The Chefs
Every Mezaj blend starts in a chef’s kitchen and carries their name. These are the chefs who develop with us, test in their own services, and sign the final formula.
01 Executive Chef · Bayt Al Sham, Damascus
Twenty years in Damascene kitchens. Nour builds blends the way she builds a menu: one dish at a time, tasted until nothing is missing and nothing is extra.
“A blend should disappear into the dish. If you can name every spice, it isn’t finished yet.”
Blends by this chef
02 Head of Grill · Naranj Grill House, Aleppo
Aleppo-born, fire-trained. Samer’s blends are built for charcoal and high heat, where a mix has to hold its aroma without turning bitter.
“Charcoal is honest. Anything you hide in a marinade, the fire will find.”
Blends by this chef
03 Executive Chef · Grand Levant Hotel, Damascus
Rami runs a hotel kitchen that serves Gulf, Levantine and European menus in the same service. He develops the blends that let a busy brigade stay consistent across all three.
“Consistency is hospitality. The guest on Tuesday deserves the same plate as the guest on Friday.”
Blends by this chef
04 Chef-Owner · Forno Lina, Latakia
Trained in Bologna, cooking in Latakia. Lina’s Italian blends use Mediterranean herbs at their peak and are calibrated for wood-fired ovens and quick pan work.
“Oregano from the coast, basil from the garden. Origin is the first ingredient.”
Blends by this chef
Distribution
We work with a small number of chefs each year. Tell us about your dish and the mix you use today.
