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Upcoming Classes

All Classes

The Schedule

7:00 PM till 9:30 PM
MENU - Polenta soffiata e baccala’: Puffed polenta and cod fish with radicchio and cream cheese  - Strozzapreti con crema di zucca e speck: Fresh pasta with pumpkin speck cream and pistachios  - Pancake con farro e prugne: Pancake with plum jam 
7:00 PM till 9:00 PM
MENU - Crazy Crispy Salmon - Prawn Avocado - Crab Mango - Tuna Sushi
7:00 PM till 9:30 PM
MENU - Chili con carne - Chicken fajitas - Guacamole from scratch - Sour cream from scratch
7:00 PM till 9:00 PM
MENU - The Classic Brgr with burger sauce - The smoked cheese & portobello mushroom Brgr with chipotle sauce - Handcut crunchy fries
6:30 PM till 9:30 PM
MENU - Salade de betterave cuite, crème Harenga et toasts fins au bacon - Vol au vent poulet, quenelle, crevettes, champignons, et pilaf
5:30 PM till 7:30 PM
MENU - Salmon sushi - Hoso maki cucumber  - Hoso maki shrimp - Crispy crazy temaki 
10:30 AM till 1:30 PM
MENU - Tiramisu tart - Chocolate praline tart
7:00 PM till 9:00 PM
MENU - Healthy cauliflower crust quiche with roasted butternut squash and caramelized onions  - Spinach and feta cheese phyllo pie  - Goat cheese tart, topped with beetroot slices, and figs 
7:30 PM till 9:30 PM
MENU - Zombie: Captain Morgan white rum , CaptainMorgan Jamaican rum with vanilla pomegranate homemade syrups, absinth bitter and falernum (syrup liqueur from the Caribbean) garnished with edible zombie eye. - The Dead Pumpkin: Pumpkin with Captain Morgan spiced rum with smoke and rimed red candy sugar - Vampire blood: Ketel One vodka with beetroot, celery and spices with blood bitters rimmed with dark salt.
11:00 AM till 1:30 PM
MENU - Spooky bloody mummies: Beef sausage wrapped  in a puff pastry blanket with a sweet red dip - Monster eyes: Tagliatelle, with bolognese sauce made from scratch, topped with mozzarella - Green creatures: Chocolate cookies balls dipped in green sprinkles with eyes
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…

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 her 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.

Massimo Baliva

Head chef at an Italian restaurant in Lebanon, Chef Massimo Baliva grew up in Italy between his grandmother’s kitchen & his grandfather’s vineyard. He began his career in Hospitality as a chef at the local hotel. He took a break from cooking pursuing a new career in visual effects & directing award winning commercials and short films, but his love…

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,…

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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