A New Menu by Executive Chef Patrick Khoueiry

Beirut, 25 June 2025 – Kempinski Summerland Hotel & Resort Beirut is proud to unveil a refined new à la carte menu at Cilantro Restaurant & Terrace, crafted by Executive Chef Patrick Khoueiry. Bringing together a rich tapestry of flavours, Chef Patrick’s creations are inspired by global influences and rooted in tradition, blending sophistication, freshness and heartfelt storytelling in every plate.

Chef Patrick’s culinary journey is one of dedication, precision and passion. His new menu at Cilantro invites guests to rediscover the beauty of seasonal ingredients and bold international flavours, presented with elegance and contemporary flair.

This culinary evolution is more than just a menu update. It is a reflection of Chef Patrick’s personal and professional growth. From delicately plated starters to rich main courses and refined desserts, the dishes echo his culinary philosophy: balance, quality and creative authenticity.

Set against the serene backdrop of the Mediterranean Sea, Cilantro Restaurant & Terrace remains a destination of choice for those seeking an elevated dining experience in Beirut.

In the ever-evolving world of gastronomy, few chefs manage to seamlessly blend tradition with innovation – and Patrick Khoueiry is one of them. With a journey rooted in childhood memories and refined through years of dedication and mentorship, Chef Patrick has carved out a unique culinary identity. Now leading the kitchen at Kempinski Summerland Beirut, he brings passion, precision and creativity to every plate. In this exclusive interview, he shares insights into his inspirations, signature dishes and advice for the next generation of culinary talents.

1. Tell us about your culinary journey and what inspired you to become a chef.
My culinary journey began in my childhood, watching my mother create aromatic meals. Those early experiences sparked a deep passion for cooking. I started experimenting on my own, fascinated by the transformation of raw ingredients into delicious dishes. Culinary school provided the foundation for my skills, but the most impactful moments came from working alongside esteemed chefs who emphasised precision, creativity and authenticity.

2. Who are the chefs or culinary experts who have inspired you throughout your career?
Paul Bocuse, the father of French cuisine, was an early inspiration with his classic techniques and contributions to haute cuisine. More recently, working closely with Lebanese Chef Dany Nakhle taught me the art of balancing tradition and innovation. His culinary creativity and passion have profoundly shaped my approach. I feel privileged to have learned from such an exceptional mentor.

3. How did you come to work at Kempinski Beirut?
After years of honing my skills and expanding my knowledge in the culinary field, I felt ready for a more challenging environment. I developed strong leadership abilities and gained experience managing large-scale operations, which prepared me for the opportunity to join a renowned five-star hotel chain like Kempinski Summerland Beirut.

4. Are there any signature dishes that best represent your style?
For me, every dish tells a story, representing a phase of my life and a moment of inspiration. But if I had to choose one, I’d say the Salmon Bouillabaisse holds a special place in my heart. It’s one of my favourite signature creations, blending tradition with a modern twist.

I’m proud to share that this dish will be featured at Cilantro, our refined restaurant at Kempinski Summerland Beirut, as part of a brand-new international menu launching at the end of April 2025.

This new culinary journey brings a curated selection of globally inspired dishes, crafted with the same passion, precision and innovation that define our kitchen. We invite you to join us at Cilantro and experience the world’s flavours reimagined in an elegant and vibrant setting.

5. How would you describe your approach to cooking?
My approach is rooted in respect for ingredients and culinary traditions. I prioritise using the freshest, highest-quality products. While I value classic techniques, I am always eager to explore innovative ways to elevate dishes with creative twists.

6. What advice would you give to aspiring chefs?
Never stop learning. Master fundamental techniques, flavour balancing and precision. The kitchen demands discipline, consistency and a strong work ethic, so be prepared for long hours and challenges. Stay humble, open to feedback and learn from others. Remain passionate, remember why you started, and be patient. Success takes time.