Is this your first time working in the Middle East?

Not exactly. The region has been part of my journey for about 20 years now. I’ve worked in the UAE and spent time in Oman as well. But I’m especially happy to be here in Lebanon—it feels like this was the area I’d been missing, and perhaps I’ve saved the best for last.

What’s one dish that best represents your style—and why?

I wouldn’t say I have a single signature dish, especially after so many years traveling and working in different places. But if I had to choose, I’d say fish. Fish is a beautiful ingredient to work with: delicate, challenging, and versatile. Cooking it perfectly requires precision and respect for the product, which aligns with my approach in the kitchen.

What are three ingredients you always keep in your kitchen?

As a French chef, butter is absolutely essential—you can’t imagine French cuisine without it. Then there’s salt, which enhances and elevates every dish. And finally, bay leaves. They add depth and character to sauces and stews. If I had to pack a bag and move to an island, those would definitely be the three ingredients I’d take with me.

What is your philosophy in life?

I believe in living with passion and dedication. When you do what you love wholeheartedly, life becomes so much more meaningful. As chefs, our mission is to please our guests—to see them happy because of what we’ve created. That feeling is incredibly rewarding and keeps us inspired every day.

What are your current projects and plans at Phoenicia Beirut?

I’ve just arrived, but even within the first three months, we’ve already started to rebuild and revitalize the team. We’re working on bringing back motivation and passion, creating an environment where creativity can thrive. Ultimately, it’s about putting the culinary program back on track and delivering an exceptional experience to our guests.