1. Tell us about your journey into the culinary world.

I’ve always dreamed of becoming a chef. I studied Hospitality Management in Lebanon and then moved to Spain, where I completed internships in Michelin-starred restaurants throughout my studies. After earning my degree, I pursued a diploma in Gastronomy and continued my training in Spain. Those experiences shaped my culinary philosophy and helped me develop a strong sense of pride in Lebanese products, culture, and identity.

2. What were some of the milestones in your career before opening Time Etc.?

I participated in the S.Pellegrino Young Chef competition and won the Acqua Panna Award. Later, I co-founded Beit Kanz and Kanz in Lebanon. I then moved to Dubai, where I worked as Head Chef for a hospitality company. Throughout my career, I was involved in multiple restaurant openings. After six openings, my partner and I finally decided it was time to create our own concept, which became Time Etc.

3. Why did you decide to become a chef?

It’s actually a funny story. Most chefs say their mothers inspired them because of their cooking. In my case, it was the opposite. My mother worked very hard and was always busy helping my father with work, so cooking wasn’t a priority at home. Since I didn’t particularly enjoy the food she made, I started going into the kitchen to prepare things I liked myself. That’s how I discovered my love for cooking and eventually developed the dream of becoming a chef.

4. What does a typical day look like as a chef-owner?

Every day starts with managing suppliers, organizing kitchen preparations, and coordinating the team. I oversee everything from prep schedules to service operations. Then there are the unexpected challenges that come with running a business. In hospitality, there are always surprises and obstacles that need immediate attention, many of which have nothing to do with the kitchen itself.

5. How has the food and beverage industry changed since you started?

I entered professional kitchens nearly 12 years ago, and the industry was very different. There were fewer restaurants opening, and career progression felt more structured. I started from the bottom and worked my way up. Back then, I believed that if I worked 18 hours a day, I could gain a year’s worth of experience in less time and move forward faster.

Today, the industry is much more competitive and fast-paced. While competition is healthy, there’s often less patience for the process of learning and growth. Globally, we’re facing challenges related to employee development, career expectations, and maintaining quality and culture in what we serve.

6. What keeps you motivated despite the challenges?

Running a restaurant comes with many struggles, but the feedback from our guests constantly reminds us why we started. Seeing people connect with our food and our vision makes all the hard work worthwhile.

7. What advice would you give aspiring chefs?

Try to tune out some of the noise from social media and reconnect with the reason you chose this profession in the first place. Cooking is a demanding career that requires time, patience, and dedication, but it’s incredibly rewarding in the end.

8. What has shaped your culinary identity?

Spain had a huge impact on me. I noticed that in Spain, out of every hundred local restaurants, you might find one serving foreign cuisine. When I returned to Lebanon, I realized we had the opposite situation. That made me want to preserve and celebrate our culinary heritage.

My goal is not to reinvent Lebanese cuisine unnecessarily, but to showcase it authentically through its products, traditions, preservation methods, stories, and techniques. Every ingredient has a history, and I believe those stories deserve to be told.

9. Why did you and your partner Sally decide to open Time Etc.?

Sally and I always dreamed of opening our own place. We share a deep connection to our identities and wanted to create a space that reflects our culture through both food and drinks. Throughout all the challenges Lebanon has faced, including war and economic struggles, we never wanted to leave. We wanted to invest our experience and energy here, in our own country.

Time Etc. is our way of creating something meaningful, a place where guests feel connected, welcomed, and even a little homesick for us when they’re away.

10. What do you hope guests take away from their experience at Time Etc.?

I hope they leave with a stronger connection to Lebanese culture, our products, and our stories. More than anything, I want them to remember how they felt here and to think of Time Etc. as a place that feels like home.