About Maroun Chedid

a passion for cooking & the mediterannean
a passion for cooking & the mediterannean
Maroun grew up in the Lebanese village of Saghbine in the Bekaa valley, an area known for its richness in orchards, vineyards and farms.

The Mediterranean landscape, with its enchanting smells of orange blossom flowers in the air, the sounds of chirping birds, green valleys, olive trees and farm life gave him a heightened sense of respect for nature and its resources.
Nature was his mentor, opening his eyes at a young age not only to the diversity and specificities of each product and core ingredient, but also to the wealth and richness of well thought-out combinations. It was only natural that he would grow to love and respect nature and its harvests.

His childhood spent in the midst of animal farms, bees and citrus fruits awakened his senses and played a vital role in setting him on the path of his lifelong quest to culinary perfection. Summers for him were spent in the South coast of Lebanon, where he was exposed to the wealth of the Mediterranean Sea, with all its beauty and diversity.

Theses treasures that he found in nature played a vital role in forging his identity as a Chef. This strong connection to the land gives him today an instinctual ability to identify and choose from local and seasonal ingredients.
An Education, An Art
An Education, An Art
Awarded in 2013 the prestigious title of ‘Chef de L’Année a L’International’ by the Toques Blanches du Monde, he is the first Lebanese Chef to be recognized for the active role he plays in developing and spreading the Lebanese Mediterranean gastronomy throughout the world.
His cuisine recognizes the authenticity of Lebanese food and its traditions and enriches it with spices and surprising combinations that are demanded by today’s modern palate. To this end, his cuisine has always been around the idea of respecting the product, its texture and flavor.

He is a firm believer that tradition can evolve, but the fundamentals stay the same.

An ever-curious gourmet chef, Maroun is invested in exploring the world for inspiration to develop a scientific approach to his culinary expertise.

He continually develops new methods and works closely with laboratories to study the composition of each product he uses and its properties.

Such knowledge gives him a unique edge and allows him to perfect every detail that goes into his art: from the presentation to the flavor and the texture, all is in perfect harmony to please the five senses
TV Shows:
TV Shows:
Maroun is a charismatic, national TV personality and has built a loyal following around the world, as he shares his passion for cooking with his viewers.
TV Shows he has premiered in include ‘Bil Hawa Sawa’ on MTV Lebanon, in 2011 & 2012, where he cooked meals as part of the ‘Dinner in the Sky’ concept, filmed on a set suspended 50 meters off the ground, with 22 VIP guests per show. The morning cooking shows, on MTV Lebanon, Well Done & Alive (2012 - 2015) which showcase traditional recipes that are cooked either with new techniques or with new ingredients discovered and refined by Maroun Chedid throughout his career.

In 2016, he started in the Arabic language adaptation of the world-famous reality culinary competition television series, Top Chef Middle East on the UAE's MBC 1, Egypt's MBC Masr & Lebanon's LBCI.