From a young age, I was surrounded by food and drink, learning the importance of creativity and attention to detail in the kitchen. Every Wednesday, my family would gather to taste a new dish my mum prepared, sharing honest feedback. If we loved it, she’d keep the recipe; if not, she’d tweak it until it was just right. This tradition taught me the value of creativity, attention to detail, and the pursuit of perfection. As a teenager, I was captivated by the energy and rhythm at bars, especially the bartenders. While others focused on the food and drinks at any restaurants, I was drawn to how the bartenders worked together and moved with purpose. In 2013-2014, my family started Pizza Cups, a food concept from home, which gave me my first hands-on experience in a kitchen. I helped follow recipes, prepare mise en place, and learn about the process behind crafting food and drinks.
My official hospitality journey began in 2015 when I worked as a diner runner while studying business with a focus on hospitality management. I then advanced, starting as a waiter and later working as a barista at Kalei Coffee Co., Beirut’s first specialty coffee shop. That’s where my true journey into coffee began, training under a Specialty Coffee Association-certified trainer, learning both the technical side and the passion behind every cup. At Kalei, I found my passion for the creative side of the beverage industry. I eventually became a bartender and all the way up to bar managerial position, blending traditional methods with modern techniques to create unique drinks. In 2020, the explosion in Beirut changed the city forever, but the community’s resilience reminded me that hospitality is about more than just serving food and drinks; it’s about making meaningful connections and fostering a sense of community.
After Beirut, I moved to Armenia, where I worked on a variety of projects. During my 4 years there, I helped coffee shops like Lumen Coffee Co. and Nero Bean Roastery, as well as other startup coffee shops, with coffee training and quality control. I also designed Standard Operating Procedures (SOPs) for various restaurants and crafted custom drinks for bars. Additionally, I joined my family’s project, Hotchpotch, where I designed the drinks menu that represented each family member through a unique drink. I thrive on the creativity that comes with developing new menus and connecting with like-minded people who share my passion for flavors. Whether it's brewing the perfect V60 coffee, balancing flavors in a classic Negroni, or experimenting with new concepts, the ever-changing beverage industry excites me. Exploring new flavor boundaries, whether through unique drink profiles or pairing beverages with food, is one of the most rewarding parts of my work. My journey in hospitality is rooted in a love for flavors, a respect for tradition, and a desire to push creative boundaries. Through consulting, menu development, and operational improvements, I help businesses elevate their offerings and create lasting experiences for their guests. Let’s collaborate to bring your vision to life.
