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THE FUTURE OF FLAVOR: YOUNG TALENT SHINES AT HORECA LEBANON 2025
Last Friday at HORECA Lebanon 2025, Taste & Flavors ignited the energy of a new generation in the F&B scene. From rising chefs and skilled baristas to passionate bakers and bold entrepreneurs, the event brought together a vibrant community driven by creativity and innovation. They didn’t just participate—they made an impact, showcasing fresh ideas, fearless talent, and a clear vision for the future of food and hospitality.
ANNINE FADYE
Annine Fadye is specialized in repurposing glass bottles into handcrafted glassware, supplying restaurants, bars, cafés, and hotels. Beyond that, it creatively reuses the leftover glass by crushing it and incorporating it into the making of terraca pies, a traditional delicacy. The initiative doesn’t stop there—it also crafts items such as bars and tablecloths from the remaining materials.
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Amberland was officially in business in 2021 , with a focus on everything related to wood and food, particularly the creation of serving boards. Each piece is crafted with care, using a specific type of wood and treated with food-grade oil to ensure both safety and quality. The team takes pride in their work and is excited to share their passion.
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BEIT NOUN
Perched atop a mountain in Mechmech, Jbeil, Lebanon, Beit Noun is a private estate and guesthouse rooted in a 100-year-old family home. Spanning 35,000 hectares of cherished land, the estate is surrounded by oak, cedar, and olive trees. From this elevated retreat, sweeping views stretch from the mountains to the sea.
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C TOUJOURS DIMANCHE
C Toujours Dimanche is a dessert and bakery shop specializing in buttercream cakes, cookies, and a variety of desserts crafted for special occasions. What sets the shop apart is its belief that cakes are more than just sweets—they’re a way to celebrate meaningful moments and bring people together. Looking ahead, exciting plans are in motion, with a new shop set to open soon in Batroun. Stay tuned for what’s to come.
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HOLYMITT
Sylvie Ayoud is a chef whose journey into the culinary world began with a bold career shift. Originally trained as an architect, she realized in 2018 that her true passion lay elsewhere. Leaving architecture behind, she immersed herself in the world of food—working as a recipe developer, food stylist, and food photographer. Her path led her to a role as a chef at Le Cordon Bleu, and she now focuses on baking, boulangerie, and all things pastry. Looking ahead, her aspirations include hosting private dinners, and eventually opening her own restaurant. Deeply passionate and intuitive, Sylvie approaches her work with love and a commitment to inclusivity in everything she does.
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KAHAW
Kahaw is a vegan gelato company launched just last year, offering a fresh and healthier alternative to traditional ice cream. What sets it apart is its commitment to crafting gelato without any dairy products and using only natural sweeteners like agave and coconut sugar. The goal isn’t to disrupt the market, but rather to offer something different—an inclusive, feel-good dessert option. Their gelato is also gluten-free, and the team is working closely with Nisrine Sawaya, a celiac community expert in Lebanon, conducting thorough testing with RBML to ensure quality and safety. Looking ahead, Kahaw aspires to open a dedicated shop, where they can create a full experience.
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MASA (CON MI) MADRE
Masa began in 2020 from a humble home kitchen, starting with simple loaves and a passion for quality baking. Over time, it evolved into a scaled-up artisanal bakery capable of producing up to a thousand loaves a day. Based in Batroun, the entire team operates locally, while the bakery’s production is distributed across Lebanon. Recently, Masa expanded into gluten-free baking as well, reflecting its commitment to inclusivity and innovation. Though they don’t operate a storefront, Masa functions as a door kitchen, focusing entirely on crafting exceptional bread and delivering it far and wide.
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MORE MATCHA CLUB
More Matcha Club is a newly launched, open-source matcha brand with a mission to spread high-quality matcha across Lebanon. The goal is to make their matcha available in coffee shops, restaurants, and cafes throughout the country, offering a vibrant and healthy alternative for tea and coffee lovers alike. Looking ahead, the team is aiming to have a presence at HORECA Lebanon next year, marking an exciting step forward in their journey to grow and connect with the wider food and beverage community.
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OYSTER’S
Oysters began its journey eight years ago in Batroun, where it established itself as a seafood kitchen offering a cozy, home-style dining experience. Today, it continues to deliver that same experience while working to standardize its offerings. Committed to quality and sustainability, Oysters sources only the freshest seafood, strictly adhering to seasonal fishing practices and preserving the catch to last throughout the year. Looking ahead, the brand has already launched new ventures, including catering services and an oyster bar for events, weddings, clubs, and other venues. Just recently, Oysters expanded into Beirut with the launch of a fish-based cloud kitchen. For now, the focus is simple: great food, delivered fresh.
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PLANT-BASED CAT
Leah Mansour began her journey in the culinary world about four years ago, making a bold career shift from business management consulting to attending culinary school. This change was driven by a deep passion for food and a desire to follow a more meaningful path. What makes Leah stand out is her focus on plant-based cuisine—still relatively uncommon in Lebanon and the Middle East. This unique perspective shapes everything she creates and shares. Looking ahead, Leah’s vision is to continue growing her brand, expand her presence through restaurant consulting, and eventually launch her own product line, bringing her plant-based philosophy to a wider audience.
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SLOW FOOD
Albert Massaad discovered his passion for cooking at an early age, inspired by his aunt, who was always at the heart of the kitchen and deeply involved in every dish. He often accompanied her on visits to local producers and farmers, and even when she worked on her cookbooks, he was by her side.This growing interest led him to start cooking himself, driven by a deep admiration for good food. Along his journey, he documented his experiences through photography, capturing the essence of the food and the process. For Albert, good food is local, natural, and free from pesticides and GMOs. Although this ideal is still a work in progress, he believes the concept of “slow food” perfectly represents what good food truly means.
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SOCIAL PARADISE – JAD BALLOUT
Jad Ballout is the co-founder of Social Paradise, a vibrant bar concept that embodies creativity, experimentation, and bold flavor combinations. As a renowned bartender and consultant, Jad is known for pushing boundaries and reimagining the cocktail experience. He is passionate about crafting unique flavor profiles and delivering unforgettable drinking experiences. Social Paradise isn’t just a bar—it’s an immersive space where innovation meets hospitality, reflecting the duo’s love for flavor, fun, and a touch of the unexpected.
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TINY MOON
Tiny Moon Cider is a newly launched cider brand making its debut in the market with pride and purpose. Crafted with integrity, Tiny Moon is an all-natural, 100% vegan cider made exclusively from apple juice—never from concentrate. The brand takes a clean, honest approach: no added sugars, no sulfites, just pure, straightforward cider. With a strong commitment to quality and transparency, Cyril and his team are excited to introduce a refreshing, authentic cider experience that speaks to modern, conscious consumers.
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SOLAR
For the past five years, Solar has been dedicated to crafting some of the finest Lebanese extra virgin olive oil—now proudly recognized among the best in the world. At the heart of the mission is a deep commitment to the land, with every step of the process rooted in sustainability and care for the environment. Putting Lebanese olive oil on the global map is not just a goal, but a purpose. Looking ahead, the focus remains on nurturing the land, growing organically, and expanding internationally by exporting this exceptional product to as many countries as possible.
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