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Upcoming Classes

All Classes

The Schedule

7:00 PM till 9:00 PM
MENU - Sushi shrimps - Temaki salmon - Ura maki geisha - Ura maki crispy crazy shrimps
6:30 PM till 9:30 PM
MENU - Tarte tropézienne
6:30 PM till 9:00 PM
MENU - Omelet - Cheese omelet - Basic soufflé - Florentine soufflé
7:00 PM till 9:00 PM
MENU - Grilled Thai beef salad - Shrimp, basil and pineapple salad - Vietnamese chicken salad - Spicy string bean salad
7:00 PM till 9:00 PM
MENU - Eggplant bruschetta - Chicken empanadas - Beetroot and goat cheese dip - Parmesan and thyme twists - Chocolate and raisin truffles
7:00 PM till 9:00 PM
MENU - Fresh fagottelli with shrimps, tomato water and fresh mozzarella di bufala - Sea bass fillet with spirulina gnocchi, spinach and tomato - Italian-style crème brûlée
7:00 PM till 9:00 PM
MENU - Grilled peach and parma salad - Crispy skin fish with salsa verde with roasted potatoes and olives on the side - Lemon meringue tart
6:30 PM till 9:30 PM
MENU - Charlotte glacée
6:30 PM till 9:00 PM
MENU - Black angus burger - Rib-eye steak - Lamb cutlet - Marinated beef skewers
6:30 PM till 9:00 PM
MENU - Tiramisu tart - Mango coconut tart
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

Garo Feslian

A chef, food enthusiast and passionate about everything in this industry. He can cite all the accomplishments and trainings he has done in the past few years, but he won’t. He personally believes food is a matter of passion and dedication. Therefore, he’ll tell you about his influences and inspirations. As a child his maternal grandmother was his hero. Every…

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.…

Hanna Tawil

Hanna is a creative and passionate cook that has several years of professional cooking experience. After completing his studies in cooking Hanna trained with some of the most influential French chefs such as Paul Bocuse and Alain Ducasse. Along with his trainings, Hanna did several long-term formations in Traditional French cuisine, Modern Cooking, Sous-vide cooking and a training in kitchen…

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…

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…

Pascale-Paola Gemayel

By nature Pascale is a “touche à tout”: Meticulos, artist, this autodidact in cooking has a BA in Business Sociology and Public Relations. After having worked in various fields such as television, hotel management, food and beverage, painting and marketing, this mother of three has decided to share her love for cooking and baking by giving cooking classes in a cheerful atmosphere…

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…

Sarah Menassa

Sarah Menassa is a self-taught baker and cake decorator. Retraining from occupational therapist to pastry chef and now she’s the owner of Dulce n’ Banana’s home bakery.

Wael Lazkani

Wael Lazkani has been cooking all over the world for 18 years. He specialized in south-eastern Asian cuisine while spending some considerable time there. Now Wael is back to Lebanon and recently launched JAI, an Asian delivery and catering service where he cooks some of the big hits from the Asian sub-continent.

Want to improve your cooking skills?

Our Cooking School offers a variety of classes for students of all levels.
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