Crafting Marrow with Andre Gerges and chef Charbel Akiki

Crafting Marrow with Andre Gerges and chef Charbel Akiki

Crafting Marrow with Andre Gerges and chef Charbel Akiki

Andre Gerges, managing partner of Fire & Feast sal, and chef Charbel Akiki talk about their new venture, Marrow.

Andre Gerges, what sparked your interest in hospitality and how did you end up opening Spuds and eventually Marrow?

I was never the typical A-grade student, nor did I find purpose in any subject matter in school. For as long as I can remember, hospitality has been my vision, a passion and a calling, ingrained in my very being. Following my 2008 graduation in hospitality from Sagesse University, I started out as a waiter, eventually advancing to management.

Yet, I felt something was missing until I ventured on my own and opened the first food truck in Lebanon: Spuds. This was my baby, and it was more successful than I ever expected. Nevertheless, this endeavor was new territory for the area, and it brought with it many challenges. As a result, I concluded the project and embarked on my next ventures: Electric Bing Sutt, Dead End Paradise and Marrow.

Marrow stemmed from a fruitful collaboration with chef Charbel Akiki and me. With his discerning palate and knack for innovation, we launched Marrow, a modern steakhouse catering to vegans, vegetarians and carnivores. Therefore, Marrow’s essence lies in the core of a vegetable before it becomes marrow, setting us apart from other steakhouses.

Chef Akiki, what can you tell us about your experience and career highlights?

Having studied hospitality management and being passionate about the field, I decided to refine my skills with Michelin-starred chefs. Moreover, my journey in the culinary world reflects my roots and a commitment to excellence.

In 2022, while I was Stouff Beirut’s chef, I was awarded chef of the Year in 2022 by What’s On Abu Dhabi News.

Building on years of expertise in melding Middle Eastern and Asian cuisines, I co-founded Kharouf Beirut, the premier Lebanese lamb restaurant. I left an indelible mark on the Mediterranean food scene with Stouff, Kai and Huile D’olive. Furthermore, my role as a food consultant across the region and in Madrid has enriched my expertise and industry network.

What is the story behind Marrow and what sets it apart from other steakhouses?

Marrow an unpretentious yet refined eatery in Beirut, offers an intimate dining experience with a focus on meat and vegetarian dishes.

What does each of you bring to the table?

Working together has allowed us to combine our unique skills and expertise to create a dining experience that truly stands out. Our partnership has been pivotal in realizing our fire and feast vision, spanning concept development, menu creation, and customer service.





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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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