Farouk grew up in Tunisia, where he had his first crush on seafood. It all started with prawns! Fifteen years later, he is studying culinary arts at the "pope of French cuisine" institute in Lyon, France where he is being trained by some of the best French Michelin-starred chefs.

As a soon-to-be chef, Farouk is reimagining Tunisian classics, such as fannoud (cuttlefish liver), cuttlefish roe, clams and poutargue by integrating his gourmet savoir-faire to a range of entirely homemade seafood delicacies that should elevate your culinary experience.