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

My passion for pastry began in childhood, inspired by my mother, who first introduced me to baking. We used to bake together for every special occasion, and those moments created a deep love for pastry that has stayed with me ever since.

Today, in my creations, I always strive to combine the precision of French pastry techniques with the rich, warm flavors of the Orient, creating desserts that are both elegant and meaningful.

I later pursued my studies in Culinary Arts and Restaurant Management in Lebanon before refining my skills in Pastry and Bakery at Le Cordon Bleu Paris. I then had the opportunity to train with renowned pastry chef Philippe Conticini and work for several years at Le Royal Monceau in Paris. These experiences helped me build strong technical foundations and shape my creative identity.

2. What’s one dessert that best represents your style — and why?

The dessert that best represents my style is my entremet Pomme de Pin. It was the very first signature creation I developed for my final exam at Le Cordon Bleu Paris, making it especially meaningful in my journey.

The dessert is a trompe-l’œil shaped like a pine cone. It is composed of pine bud mousse, clementine confit, pine nut crémeux, olive oil sponge, and pine nut croustillant. It perfectly expresses my identity: technical French pastry combined with flavors deeply rooted in my Lebanese heritage.

My inspiration comes from Lebanon’s pine forests and the pure, natural notes of pine. Through this dessert, I wanted to translate the beauty of Lebanese nature into a refined pastry creation.

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

Three ingredients I always keep in my kitchen are high-quality butter, pure vanilla, and premium chocolate.

These ingredients are the foundation of fine pastry and allow me to create desserts that are rich, balanced, and elegant.

4. What is your philosophy or motto?

My philosophy is to respect the classics while continuously evolving, believing that nothing is impossible when passion meets patience.

Pastry is a discipline that demands time, precision, and resilience. Mastering the fundamentals is essential, but true identity emerges from adding your own signature. For me, the key is to stay dedicated, trust the process, and never give up.

5. What is your dream in life?

I have always dreamed of opening my own pastry shop, and now that I have, my hope is to continue growing, creating, and sharing desserts that people will truly enjoy and appreciate.

I want every guest to have a memorable experience, where each creation delights the senses and brings a little joy to their day.

At the same time, I aim to keep evolving as a chef—continuously learning, experimenting, and pushing the boundaries of pastry—crafting desserts that not only delight the senses but also leave a lasting impression.

6. What are your current projects and plans?

Currently, I am focused on growing my pastry brand and enhancing the experience in my shop. This includes creating new signature desserts, experimenting with innovative flavor combinations, and perfecting the presentation of each creation to make every visit a memorable journey.

I am also exploring collaborations, workshops, and events to share my passion for pastry with a wider audience. Through my desserts, I aim to bring joy to people and take them on a journey—inviting them to travel through flavors, textures, and stories with every bite. My goal is to continue evolving as a chef while offering unique and unforgettable experiences through my creations.