L'atelier

L’Atelier, restaurant d’application de l’IGE, Institut de Gestion des Entreprises, a été spécialement conçu afin de fournir l’expérience de terrain la plus proche de la réalité professionnelle à ses étudiants de « Management hôtelier et touristique ».
Etudiantes et étudiants s’affairent dans leurs rôles de maîtres d’hôtels, hôtes, sommeliers, serveurs et cuisiniers afin d’assurer la meilleure expérience aux clients.
L’Atelier vous propose au quotidien un menu de plats internationaux et libanais confectionnés à partir des meilleurs ingrédients disponibles sur le marché tout en maintenant des prix abordables, le but du restaurant étant avant tout l’excellence de la formation dispensée aux étudiants.

It started as a hobby but ended as a passion, realizing that I was drawn to smells and sights of people cooking inspired me to attend the Hospitality School in Beirut.
I had the flair and I had focus. I knew I wanted to become a chef right in the first year itself. After earning a Bachelor degree in Business Management I decided to start my cook folio as following:
The next rung of the ladder was becoming the head chef for a catering company where I gained further experience.
But I didn’t stop there! I did several workshops in Sous-Vide Cooking at the Centre de Recherche et D'Etude pour L'Alimentation (CREA). Add to that I had a wonderful opportunity to train with the most influential French chefs such as PAUL BOCUSE and ALAIN DUCASSE in Paris and many others.

Today, I am an executive chef and partner at MEC holding (Escobar - Lockstock - Stairway- Kaffeine) and the executive chef at L'Atelier, training restaurant of The Tourism and Hospitality Management Institute Saint. Joseph University. This brought a different aspect to my career. I have the blessing to do the two things I most love doing professionally "coach and teach" and encouraging future chefs to pursue their goals.

Food is the center of my life! my daily inspiration. It’s the way I make my living the way I express my art, my love and myself. I communicate with the world, and experience the world through food.