My Story

Growing up, our home was about having friends and family over all the time. We shared our most memorable moments with them around our table.

My mother used to cook all the food herself and gather all our loved ones together around delicious meals. She was my first teacher, my grandmother was hers.

Grandma is a great cook. She is very serious about cooking so she wakes up at 4am to start her food preps at 5. It's a real system she has there to feed us all, especially when the holiday season is here and everyone is back to town to have some quality family time.

We all live in separate parts of the world and we think about her food all the time, craving it and dreaming about the moment we'll be back to Lebanon to have a delicious bite.

Today I recreate this warm atmosphere every day doing what I love doing most.

When I was a teenager, I was part of the Girl Scouts. I was kind of a goofy girl and a bit hyperactive too. I never felt like I really fit in because I never cared enough to make an impression.

One day during summer camp, my team's chief asked me if I could prepare lunch for the team because she had to step out. So I started a wood fire and cooked my first meal without the help of my mom. After that meal, which everyone adored, I was the team's chef.

That was the first time I felt I was really good at something, and thanks to all the encouragement and support my teammates gave me, it helped me recognise it and pursue it.

Besides that, I also feel that this job is a very humbling one: being at the service of others really made me understand the power of hard work and success.

And last but not least, I was always an overweight girl until I turned 20 because of my deep love for food. I believe every chef needs to have an inner passion and even an obsession for eating. It fuels our ability to create and serve dishes that evoke that same joy and satisfaction we have.

It's been 10 years since I started working professionally in the culinary world. I graduated culinary art school Institut Paul Bocuse in Lyon, France and worked in several Michelin Star restaurants in Paris (Alain Ducasse, Guy Savoy) and in the French Riviera (Mauro Colagreco). Then I took an opportunity as a head chef with a consulting/managerial position to learn the business side of it.

After that, I just felt like I had to find a way to share my talent, love and passion with the world. I wanted to recreate that warm atmosphere my mother and grandmother gave us growing up in Lebanon.

I then decided to start my own company, creating a space where people could gather around a table to share moments of joy, connection, and delightful culinary discoveries.

And the rest, as they say, is history!