Bio
Hussein Hadid is an international Iraqi-Lebanese-Swiss Chef, Caterer, and Food Consultant with over 30 years of culinary experience. Drawing from his deep Middle Eastern roots and Western education, Hadid's journey has taken him around the globe in search of diverse cuisines and culinary adventures.
Hussein Hadid trained at the French Culinary Institute (now ICE) in NYC, worked with San Domenico, and received a coveted 3 star recognition from The New York Times.
As Hadid’s career evolved, he established the Hussein Hadid Kitchen, a catering and consulting business that has become central to his services. In his state-of-the-art kitchen, Hadid curates exclusive dining experiences, including his signature Kitchen Table Experience. For those seeking an event venue, he offers his own "Private Space"; an elegant setting, perfect for intimate dinners, engagement parties, weddings, and corporate gatherings. The Hussein Hadid Kitchen provides catering services in/out of Lebanon, delivering refined dining experiences at client homes, private venue locations, and his own "Private Space". Each event embodies Hadid’s philosophy of simplicity, elegance, and bespoke high-quality dining.
“My grandmother, Salwa Es Said, was president of Lebanon’s historic Baalbeck International Festival, she entertained all the artists who visited Lebanon to perform and so, by default, I was exposed to cultural events filled with music and good food from an early age. I watched my family receive many famous and important guests from around the world and my grandmother had a great impact on me as a child.” —Hussein Hadid, Taste & Sip, TCT
Culinary Leadership & Consulting
Alongside catering, Hadid brings his extensive expertise in F&B/Hospitality. As co-owner, Hadid successfully launched multiple restaurant brands— Ummi, Brgr Co, Pizza Co, and Delico — but is no longer associated with them. He also was a collaborator behind the Pavilion Cafe at The National Museum of Beirut and for Saifi Village’s Malibou during its pre/post launch, providing expertise in concept development and menu creation. Hussein is proud of the contributions made through these partnerships and wishes their teams continued success.
Hadid currently consults for the Lebanese restaurant Balila and the Swiss-French-Italian restaurant La Cigogne at Hôtel Longemalle in Geneva, as well as Le Zed Bar in Beirut— known for its vibrant atmosphere, bites, and drinks— alongside several projects currently in development.
Working with the World’s Finest
Hadid has collaborated with award-winning chefs like Marc Veyrat, Stéphanie Le Quellec, and José Avillez. He has partnered with prestigious culinary institutions like L’Académie Française de la Gastronomie and Accademia Italiana Della Cucina. He's worked with renowned Champagne and Bordeaux wine houses, including Dom Pérignon, Moët & Chandon, Château Canon, and Château Rauzan-Ségla.
His clientele has included high-profile figures such as his late aunt, Architect Zaha Hadid, as well as Artists like Madonna and Luciano Pavarotti.
Remaining anchored in his roots while seeking new collaborations and partnerships, Hadid continues to share his passion for food and creativity, constantly developing and reinventing culinary concepts.