Yasser Jnoub

Born:  Syria

History:  I've been in Australia for seven years but cooking in my own restaurants in Lebanon and Syria for 23 years.

Yes.  From when I was a child, I was always in the kitchen watching my mother and grandmother cooking.  I always wanted to get in there and help. 

Modern infused authentic Lebanese.  A dish needs to be pleasing to the eye as much as it needs to be to the stomach.  I take great care in ensuring my dishes are delivered to their tables looking and tasting amazing.

All things food related.

I'm inspired by all things around me.  I'll be sitting somewhere and get this vision of a possible dish, what it might taste like, then I rush off to the kitchen to try and make my vision a reality.

I love it all!  All aspects.  I wouldn't have been doing it for so long if I wasn't passionate about it.

It's hard to pick just one - how about two?  Garlic and white pepper are a necessity.

Signature dish:  Samkeh Harra - grilled barramundi fish fillet topped with roasted mixed nuts, spices and tahini sauce.  It's a must have.