“My culinary experience led me to learn about high-end Lebanese cuisine first in Lebanon before transitioning to “la Ferme St Simon” in Paris where I learned about French Cuisine.
Upon arriving to NYC and working for the likes of Mamlouk and Moustache restaurants… the idea of recreating a modern Lebanese restaurant dawned on me; one that would take the concept of the French Bistro with its delicious food and fun atmosphere and apply it to Lebanese cuisine. So, I started experimenting with Lebanese & French techniques that led us to create a unique offering of Lebanese/French & Moroccan dishes.“
