Chef Fadi  avatar
Chef Fadi
Beirut | Rating: N/A | Professional
Specialty Cuisines: Chinese, European, French, Lebanese , Mediterranean
Vetted Experiences: Private Chef, Personal Chef, Cooking Class, Corporate Event, Catering, Chef Consultancy

Know more about Chef Fadi 's Cooking Style with these sample menus.

How did you start your journey?

My Cooking style was acquired throughout all my life as a Chef and I would define it as "Simple and semi-gastronomic"

Where is your cuisine inspired from?

I started working in a restaurant at the age of 14, then I turned to baking before starting to work in a big hotel and moving to Paris where I met great Chefs who taught me what I know and helped me grow my passion for cuisine.

Work

Consultant Chef | Restaurant Consultancies | 2016 - Now

Executive Sous-Chef | Sofil Catering | 2014 - Now
Kitchen Management: responsible of all activities in the Kitchen

Second de Cuisine | Etoile Michelin Beverly Hills -Canada | 2013 - 2014
Full management of the kitchen

Sous Chef | La Procope - Paris | 2008 - 2011
Responsible of all banquets, catering and buffets - Supervised 35 staff members

Chef Banquets / de partie | Paris Sheraton | 2007 - 2008
Management of banquets and kitchen staff

Chef de partie | Hotel IBIS Roissy, Paris | 2002 - 2003
Responsible for the overall operations of the kitchen area of the restaurant. Manage staff, purchase food and stock, and make sure everyone is trained on proper food preparation and kitchen safety techniques.

Chef De partie | Companies & Restaurants in Paris | 2002 - 2003
Restaurant Le Ciel, Hotel Novotel, River Cafe, Les Etangs de Corot, Hotel Pont Royal, Hotel Sofitel, Hotel Raphael

Chef Patissier / Chef Cuisine | Companies & Restaurants in Lebanon and UAE | 1994 - 2001
Hopital Dieu de France, Restaurant Quatre fondues, Century Park Hotel, Panacea Hertz Club, Presidential Palace - UAE

Training

Consulting | Denis Nedham | 2011
Train the Trainer certificate

Formation | Freres Blanc | 2011
How to be the Chef in the Kitchen

Second de Cuisine | Ducasse - Paris | 2009 - 2016
Taste management, Hot & cold Buffet creation, Dessert collection, Finger food

What is your Cancellation Policy?

Moderate - Full refund up to 1 week before the event, 50% refund up to 2 days prior to event, except Foodie Service fees

What languages do you speak?

No description provided.

How far can you travel?

500 kms

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