How it all began!
Chef Roy Hazboun
My Journey started when I was only 13 years old.
My Journey in the culinary world began at the young age of 13, when I, as a Lebanese teenager, had to obtain a job to finance my education. Despite child labor laws, a select few establishments employed underage workers, and I was fortunate enough to secure a position at a restaurant as a waiter and kitchen staff member.
We develop and create concepts
Get professional assistance
Creating new menus
In order to stand out in the competitive F&B industry, it is crucial for restaurants and hotels to have a signature menu and maintain profitability to ensure the longevity of the establishment. Our team specializes in developing unique ideas and creating new concepts to enhance your operations. Additionally, we can restructure your menu to provide guests with a memorable culinary experience.