Since first entering the culinary world at the tender age of 15, Youssef has acquired a worldwide reputation for his creative and purist approach to Lebanese cuisine, after working his way through the kitchens of renowned chefs such as Alain Ducasse, Joel Robuchon, Nicolas Le Bec and Bruno Goussault. Time spent at the Ecole Nationale Superieure de la Patisserie saw him specialize in gluten and lactose-free pastry and go on to become the executive chef at Burgundy Beirut. Equipped with a wealth of experience and inspired by his travels, Youssef then opened brût in Hrajel, Lebanon, where French cuisine is combined beautifully with local ingredients. He also founded Kitchen Backstage, offering consultancy, advisory, training and development services to the F&B and hospitality industry.