Maroun grew up in the Lebanese village of Saghbine in the Bekaa valley, an area known for its richness in orchards, vineyards and farms.
Nature was his mentor, opening his eyes at a young age not only to the diversity and specificities of each product and core ingredient, but also to the wealth and richness of well thought-out combinations. It was only natural that he would grow to love and respect nature and its harvests.
His childhood spent in the midst of animal farms, bees and citrus fruits awakened his senses and played a vital role in setting him on the path of his lifelong quest to culinary perfection. Summers for him were spent in the South coast of Lebanon, where he was exposed to the wealth of the Mediterranean Sea, with all its beauty and diversity.
These treasures that he found in nature played a vital role in forging his identity as a Chef. This strong connection to the land gives him today an instinctual ability to identify and choose from local and seasonal ingredients.
His cuisine recognizes the authenticity of Lebanese food and its traditions and enriches it with spices and surprising combinations that are demanded by today’s modern palate. To this end, his cuisine has always been around the idea of respecting the product, its texture and flavor.