With 15+ years in hospitality, I bring heart, flavor, and creativity to every plate—food isn’t a job, it’s my soul’s expression.
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I’m inspired by my roots, the stories behind each ingredient, and the joy on someone’s face after the first bite—cooking connects souls.
What's your all time favorite dish to make?Braised short ribs with Mediterranean spices and creamy polenta. It’s a dish that blends my Arabic and Italian roots—rich, soulful, and comforting. I love how it brings people together around the table.
What would you do with the $25,000?I’d invest it into opening a small, warm restaurant that honors my cultural heritage and creates opportunities for immigrant chefs to shine through their food.
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