Chef Ray Saad
Private Chef In Ajaccio
I am a young Professional Chef and alumni from Insiutut Paul Bocuse in Lyon I have Michlien star experiences Especially notably working in restaurant Daniel 2 michlien stars in New York city and have worked for Maroun Chedid in Lebanon notably the best chef in the middle east. I have worked worldwide and have captured the love of food art and history from all over the globe . My cooking focuses on simplicity with experimentation and creating great food sometimes on the spot with no recipes. The things I love most are Food and Travelling.
More about me
For me, cooking is...
Culture and art history is food it tells us a way to connect with people and share and spread happiness and share cultures as well express my story
I learned to cook at...
Insititut Paul Bocuse and I learned from my family and mother
A role model in the kitchen is...
I have many but id say Massimo Bottura
A cooking secret...
focusing on ingredients seasonality creativity and craziness
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