Youssef started working in restaurants at a young age while continuing his education at the same time. Since then he has achieved some significant milestones in the local hospitality scene.

Building his way up the career ladder, he worked in the kitchen of some prominent hotels in the country such as InterContinental hotel and Starwood chain Hotels.

Still wanting to improve his skills, he got out of his way to attend the training of Michelin-starred Alain Ducasse. He then went on to take up the position of Chef in charge of La Posta Beirut, establishing a solid reputation in Italian cuisine, all the while hosting a live cooking show on MTV television.

Combining his love of travel with his passion for cooking and eager to learn and be challenged, Youssef headed off to France seeking to master the culinary art at the renowned L’Atelier of Joël Robuchon in Paris, as well as with the acclaimed Nicolas Le Bec in Lyon.

After several culinary excursions abroad, including specialization in Gluten and Lactose free pastry from the “Ecole Nationale Superieure De La Patisserie” and “Cuisson Sous-vide a juste temperature” with Bruno Goussault and Joel Robuchon … Youssef went on to hold the reins of the kitchen brigade in Burgundy Beirut, creating “culinary magic” on a daily basis. His appointment as Executive Chef in Burgundy, in addition to becoming a member ofLes Toques Blanches du Monde and a managing partner in Oh Bakehouse, a gluten and lactose-free bakery and pastry,are the latest chapters in a rewarding and dynamic career.

FOUR Questions with Youssef

Describe your culinary philosophy in 5 words:

Passion, innovation, flexibility, nature and ingredients

What is your aim?

Cooking in a transformative and creative way, changing how the world sees nature’s products in a plate

What is your greatest inspiration?


What three things would you take to a desert island?

Knife, my camera and a spear

  • Prix du Chef de l’avenir by l’academie internationale de la gastronomie.



752 Gouraud Street,

Saifi Village,