My kitchen career began in the dishpit at my parent’s small hotel in Montreal. I toiled for many nights washing dishes, until the sadly fateful evening when the cook who held the garde-manger position lost his thumb. Despite the misfortune of the cook, I fortuitously found myself in a new position where I quickly developed a natural love for working the line. One night on that line and there was no turning back.
After completing my studies at St Pius X culinary institute in Montreal, I set off for Italy, a remarkable culinary country to which I owe part of my genealogical root. Here I interned for Michelin Star chefs in Brescia and Soverato, and was further inspired to follow my passion. I was inspired to learn as much as possible, and returned to Montreal to begin forming my own creative and professional perspective.
I found my greatest challenge and inspiration working under Chuck Hughes at Restaurant Le Bremner. I have always been excited to work with fish and seafood, and the focus at Le Bremner is decidedly aquatic. My professional relationships flourished here and I was promoted to Chef de Cuisine in November of 2011. Here, we are constantly trying to push our creative limits with diverse ethnic influences, ranging from Asian to my own Italian and Egyptian heritage. Despite a plethora of creative influences, I am firmly rooted in Quebec. Having grown up in, and now working as a chef in Montreal, I feel a deep commitment to keep every dish as fresh, as local, and as honest as possible. At the end of the day, I am a Montreal chef whose passions are to continue learning, to strive for perfection, and to make people happy with every bite.