Well-known Lebanese and international chefs will put their talents on display in a variety of cooking workshops highlighting and honoring local food heritage and products.
WORKSHOP GUESTS

  • ALAN GEAAM

  • ALI GHZAWI
  • CHARLES AZAR
  • CHRISTOPHE MOREL
  • CHRISTOPHE VESSAIRE
  • GEORGE DAMIANOU
  • GHIWA MOUHASSEB
  • JOE BARZA
  • KAMIL BOULOOT
  • MAROUN CHEDID
  • MEHMET GOK
  • NICOLAS HERBAULT
  • SAMAAN HILAL
  • TAREK ALAMEDDINE
  • TAREK IBRAHIM
OLIVE OIL WORKSHOP GUESTS
  • ABDALLAH KHODOR
  • GEORGES DAKKAK
  • HUSSEIN ABDEL SATER
  • SERGE GHAZARIAN
  • TUESDAY 02 APRIL
  • WEDNESDAY 03 APRIL
  • THURSDAY 04 APRIL
  • FRIDAY 05 APRIL
04:00 PM - 04:45 PMAl Matbakh
Chef Georges Damianou, president of the Cyprus Chefs Association, prepares seabass moghrabieh		Stand A19
05:00 PM - 05:45 PMAl Matbakh
Chef Nicolas Herbault, executive chef of Le Gray Hotel Beirut, prepares moghrabieh paella with seafood and chicken		Stand A19
06:00 PM - 06:45 PMAl Matbakh
Chef Alan Geaam, culinary chef and one star in the Michelin guide, prepares chicken moghrabieh		Stand A19
07:00 PM - 07:45 PMAl Matbakh
Chef Joe Barza, Lebanese terroir culinary artist, prepares vegetable moghrabieh with truffle oil		Stand A19
08:00 PM - 08:30 PMAl Matbakh
National Extra Virgin Olive Oil awards ceremony in the presence of the director general of the Ministry of Agriculture, Mr. Louis Lahoud		Stand A19
04:00 PM - 04:45 PMAl Matbakh
Chef Ghiwa Mouhasseb, executive chef of Le Maximus Hotel, prepares le nix oriental		Stand A19
05:00 PM - 05:45 PMAl Matbakh
Chef Ali Ghzawi, winner of Top Chef Middle East, prepares a tomato salad with zaatar consomme		Stand A19
06:00 PM - 06:45 PMAl Matbakh
Chef Kamil Bouloot, corporate executive chef of Ghia Holding and head of culinary arts at USJ, prepares kishk ravioli		Stand A19
07:00 PM - 07:45 PMAl Matbakh
Olive Oil Workshop: Chef Hussein Abdelsater, executive chef on Future TV, prepares moghrabieh salad and freekeh salad with halloum		Stand A19
08:15 PM - 09:00 PMAl Matbakh
Olive Oil Workshop: Chef Serge Ghazarian, executive chef of Villa Badaro, prepares pan-seared seabass filet with mixed tomatoes and olive salad topped with homemade basil pesto sauce		Stand A19
04:00 PM - 04:45 PMAl Matbakh
Chef Samaan Hilal, head of the Hospitality Salon Culinaire Kuwait and managing partner of Brainsteam - Kuwait/Lebanon, prepares burghul zlatieh		Stand A19
05:00 PM - 05:45 PMAl Matbakh
Chef Mehmet Gok, director of Culinary Dogus Group Hotels Turkey, prepares freekeh with fresh artichokes and fresh fava beans		Stand A19
06:00 PM - 06:45 PMAl Matbakh
Chef Tarek Ibrahim, certified master chef of Meat and Livestock Australia Egypt/UAE, prepares chicken makmour burghul		Stand A19
07:00 PM - 07:45 PMAl Matbakh
Chef Tarek Alameddine, chef at Noma Restaurant Denmark, prepares burghul with herb mix and meat		Stand A19
08:15 PM - 09:00 PMAl Matbakh
Olive Oil Workshop: Chef Abdallah Khodor, executive chef of Le Bristol Hotel Beirut, prepares burghul terroir		Stand A19
04:00 PM - 04:45 PMAl Matbakh
Chef Maroun Chedid, owner of Maroun Chedid SAL, prepares magret de canard with debs glazing and crust of Lebanese spices		Stand A19
05:00 PM - 05:45 PMAl Matbakh
Chef Charles Azar, master consultant chef and president of the delegation of L’Académie Nationale de Cuisine Middle East and Gulf countries, and Chef Christophe Morel, master chocolatier, prepare chocolate bonbon corab molasses		Stand A19
06:00 PM - 06:45 PMAl Matbakh
Chef Christophe Vessaire, artisan cuisinier of The Smallville Hotel, prepares tartine Saint-Jacques		Stand A19
07:00 PM - 07:45 PMAl Matbakh
Olive Oil Workshop: Chef Georges Dakkak, culinary consultant chef and founder of Le Georges Art of Catering, prepares Mediterranean seafood platter		Stand A19