You’ve said chef life is “often invisible, but deeply lived.” What part of that unseen world do you wish more people understood?
Behind every plate lies a lifetime of repetition and sacrifice; moreover, it includes silent dedication that few truly ever notice. In addition to technical skill, what remains unseen is the emotional labor, pressure, perfectionism and absence from family milestones. Therefore, the craft is built not only on beauty but also on scars, relentless discipline and countless personal compromises. More importantly, I wish people understood that being a chef means carrying heritage, emotion and resilience into every action and decision. Despite the effort, chefs often receive no applause; nevertheless, they pour their soul into every detail without seeking recognition or praise.
As the only female finalist in the Bocuse d’Or, does the honor feel heavier as a responsibility or brighter as a breakthrough?
It feels like both a burden and a gift; at the same time, it lights something powerful deep within me. The responsibility is real. Furthermore, I carry the hopes of many while proving that excellence never belonged to just one gender. However, it’s also a breakthrough, a crack in the wall that tells every young girl watching that she belongs here too. Each time I walk into that kitchen, I arrive not only as a finalist but as a living tribute to others. Above all, I represent women who came before and those still fighting to be seen in places they’ve long been excluded. Indeed, the pressure is immense and unrelenting; nevertheless, the fire within me burns brighter, fueled by purpose, legacy and determination.
What drives you to keep showing up with growing passion for your craft?
What drives me is the quiet promise within long days and silent nights, to transform ingredients into stories that honor deep memories. Moreover, passion doesn’t erupt in loud moments. It is instead quiet, it grows in stillness, where dedication deepens and ultimately transforms into devotion. Each day offers a new canvas to paint with flavor, while each night becomes a breath before the next masterpiece. In fact, it’s love expressed through taste, a language spoken wordlessly yet powerfully, carrying meaning deeper than applause could ever reach. Consequently, I show up not for praise, but for the art itself, for the becoming that happens in quiet repetition. Through it all, the pursuit remains relentless; nevertheless, it fuels my soul and reminds me why I return again and again. You cook, you guide, you carry stories.
How do you see women redefining leadership in gastronomy today?
As a woman chef, I carry my mother’s and grandmother’s fire, wisdom simmered through generations and passed down through every meal. Moreover, women today redefine leadership by blending strength with tenderness and balancing decisive authority with deep empathy and intuitive care. We lead not only kitchens but also hearts and stories, intentionally crafting spaces where innovation and tradition respectfully coexist together. In fact, leadership now requires more than command, it demands nurturing, active listening, and the uplifting of everyone within our reach. Through cooking, we honor ancestral roots; at the same time, we ignite meaningful change with each dish we thoughtfully prepare. Ultimately, we prove true power lies in resilience and connection and in having the courage to lead with passion and grace.
What’s next on the horizon?
I keep learning and dreaming; now, my next dream is creating a place that feels fully and unapologetically like me. More than a concept, it becomes a reflection of my journey, my roots, vision and unique way of seeing the world. In this space, emotions shape the experience; furthermore, every element tells a story of where I come from and go. It’s not a traditional kitchen or staged performance; instead, it’s a sanctuary where every detail holds personal meaning and intention. Here, identity merges with creativity. Additionally, it becomes a place where people can connect with something honest, raw and real. Ultimately, I seek to build not just a restaurant but a home for feeling deeply and sharing truth through food.
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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.
