My Story

Born and raised in Africa from Lebanese parents, Robert belongs to heritage and culture where food is celebrated and seen as an integral part of life. Eating together is a means of bonding with family and friends. Robert was always interested in food from a very young age and being inspired by his mother and sister he started cooking as a teenager. Over the years his culinary skills grew as he cooked for close friends and many dinner parties. Robert has taught himself with the help of his mother and sister, to learn and cook the cherished family recipes he grew up with. Roberts’s father was a good gardener and grew many vegetables, fruits and herbs, which taught him the importance of using good quality fresh ingredients.

…Eating together is a means of bonding with family and friends.

Robert’s mother never used anything out of a tin, except for ghee and tomato paste. At times, she would make her own tomato paste and even vinegar. She would always make her own yogurt, cottage cheese, pickle her own vegetables and olives, pick her own grapevine leaves and bake all her cakes and sweets. Robert has adopted the same attitude in his cooking; always use the freshest ingredients, right down to dried legumes and pulses.

With over thirty years of cooking and entertaining Robert has gained knowledge of various cooking styles, flavours, spices and ingredients from many different cultures. His fascination with the history of ingredients and food, such as, where they originated and how they have travelled around the world, has helped him in understanding the use of herbs, spices, and ingredients.

The secret is never take short cuts…

Roberts believes the secret to his food is, ‘never take short cuts’, and always allow plenty of time to make it the correct way, even if it is the long way. Always taste your food, use your nose and consider the pallet of your guests.

As a celebration of Robert’s culture and his family’s recipes he has released an award winning cookbook called ‘Lebanon to Ghana, the food I grew up with’. His second book, ’Take Back Control of What You Eat’ is a testament to his cooking skills and creativeness, highlighting his repertoire of recipes. The book is beautifully illustrated with professional photographs, which he took himself and set out in an easy to follow manner. In the front of the book, Robert has provided must-read researched information that will change the way you look at.