HE chef described by no less an authority than Gordon Ramsey as 'the Antonio Banderas of cooking' heads to Swansea this weekend as part of the Mumbles Oyster and Seafood Festival.
For four days, the event, based at Southend Gardens and at other venues in the seaside community, will include workshops, shanty music, a children's parade and linked exhibition at Oriel Bach Gallery and some exclusive cooking demonstrations — including a Spanish one from Omar himself.
"I would argue that there's no such thing as 'authentic' Spanish cooking," says Allibhoy, who recently released his first cookery book, Tapas Revolution.
"Spanish food is constantly evolving and every region, restaurant, chef and home cook has its own different interpretation of the same dish. For me, taste and ease is sometimes more important than 'authenticity'."
Refreshingly, Allibhoy, who hails from near Madrid and for a time worked at Gordon Ramsay's Maze restaurant, is open-minded about making life easy for home cooks.
"You don't need to travel the country looking for obscure and expensive ingredients," says the chef, who has cooked on ITV's This Morning.
"I'm a firm believer in shortcuts. If you want to use a stock cube, rather than a fresh stock, go ahead."
And if you're going to take advice about Spanish cooking from anybody, Allibhoy's your man — at just 29, he already owns the hit Tapas Revolution restaurants, which feature in shopping centres in London and Kent.
"I have always loved cooking. One of my earliest memories was watching my mother cook.
"I was only three, but I remember being in awe of her command of the kitchen," he says.
"When I was five I started cooking with her.
"It's amazing to think that at such a young age I was able to make flans, creme caramel and omelettes. I was always whisking something in a bowl."
Today, this self-styled "home cook" is never happier than when he is whipping up signature tapas dishes.
"The beauty of tapas is that you can share them so easily with friends," says Allibhoy.
"Eating from the same plate enhances conversations, encourages adventurous eating and brings us all closer."