INTERVIEW |
SANDRA SFEIR
sand.sfeirChef Sandra Sfeir approaches cooking as both a personal expression and a way of bringing people together. Raised in the atmosphere of her father’s restaurant, Cockney, she developed an early connection to food, hospitality, and the emotions tied to sharing a meal. In this interview, she reflects on the experiences that shaped her culinary identity, the ingredients she can’t live without, and her dream of creating a meaningful farm-to-table space rooted in simplicity, creativity, and human connection.
What inspired you to become a chef, and how does that story shape your cooking today?
Growing up in my father’s restaurant, Cockney, in Lebanon, I was immersed in the world of food from a young age. That experience shaped my identity. I’ve always felt most myself when cooking for family and creating memories around food.
What’s one dish that best represents your style, and why?
The stuffed breads at Almas. They’re simple but full of personality — inspired by our different backgrounds and childhood flavors, yet always evolving depending on the mood, the season, and what we feel like cooking.
What are three ingredients you always keep in your kitchen?
Lemon, olive oil, and garlic. They’re rooted in me. They’re essential to the kind of cooking I love.
What is your philosophy or motto?
Intention, emotion, and respect for nature. Cooking is also about creativity — expressing something honest while always honoring the ingredients.
What is your dream in life?
To keep building meaningful things through food while staying true to my values and roots. Hopefully, one day, to create a farm-to-table space with workshops and retreats, something deeply human, simple, and alive.
