Live cooking demonstrations with celebrity chefs and food lovers.

Chef’s Theatre attendance is FREE for all visitors but spaces are limited.

Book your place now by calling 01 480081 ext. 114 or 76/399364

Workshop Guests
  • Apostolos Dimou
  • Cynthia Bitar
  • Franck Page
  • François Robin
  • Frederic Kulczak
  • Hussein Hadid
  • Kamil Bouloot
  • Maroun Chedid
  • Nicolas Herbault
  • Rabih Fouany
  • Richard Khoury
  • Samaan Hilal
  • Souheil Ghazal

  • Stephane Loison
  • Wael Lakzani
  • Youssef Akiki
  • THURSDAY 08 NOVEMBER
  • FRIDAY 09 NOVEMBER
  • SATURDAY 10 NOVEMBER
03:00 PM - 04:00 PMChefs' TheaterFrancois Robin, Meilleur Ouvrier de France and dairy specialist, explores the origin of butter and how to make your own
Stand I10 - I12
04:15 PM - 05:15 PMChefs' TheaterFranck Page, executive chef of Phoenicia Hotel Beirut, prepares duck breast with passion fruit and cardamom sauce
Stand I10 - I12
05:30 PM - 06:30 PMChefs' TheaterStephane Loison, corporate chef of Boubess Group, prepares foie gras with pumpkin chutney
Stand I10 - I12
06:45 PM - 07:45 PMChefs' TheaterHussein Hadid, owner of Hussein Hadid Catering, prepares seared baby squab with red beet risotto
Stand I10 - I12
07:55 PM - 08:55 PMChefs' TheaterNicolas Herbault, executive chef of Le Gray Hotel Beirut, prepares farm chicken breast filled with foie gras and winter vegetables
Stand I10 - I12
09:10 PM - 09:55 PMChefs' TheaterFrederic Kulczak, Executive chef Movenpick Hotel Beirut
Mushrooms, Asparagus Pie Persimmon coulis with spices mix, salad with micro leaves, and walnut dressing
Stand I14 - I16
09:10 PM - 09:55 PMChefs' TheaterFrederic Kulczak, executive chef of Movenpick Hotel Beirut, prepares mushrooms, asparagus pie, persimmon coulis with mixed spices, salad with micro leaves and a walnut dressing
Stand I10 - I12
03:00 PM - 04:00 PMChefs' TheaterApostolos Dimou, executive chef of Four Seasons Hotel Beirut, prepares mackerel escabeche
Stand I10 - I12
03:00 PM - 04:00 PMChefs' TheaterApostolos Dimou, Executive chef Four Seasons Hotel Beirut
Mackerel Escabeche
Stand I14 - I16
04:15 PM - 05:15 PMChefs' TheaterWael Lazkani, executive chef and owner of Jai, prepares green prawn curry
Stand I10 - I12
05:30 PM - 06:30 PMChefs' TheaterYoussef Akiki, executive chef of Burgundy Beirut & managing partner of OH! Bakehouse, prepares chestnut velouté with wild mushrooms
Stand I14 - I16
05:30 PM - 06:30 PMChefs' TheaterYoussef Akiki, Executive Chef of Burgundy Beirut & Managing Partner of OH! Bakehouse
Wild Lebanon (Chesnut veloute with wild mushrooms)
Stand I14 - I16
06:45 PM - 07:45 PMChefs' TheaterSamaan Hilal, managing partner of Brainsteam, prepares haraa esbao, avocado habra and eggplant stuffed with kafta
Stand I14 - I16
07:55 PM - 08:55 PMChefs' TheaterCynthia Bitar, executive chef and owner of Nazira Catering, prepares chicken breast stuffed with apple crumble and apple cider, inspired by the cedars of Lebanon
Stand I14 - I16
09:10 PM - 09:55 PMChefs' TheaterFrancois Robin, Meilleur Ouvrier de France and dairy specialist, explores flavoring butter with salted ingredients
Stand I14 - I16
03:00 PM - 04:00 PMChefs' TheaterFrancois Robin, Meilleur Ouvrier de France and dairy specialist, explores flavoring butter with sweet ingredients
Stand I14 - I16
04:15 PM - 05:15 PMChefs' TheaterKamil Bouloot, corporate executive chef of Ghia Holding and head of Culinary Art at USJ, prepares lamb noisette, vine leaves and caramelized sweet potato served wuth a green peas truffle oil sauce
Stand I14 - I16
05:30 PM - 06:30 PMChefs' TheaterSouheil Ghazal, executive chef of Le Royal Hotel Beirut, prepares beef Wellington
Stand I14 - I16
06:45 PM - 07:45 PMChefs' TheaterMaroun Chedid, managing partner of Maroun Chedid sarl, prepares handcrafted dishes
Stand I14 - I16
07:55 PM - 08:55 PMChefs' TheaterRabih Fouany, head chef of Phoenicia Culinary Institute, prepares goat's cheese mille feuille
Stand I14 - I16
09:10 PM - 09:55 PMChefs' TheaterRichard Khoury, TV star, pasta Port Louis with mussels
Stand I14 - I16