Born in Beirut, Lebanon, and influenced by his Lebanese parents, Fariz Choumali was immersed in the flavors of the Middle East from a young age. His passion for cooking ignited during his early years, with the captivating aroma that filled his home every morning awakening his curiosity. This intrigue drew him to the kitchen day and night. Alongside his mother, Haifa, who prepared his favorite dishes, he would attentively observe as each ingredient danced in the pan. Undoubtedly, his mother is his primary and most impactful culinary influence.

The countless hours spent in the kitchen serve as the foundation for his journey through culinary school in Beirut. Over the years, Fariz mastered professional cooking techniques and honed his culinary skills through internships and travels throughout Europe, the Middle East, and the U.S., among others.

Ultimately, the vast cultural diversity in the U.S. captured his heart. California, with its eclectic mix of cultures, became his chosen battleground to elevate Lebanese cuisine. After four years, a new haven presented itself—Louisiana, a true melting pot of influences and flavors, where Chef Fariz discovered a new sense of belonging.