I grew up in the Middle East, where cooking is deeply rooted in everyday life and cultural tradition. From an early age, I learned the foundations of traditional cuisine, and my first true professional experience came in my family’s restaurant. There, I absorbed authentic recipes, a genuine sense of hospitality, and the discipline required in a professional kitchen.

Alongside my culinary journey, I am also trained as an engineer. This background has shaped my approach as a chef, bringing structure, precision, and problem-solving skills into every aspect of my work.

I later spent several years in France, where I discovered the elegance and refinement of French gastronomy. This period was transformative, allowing me to blend oriental flavors and traditions with classical French techniques.

Curious by nature and open to the world, I have traveled to more than 20 countries, exploring diverse cultures and culinary identities. These experiences continuously inspire my cooking and allow me to connect naturally with people from all backgrounds.

Today, I bring together these influences to create dishes that are flavorful, refined, and thoughtfully crafted, offering a cuisine with a distinctive and personal identity.