1. What inspired you to become a chef, and how does that story shape your cooking today?

My inspiration to become a chef comes from a deep love for cooking, and a bit of coincidence that shaped my path. The hospitality school was just a minute’s walk from my home, and since childhood, I often watched the students entering the building with curiosity, wondering what they were learning inside.

After completing my brevet, I wasn’t sure which direction to take, as I was more interested in technology and IT at the time. My twin brother decided to apply to the hospitality school, and I chose to follow him. What started as a spontaneous decision soon became a turning point in my life.

The moment I stepped into the kitchen, I felt something special, a sense of creativity, precision, and passion that truly resonated with me. From that day, I knew this was where I belonged. Cooking became more than a profession; it became my language, my art, and my way to connect with people.

Even today, this story reminds me to stay curious, to never stop learning, and to cook with the same passion and excitement that first brought me into the kitchen.

2. Which dish best represents your style — and why?

For me, any dish that carries creativity and delivers a clear message through its flavors truly represents who I am as a chef. I believe that great cuisine begins with respect for fresh ingredients, which I love to combine with well-prepared proteins to create harmony on the plate.

One of the styles that best expresses my culinary identity is cooking over charcoal — pairing perfectly grilled meats with crispy garnishes and fresh, vibrant sides. I believe that three elements make food truly enjoyable: freshness, crispiness, and a melting texture that brings comfort and satisfaction.

When you take a bite of perfectly charred meat paired with a crispy garnish and fresh vegetables crafted with innovation, that’s when a dish speaks for itself, balanced, flavorful, and memorable. That’s the kind of experience I aim to create every time I cook.

3. What are the three ingredients you always keep in your kitchen?

As a Lebanese chef, I always carry with me the philosophy and treasures of my home kitchen. There are three ingredients I can never be without: olive oil, basil, and butter.

Olive oil represents authenticity and warmth; it brings life to any dish and instantly connects with the customer through its aroma and richness. Basil, one of my favorite herbs, adds freshness and a distinctive aroma that transforms a dish, creating moments of flavor that few other herbs can offer. And then there is butter — the essence of comfort and refinement. It enhances sauces, enriches gratins, and elevates every main dish with its silky, creamy texture.

Having started my career in French cuisine, I’ve developed a deep respect and commitment to butter as an ingredient that defines balance and elegance. Together, these three ingredients reflect my culinary identity — a blend of Mediterranean soul and international technique, where every dish tells a story of passion, flavor, and heritage.

4. What is your philosophy or motto?

Cook with heart, serve with soul.

5. What is your dream in life?

My dream is to have my own intimate 50-seat restaurant, where every guest enjoys a truly memorable experience. It will be a hub of creativity, passion, and flavor, reflecting my Lebanese roots, French culinary training, and the 23 years I have devoted to this craft, with many more to come.

As a chef, I aspire to inspire people through food, to create dishes that connect cultures and evoke emotion. Beyond serving unforgettable meals, I aim to inspire the next generation of chefs by sharing my journey, my story, and my love for the kitchen, helping them discover their own path and passion for the culinary arts.

6. What are your current projects and plans?

As an Advisory Chef for Nestlé Professional, I drive innovation by transforming ideas into culinary experiences, from collaborating with clients to designing and developing solutions for upcoming product launches. This role pushes me to constantly explore new techniques, create trends, and reimagine how our products can inspire chefs and delight consumers.

It’s a space where creativity has no limits, and every project challenges me to elevate flavors, presentation, and concepts, setting new benchmarks in the culinary world.