Our Chef

Venezuelan Chef, Haissam Souki Tamayo began his cooking career in the city of Caracas. He started as an intern for Chef Anna Belen Myerston (former student of renowned French chef, Guy Savoie) in gastronomy. Fresh in the industry, he learned quickly that only quality ingredients can add value and respect to a perfectly cooked meal. This piece of advice changed the trajectory of his career—influencing his culinary style in Spanish cuisine.

At the debut of his professional career, Tamayo stood alongside Chef Takeshi Nagahama—who earned his stripes working in Barcelona restaurants like El Bulli and Can Fabes. During that time, Chef Tamayo discovered Catalan cuisine which contributed to his love for local flavours and fresh produce.

Passionate about everything gastronomic, Tamayo ventured to Spain where he went on to learn Basque cuisine in San Sebastien. Mentored by top chefs, Martin Berasategui and Pedro Subijana, Tamayo found his niche while working in Michelin-star restaurants in Venezuela and Spain. Moulded by the best, this rising chef brought his expertise to food-loving Montreal, Canada and made it his home.

After leading a restaurant project with starred chef, Carles Abellan for three years, he left to embark on a new challenge by opening IBÉRICOS restaurant in Montreal. Many of the city's most beloved foodies will find his restaurant the perfect balance of traditional and modern Spanish cuisine.

The restaurant is warm and inviting, with a menu based on authentic Spanish ingredients but also inspired by local Quebec produce. The result is an eclectic mix of Spanish traditions and market cuisine, always informed by the culture and flavours of Spain.