Tarek Guirguis

Jo McGarry
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Friday - January 11, 2008 Share | Del.icio.us | podcast Podcast | WineAndDineHawaii.com

Tarek Guirguis
Tarek Guirguis

Tarek Guirguis talks about what got him into the restaurant business and how his heritage influences what he does.


Owner and operator of The Pyramids Egyptian and Mediterranean Cuisine, The Greek Corner and The Greek Marina.

Where were you born and raised?

In Egypt.

What got you started in the food and beverage industry?

I started in 1989. I was operating the Greek Corner on University (Avenue) at Puck’s Alley. In 1995, I opened Pyramids. I have a bachelor’s degree in accounting from the University of Alexandria in Egypt.

What was your inspiration for The Pyramids?

When I was operating a Greek restaurant everybody thought I was Greek. They asked me why don’t I open an Egyptian restaurant? And, how come I put Egyptian art on the walls of my Greek place?

What is your favorite dish at The Pyramids?

Reish (lamb ribs marinated in a special blend of house spices, char-broiled over low heat. Served with Egyptian salad, Basamati rice and pita bread).

What’s your favorite place to eat in Honolulu besides your restaurants?

Ruth’s Chris. I love steak, so it’s my favorite.

What’s always in your fridge?


With whom would you most like to have dinner, and why?

My wife, Wafaa.

What inspired you to have nightly belly dancing at The Pyramids?

An Egyptian restaurant has to have belly dancing.


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