1. Tell us about your culinary journey and what inspired you to become a chef?

I started my career in Beirut, then continued my studies abroad and worked in several international five-star hotel chains. My career definitely started as a hobby. My family was very supportive, and that encouragement pushed me forward. Step by step, I became more passionate, and when I studied and trained professionally, I learned the techniques that helped me grow in the field.

2. What dish do you feel represents you the most as a chef?

Being Lebanese, I’m naturally inspired by Lebanese cuisine. But through my international experiences, I started developing a fusion style. That’s how my culinary identity evolved.

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

Definitely meat, fresh herbs, and, of course, sauces, they bring everything together.

4. What are your current projects and future plans?

At the moment, I’m the Executive Chef at Fairmont Hotel, Amman, where I’ve been for just over a year. We have many exciting projects—developing the team, creating new menus, improving structures, and enhancing our outlets. The main focus is to build a strong and innovative culinary team here in Amman, and we’re making great progress.

5. What advice would you give to young chefs just starting their journey?

My advice is to be patient and take your time. The younger generation often wants everything too quickly, but it’s important to build a strong foundation. If you do that, everything else will follow naturally.