How did you start your journey?
My story with food and flavors is a story of passion, chemistry and constant exploration. Ever since I was a little boy, my favorite place was my mother's kitchen; I used to spend hours observing her cook, and mix ingredients and as I look back, I feel blessed for my curiosity, which made me fall in love with the art of cooking. Indeed, I look at every dish as a blank canvas, where amazing ingredients are mixed in harmony to create a masterpiece. My passion and curiosity didn't stop there, and I started asking old people about traditional authentic Lebanese dishes, and started to add my own touch to them. It started as a fun hobby, but when everyone around me tasted my newborn dishes and loved them, I knew that I had to take my passion into another level. I took it seriously without taking myself seriously! Being a creative chef isn't my profession, it's my passion, it's an integral part of me. I cook for the love of food, for the love of creativity.
Where is your cuisine inspired from?
Ever since I was very young, I always had interest for cooking, decorating tables and Etiquette. As I grew older, my passion for cooking built up into a huge empire where I learned to challenge myself by getting to know more and more about it. I began to learn that food wasn’t only about taste but it’s about being an artist with what you eat.
Brand Image | V-zug | 2012 - Now
V-zug the number one leading Swiss company in domestic kitchen appliances: - Was part of their special training in Switzerland on the “Combi stream” ovens; their latest healthy cooking creation - Was Chosen to be V-zug's Brand Image as of 2012
Food Presenter | Television | 2012 - Now
-Interviewed by CNN's reporter, Arwa Damon for the launching of my new cake: Luna Rossa. -Interviewed by LBCI's reporter, Karla Younes, for the launching of my new cake: Metis. -Presented one of my menus on mbc's program: "Sabah el Kheir ya Arab" -Participate on regular basis on LBC Sat's "BBeirut" TV program
Sous-Chef | Fenel | 2005
Sous-Chef | Sahbajiyah Restaurant | 2004
Sous-Chef/Waiter | Phoenicia Hotel | 2002 - 2003
I first started as Sous-Chef and then I became a waiter in the hotel's Ballroom.
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?
English, French, Arabic
How far can you travel?