"I came to the U.S. From Lebanon when I was 18 years old. My cousin owned a Lebanese restaurant and I came to work for him. It was exciting but very challenging to learn about New York while working long hours in the restaurant. I grew to love NY and everything about dining in NYC."
"It is so nice being a chef in New York because we literally have prepared meals for people from all around the world. From students to diplomats. It's nice to hear comparisons to some of the finest lebanese restaurants in the world."
"The kitchen is very hectic. Lebanese food requires a lot of preparation so there is constant chopping, rolling, preparing going on. I won't let anything leave my kitchen if it's not 100% fresh."