The award-winning, Australian-born Lebanese pastry chef and author Philip Khoury has blazed new trails in the world of indulgent, plant-based desserts. Here, he shares his career highlights and plans, from going viral with a chocolate bar to slated London openings.
Plant-based offerings are now an established segment of the F&B market, due to the increased focus on sustainability and health. The renowned pastry chef Philip Khoury has broken new ground in this specialist field with his pioneering sweet treats. Deliciously indulgent, these plant-based creations are proving hugely popular with a growing fanbase. And importantly, they are perfectly aligned with Khoury’s mission to reduce the impact of food products on the planet.
Khoury explained that he initially studied design, assuming that baking would remain a much-loved hobby. It was only after graduating that he opted for a culinary apprenticeship and, since then, he hasn’t looked back.
“I always loved baking, but I didn’t realize it could be a career,” he said. “From the first day of pastry school, I knew I was in the right place.”
A new direction
Having completed his classical training, Khoury found himself curious to see where pastry would take him. And since environmental issues were another of his passions, the idea of creating sumptuous plant-based sweets was, in many ways, a natural next step.
“I wanted to rethink the role of ingredients,” he explained.
Clearly defined, this mission quickly took shape. Soon, Khoury was creating desserts that were not only delicious, but were also causing less damage to the planet.
Recipe for success
Success followed success. And in 2023, Khoury produced A New Way to Bake, a cookbook centered on plant-based dessert recipes. The book quickly gained critical acclaim, including the Best Debut Cookbook accolade at the Fortnum & Mason Food & Drink Awards. Further recognition came when he received the Pastry Innovation Award from La Liste, presented by his idol, Pierre Hermé.
“That was my pinch-me moment,” Khoury said, recalling the honor with a smile.
Alongside that momentous occasion, Khoury has experienced several other standout moments in his career.
Raising the bar to viral levels
These include creating the Beirut Chocolate Bar, a decadent tribute to his Lebanese heritage which, from humble beginnings, was catapulted to digital stardom. Khoury explained that he originally created the bar for a charity bake sale. However, the sweet treat, featuring orange blossom caramel, a 50-percent almond-based, milk-chocolate shell and a crunchy cashew baklawa filling, quickly went viral. “I made 100 bars for a good cause, and the next thing I knew, it had been shared over 7 million times,” he said.
Khoury’s insightful reflections on why the bar skyrocketed make for good takeaway advice for industry players. “It’s not just about sounding good – it has to taste good,” he said. “Texture, flavor and design matter equally.”
Looking ahead, Khoury has plenty planned, from a second book to a new pastry shop slated for London. Other exciting projects include a Beirut Chocolate Bar collaboration with BakeLab Counter in Mar Mikhael and an exclusive drop at Le Noir in Na’as.
However, despite his accolades and success, Khoury remains grounded, humble and mindful of his parameters. Importantly, he is also committed to supporting others in the sector.
“Outside our bubble, no one knows who we are – we’re just people who make food,” he said, modestly.
Insights from Hard Talk, part of HORECA Talks 2025 at HORECA Lebanon, organized by Hospitality News Middle East. Session moderated by Lisa Jerejian, communications manager at Hospitality Services.
