Samer joined the Intensive Professional Pastry Program at Ecole Ferrandi, the Harvard of Gastronomy. He complemented his studies with a long training at the Hotel Four Seasons Georges V, Paris. Making desserts for the most demanding taste buds of the world completed his understanding of the craft and sealed his love for the perfect dessert. Samer returned to Beirut with a clear vision: to make desserts that tap into one’s emotions. In his Pastry Lab, Des Choux et Des Idées, he concocts sweets and sensations for all to enjoy.