Meet our Founder

Pierre brings over 25 years of rich experience and heartfelt dedication to the world of hospitality. His career journey spans multiple countries and numerous high-end establishments, where he’s cultivated a deep understanding of what makes a dining experience truly memorable. For Pierre, a restaurant is more than just a place to eat—it’s a sanctuary where guests should feel warmth, comfort, and a sense of belonging, much like a home away from home.

Pierre's passion for hospitality began in Paris, where he first worked in Lebanese and French cuisine. His skills quickly grew as he gained hands-on experience in some of Europe’s top dining spots, including his early days at Fakhreldine in Paris. His commitment to quality and service saw him rise from a waiter to supervisor, and eventually to the general manager of prominent establishments, including the celebrated Noura Brasseries and News Café in Beirut, sponsored by Reuters. Over time, Pierre has not only honed his management expertise but has also developed a profound love for creating spaces where people feel connected, cared for, and at ease.

Pierre’s years as the General Manager of Fakhreldine in London stand out as a defining period in his career. Under his leadership, the restaurant became renowned for its high standards, exceptional service, and welcoming atmosphere, attracting a devoted clientele and being awarded London’s Best Middle Eastern Restaurant by Square Meal Magazine. Pierre’s hands-on approach, attention to detail, and passion for quality brought Fakhreldine to new heights, turning it into a trusted destination for authentic Lebanese cuisine.

Beyond his roles in management, Pierre is a certified wine judge for Imbibe magazine’s yearly wine awards, bringing his expertise and love for wine to his work. Fluent in French, Arabic, and English, Pierre’s multicultural background and understanding make him a warm, approachable host for guests from all walks of life. Outside of his professional life, Pierre’s interests are as varied as they are passionate. He’s a national-level judo champion and coach, an avid traveler, and an art enthusiast who finds joy in skiing, football, and cinema.

At the heart of Pierre's work is his belief that a restaurant should not just meet expectations but exceed them, offering an experience where every guest feels special. With his extensive experience and genuine care for his craft, Pierre continues to create spaces that are as welcoming as they are memorable, blending excellence with an unmistakable warmth that keeps guests returning time and again.

Salah Zneit, a master of Lebanese cuisine, has spent over 25 years bringing the flavors of his homeland to life in kitchens across Lebanon, London, and beyond. Born in Lebanon and holding both Lebanese and British citizenship, Salah’s culinary journey is marked by a deep respect for tradition combined with a creative drive to modernize Lebanese food. For Salah, cooking is not just a profession but a craft—a way of honoring his heritage while innovating and reimagining flavors to suit today’s tastes.

Salah’s culinary expertise is founded on a solid educational background, with formal training in kitchen production in Lebanon and advanced certifications in food safety in the UK. Starting as a young chef in Beirut, he developed a profound appreciation for the ingredients and flavors that define Lebanese cuisine, from vibrant herbs and spices to fresh, wholesome produce. His early roles across prestigious establishments like Phoenicia Intercontinental Hotel and Noura Restaurant in London allowed him to hone his skills in Lebanese fine dining, progressing from an Assistant Chef de Partie to Chef de Partie and eventually to Sous Chef at the iconic Fakhreldine Restaurant.

As Salah’s reputation grew, so did his responsibilities. Over the years, he has held head chef positions at notable restaurants, including ZAZA’s Lebanese Cuisine, Beit El Zaytoun, and Kenza Restaurant under the Levant Group, where he led teams across multiple locations, bringing both Lebanese and Moroccan cuisine to the forefront. His time at The Hangout Beirut and Zabad Restaurant in Lebanon allowed him to explore new approaches to Lebanese cooking, infusing traditional dishes with modern techniques and flavors. Salah’s hands-on leadership style, dedication to quality, and warm approach have made him a beloved figure among his teams, and his expertise in food safety and management ensures that every dish not only meets but exceeds expectations.

A key aspect of Salah’s work is his ability to craft menus that cater to a range of dietary needs and preferences. He takes pride in ensuring that every guest, from vegetarians to those with allergies, can enjoy a meal that is both delicious and thoughtfully prepared. Salah is also deeply passionate about creating an inclusive dining experience, where every dish brings a touch of home and comfort to the table.

Salah’s journey has been one of discovery, creativity, and connection. His commitment to modernizing Lebanese cuisine shines through in every dish, with flavors that are familiar yet fresh, comforting yet innovative. Today, Salah continues to bring his vision to life, delighting diners with food that tells a story of heritage, passion, and an unwavering dedication to the art of cooking. For those who have the pleasure of tasting his creations, Salah’s cuisine is more than a meal—it’s an invitation to experience the heart and soul of Lebanon.