The cleverly named food joint was created by Omar Jheir, the founder of SIP coffee bar in Gemmayze, Beirut, and kohn, who handle the management of SIP.
“Peck was inspired by my last visit to Australia during lockdown, where everything was takeaway. I would walk with my wife to grab a chicken rotisserie once or twice a week, so I thought to myself that we don’t really have options when it comes to rotisserie chicken in our region,” says Jheir.
The entrepreneur then reached out to his friend Greg Malouf, a renowned chef and authority on Middle Eastern cuisine, who guided him and created the menu. “That’s really how it all started,” says Jheir. “Peck elevates the humble chicken shop but isn’t pretentious about it. Our relationships with our growers, farmers and producers continually inspires what we serve to our local community. Understanding where our food comes from is important, but being able to taste it at Peck is even better,” he adds.
Peck’s distinctive architecture is the work of Bruna Dagher, who has designed a space where the sensory experience, the visual connection with the semi-open kitchen and the immersive smell of Mediterranean flavors elegantly converge. Earthy tones, subtle textures and rich materials provide warmth and comfort, making Peck more than just with a quick pit stop.
kohn.world
About author
Rita Ghantous
Rita Ghantous is a hospitality aficionado and a passionate writer with over 9 years’ experience in journalism and 5 years experience in the hospitality sector. Her passion for the performance arts and writing, started early. At 10 years old she was praised for her solo performance of the Beatles song “All My Love” accompanied by a guitarist, and was approached by a French talent scout during her school play. However, her love for writing was stronger. Fresh out of school, she became a freelance journalist for Noun Magazine and was awarded the Silver Award Cup for Outstanding Poetry, by The International Library of Poetry (Washington DC). She studied Business Management and earned a Masters degree from Saint Joseph University (USJ), her thesis was published in the Proche-Orient, Études en Management book. She then pursued a career in the hospitality industry but didn’t give up writing, that is why she launched the Four Points by Sheraton Le Verdun Newsletter. Her love for the industry and journalism led her to Hospitality Services - the organizers of the HORECA trade show in Lebanon, Saudi Arabia, Kuwait and Jordan, as well as Salon Du Chocolat, Beirut Cooking Festival, Whisky Live and other regional shows. She is currently the Publications Executive of Hospitality News Middle East, Taste & Flavors and Lebanon Traveler. It is with ultimate devotion for her magazines that she demonstrates her hospitality savoir-faire.
