Summary of where the Chef’s cuisine is inspired from and how he/she goes about expressing it
My craft stems from a love for traditional flavors, and all the wonderful ways in which you can experiment with them, modernize them, and fuse them with other cultures. I moved back to Beirut following my stay in Florence and set out on pursuing my life-long dream back home, taking part in a number of events, consulting for several restaurants, catering for both private and corporate events and most recently hosting this year's Grey Goose Taste By Appointment. I strive to make simple flavors taste different and unconventional, to satisfy a craving for the traditional, and to baffle with new tastes that leave you wondering.
List of the Chef's favorite ingredients
How did the Chef learn how to cook and what is his story?
My earliest memory is that of my grandmother putting me to bed every night and reciting the recipe for "Tajin" (a Lebanese delicacy) instead of reading me a bedtime story, simply because I was obsessed with the process. I then went on to help my mother in the kitchen from a very early age and that developed into years of perfecting that practice, both in Lebanon and Florence.
Workshop (Jun 2013 - Jul 2013)
My stay in Florence was focused on me acquiring an alternative training experience. In 2013 I attended a one month workshop in Panzano in Tuscany with Dario Cecchini (AKA The Crazy Butcher) on meats.
Workshop (May 2012 - May 2013)
While acquiring a MA in Luxury Management at Polimoda, I attended a wide range of weekly workshops in several establishments that tackled different aspects and basics of the Culinary Arts.
Head Chef (Dec 2016-Dec 2016)
I was commissioned by Grey Goose to formulate and execute their menu for this year's prestigious Taste By Appointment experience with a focus on the four different tastes.
Visiting Head Chef (Aug 2015-May 2016)
I took on a one year residency at Secteur in Beirut where I took over the kitchen every wednesday to serve a gourmet 5 course experience hailing from a different country and a different culture each week. These nights ranged from Honduran, Tuscan, Mexican and Korean to Peruvian, Brazilian and Southern American amongst others.
Visiting Head Chef (Jun 2015-Now)
I enjoy taking over Makan's kitchen every once in a while for a special event open to the public where I get to experiment with different ideas I'm developing and share them with a wide variety of people.
Travel: 500 kms