My name is Tarek Gio, a passionate cook based in Montreal with a unique blend of Canadian and Lebanese heritage. I hold 4 years of culinary experience and am known for my creativity in the kitchen. I am currently nurturing my love for the art of wine as a sommelier student and also enjoy experimenting with mixology and homemade fermented hot sauces. My curiosity and ambition fuels my performance in the kitchen, and I am particularly excited about exploring and mastering my Lebanese roots through cuisine. My focus is on delivering a delicious, wholesome meal that offers an unforgettable culinary experience. I possess a wide spectrum of cooking skills, able to prepare dishes from various global cuisines including but not limited to Canadian, Italian, Middle Eastern, Japanese, Thai, Vegetarian, Chinese, Korean, Mexican, Vegan, African, Eastern European, and French. My skill set extends beyond cooking as I also excel at serving, maintaining kitchen cleanliness, stocking up on essential products, dishwashing, planning and cooking for events, and making dietary meals. Among my special skills are extensive knowledge of modern cooking technology and sanitary hygienic standards, backed by experience in managing other employees. I also have a skill in barbecuing. I am on the lookout for Part-time roles and/ or Full-time roles, specifically as a Family cook, Private/personal cook, or Chef for events. My services extend to creating a menu tailored to the preferences of the employer, cooking children's meals, supervising kitchen staff and helpers, and more. Ideally, I prefer a Live-Out arrangement. My wide-ranging availability throughout the week leaves room for flexible scheduling, ensuring I can meet your culinary needs at your convenience. I am ready to start immediately and I see myself as a great addition to any kitchen due to my curiosity and ambitions. I look forward to adding a dash of spice to your meals!

I started out in the kitchen of an African street food chain called baguette brochette, and quickly moved through the ranks to manager. That experience lead me to work in a fast pace american style pub called warehouse on Crescent, from burgers to mac and cheese, chicken tao and spinach dip. But i couldn’t help but feel like i was missing some of the action being in the back of the house, so i got a job as a busboy with the Midway group. In that time, i learned as much as i could from service to bartending and even helping to start their cajun Louisiana style Bar-Resto. I am now looking to heighten my knowledge in lebanese cuisine, my origins.