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Upcoming Classes

All Classes

The Schedule

27
Sep
6:00 PM till 9:30 PM
MENU - Chicken Stock, Chicken Cacciatore (Italian Chicken Stew)
28
Sep
6:00 PM till 9:00 PM
MENU - Soupe à l’oignon – La Ratatouille – Crêpe Sucrée
29
Sep
6:00 PM till 9:00 PM
MENU - La Piadina / Italian bread served with cold meat (prosciutto, salami, and cheese) + Creamy mushroom risotto - Biscotti or Panettone and honey pudding with chargrilled fruits and ricotta
30
Sep
6:00 PM till 9:00 PM
MENU - Fresh Gnocchi - Creamy Peanut Butter - Topped With Roasted Peanuts Chunks & Sesame - Light Carrot Cake
03
Oct
6:00 PM till 9:00 PM
MENU - Pizza Dough From Scratch - Neapolitan Pizza - Panna Cotta From Scratch
04
Oct
6:00 PM till 9:30 PM
 MENU - Brown Stock, Beef Stroganoff
05
Oct
6:00 PM till 9:00 PM
MENU - Moules Marinière – Calamars Marseillaise - Sablés
06
Oct
6:00 PM till 9:00 PM
MENU - Main Dish - Neapolitan Pizza with Buffalo Mozzarella, Tomatoes & Basil - Panna Cotta
07
Oct
6:00 PM till 9:00 PM
MENU - Sushi Rice, Assorted vegetables, Edamame, Maki (Cream cheese, Crab, Avocado), Uramaki + Uramaki Decoration (Cream Cheese, Salmon, Avocado, Mango, Crispy topping), Temaki (Salmon, Avocado, Crispy)
09
Oct
6:00 PM till 9:30 PM
Session 1: Ce Je Ne Sais Quoi - Session 2: La Viande Et Ses Cuissons  - Session 3: La Pomme De Terre! - Session 4: Petit Dej in Style - Session 5: L'hiver Est Lourd - Session 6: Le poulet, De La Ferme à L'assiette - Session 7: Le Saumon, les Moules, Le Sud De La France :)! - Session 8: Cheese & Wine 
Meet our

Cooking Instructors

Carolina Abiassaf

Lebanese native-born in Venezuela, Chef Abiassaf holds a degree as an international chef and is registered in the Asociación de Chefs, Cocineros y Afines de Venezuela (Venezuelan Chef Association), certified in kitchen management by the Academy of Culinary Professionals of the Americas, and certified by Pan-American Forum of Gastronomic sciences. Teaching for the past 5 years, Carolina has been tutoring students’ last restaurant projects and is also specialized in baking, cured meats, and neuro gastronomy.

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…

Erich Von Gehren 

Erich Von Gehren, executive chef, corporate chef, director of operations and restaurant owner, always bringing his unique culinary sensibility to the table. He has conceptualized, opened and operated dozens of restaurants and hotels around the world, such as Albergo Hotel’s restaurant in Beirut, combining his broad food & beverage acumen with an astute hospitality business sense. At ease in many…

Farid Chehab

After having started a career in investment banking across Europe, Chef Farid reconverted into the culinary world under the arms of Alain Ducasse. He founded a first catering business in 2013, Kitchen Central, then a second one in 2018, l’Olivier Catering, operating from Deir al Kalaa Country Club. He consults for numerous F&B concepts in Lebanon and abroad and specializes…

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 and beverage manager at Albergo Hotel, 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…

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…