How did you start your journey?
I'm passionate about cooking with the finest of ingredients and preparing modern and classic French dishes that not only look appetizing but are delicious and full of flavor. I achieve this by preparing all my sauces from scratch.
Where is your cuisine inspired from?
I started working at the age of 16 in a French fine dining restaurant in Lebanon, where I developed a passion for cooking with finest ingredients. I learnt the basics of French cuisine from accredited MOF chefs. I am on a mission to bring flavor to every plate. I also received training and attended courses in France where I worked at a 3-star Michelin restaurant. I've also entered many competitions and won 4 silver medals and one gold medal. Below are a few: 1- HORECA 2001 Silver Medal (Menu from the basket) Judges: Jacques Charette, Michel Grobon, Alain le Cossec 2- HORECA 2002 Gold Medal (menu from the basket) Silver medal (five course set menu) Judges: Jacques Charette, Charles Ceva, Thomas Gugler, Franck Petagna, Yves Thuries 3- HORECA 2003 Silver Medal (live gastronomic cooking) Judges: Christian Faure, Christian Guillut
Executive Chef | Siraj Restaurant | 2016
Emirati Cuisine with twist
Executive Chef | American Hospital Dubai | 2014 - 2016
Executive Chef | Luscious Catering for Kuwait and Qatar | 2013 - 2014
Executive Chef | Chairman"s Club ,Kuwait | 2007 - 2012
Exclusive private members' club, specialising in French haute cuisine. Guests included Royals, Presidents, Ambassadors as well as heads of large MNC's and members of state. Personally cooked for international Royalty and Presidents such as George Bush, King Juan Carlos of Spain, Tony Blair, Prince Andrew, President of Seychelles, Sultan of Brunei, John Major.
Executive Chef | Tottaly Fish Restaurant ,Alshaya Co ,Kuwait | 2005 - 2007
Senior Sous-Chef | Eau de Vie Restaurant ,Phoenicia Inter-Continental Hotel | 2000 - 2005
In my time at Phoenecia, we had the following Chefs visiting us for short-term training: 2005 Daniel Leron MOF (Lyon, France) 2005 Claude Lauxerrois Mirabeau - Cheese maker master (Monaco) 2004 Roger Jaloux MOF & Paul Bocuse 2004 3* Michelin Chef Jean-Michel Lorain (“La Cote St. Jacques”, France) 2004 Stephane Gaborieau MOF (Paris, France) 2004 Michel Bourdin, MCF 2003 & 2004 Chef Patrick Caals (Cordon Bleu)
Trainee | L'Ecole Lenôtre (France) | 2011
Course de Salon Culinaire - Joel Robuchon
Trainee | La Cote St. Jacques, France) | 2005
Trained by 3* Michelin, Chef Jean-Michel Lorain
Trainee | Elle & Vire (Normandy, France) | 2004
Trained by Chef Christian Guillut
What is your Cancellation Policy?
Strict - No refund after booking is made
What languages do you speak?
English, French, Arabic
How far can you travel?