Bio
I was born in Egypt and raised in Canada. My interest in a culinary career began with my mother’s passion for food. I began my education at the Cordon Bleu in Ottawa and then undertook an apprenticeship at Scaramouche in Toronto while completing the Chef Apprentice Programme at George Brown College. Following graduation, I did a stint at Auberge du Pommier and later took a Sous Chef position at the five-star Cambridge Beaches Resort in Bermuda.
Returning to Canada, I furthered my culinary journey at some of Toronto’s finest establishments including Winston’s, The Rosewater Supper Club, Boba and Truffles at The Four Seasons. I returned to the Caribbean to serve as Restaurant Chef at The Grand Lido Negril Resort in Jamaica, earning “Best Restaurant in Jamaica” award under my leadership. In 2002, I became the Executive Chef at Eau Restaurant and was voted as one of the “Top Ten Chefs in Canada” by enRoute Magazine. Eau was described by Report on Business Magazine as the “hot new place to go” and also received four-star ratings from many of the city’s food critics. I was also rated as one of the “Top Ten New Chefs in Toronto” at the Gourmet Food and Wine Expo and Zagat Guide 2003 highlighted me as a “newcomer to watch”.
Beginning in 2004, I spent two seasons in Muskoka at Taboo Resort as Chef of Elements, the resort’s newest restaurant concept. During this time, I appeared on Food Network Canada’s "Christine Cushing Live" and "Cook with Me". Volunteering with local producers, I immersed myself in the agricultural community to deepen my appreciation for the partnership between Farmer & Chef.
In 2006, I returned to Toronto and assumed the position of Executive Chef of Vertical Restaurant. Under my direction the locally sourced seasonal menu was ingredient driven with a focus on simplicity and freshness. My commitment to local purveyors and advocating sustainable agriculture has earned me many accolades and made me well respected among my peers. I was a regular Guest Chef on CBC’s daytime "The Gill Deacon Show". At the 2007 Gourmet Food and Wine Expo, I was voted one of the "Top 9 of Dine", highlighting the hottest up and coming chefs in the Toronto area. I have been featured in the 2007 National Post story on noteworthy young chefs as well as a similar feature in the North Toronto Post. I also made an appearance as a guest judge on an episode of "Chef School" on Food Network Canada.
Under my leadership, Vertical received excellent reviews from Toronto Life, The Toronto Star, National Post and The Globe and Mail. Vertical was #4 in Toronto Life's list of "Best New Restaurants 2007" and was named by enRoute Magazine as one of 25 restaurants across Canada that will shape the dining scene in 2007 and beyond in their “Where to Dine Next” feature. In 2009, I was a regular judge on the show "Pressure Cooker" on SUN TV, a reality show competition for up and coming chefs. In 2009 I was awarded Fellowship by The Ontario Hostelry Institute for Outstanding Contribution to The Industry.
Late 2010, I embarked on a consulting career, utilizing my culinary style and philosophy with different restaurant concepts. Recently, The Ballroom, a 300-seat restaurant & bowling concept in the heart of the entertainment district. The menu at The Ballroom was fun and accessible, while maintaining my integrity. In mid-2011 I opened another UniqLifestyle venue, The Bowery, located in the Historic St. Lawrence Market District. The menu highlights the 10 sq ft custom charcoal grill that was designed by yours truly and creates the focal point of the open kitchen.
In 2011 I was selected as the Chef for the LG Innovators Ball. I also became the Media Spokesperson for Foodland Ontario. I am a guest instructor for The Hospitality Management Program at Ryerson University, Ted Rogers School of Business (Sustainable Tourism HTF 510, Introduction To Quantity Foods HTF 100). I am an ongoing contributor to The National Post’s “Shelf Life” column, write articles for local food publications and am a guest judge at Royal Agricultural Winter Fair “Friends of the Greenbelt” wine competition. My recipes have been published in Canadian Living, City Bites, Tonic Magazine and Healthy Directions to name a few. Most recently I have contributed to the Huffington Post and been a guest Chef on both Rogers Daytime Peel and Daytime Toronto TV shows, I am an active and passionate supporter of our chef community.
