Chef in Toronto, Ontario

As a consultant, author and award-winning executive chef, the culinary arts are my life, my work, my joy and my discipline. It is how I “give back”, and right now, I am at the top of my game. I am hankering for a new challenge. I began my ventures in Lebanon at the ripe age of 14, working in an Italian kitchen to pay my tuition, learning from two leading European chefs. Not too long after I was training cooks for the military and creating menus. Today my work has earned me recognition and accolades from international gastronomy associations and food writers, one of which granted me a Best Chef in Bahrain Award. I possess extensive knowledge of French & Lebanese cuisine, I am constantly studying and I will work anywhere in the world. I am known for my integrity, culinary intelligence and accountability. Though I have a strong managerial background across numerous sectors I always aspire to motivate and never hesitate to roll up my sleeves and contribute at a grassroots level. I lead by example. As a strategic thinker I can build and implement complex plans easily and excel with kitchen designs and brand concept development. I have conducted professional development workshops and culinary training courses all over the world including Italy, Qatar, Kuwait, Bahrain, Dubai, America and Canada. With each I sought to synthesize my know-how with regional customs, translating the bounty of the Middle East with international foodstuffs to create a New World Cuisine, my innovative signature and contributor to the International Culinary craftsmanship. As a manager I am also creative with my sourcing. For one company I found custom-made refrigerators, a parsley machine and a grease trap to save money from countries like China, Lebanon and Canada. I opened a consultancy firm, which allows me to draw on my rich family heritage and creative vision in assisting entrepreneurs in concept development or already-established business people in strengthening their operations.