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

My culinary journey began in my childhood, watching my mother create aromatic meals. Those early experiences sparked a deep passion for cooking. I started experimenting on my own, fascinated by the transformation of raw ingredients into delicious dishes. Culinary school provided the foundation for my skills, but the most impactful moments came from working alongside esteemed chefs who emphasized precision, creativity, and authenticity.

2. Who are the chefs or culinary experts who have inspired you throughout your career?

Paul Bocuse, the father of French cuisine, was an early inspiration with his classic techniques and contributions to haute cuisine. More recently, working closely with Lebanese Chef Dany Nakhle taught me the art of balancing tradition and innovation. His culinary creativity and passion have profoundly shaped my approach. I feel privileged to have learned from such an exceptional mentor.

3. How did you come to work at Kempinski Beirut?

After years of honing my skills and expanding my knowledge in the culinary field, I felt ready for a more challenging environment. I developed strong leadership abilities and gained experience managing large-scale operations, which prepared me for the opportunity to join a renowned five-star hotel chain like Kempinski Summerland Beirut.

4. Are there any signature dishes that best represent your style?

For me, every dish tells a story, representing a phase of my life and a moment of inspiration. But if I had to choose one, I’d say the Salmon Bouillabaisse holds a special place in my heart. It’s one of my favorite signature creations, blending tradition with a modern twist.
I’m proud to share that this dish will be featured at Cilantro, our refined restaurant at Kempinski Summerland Beirut, as part of a brand-new international menu launching at the end of April 2025.
This new culinary journey brings a curated selection of globally inspired dishes, crafted with the same passion, precision, and innovation that define our kitchen. We invite you to join us at Cilantro and experience the world’s flavors reimagined in an elegant and vibrant setting.

5. How would you describe your approach to cooking?

My approach is rooted in respect for ingredients and culinary traditions. I prioritize using the freshest, highest-quality products. While I value classic techniques, I am always eager to explore innovative ways to elevate dishes with creative twists.

6. What advice would you give to aspiring chefs?

Never stop learning. Master fundamental techniques, flavor balancing, and precision. The kitchen demands discipline, consistency, and a strong work ethic, so be prepared for long hours and challenges. Stay humble, open to feedback, and learn from others. Remain passionate, remember why you started, and be patient — success takes time.