Elie Nehme

I am a professional chef with over 30 years of experience in the culinary industry. Throughout my career, I have earned numerous medals and awards for excellence in cooking and culinary competitions. My passion is creating delicious, high-quality dishes while sharing my knowledge and expertise with others. I specialize in combining traditional techniques with modern culinary trends to deliver exceptional dining experiences.

Director of Culinary & Corporate Chef - Mousseline - KSA

(2024-01 - 2026-12)

• Led culinary & pastry operations (CK & outlets), including menu creation, production planning & standardization.
• Revamped menus & brand strategy, achieving 60%+ sales growth.
• Developed and launched 30+ signature products through R&D and innovation.
• Implemented SOPs, training & quality systems across operations.
• Controlled costing, inventory, purchasing & profitability.
• Led culinary teams, ensuring consistency, efficiency & excellence.
• Strengthened brand value, guest experience & performance.

Director of Culinary - Thimar Reef - Bahrain

(2022-01 - 2024-12)

Directed culinary development across multiple dining concepts with focus on menu engineering, chef leadership, quality standards, creative presentation, kitchen systems, and premium guest dining experiences.

Executive Corporate Chef - Jasmi's Corporation - Manama – Bahrain

(2019-01 - 2022-12)

Led culinary innovation and menu development for multiple restaurant brands while overseeing kitchen standards, recipe systems, chef training, food presentation, product consistency, and concept development.

Corporate Executive Chef - Global Restaurant Group - Vancouver - Canada

(2014-01 - 2019-12)

Managed culinary direction for multiple hospitality concepts including menu engineering, kitchen setup, culinary training, recipe development, pastry production, and high-end food quality standards.

Culinary Manager - Concept Creator - Le Chocolat Gourmet Restaurant - Bahrain

(2006-01 - 2013-12)

Chef Production - Line Cooking Chef - Daniel Bouluet Restaurant - New York – USA

(2005-01 - 2006-12)

Senior Chef De Cuisine - Hotel Du Cap Eden Roc Antibes - Antibes – France

(2004-01 - 2005-12)

Chef De Partie - Joel Robuchon AL'Atelier Paris - Paris

(2003-01 - 2004-12)

Chef De Cuisine - Sunset Beach Resort Marina & Spa - Saudi Arabia

(2001-01 - 2003-12)

Chef - InterContinental Phoenicia Hotel - Beirut – Lebanon

(1999-01 - 2001-12)

Bachelor's Degree - Hospitality Management - Pigier University (1998-01 - 2001-12)

Culinary Academic Program Graduate - Culinary - Lycée Hotelier (1995-01 - 1998-12)