Smoked chicken grilled to perfection laid on a bed of lettuce, topped with fresh mushrooms and garlic crouton and Parmigiano Reggiano with a caesar dressing.
Grilled halloumi cheese laid on zaatar and watercress (bakleh) leaves, Topped with onions and walnuts with lemon dressing
Summary of where the Chef’s cuisine is inspired from and how he/she goes about expressing it
My cuisine is inspired from traditional Lebanese dishes. I infuse arabic taste in my work to let the world know how much food is important for us.
List of the Chef's favorite ingredients
How did the Chef learn how to cook and what is his story?
I start cooking with my grandma. I learned a lot from her, especially when it came to our traditional recipes. I really liked it so I chose to study hospitality!
La Sagesse University
Student (May 2013 - May 2016)
Bachelor of Science (BS), Hospitality management
Meat to Eat
Head Chef (Sep 2016-Mar 2017)
I was responsible for kitchen details: hygiene, recipes, food cost, staff management and orders management.
Casino du Liban
Kitchen Commis (May 2015-Sep 2015)
Worked everyday on new buffets from cold to hot dishes.
Kitchen Commis (Apr 2014-Aug 2014)
I was in the banquet department where I was preparing different types of sauces for pasta and rice. I also helped the cold section in plating when needed. Additionally, I worked on buffet set ups for events.
Byblos, Mount Lebanon Governorate, Lebanon
Travel: 100 kms