Summary of where the Chef’s cuisine is inspired from and how he/she goes about expressing it
I use ingredients of Lebanon and the Levant countries to reinvent a generous, tasty and pleasurable cuisine. Cooking for others is sharing geography, history and passion. Pairing the right wines and drinks, serving with the right tempo transforms a meal in a unique experience, one of The moments of a lifetime.
List of the Chef's favorite ingredients
How did the Chef learn how to cook and what is his story?
I loved cooking since I was a kid. I learned in the kitchens of my mom, aunts and grandma.... When I was a lawyer, I used to cook, organise diners, search for the best ingredients, until I understood I had to become a chef....
No description provided.
Founding partner (Nov 2015-Now)
Food Truck concept
Academy of Arab cuisine
Founder and President (Nov 2015-Now)
Partner and Chef (Dec 2011-Aug 2012)
Cuisine of the lebanese terroir
PointBulles-L'Ecume des Bulles
Partner and Chef (May 2010-Jul 2014)
Champagne Bistro, and Shellfish restaurant Rated in Gault et Millau, .....
Karim Haidar Traiteur
Owner and chef (Jan 2010-Now)
Caterer in Paris, London, Doha, Dubai, Beirut..... Choosed as lebanese caterer by Alain Ducasse!
La Branche d'Olivier Paris
Owner and chef (Aug 2008-Oct 2011)
Contemporary lebanese fish restaurant Rated in Figaro, Elle.......
Partner and Chef (Mar 2005-Oct 2008)
Contemporary lebanese restaurant rated by New York Times, Michelin, Gault et Millau ........
Partner and chef (Jul 2003-Oct 2005)
Contemporary lebanese restaurant Awarded best middle-eastern restaurant in UK by Square Meal in 2004 and 2005 Rated by Michelin, The independent, Time Out.....
Owner/Manager (Jan 2003-Now)
Consultant in Restaurants Creating concepts all over the world. Comptoir Libanais in London is one of the successful ones....
AU 29 Paris
Owner and Chef (Jun 1999-Apr 2003)
First contemporary lebanese restaurant. Rated by: Lonely Planet, Pudlowski,Paris Match..... Jun 1999 Apr 2003
Travel: 500 kms