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Chef Chabchoul’s unwillingness to give up even in the toughest of times will remain his shining badge of honour as he greets a renewed influx of customers devoted to his passion and vision.
In the already cutthroat restauration business, chefs across the globe had to roll up their sleeves even further as the Covid-19 pandemic shut down operations for many, at least temporarily. Chef Mohamad Chabchoul, a Lebanese Chef, is no stranger to the challenges and complexities of the F&B business. Having grown up between Lebanon and UAE with experienced cooking influences from his mother and a nearly 15-year stint spent learning the tricks of the trade in different countries, his exposure to different approaches to food has allowed him to develop a nuanced view of the industry.
Chef Chabchoul’s lifelong passion and drive have stayed with him from learning from his mother in his youth all the way through to knowing he had to succeed one day to take care of himself. As he worked his way up the ranks from being an experienced chef consultant, his likes in now compared with many great chefs including Gordon Ramsay. His gumption was also the foundation of his survival throughout the Covid-19 pandemic in an industry that was all but entirely shut down by the crisis.
But Chabchoul’s influence reaches beyond the boundaries of Middle-Eastern food, and his motivations transcend the awards and accolades. Moreover, there is a social and environmental aspect to his work that might have lasting significance in the future.
Chef Chabchoul has an experience of over 2 decades and a work experience in grand hotels like Le Meridian, Four Seasons Hotel, The Ritz Carlton, etc., just to name a few. As of this date, Chef Chabchoul is working for Grand Millennium Business Bay in Dubai.
“The F&B industry is not the same as any other industry,” Chabchoul said. “It’s a very delicate industry. Why is it delicate? It’s not necessarily an industry where you ask people where they graduated university. It’s the world where being street smart trumps being book smart, and there is a lot of value in a healthy business where employees can also organically learn and grow with the company.”
Agility, passion, team support, and sheer hard work, especially in the face of adversity, will be the backbone to any F&B player who wants to survive the unpredictable bumps along the road of operating their own restaurant. As for Chabchoul, his unwillingness to give up even in the toughest of times will remain his shining badge of honour as he greets a renewed influx of customers devoted to his passion and vision.
Follow Chef Chabchoul on Instagram https://www.instagram.com/chef.chabchoul/
