“35 Years in the Kitchen: Chef Dany Khairallah on Craft, Culture, and Tavolina”
1. To start, how would you introduce yourself to our audience as Chef Dany Khairallah?
I’m Dany Khairallah, a Lebanese chef born in 1974. I’ve spent more than 35 years working in kitchens, learning, growing, and dedicating my life to food. Cooking has always been more than a job for me, it’s who I am.
2. How did your passion for cooking begin, and what inspired you to pursue a career in the culinary world?
My passion started at a very young age. I grew up around food and kitchens, and I was always curious to learn more. Over time, that curiosity turned into a real love for cooking, and I knew this was the path I wanted to follow.
3. Which experiences or milestones have played the biggest role in shaping you as a chef today?
My journey has been built through years of working in many kitchens and constantly learning. What shaped me the most was traveling and immersing myself in real food cultures around the world, including Italy, France, Spain, Japan, the USA, and Africa. These experiences taught me how people eat, what they love, and what they expect from food. Over time, this helped me cook with more understanding, respect, and honesty.
4. How would you describe your personal cooking philosophy and style?
My style is mainly Italian, Mediterranean and international, with a classic approach. I believe in strong knowledge, good techniques, and respecting ingredients. Simple food, done properly, always stands out.
5. What have been some of the key challenges you faced throughout your journey, and how did they contribute to your growth?
Opening and working during Lebanon’s crises was very challenging financial pressure, staffing issues, the Beirut port explosion, and constant uncertainty. These challenges made me stronger, more patient, and more focused on quality and consistency.
6. What does leadership mean to you in the kitchen, and how do you build and motivate your team?
I am strict and a perfectionist, but always fair. I believe discipline creates success. I push my team to do better every day while teaching them responsibility and pride in their work. Respect is the key.
7. As a partner from the very beginning at Tavolina, what attracted you to this concept, and how did you get involved from the start?
Tavolina represents a new concept for me. It became my dream and my baby. I believed in the idea, the quality, and the potential to build something meaningful and lasting.
8. What is your vision for Tavolina, and how do you see its position within Lebanon’s dining scene?
My vision is for Tavolina to be known for its quality, reputation, and authenticity. A place where people feel at home family-friendly, casual, and honest food. I want it to be a reference in Lebanon.
9. What are your future plans as a chef and restaurateur, both personally and for Tavolina?
I want Tavolina to grow and reach more places across Lebanon. Personally, I want to keep learning, improving, and sharing my experience with the next generation of chefs.
10. How do you see the future of Lebanon’s hospitality industry, and what role do you hope to play in shaping it?
I believe in staying in Lebanon and working despite everything. The hospitality industry has a future if we stay committed to quality and professionalism. I hope to contribute by building strong concepts and inspiring others not to give up.
I would like to thank the Tavolina family the partners and the entire staff for their trust, support, and teamwork. This journey wouldn’t be possible without them.
