Tell us about your culinary journey.

Transitioning into my culinary journey, I’m Wael Kfoury, 29 years old. I studied hospitality management in Sagesse. My journey as a chef commenced 12 years ago in casual restaurants, where I worked as a commis, immersing myself in every aspect of the kitchen and challenging my skills. Over time, I steadily progressed despite facing numerous challenges and setbacks. Despite the difficulties, I persevered, learning invaluable lessons through self-discovery and hands-on experience. Without formal culinary schooling, every trial has been a stepping stone in my development.

How did you come to join Terre?

Transitioning into my tenure at Terre, I seized the opportunity to join the establishment, which became my haven for experimentation and self-discovery. As a self-taught chef, my culinary journey has been a labor of love, driven by a passion for food and an insatiable curiosity. Armed with cookbooks and a willingness to experiment, I’ve honed my skills in the art of cooking. Each dish I craft is a testament to my dedication to constant learning, my desire to innovate, and my unwavering commitment to creating unforgettable flavors.

Where do you get your inspiration from?

Transitioning into the source of my inspiration, it stems from the endless possibilities of flavor combinations and culinary techniques. Every ingredient, every dish is like a blank canvas waiting to be transformed into a masterpiece. The joy of creating something new and witnessing the delight on people’s faces as they savor each bite drives me to push the boundaries of taste and imagination in the kitchen.

Summarize your philosophy or motto in 10 words.

In summary, cooking isn’t just a profession; it’s a delicious way of life. Passion for flavor, precision in technique, and creativity in presentation define my culinary ethos.