Eran Tibi
Of Syrian and Tunisian descent, Israeli-born chef Eran Tibi is eager to showcase his vibrant and playful take on modern Eastern Mediterranean cuisine.
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Having grown up working at his father’s bakery, Eran came to food late, first starting his career in marketing before finally taking the leap to follow his dream and study at the esteemed Cordon Bleu in London, at the age of 30.
After his training, he worked for the chef and restaurateur, Yotam Ottolenghi, at his various restaurants, before 2017 saw Eran open his own restaurant, Bala Baya in Southwark. This was followed by sister restaurant, Kapara in Soho, with both restaurants serving Eran’s take on Eastern Mediterranean dishes with fun, dining elements and bold flavours.
Eran’s competition menu draws inspiration from his mother’s traditional cooking and his father’s baking heritage, creating fun and bold dishes.
