Previously an investment banker in Europe, Farid decided to take cooking courses at the Alain Ducasse Cooking School, prior to opening his own restaurants in Paris. In 2013, he created a catering business for all types of events, from private events to big weddings, in addition to handling the operations of a country club. Nowadays, he acts as a consultant for several F&B concepts both in Lebanon and abroad, he does menu reengineering, cost optimization and operations management, while emphasizing on the creative, yet soulful aspect of the recipes he develops.