Exploring new culinary frontiers with chef Joe Barza

Exploring new culinary frontiers with chef Joe Barza

Globe-trotting chef, television personality and culinary consultant Joe Barza is credited with putting Lebanese cuisine on the global culinary map. We had the opportunity to catch up with him between flights to learn more about his exciting projects.

What news can you share with us
There’s been so much. In September, I teamed up with Fairmont Amman. We worked on a new menu for Nur Lebanese Dining. The new menu offers a true taste of Lebanon and helps guests experience a journey of flavors that transports them from Beirut to Amman.

Are there additional projects you’re working on or planning for the future?
I’m currently in Morocco, working on a new menu for Bushra by Buddha-Bar at Mazagan Beach & Golf Resort. In August, I will be reworking the menus for their branches in Dubai and Abu Dhabi.
In October, I have several plans lined up. I’ll be working on Zale Mediterranean restaurant’s new menu at Kempinski Muscat. As the head judge, I’ll oversee the Hilton competition in Qatar for the Hilton’s best culinary team competition. I’ll also be accompanied by a chef from Greece, one from Spain and another from Lebanon for a one-week gastronomy event at Mandarin Oriental Qatar.
Following that, I’ll head to Kandolu hotel in the Maldives for a week of culinary adventures. Then, I’m off to Erbil for an exciting new project with Charles Azar. It’s a three-floor concept, with the first floor dedicated to a café serving breakfast, lunch and dinner. The second floor will feature an Asian open grill, while the third floor will showcase international cuisine. The project is scheduled to open in mid-August.

You’ve recently opened a new concept called Taste of Balou. What can you tell us about it?
Taste of Balou is a newly opened spot in Batroun; it is the brainchild of Merchak Group. The venue boasts a dreamy view, providing the perfect setting for a sunset experience. When it comes to the culinary offerings, the ahi tuna salad and paella are must-try dishes. Balou delivers an ideal combination of stunning sunsets, delightful cuisine and a captivating atmosphere, offering guests a truly harmonious experience.

As a Lebanese culinary ambassador, how do you envision the future of Lebanese cuisine on a local and global stage?
Being a Lebanese culinary ambassador is something I’m truly proud of. It’s like a snowball, it keeps on growing and evolving. We have taken Lebanese cuisine to new heights and expanded its reach. Now, it is embraced and celebrated everywhere.




Website Icon png images | PNGEgg joebarza.com 


Add to Favorites
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.

Your email address will not be published. Required fields are marked *