Summary of where the Chef’s cuisine is inspired from and how he/she goes about expressing it
I was born and raised in Lebanon, in the Beqaa valley, also known to be the most fertile land in the whole Middle East. During the Roman Empire, the Beqaa valley served as a source of grain for the Roman provinces of the whole Levant area. Needless to say, I grew up in communion with the land and the farmers around me. From a very young age, I was able to learn everything about fruits, vegetables, cattle, poultry, and wines. Every dish I serve reflects what I believe the most in: freshness and texture. This is how I grew up and this is what I want my customers to experience.
List of the Chef's favorite ingredients
How did the Chef learn how to cook and what is his story?
It was tradition to always gather at my parents (and previously grand parents) house on Sundays for an extended family meal. Preparations in the kitchen happened couple days before (there was so much to do) and as a kid I was always keen on providing a helping hand. As I grew older, I would take on more and more responsibilities, learning from my mother and grandmother, using recipes transmitted from generation to generation.
Mashghara Cooking School
Chef Apprenti (Sep 1995 - Jun 1998)
Chez Sami Restaurant
Owner and Head Chef (Feb 2012-Now)
Head Chef (Jan 2006-Jan 2012)
Head Chef managing a team of Sous Chefs in one of the most recognized Lebanese Restaurants in Geneva
Travel: 50 kms