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.