Returning to Canada, I furthered my culinary journey at some of Toronto’s finest establishments including Winston’s, The Rosewater Supper Club, Boba and Truffles at The Four Seasons. I returned to the Caribbean to serve as Restaurant Chef at The Grand Lido Negril Resort in Jamaica, earning “Best Restaurant in Jamaica” award under my leadership. In 2002, I became the Executive Chef at Eau Restaurant and was voted as one of the “Top Ten Chefs in Canada” by enRoute Magazine. Eau was described by Report on Business Magazine as the “hot new place to go” and also received four-star ratings from many of the city’s food critics. I was also rated as one of the “Top Ten New Chefs in Toronto” at the Gourmet Food and Wine Expo and Zagat Guide 2003 highlighted me as a “newcomer to watch”.
Beginning in 2004, I spent two seasons in Muskoka at Taboo Resort as Chef of Elements, the resort’s newest restaurant concept. During this time, I appeared on Food Network Canada’s "Christine Cushing Live" and "Cook with Me". Volunteering with local producers, I immersed myself in the agricultural community to deepen my appreciation for the partnership between Farmer & Chef.
In 2006, I returned to Toronto and assumed the position of Executive Chef of Vertical Restaurant. Under my direction the locally sourced seasonal menu was ingredient driven with a focus on simplicity and freshness. My commitment to local purveyors and advocating sustainable agriculture has earned me many accolades and made me well respected among my peers. I was a regular Guest Chef on CBC’s daytime "The Gill Deacon Show". At the 2007 Gourmet Food and Wine Expo, I was voted one of the "Top 9 of Dine", highlighting the hottest up and coming chefs in the Toronto area. I have been featured in the 2007 National Post story on noteworthy young chefs as well as a similar feature in the North Toronto Post. I also made an appearance as a guest judge on an episode of "Chef School" on Food Network Canada.
Under my leadership, Vertical received excellent reviews from Toronto Life, The Toronto Star, National Post and The Globe and Mail. Vertical was #4 in Toronto Life's list of "Best New Restaurants 2007" and was named by enRoute Magazine as one of 25 restaurants across Canada that will shape the dining scene in 2007 and beyond in their “Where to Dine Next” feature. In 2009, I was a regular judge on the show "Pressure Cooker" on SUN TV, a reality show competition for up and coming chefs. In 2009 I was awarded Fellowship by The Ontario Hostelry Institute for Outstanding Contribution to The Industry.
Late 2010, I embarked on a consulting career, utilizing my culinary style and philosophy with different restaurant concepts. Recently, The Ballroom, a 300-seat restaurant & bowling concept in the heart of the entertainment district. The menu at The Ballroom was fun and accessible, while maintaining my integrity. In mid-2011 I opened another UniqLifestyle venue, The Bowery, located in the Historic St. Lawrence Market District. The menu highlights the 10 sq ft custom charcoal grill that was designed by yours truly and creates the focal point of the open kitchen.
In 2011 I was selected as the Chef for the LG Innovators Ball. I also became the Media Spokesperson for Foodland Ontario. I am a guest instructor for The Hospitality Management Program at Ryerson University, Ted Rogers School of Business (Sustainable Tourism HTF 510, Introduction To Quantity Foods HTF 100). I am an ongoing contributor to The National Post’s “Shelf Life” column, write articles for local food publications and am a guest judge at Royal Agricultural Winter Fair “Friends of the Greenbelt” wine competition. My recipes have been published in Canadian Living, City Bites, Tonic Magazine and Healthy Directions to name a few. Most recently I have contributed to the Huffington Post and been a guest Chef on both Rogers Daytime Peel and Daytime Toronto TV shows, I am an active and passionate supporter of our chef community.