A delicious “Aklé” with Chef Dany Khairallah

A delicious “Aklé” with Chef Dany Khairallah

A firm believer that Lebanon is among the greatest foodservice providers in the world, Dany Khairallah is on a quest to provide deliciousness in each and every bite at his latest concept, Aklé Eatery.

What made you decide to create Aklé?
Aklé Eatery is a quick-service restaurant that also offers premium meat cuts and grills, frozen ready meals, mouneh and Lebanese baked goods. After the pandemic and the recession that ensued, I started thinking about a new concept where I could use my knowledge and expand my skills, as well as provide a new experience in the food industry.

What can you tell us about the place?
Aklé Eatery is managed by a set of partners with diverse experience: Chef Georges Khattar, who initially inspired me to take on this career path; Chef Abdo Chokor, my soul partner who cooks every meal to its perfection; Wassim Younes, who has a wide knowledge in catering and hospitality; and Dr. Dough Abdo Khoury. Our knowledge and experience combined is sure insures that our clients receive the best food, quality service and value for money.

What differentiates Aklé from similar concepts in the market?
Being an expert in the food industry, I have already succeeded in being part of many major brands in Lebanon. Focusing on food quality was and still is my priority. I believe that providing clients with a superior products maintains a brand’s image and increases customer loyalty through memorable culinary experiences.

What are your future plans?
I aim to continue providing consistency at Tavolina Bistro, Slate Bistro Grill and Aklé Eatery, and working on elevating these concepts further. My goal is to be the best Lebanese quick-service restaurant, one that can take creativity to new heights by reaching every single home and satisfying every food lover.


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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.

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