Chef Cyril Gemayel

I'm a Lebanese Chef born in Beirut .

My passion for food started when I began to help my grandmother with food preparation at home and farming our gardens.

It gave me an understanding about every ingredient and how to cook according to season availability.

I always appreciated the idea of farm to table concepts and tried to pursue it as it gives you the sense of sustainibilty within your framework.

I took it upon me to invest in myself and went to Cordon Bleu London 3 years ago and took a diploma in cuisine and culinary management.

Then, started immediately working in the industry for 2 and half years between London and Beirut.

Unfortunately, a big explosion happened in Lebanon three month ago and i had to leave the country and came to Barcelona.

I have a diverse palet and I can bring so many flavours to the table.

Coming from a Lebanese origin i was exposed to a diverse set of flavours and technique from region countries such as Syria, Palestine and Israel.

Add that to my experience in London , my food is a mix flavours and interpretation.

Private dinning always drew my attention just for the fact that it allows you to be more of a perfectionist with your creations and offers you a direct relationship with the customers which all chefs are deprived off .

Barcelona is a metropolitan city filled with energy and charisma and I hope i can add my taste to it.