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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