Tarek Swed: Driven by Curiosity

A holiday in Bulgaria wasn’t supposed to change Tarek Swed’s life. But sometimes the biggest career decisions begin where you least expect them.
Born in Germany to a German father and a Syrian mother, Tarek spent part of his childhood in Syria before unexpectedly discovering Bulgaria – a country that would eventually become home. Choosing HRC Culinary Academy marked the beginning of a journey that would take him through professional kitchens across Europe, where every challenge, and every international internship, helped shape him into the chef he is today.
Like every HRC graduate, Tarek’s path has been unique. Today, his ambitions extend far beyond creating exceptional food. He hopes to help shape a better future for hospitality by mentoring the next generation, encouraging healthier kitchen cultures, and reminding people that every guest should be welcomed not as a customer, but as a friend.

Your journey to HRC Culinary Academy wasn’t exactly conventional. How did you end up in Bulgaria?

Tarek: I came to Bulgaria by accident. I was here on holiday and really liked the country. At the time, I was studying Business because my father wanted me to, but after two years I realized I needed to follow my own path. Cooking had always been what I wanted to do. Since I’d already discovered Bulgaria, HRC Culinary Academy immediately stood out. The two international internships were a huge part of the decision. That structure really appealed to study, work abroad, come back, then do it all again. That’s why I chose to enrol in the Culinary Arts programme at HRC Culinary Academy. Funny enough, my career followed the same pattern. I kept leaving Bulgaria to work abroad and always found myself coming back. Eventually, I realized this was where I wanted to stay.

So first it was the opportunities that brought you here…

Tarek: …and then I fell in love with Bulgaria.

Although Tarek often jokes that he wasn’t the easiest student at HRC, he now looks back on those years with a completely different perspective. Rather than pointing to one defining mentor, he believes every chef instructor and every challenge along the way helped shape the professional he would become.

Looking back, what did your internships teach you that no classroom ever could?

Tarek: The biggest lesson was learning how to work. I learned how to perform under pressure, how to function in a professional kitchen and what discipline really means. My second internship at Pillows Hotel in Baarlo, Limburg, changed everything for me. I was working with the fantastic chef  Trung Hoang when COVID shut the restaurant down after only a week. Once restrictions eased, we continued in the Netherlands, and a few months later he asked me to help open a new restaurant in Belgium. For the first three months, I was the only person in the kitchen, preparing an a la carte menu by myself. It was incredibly demanding, but I learned more during those months than I ever expected.

The two internships did far more than develop Tarek’s technical skills. They taught him resilience, curiosity and the confidence to embrace every new challenge – qualities that continue to define him today.

What advice would you give students preparing for their first internship?

Tarek: Learn. Learn as much as you possibly can.  Experience is far more valuable than money at the beginning of your career. Even if it means working for free for a while, it’s worth it if you’re learning from the right people. People often underestimate how much sacrifice this profession requires.

For Tarek, graduating wasn’t the finish line it was the beginning of another challenge. Instead of waiting for opportunities to appear, he went looking for them himself.

If you could go back to your time at HRC, what’s one piece of advice you’d give yourself?

Tarek: Honestly, work for free. After my internships, I was literally walking into some of the best restaurants in Copenhagen with nothing but my CV in my hand. I even went to Noma and handed them a cover letter that basically said, “Please, just give me a chance.”

Did it work?

Tarek: Not at Noma. (laughs) A lot of places never replied. But Alchemist did. I spent about four months there, and it completely changed the way I looked at cooking. I’d never experienced that level of pressure before.

How do you cope with that kind of intensity?

Tarek: Sleep. Seriously. Sleep well and eat properly. It sounds simple, but when you’re working at that level, those things make all the difference. I remember skipping staff meals because I wanted to keep working. Looking back, that was one of the biggest mistakes I made.

Looking back at your time at HRC, is there anything you wish you’d approached differently?

Tarek: Definitely. I already had a culinary background, so there were moments when I probably thought I knew more than I did. If I could go back, I’d pay much more attention to the Food & Beverage classes. Funny enough, those are some of the lessons I appreciate the most today. When you own a restaurant, you realize that being a chef is about much more than cooking.

How would you describe your approach to cooking?

Tarek: Cooking has always felt like second nature to me. I honestly can’t remember a time when it wasn’t part of my life. At first, it was just “helping” in the kitchen, stirring cake batter or watching what was happening around me. But what started as curiosity gradually became a passion, and eventually an obsession. The more I learned, the more I realised how endless this profession really is. Even the simplest ingredients still have something new to teach you if you’re curious enough to keep exploring. That curiosity still drives everything I do today. I love questioning conventional techniques and asking myself, “Is there another way to achieve the same result?” That’s what first drew me to fermentation and alcohol-free flavor development. Many classic recipes rely on wine or spirits to build depth, but I became fascinated by finding alternative ways to achieve the same complexity through fermentation, careful ingredient selection and technique.

I’m always experimenting. Right now, I’m making my own garum, fermenting lemons and working with different citrus fruits to create intensely concentrated oils and syrups. I think fermentation has become much more common in beverages, but there’s still enormous potential for it in cooking. Every experiment teaches me something new, and that’s what keeps me excited!

After everything you’ve experienced so far, what challenge excites you the most now?

Tarek: Every experience, whether it’s a success or a setback, teaches you something. You gain knowledge, improve your skills and become a little better every day. That’s what still excites me the most. I’m just as eager to learn how to cook better today as I was when I was a child. That feeling has never changed.

Curiosity may be what drives Tarek every day, but like many ambitious chefs, he also has long-term goals that continue to push him forward.

What’s the next chapter for Tarek Swed?

Tarek: Right now, my focus is on building a new business in Sofia and creating something that stands out. At the same time, I never want to stop learning. If I have the chance to spend a few weeks or even a few months working alongside some of the best chefs and restaurants in the world, I’d do it without hesitation. That’s how you keep growing. Beyond that, I think the future is wide open, and that’s the exciting part.

With the Michelin Guide dominating conversations across Bulgaria’s culinary scene right now, it’s impossible not to ask what does Michelin recognition mean to you personally?

Tarek: Any kind of Michelin recognition is an incredible honour. A Michelin Recommendation or a Bib Gourmand would already be something to be truly proud of. But if I’m completely honest every chef has that one ambition in the back of their mind. … The real dream is a Michelin Star.

Looking back, every stage of your journey seems to have prepared you for the next one. Where do you hope the next stage will take you?

Tarek: I’d love to become someone who can genuinely influence our industry for the better. Hospitality has given me so much, and I’d like to give something back. There are still aspects of this profession that need to change, especially the way people are treated in some kitchens. I also believe we should never see guests as just customers. They’re people we welcome into our home, even if it’s only for a few hours. That’s what hospitality is all about. If I can help inspire that mindset, mentor the next generation and encourage positive change within the industry, I’d consider that a real achievement.

Tarek’s journey is a reminder that a successful culinary career is built through curiosity, resilience and a willingness to keep learning. At HRC Culinary Academy, we’re proud to see our graduates embracing new challenges, inspiring others and helping shape the future of hospitality one kitchen, one lesson and one guest at a time.