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Upcoming Classes

All Classes

The Schedule

20
Apr
10:00 AM till 1:30 PM
MENU - Chocolate macarons - Caramel macarons
24
Apr
7:00 PM till 9:00 PM
MENU - Vietnamese Noodle Salad: Glass noodle with shrimps, purslane, coriander, bean sprouts, red cabbage, red chili, carrots and cashew nuts, mixed with sweet chili lime dressing. (Vegetarian option)  - Beef Satay Donburi: Rice topped with beef skewers, pickled daikon, portobello mushrooms, spinach, radish and coriander in a peanut satay sauce. (Vegetarian option) 
27
Apr
11:00 AM till 1:00 PM
MENU - Carrots and corn salad with a light lemon dressing - Halloumi puffs: Puff pastry squares topped with pesto sauce and halloum - Escalope from scratch - Chocolate muffins with buttercream, chocolate chip & vermicelle
27
Apr
6:00 PM till 8:00 PM
MENU - Quinoa Salad with rocket, cherry tomatoes and pomegranate with a pomegranate, sumac and lemon zest sauce - Tagliatelle from scratch with chicken and mushroom sauce - Lemon tart in verrines
03
May
7:30 PM till 9:00 PM
- From Beirut to Mexico, with love: The original margarita made of Don Julio Blanco tequila with a Lebanese twist. - Piña Paloma: Don Julio Reposado tequila, offering a sweet citrus tropical cocktail taste with a soft and warm finish. Rimmed with sal de gusano (Traditional Condiment for Tequila in Mexico) and garnished with grilled pineapple. - Sangrita: Traditional spicy juice mixture that’s sipped alongside a shot of tequila.
08
May
6:30 PM till 9:30 PM
MENU - Baba au rhum with strawberries, whipped cream and orange blossom marshmallow - Piña colada Baba with pineapples and coconut whipped cream 
09
May
7:00 PM till 9:00 PM
MENU - Seitan burger from scratch (Steak substitute with a meaty texture) - Spiced potato wedges  - Vegan mayo - Chili con vegan carne
17
May
7:15 PM till 9:15 PM
MENU - Chicken and beef fajitas: Tri-color bell peppers, black beans, guacamole, sour cream and cheddar cheese - Churros with a chocolate dip all from scratch
20
May
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
22
May
7:00 PM till 9:30 PM
MENU - Parmigiana di melanzane: Eggplant parmigiana with parmesan, mozzarella and basil  - Saltimbocca: Rolled beef filled with mozzarella, baked ham (optional), sage, rosemary, in chicken with white sauce - Gnocchi alla sorrentina: Fresh gnocchi with tomato sauce (from scratch), basil and mozzarella  - Cantucci alle mandorle: Baked cantucci with almond
25
May
10:30 AM till 1:30 PM
MENU - Coconut lemon strawberry Dacquoise - Chocolate and hazelnut Dacquoise 
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…

Jack Zgheib

Currently a senior mixology bartender at The Tipplers, specialized in providing a wide range of beverage and cocktail bar. Jack started his career as a hobby. In 2009 he has participated in several competitions like Skinos – Mastiha spirit 2013 in Greece and Monin cup 2014 in Paris and many others… He has completed the Mixology course in Barcelona – Spain.

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…

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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