Demystifying Middle-Eastern Cuisine
An Unconventional Chef
Lebanese-American culinary queen.
Relocating to London in 2008, Bethany took to the internet to pen what would become the popular blog, Dirty Kitchen Secrets, a platform she used to share her unique twists on childhood recipes, insights and memories. Soon thereafter, she was offered and delivered on her first cookbook deal, with a second one following quickly, all this while she juggled two businesses - Food Blogger Connect, Europe’s first food blogging conference and Taste Lebanon, boutique culinary-focused tourism company.
In 2020, with the global health pandemic in full swing, and having relocated to Dubai, Bethany trial launched DAYMA – a Levantine dark kitchen delivery concept. Despite delivering best-sellers that people continue to ask for, the offering proved to be too sophisticated for delivery at the consistently high level demanded.
More than a decade later, having had the opportunity to hone her proudly self-taught skills under various chefs at Michelin-starred restaurants, including Greg Malouf, she continues to push her boundaries and the boundaries of her beloved cuisine.
A Trailblazing approach
...with an homage to ancient technology
Bethany’s food and cooking style is rooted in historical context and is both pioneering and authentic in its outlook and flavour. Her cooking methodology mirrors her Levantine background with a return to the forgotten ways of our ancestors and what she has termed ‘ancient technology’, i.e., a heavy reliance on seasonality, plants, pantry and provisions, combined with a passionate respect for offal, neglected cuts and long-lost ingredients. She applies imaginative, thoughtful and trailblazing approaches to familiar dishes and ingredients, developing novel, yet deeply rooted creations.
I believe that cuisine, especially the cuisine of West Asia and North Africa, should evolve as it always has. I also think it’s important that we become acquainted with the roots and history first in order to build on this knowledge and maintain the cuisine’s soul essence.
A Thought leader
As a native of both the ‘East and West’ by virtue of being born to a Lebanese father and an American mother, and having lived across the region and travelled the world extensively, Bethany uses her pen and plate to unpack the region’s narrative, moving away from the term Middle East* to debunk the mysteries and misconceptions surrounding the cuisine of WANA. Bethany leans on the past through immersive research, including reviews of historical texts, and engages directly with culinary artisans to authentically represent the complexity of this ancient, layered cuisine.
Bethany’s dishes and recipes are conversation points.
Imaginative and inspirational culinary expression… Bethany has an unprecedented way of looking at our cuisine and putting it in thought-provoking context
Bethany has cooked and consulted for restaurants, gourmet events, and prominent figures the world over including the Abu Dhabi Grand Prix, the Ambani family in Mumbai, Balade in New York, Carousel, Jago, Kinovino and Soho House in London, Maydan in Washington D.C., NEOM in Saudi Arabia, Phoenix in Mykonos, the Sani Festival in Thessaloniki, Cook For Beirut and many Dubai restaurant pop-ups.
She has also managed the 500-seated Lahaina Store Grill & Oyster Bar in Maui, Hawaii (now owned and operated by Mic Fleetwood). Her swinging supper club, Mawsam (Season) in Beirut and other international cities, is a consistent sell-out. Bethany’s chef services range from corporate and private events, supper clubs, pop-up residencies and at-home chef-for-hire, through to cooking classes, brand ambassadorship, concept/ menu development, and charitable causes.
Bethany splits her time between Dubai, Beirut and London.
Best-selling Cookbook Author
Bethany has published two cookbooks on the cuisine of WANA which have become classics and cover recipes, stories and anthropology of the cuisine. The Jewelled Kitchen (2013) and The Jewelled Table (2018), are distributed worldwide with several translations, published in their 2nd and 4th editions, respectively, amongst being selected as one of the top cookbooks by NYT to bagging a prestigious Gourmand Award and featured in countless leading international publications.