What is your main source of inspiration when it comes to cooking?

Inspiration comes from many places, honestly, not just one person.

A lot of it came from my mom because she loved to cook. She used to make three or four cakes a week and cook every single day, even when there was already food at home, simply because she enjoyed it.

Food also brought our family together. Every Sunday we’d have a barbecue, and I saw how food made people happy. Food is about connection.

That’s where my inspiration really comes from: connecting with people and creating positive energy through food. Great food exists everywhere, and people naturally connect through it. Whenever I traveled, especially in France and other countries — the first thing people talked about was always food and culture.

What was the most delicious dish you made on Top Chef?

There were a lot of dishes I liked, and a few the judges didn’t. I’m honest about that.

Two dishes really stood out to me. The one most people still remember and comment on was a curry panna cotta with banana and hot sauce. It came from an auction challenge, and honestly, I was surprised it worked. I was just experimenting and trusting my instincts.

It felt very natural, almost like how a grandmother cooks at home, just trying different combinations until something clicks. I didn’t expect it to turn out as well as it did, so that was a great feeling.

In the first episode, I also made my signature dish: a thyme-crusted dish with pomegranate molasses and dates, incorporating all the flavors of Lebanon. I really enjoyed putting Lebanese flavors on display in a modern way.

What is your philosophy in life and in cooking?

For me, life and cooking are intertwined.

In life, my philosophy is to stay open-minded, healthy, relaxed, and positive. Kitchens are naturally fast-paced and stressful environments, so balance is important.

In the kitchen, my philosophy is built on three things: innovation, creativity, and discipline. But most importantly, have fun.

If you’re not passionate about cooking, then no matter how disciplined or technically skilled you are, something will always be missing. Without passion, there’s no love. And without love, there’s no connection through food.

What is your motto in life?

I have many mottos, but one that has always stayed with me comes from Ratatouille. I don’t know if you’ve seen it, but everyone has watched Ratatouille.

There’s a quote that says: “Anyone can cook, but only the fearless can be great.”

That really stayed with me. Anyone can cook, but greatness comes from being daring. Today, people often stay in their comfort zones, but in life, and in cooking, you have to try everything, take risks, and embrace opportunities.

No matter what happens, just take the chance and stay positive about it.

What are three ingredients you always keep in your kitchen?

I’m a fun person, so first: butter. Lots of butter. I absolutely love butter. That’s probably the best thing I brought back from France — put butter on anything and it tastes amazing.

Second would be chili flakes. I discovered recently just how complex and versatile their flavor can be, and now I always keep them around.

And third, seriously, love. But if we’re talking practical ingredients, then olive oil for sure. Fresh olive oil is essential.

What did you learn from being on Top Chef?

I learned a lot from the show. The biggest lesson? Top Chef is much more stressful than I expected.

But more importantly, it was about the connections I made. The show isn’t only about cooking challenges, it’s also about being surrounded by talented chefs who know things you don’t know. That pushes you to improve constantly.

At the same time, we all became friends. We still talk to each other and have video calls. Like I said before, food is about connection.

In the end, Top Chef wasn’t really about competition for me, it was about the people, the friendships, and the viewers who supported us. We all came from different countries, backgrounds, and families, but we connected through food.

In a region often associated with conflict, the show represented the opposite. It brought people together. We laughed, cooked, shared experiences, and built genuine friendships that continued even after the cameras stopped rolling.

What are your current projects and plans?

One ongoing project is always becoming a better chef. That never stops.

I also have a seasonal restaurant called Katia by the Sea, where I spend every summer experimenting and having fun. It’s my playground, comfort food, beach vibes, and good times.

I’m also exploring opportunities abroad to further develop my skills and eventually bring that experience back to Lebanon. My dream is to open my own restaurant in Beirut, right in the heart of Lebanon.

As for the ultimate dream, it’s not about being “the best chef in the world,” that doesn’t really exist. We’re all constantly learning from one another. For me, the dream is global recognition and making a positive impact on as many people as possible.