
Youssef started working in restaurants at a young age while continuing his education at the same time. After several culinary excursions abroad, including Alain Ducasse, Joel Robuchon, Nicolas Le Bec, Cuisson Sous-vide a juste temperature, with Bruno Goussault and Joel Robuchon and specialization in Gluten and Lactose free pastry from the Ecole Nationale Superieure De La Patisserie, Youssef went on to hold the reins of the kitchen brigade in Burgundy Beirut.
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