with storytelling. And I find myself really comfortable in theater spaces now.

“As much as I love a big festival, I find what’s really unique about theater is people enter the space with the understanding that you are being sort of transported into an imaginary time and place,” he said.

Drawing inspiration from artists including Bob Marley, Sade, Sabah Fakhri and Feyrouz, Offendum’s music blends classic hip-hop and elements from traditional Arab culture.

“What was unique to me in my upbringing was that it wasn’t just musicians, it was poets. Nizar Qabbani, for me, was foundational. Every album I’ve made, there’s been translations of Nizar Qabbani’s work.

I’m always reciting his poetry on stage. I think what’s really special about being an artist is that when you do it with a desire to be authentic and genuine.”

Offendum’s music is often a form of social commentary reflecting on current or past events. He said sometimes “you need a spoonful of sugar to help the medicine go down” and his music does that.

“I think music speaks to a different dimension in our heart and in our mind. There’s emotion and there’s meaning in music just as much as there are in words,” he explained.

But success did not come easy for the Saudi Arabia-born rapper. Offendum said he faced many challenges as an Arab after moving to Los Angeles.

He recalled an experience where he was offered voice-over work that depicted harmful stereotypes of Arabs.

“My friend was shocked that I rejected a large sum of money but I said of course not. I’m actively trying to use my voice to change the perception of Arabs and Muslims in the media,” he said.

Offendum said he remains full of passion and drive. “The fact that I’m 43 and I’m still doing what I love and I’m excited and passionate about it ... tells me that I’ve made it.”

Although New York holds a special place in Offendum’s heart, he hopes to perform in his birthplace of Saudi Arabia and homeland of Syria.