Book, stay, enjoy. That's

Monday 9 October 2023

Michelin-starred chef brings his skills to Sydney for two meals

Alan Geaam is not your average Michelin-starred chef.

Born in Liberia to a Lebanese family, he grew up in Lebanon and was penniless when he moved to France at the age of 20, sometimes sleeping rough. 

He started in the restaurant industry as a dishwasher, but self-taught Geaam has in recent years helped lift the global profile of Lebanese flavours.

And now he is heading for Sydney for a guest stint at acclaimed AALIA restaurant in Martin Place, alongside executive chef Paul Farag.

For just two nights: October 24-25, the duo aims to present Middle Eastern food in a unique style.

Geaad is the only Lebanese chef to earn a Michelin star in Paris with his eatery in rue Lauriston in the 16th arrondisement - just a couple of blocks from where we used to live.

His culinary style is described as "Lebanese heritage dishes in a sophisticated French style".

A sneak peek at the proposed menu reveals dishes like hummus cornet with trout roe and nuts; lobster with freekeh and arak and sweet brik pastry baklava with cashew ice cream and preserved quince.

"I am so excited to delve into Sydney's fresh and local ingredients to bring a creative, beautiful, and delicious menu to life with chef Paul and his team," says Geaam. "I am beyond excited to give Australian diners the best possible experience."

To complement the menu, Head Sommelier Eleonore Wulf has curated two wine pairings and one non-alcoholic pairing for the evenings, showcasing a selection of Lebanese wines.

The Guide Michelin describes Geaam's food as featuring "original recipes [that] skilfully combine France’s rich heritage with touches from Lebanon in a true mixing of cultures".

He has also set up a number of casual eateries in the city’s 3rd arrondisement - Qasti Bistro, Qasti Shawarma and Grill, and Saj, la Galette Libanaise - as well as a small food store, Le Doukane, and a recent outpost in Marseille.

Tickets are priced from $220 per person. Visit

No comments:

Post a Comment