The passion for turning the harvest and all kinds of nourishment generated by mother earth into carefully crafted tastes and flavors is the main driver of Chef Dakkak’s success.
His expertise were an asset to many big names in the food and beverage industry including and not limited to Maison M catering and restaurants, Popolo and cooks and trays under the Add-mind group, Roberto, La Posta and Le Royal Hotel & Resorts to name a few.
As highlighted throughout his diverse working experiences, he managed to master numerous cuisines including and not limited to French, Italian, Oriental, Japanese and International. He proved himself to be a worthy member in the food and beverage industry and this drove him to become an active member in the “Academie National de Cuisine” and in “Les Toques Blanches du Monde.”
Success doesn’t go unnoticed and Chef Dakkak’s awards speak louder than words, he won the recognition award from the syndicate of restaurant owners, from the olive oil competition at Horeca and from the Beirut Cooking Festival. He believed in creating art out of the food products he purchased and his pieces of art are getting a lot of praise from the hundreds of customers indulging in the food experiences.