What were your favorite foods growing up?
Marinated chicken and potatoes baked in the oven, and squash stuffed with rice, tomatoes, meat and seasonings.

When did you decide you wanted to be a restaurateur?
When I was 16 years old I started to dream about owning my own restaurant.

Where and when did your career in food begin?
It started in 1996 when I was helping my uncle in his restaurant in Lebanon, and shortly after in 1998, when I decided to attend Cesar Ritz Hotel Management School in Switzerland, one of the top schools in that field. After my graduation, I continued my education at Johnson & Wales University in Rhode Island.

If you didn't become a restaurateur, what would you be?
A pilot.

Who/what has shaped your cooking the most over the years?
Experience and passion for food.

How would you describe your cuisine?
It's a healthy cuisine with a lot of garlic, lemon juice and olive oil.

What influences your cooking style and particularly the menu at your restaurant?
My uncle's restaurant in Zahle and my mother's love for cooking. Also my travels around the world.

What are your favorite culinary weapons in the kitchen?
I love nutmeg. It is incredible in savory things. I use it in a lot of dishes where most people would use black pepper. Of course, I use it in moderation, as we all know that too much nutmeg can cause one to experience hallucinations.

What is your favorite secret ingredient?
Sumac and Pomegranate Molasses.

What is the one rule or value you try to instill in all of your staff?
Team work, respect and loyalty.

What qualities do you look for when hiring cooks for your restaurant?
Highly motivated cooks who must have passion for food.

If I'm trying to watch my weight and I'm eating at your restaurant, what am I ordering to eat?
Tabouleh Salad, Tuna Salad or any Veggie appetizer.

What was your worst restaurant disaster?
One Saturday night we had a full house and all of the sudden the grill went down, and most of our meat and fish are grilled. I have a regular grill in the basement that we use for events, so basically, we had to turn that one on in the garden of the restaurant and switch all of the grilling to the outside. Just imagine a crazy night where we had to transfer one station to the back area during the busiest shift.

What is your least favorite food?
Uni.

What is your beverage of choice?
Jallab. It's date syrup mixed with water.

When you are not eating at your own restaurant, where are you eating?
I am always on the hunt for new places and trying new things.

Which foreign country inspires your style most?
France and Turkey. From 1516 to 1918 the Ottomans controlled Lebanon and introduced food, such as lamb. Then France defeated the Ottomans and controlled Lebanon until 1943 before the independence.

What was the most spectacular meal you have ever had?
Horse meat in France; it was very tender, low in fat, and high in protein.

What is your best cooking tip for a home enthusiast?
Cook with passion and love.

What do you eat when you are home?
I cook a lot of meat and I also prepare great pasta.