How did you start your journey?
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.
Where is your cuisine inspired from?
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.
Owner and Head Chef | Chez Sami Restaurant | 2012 - Now
Head Chef | Diwane Restaurant | 2006 - 2012
Head Chef managing a team of Sous Chefs in one of the most recognized Lebanese Restaurants in Geneva
Chef Apprenti | Mashghara Cooking 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?
English, French, Arabic
How far can you travel?
Foodie Razane | 5.0
The food was great and the chef is amazing!!! The event was a success!! I would rate the experience to 5.
Foodie Karl | 5.0
Chef Sami enchanted our guests with delicious Lebanese food. Many of them had not heard about his Lebanese restaurant before, and they will for sure visit it in the near ...