How did you start your journey?
The love of cooking was the main reason that drove me into the culinary world. It started off as a hobby, and soon enough became a career path for my future. I also chose to teach younger students at culinary schools to give them the same experience I had a while back.
Where is your cuisine inspired from?
My favorite cook was my main source of inspiration, and who else than my mother? She is a gifted cook that encouraged me to do what I love and pursue a career in the culinary world. So many thanks to her continuous support!
Sous Chef | Movenpick Hotel | 2005 - Now
Production Pasta Factory | Phoenicia Hotel | 2002 - 2005
Student | Mashghara Culinary School | 1995 - 1998
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?
Foodie Rawan | 4.5
Chef Rabih was very professional. and he was very interactive with the guests as well. I absolutely loved the seafood canapes- the presentation was very beautiful. Main course was good, ...
Foodie Ghida | 4.7
Chef Rabih was very professional. The presentation was great and the food was delicious. I would have preferred a different dessert, but overall, it was a very enjoyable experience.
Foodie Reine | 4.8
Chef Rabih was great. His food was original and tasted really good. The mongolian beef could have been done a little differently to add more flavor, but was still very ...
Foodie Ahmad | 4.7
LOVED his sea-food canape and the main dish (especially the rice, full of flavor). I'm not a big fan of Mouse Au Chocolate, so I would've loved another dessert with ...
Foodie Karl | 4.2
Chef Rabih is a professional Chef, who is clearly passionate about his profession. Impeccable presentation, and good quality ingredients, however the main dish (mongolian beef with rice) could have been ...