Holy Mitt

To me, being a cheffe means being on a continuous journey to find my voice and my style. Creating, cooking, leading — they all intertwine with who I’m becoming. It’s not a job, it’s a mission. A mission to nurture, to express love through food, to create beauty in an often ugly world. A mission fueled by passion, and yes — by obsession.
It all starts with humble ingredients. As we pick them up from stores and suppliers, it’s easy to forget that the most extraordinary ingredients come from nature itself. Each one carries the love and care of those who tended to it before it reached our hands. I never forget that. I never take it for granted. That’s why I’m always a happy cheffe.
Look at these gorgeous olives from Jeddo’s garden — resilient, vibrant, full of life. The possibilities for them are endless, but for now, I’ll brine them in jars. So simple, so good.
There’s something I always say about fruits: the best fruits are just like the best people — they come a little bruised. Just like my olives.
كل موسم وإنتو بخير. 🕊️🫒

Another turn around the sun! 🎂
Grateful for everything. Cheers to a better version of myself every year! 💖

The last days of Summer. ☀️
September is for tomatoes! I just love tomatoes.
Get my gorgeous Tomato Loaf at . 🍅

A head chef’s job isn’t just to cook — it’s to lead. The best leaders in the kitchen leave their storms at the door and never let feelings dictate the flavor. They show up with consistency, discipline, and a clear head, because in a kitchen, energy is contagious. Do it tired. Do it drained. But never, ever drop the standard

Lemon Cherry Arak. Me if I were a pastry! 🍋🍒🥛
A crunchy layer of croissnt granola, juicy cherries that have been happily soaking in arak, silky lemon poppy seed pastry cream, pops of tangy lemon gel, brûléed sugar, and a gorgeous cherry on top, all in a flaky croissant shell.
It’s beautiful, sweet, refreshing, bold, and playful. Get it at this weekend only! 😍

Merry Christmas to everyone celebrating! 🎄
And that concludes the holiday season here in Lebanon. Come on 2025, bring the good stuff our way! ❤️

2024 left me speechless, and not in a good way. 😅
I’ll welcome 2025 with an open heart. I wish you a beautiful year people! ❤️

I am a sucker for old fashioned dessert flavors!
Tart shell, vanilla crème pâtissière with a touch of whiskey, berry coulis with orange zest, pistachio, red currant. So simple, so elegant, so yummy.
I have a dinner party at my friend’s tonight and I am taking this baby with me. Have a beautiful evening. ❤️

Hello soup season! 😌
This week I worked on 3 soup recipes for a client’s restaurant. Their menu is Italian with a rustic feel. One of the soups I prepared is called Minestra Maritata aka Wedding Soup. It has nothing to do with weddings but it refers to the perfect marriage of flavors.
The base is a flavorful homemade chicken stock which reminds me of the fact that good stocks make great soups. I seared the juicy meatballs then transferred them to the oven until cooked through but still juicy. I cooked the chifferini pasta in the stock until just al dente, then at the last moment I added the baby spinach and let them wilt slightly. You want them to stay green and have a little bite. The last addition is a squeeze of lemon juice to wake up those beautiful flavors. I served the soup with grated parmesan, fennel leaves, and drops of basil oil. The presentation is simple and rustic to match the restaurant’s style.
Those flavors marry and dance on my tongue alright! I’ll find a cozy corner to enjoy my plate. 🥰

I am a shell of a human being without these beautiful girls. They are the ones who moulded me into the girl that I am. They are warriors. They are my backbone. I love them with all my heart and soul. To family! 🥂❤️