COOKING WITH THE PARIS RITZ’S CHEF, SIMON MANOUKIAN

Laureate of the International Coupe de Cuisine, chef Simon Manoukian’s Lebanese roots and French training have seen him evolve into a passionate chef, mastering French cuisine and drawing inspiration from the Middle East. He is currently chef instructor at the Ecole Ritz Escoffier. His repertoire includes working in the best gastronomic restaurants in Paris including the Ritz Paris team.

1. How did being part of the Ritz in Paris influence your career? Since I was young, I had always dreamed of being part of the team at the Ritz Paris. I first applied for an internship in the kitchens, but was not accepted. Five years later, after gaining some experience, I was able to join the team. I worked there for seven years, acquiring skills in different kitchen jobs, under the guidance of chef Michel Roth. The Ritz Paris is an institution where I have been able to gain valuable knowledge and skills, which I can now pass on to others. For one year now, I’ve been working as a chef instructor at the Ecole Ritz Escoffier at the Ritz Paris.

2. Do you consider your Lebanese heritage as an added value? Reaching a good level as a culinary student in Beirut made it easy to start working in the kitchen in France. The school system in Lebanon helped me develop my linguistic skills, allowing me to perfect my working languages. I was also able to adapt to different styles of cooking, practicing in a wide range of cuisines, from Middle Eastern to European to Asian. In addition, Lebanese culture instilled in me a sense of generosity and hospitality, which is a considerable advantage, when working in direct contact with clients.

3. Which Mediterranean dish do you think French diners like best? From my experience, the French love all types of "mezze" dishes, especially ‘tabbouleh’ and ‘hummus’.

4. What are your future career objectives? I hope to become a Meilleur Ouvrier de France. This would be the ultimate recognition of success and achievement in my career.