Driven by passion and led by knowledge
CULINARY EXPERT
& CONSULTANT
Driven by passion and led by knowledge
CHEF JOE RIZK
Driven by passion and led by knowledge, Joe Rizk’s infatuation with culinary arts started at an early age. Growing up in a family who was into hospitality, Joe spent his childhood in the Hotel’s kitchen learning from chefs, experimenting with new recipes, and living in a world of exquisite flavours, invigorating aromas, fresh ingredients, and sophisticated taste.
INFINITE PASSION
His fondness for refined cuisine grew to a much bigger passion;
a passion that soon evolved into a profession. Today, Joe Rizk is renowned in the region for his culinary experience and for his particularly high standards. He is also among a handful of Pastry Chefs to master the art of Patisserie and other culinary techniques,
as well as for concocting all of his recipes with premium and fresh ingredients. This mix between product knowledge and unique taste helped Joe evolve professionally from a full-time Chef into one of the region’s top culinary consultants, menu designers, recipe creators,
and concept developers.
INFINITE PASSION
His fondness for refined cuisine grew to a much bigger passion; a passion that soon evolved into a profession. Today, Joe Rizk is renowned in the region for his culinary experience and for his particularly high standards. He is also among a handful of Pastry Chefs to master the art of Patisserie and other culinary techniques, as well as for concocting all of his recipes with premium and fresh ingredients. This mix between product knowledge and unique taste helped Joe evolve professionally from a full-time Chef into one of the region’s top culinary consultants, menu designers, recipe creators, and concept developers.
CAREER HIGHLIGHTS
SCIENCE & COOKING!
SCIENCE & COOKING!
In October 2020, Chef Joe Rizk accomplished the Science & Cooking: From Haute Cuisine to Soft Matter Science (chemistry), a course of study offered by HarvardX, an online learning initiative of Harvard University.
In April 2019, Chef Joe Rizk accomplished the “Certificat De Stage En Art Du Sucre” from Atelier des Arts du Sucre Belfort by Stéphane Klein; Stage Sucre Tiré Ikébana.
In October 2020, Chef Joe Rizk accomplished the Science & Cooking: From Haute Cuisine to Soft Matter Science (chemistry), a course of study offered by HarvardX, an online learning initiative of Harvard University.
In April 2019, Chef Joe Rizk accomplished the "Certificat De Stage En Art Du Sucre" from Atelier des Arts du Sucre Belfort by Stéphane Klein; Stage Sucre Tiré Ikébana.
DREAMS
& TEAMS
WORK TOGETHER
DREAMS & TEAMS WORK TOGETHER
“I’m glad that we come together, we share together, we work together and we succeed together. By our teamwork, we divide the tasks and multiply the success.”
LET´S TALK!
SHARE YOUR REQUIREMENTS WITH US.
LET´S TALK!
SHARE YOUR REQUIREMENTS WITH US.
CONTACT
INFORMATION
