Food… my story with food began in my childhood…

As a child, all I wanted to do was eat! This was made easy given my family’s love for eating and fine dining. Growing up, my grandmother was the president of the Baalback festival and I used to spend my summers at the family home in Saoufar surrounded by all the international artists she hosted. Much to my delight, many chefs used to cater to the visiting guests. You could always find me in some corner near the chef’s table or shawarma stand, smelling, enjoying, observing and eating what they prepared. Even our resident cook, an Armenian-born Lebanese, had influence over my palette’s development. To this day I remain eternally grateful for all this exposure...

At age 18, I followed in my businessman father’s footsteps and pursued a career in economy and finance. When the stock market crashed in 1987, it came as a wake-up call: I decided to quit finance and never looked back.

Fate had it that at that time, a cousin of mine in London had opened an upscale Lebanese Deli and asked me to help out. Before I knew it, I was in charge of the Deli. It was then that I realized that my grandmother – who had often encouraged me in my teens to consider specializing in hospitality – was actually right: the food and beverage industry was where I was meant to be. And so my journey began. I had found my calling and was doing what I was meant to do.

I quickly realized that if I wanted to make a career out of food, I had to train and acquire real experience. So I travelled to the United States to work with a relative who was managing the food service operations of Abella, a well-established food and catering company. But I was restless, I was hungry for more. I moved to NYC to train at the famed French Culinary Institute, and later on joined the kitchen staff of the famous Italian restaurant San Domenico, serving food for the likes of Madonna and Pavarotti. What an experience that was!

Several years later, having acquired the skills, expertise and exposure required, I became motivated to make my own mark on the culinary world. And to do that, I had to be my own Chef. That’s when I decided to return to Lebanon and introduce a new concept: practice my art from home. I turned the family estate into a professional kitchen and catering business, preparing and organizing exclusive dinners and high-end events with my own stamp and signature. Finally, I had my own kitchen.

Anchored in my roots with my eyes on the world for more collaborations and successes, I continue to share with as many people as possible my love for food and the joy I derive from concocting new recipes with everyone around me.

Special Invitation to the award-winning Prince de Galles Hotel to present Chef Hadid’s own menu in collaboration with their starred Chef Stéphanie Le Quellec. A collaboration that has given Chef Hadid great international exposure and recognition

Opening the now renowned and successful Balila restaurant in Geneva

Chef Hadid is constantly invited by well-known establishments to create special menus and lend his famed name to well-known upscale restaurants