Under the Spotlight: Fadel “Big Tasty” Faour

Please tell us a bit about yourself

I was born and raised in Dubai where my parents owned a chocolate factory and import business in Al Quoz Industrial Estate. I went to study in the US where I also worked in various restaurants and kitchens, eager to learn about cooking. When I returned to Dubai a few years later, I found it difficult to get a job because I’d been away for so long and didn’t have any contacts. I’d dreamed of opening my own restaurant for as long as I can remember, and I knew it was now or never, so I began to plan.

When did your love of barbecuing start and why is it your passion?

I have a love for cooking in general, and barbecuing and grilling are a huge part of it. I've been attracted to cooking, heat and fire creation and fire control since I was a kid. I kept building on this by handling our family cookout, then I moved on to cooking for friends. It was always my dream to own a restaurant and I started chasing it as a career when I was 16 years old. However, I took baby steps, because getting into restaurant work was intimidating.

Where and how did you hone your skills?

I always made excuses to cook for family, friends and people’s events. However, my professional training was at the Institute of Culinary Education in New York City and I think my stay in the US contributed the most to my skills and helped me improve quickly. While I was there, I spent some time in Texas learning about barbecues and smoking meats.

Can you tell us about your restaurant, Big T BBQ?

I came up with the idea to open the restaurant when I was jobless and living with my parents. I had nothing to do during the pandemic and at the same time, my dad's company wasn't doing too well. I began researching restaurant equipment and planning, and asked my family if I could use the building in which we operate the chocolate company to open my restaurant. I didn't explain what I was doing to many people. Everyone was under the impression that I was building a central kitchen for delivery. Even my family thought so.

What is your favourite recipe to make for a hungry crowd?

I love cooking everything, I have no favourite dish. It depends on which dish or technique I'm chasing at the time of being asked this question. After I learn a good cooking technique, I want to move to the next while still enhancing all my previous skills in the background. The best-selling dishes in my restaurant are brisket, burgers, ribs and sausages.