A grandfather in the restaurant business (London, Beirut…) A cordon bleu mother, this is what gave rise to, in this epicurean who confesses to us his talent for cooking duck and foie gras, the sacred fire in the kitchen. After a literary high school degree with a minor in math obtained in a French school in Lebanon, he received a B.A. in Business management from an American University (Notre Dame) in Beirut. But his passion, even stronger than all of this, bubbled over into an irresistible project: to jump into the kitchen!
As early as 1996, at the student trade show in Beirut, Michel learned about the Institute. However, it was not until the year 2000 that he enrolled in the Culinary Arts and Restaurant Management program in the Chateau du Vivier. What he discovered confirmed his decision: the cultural influences, the mixing of nationalities, contacts with the Chefs and Faculty…so many ingredients coming together to confirm his choices. Concerning this, he adds: “all that I have learned up to now, including what I have learned on the social level, I owe to the school...” Conquered, he finished his studies with a third year in restaurant management.
And on the professional level? It is THE revelation. In his second year, he entered into “Buerehiesel” a three-macaroon Michelin restaurant in Strasbourg, directed by Chef Antoine Westerman. As a rotating intern, he went from fish to garde manger then on to pastry: “It is even more difficult because you must carry the weight of our school’s reputation. You must demonstrate initiative to be accepted by our peers…”
Supported by the ‘great generosity of Mr. Westerman’, Michel took up the challenge.As soon as he graduated from the Institute, this polyvalence made it possible for him to spend two years in the States: one year as a ‘Food and Beverage manager’ at the Sofitel in Philadelphia then as Maitre fromager and Floor manager at Chef Georges Perrier’s brasserie restaurant. Having returned to Lebanon eight months ago, he is today a consultant within a hospitality company. But in the last few months, Michel has taken his destiny into his own hands…
When we speak to him about perspectives, Michel responds “Brasserie”, but this time his own…that he opened in the beginning of March, Gouraud St., in Beirut. On the menu: French specialties reviewed and corrected by your servant. “Melding tradition with modernity keeping only as leitmotiv ‘innovation’, that will allow me one day, I hope, to be cited in the Michelin”. And here you have someone who has an appetite, and in all meanings of the word… to be continued!