Despite challenges from skepticism to aggression, women chefs are making their mark on Lebanon’s male-dominated culinary scene. We learn more about the attributes women chefs say have helped them to not only succeed but transform their profession.
Women chefs in Lebanon are making their mark in a profession traditionally dominated by men, earning respect and success. But for many working in the field, the journey has not been easy, requiring resilience and staying power.
Pushing back and proving yourself
“I worked in male-led kitchens in the US where I was burned – literally and figuratively – to test my limits,” said Reem Elle Azoury, chef and founder of Faux-Pas and other concepts. “But I learned, I pushed back and I thrived.”
Having to constantly prove yourself to be taken seriously is a common experience shared by women chefs.
“You have to impose yourself to earn respect,” said Aline Kamakian, founder of Mayrig and Batchig, who faced both skepticism and aggression early in her career.
And gender-related challenges can be magnified for women who are also chef-restaurateurs. As leaders, they face daily kitchen demands and must also prove themselves in areas such as hiring, management and innovation.
On the bright side, owning a space allows more freedom to experiment. “I found the freedom to explore French-Mediterranean fusion cuisine with authenticity,” said Rita Yazbeck, co-founder of Cézanne and Sud Restobar.
Hard work will win through
Creativity, determination, discipline, humility and a drive to learn have all helped women chefs succeed. And, significantly, these are among the attributes that women chefs say will put aspiring chefs on the path to industry success, irrespective of gender.
“You can learn everything in a kitchen if you’re curious and work hard,” said Andrea Boueiz, chef and co-owner of Un Peu Fou. “Keep learning. Stay open. Practice constantly,” was her advice.
There is also widespread agreement that broader industry challenges should take priority. Many women chefs would like to see Lebanon’s regulatory environment improved, for example, and culinary education made more accessible.
A powerful project pipeline
Meantime, Lebanon’s women chefs are going from strength to strength on the local culinary scene. Kamikian plans to expand her product line internationally, while Yazbeck is set to open a new ‘bar à manger’ in Batroun. In other developments, Boueiz is working on a second concept and Azoury has a new culinary project planned for Andalusia.
Women chefs are certainly making waves on Lebanon’s culinary scene in growing numbers. But having to deal with gender bias, on top of other broader industry-related challenges, remains a source of frustration.
Insights from HORECA Talks 2025 at HORECA Lebanon, co-organized by Hospitality News Middle East and Hodema Consulting Services. Session moderated by Nada Alameddine, managing partner at Hodema Consulting Services.
