Born and raised in Lebanon, Chef Paul Hage's culinary journey began at an early age, learning from his chef parents. His passion for cooking led him to study pastry at culinary school and further hone his skills at the prestigious Paul Bocuse School in Lyon and Le Cordon Bleu in Paris. With 30 years of culinary experience, Chef Hage has made a significant impact in the world of gastronomy.
A Dash of His Past
Throughout his career, Chef Hage has held notable positions, including Director of Culinary for Al Habtoor Group and opening his own restaurant, "Habak." These experiences have shaped his culinary philosophy and provided him with the expertise to excel in the field of culinary consulting.
Today, Chef Hage runs his own company, "Paul Hage Culinary Consultancy," where he shares his knowledge and passion with the culinary world. He works closely with chefs and restaurants, offering guidance on menu development, kitchen management, staff training, and restaurant concept creation. His insights and expertise are invaluable for those looking to elevate their culinary careers and create memorable dining experiences.
His Signature Dish: Black Cod Fish with Potato Pavé and Carrot Purée
Chef Hage's signature dish showcases his mastery of flavors and techniques. The delicate black cod fish, with its thin skin transformed into a flavorful powder, is complemented by the smooth carrot purée and the delightful potato pavé. This dish is a testament to his ability to create harmonious and visually stunning culinary experiences.