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Upcoming Classes

All Classes

The Schedule

20
Feb
7:00 PM till 9:00 PM
MENU - Eron Secret Maki - Crazy Blue Crab - White Fish Sushi - Spicy Salmon Temaki
21
Feb
7:00 PM till 9:00 PM
MENU - Shrimp laksa soup - Green chicken curry donburi
23
Feb
10:30 AM till 12:00 PM
Menu Siphon Brewing - Siphon is definitely for the home brewing scientist!  Once your skills are honed with syphon you can manipulate results by amending agitation, heat, dose and grind variables.  
28
Feb
6:30 PM till 9:30 PM
MENU - Caramel éclair - Raspberry éclair - Vanilla éclair
05
Mar
7:00 PM till 9:00 PM
MENU - Cucumber raita with poppadoms - Shrimp tikka salad - Butter chicken with basmati rice
07
Mar
6:00 PM till 7:00 PM
MENU - Tom ka gai soup with chicken and coconut cream - Red curry salmon with jasmine rice - Mango sticky rice with coconut milk and sesame
13
Mar
7:00 PM till 9:00 PM
MENU - The Classic Brgr with burger sauce - The smoked cheese & portobello mushroom Brgr with chipotle sauce - Crunchy fries
16
Mar
10:00 AM till 1:00 PM
MENU - Red fruits sablé Breton tart - Mango tart - Caramel and hazelnut tart
19
Mar
6:30 PM till 9:00 PM
A package of eight classes where you will learn all the basics of cooking: Knife skills, stocks and mother sauces, food preservation, introduction to fish, to meat, to poultry and everything in between!
27
Mar
7:00 PM till 9:00 PM
MENU - Itch (Armenian tabbouleh) - Vospov Keufteh (Lentil kebbe) - Spinach Mante (Spinach dumplings wit tomato and yogurt)
04
Sep
6:30 PM till 9:00 PM
In each session of this four-class package, you will ripen your knowledge in all of Eggs, Vegetables, Fish & Seafood and Meat.
Meet our

Cooking Instructors

Dory Masri

Executive Chef of Pickles (BrgrCo, PzzaCo, DeliCo & Ummi) in Lebanon and BrgrCo in London. Graduated in Catering & hospitality from Westminster Kingsway College in London, Dory worked at various places to include, Gordon Ramsey restaurant, The Connaught Hotel,  St Johns in London and Le Marais in Paris. His accomplishments: – Gold medal, first class winner, Chef of the year Le…

Elie Abou Dib

Chef Elie has departed his cooking career at the age of just 17. He spent his first six years in Japanese & Chinese kitchens learning all tricks from the best restaurants in town (Le Sushi Bar & The Jasmine Room). He later ventured around pop up concepts, exploring a diverse range of cooking techniques and style. He finally landed in…

Gege Fiore

He comes from a fascinating town in Italy “Massa Lubrense” where charming ambiance and good food are inseparable. His Grandmother, la nonna Inda, whom she was herself a chef, was his main inspiration to become a chef, and later on, through the years, a culinary consultant. For 20 years, Gege worked for various restaurants in cosmopolitan cities and prime destination islands.…

Hadi Hazim

Hadi Hazim is owner and head chef at Fusion Cult. the pop up kitchen specializing in fusing different cuisines with a natural penchant for Lebanese specialties. His endeavour into food stems from a long-term passion for cooking that came full circle during his studies in Florence. Following his return back to Beirut, he held several residencies as guest chef around…

Hisham Assaad

Hisham is a graphic designer and food blogger who has made his way into food writing, styling, and photography through the recipes, stories, and photos he shares on his blog. Having been raised in a food loving Lebanese family which came to Lebanon during the Nabka. Hisham has been collecting many influences to begin his own personal path in food. Hisham learnt all about food…

Justine Tanachian

Coming from a family who loves to cook and share, she decided to follow my passion after she graduated from economics. Cooking and baking are her therapy for everything, she loves to share her happiness in the kitchen, learn more and teach the best recipes she creates. Six years ago she turned a part of her dreams into reality by…

Marie Darcy

Marie Darcy is a French Pastry Chef. After graduating from Ferrandi Paris, she has worked at renowned hotels and pastry shops such as “Le Fouquet’s” & “La durée” Paris, “La Samanna Resort & Spa” French Caribbean island and “Labancz Bakery” Sydney.

Mariette Massabni

Mariette Massabni is a holder of a master’s degree in psychology with a passion for cooking. Her dishes allow her to fuse her artistic and creative talents from simple to complex, conventional to unconventional. While currently working in hospital administration, her thoughts never stray far from culinary pleasures. During her visits to Europe; she regularly attends workshops with starred Michelin…

Mickael Gantner

Executive Chef at “Centrale” restaurant in Beirut. Born in Alsace in 1981, he pursued his classes at the Hotel “La Cour d’Alsace” in Obernai from 1996 to the year 2000. After that, he started his real active career in high class gastronomy in Paris and  worked his way up in “La Tour d’Argent” and “Le Meurice” with Mr. Yanick Alleno. Later…

Mohamad El Sayed

Chef Mohamad Al Sayed cumulates over 15 years of culinary professional experience. Driven by his passion for culinary art, he worked his way up in the Food & Beverage industries over years of related successes and accomplishments. Through his work experience with Micheline Star Chefs, MOF’s, and Lebanese Star Chefs, he gained extensive knowledge on the principles and techniques of…

Nguyel Ngoc Son

Chef Son kicked off his cooking adventure when he was only 18 years old in his home-country, Vietnam. His very first job in the kitchen took place in a Japanese restaurant “Asahi”. He then moved to “Hazuki” – a Japanese and Thai restaurant. Later on, his huge passion for the Japanese cuisine led him to open his very own restaurant,…

Quang Vu Van

Having completed his international cuisine studies, Chef Quang kicked off his cooking career with great passion at an early age in Vietnam. He wondered off exploring different Asian cuisines and restaurants for six years before he left his hometown and joined Le Sushi Bar’s team in Beirut. Given his ultimate commitment, knowledge, expertise and love for creation, Chef Quang has…

Riad Abou Lteif

Riad Abou Lteif is an architect by trade, who discovered that cooking is his ultimate passion. Chef/owner at Ferdinand Gastro-Pub, Chef/owner at Meats and Bread. Although Riad is self taught, he has taken roles in international kitchens abroad, in particular UK. Worked under Chef Michel Roux Jr at Le Gavroche and Chef Raymond Blanc at le Manoir Aux Quat’saisons. Main points of interest…

Tina Khalil Diab

As a young newlywed, one of the first between her friends to get married, Tina found herself struggling daily with the responsibilities of suddenly running an entire house! Self-taught cooking blogger and mom she is channeling all her energy and knowledge into baby’s food trying to come up with easy, accessible, healthy and nutritious meals. This is how she came…

Wael Lazkani

Wael Lazkani has been cooking all over the world for 18 years. After studying and working for years as a chef in London, Geneva, France and Montreal, he almost quit the field. But then he discovered Asian cuisine and accidentally landed a gig as a chef on a yacht. For the next eight years he was forced to get “painfully…

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