Your very own Kitchen Assistant!

We send you step by step Recipes with their Fresh Ingredients, Washed, Cut and Prepared per number of person for you to Cook easily and happily!

1

Choose from our weekly 10 recipes menu.

2

We will then deliver all ingredients, Fresh, Washed, Chopped & Portioned.

3

Cook Local and International Dishes by skipping Lengthy Preparations and Grocery Shopping.

What comes inabox?

With the exception of some basic home essentials like Oil, Salt, Pepper, Sugar… inabox contains all the quality ingredients portioned per persons, washed, prepped and packed to ease you up in the kitchen.
What comes inabox?

Where do our Ingredients come from?

Our ingredients are sourced directly from farmers and active producers. We want you to rest assured and we do make sure all ingredients are handled with optimum care and hygiene. For inquiries, please don’t hesitate to ask us below.

Where do our Ingredients come from?

We Promise

To Contribute to People in Need: In collaboration with the Lebanese Food Bank and Food Blessed we provide nutritious and primary ingredients to people in need.

To Protect our Planet: Boxes are re-collected, recycled and re-produced with Live love Recycle and El Yaman Group. We also offer members an Eco-friendly, All recyclable cooler bag delivery program.

We Promise

Our Community of Chefs and Foodies

Peter Afeiche

Peter Afeiche


Project Consultant & Developer

Chef Peter started his culinary career with Peter’s Gourmet Delights producing specialty Mustards, Horseradish, Tapenade, Butters & Buttermilk supplying them to Casablanca and Baron. He also developed multiple F&B concepts at The Junkyard and worked on several projects in Beirut. He is a core and integral part of inabox concept and oversees all the stages of Dishes/Recipes brought forward by us to you.

Dina El Jisr Azar

Dina El Jisr Azar


Hey everyone, my name is Dina El Jisr, I’m a jewelry designer, my brand is called Dina J, my life is surrounded around my husband, my little angel, my loved ones and my work. However the most important component in my life is food, whether I eat it or I cook it, it’s what puts a smile on my face.  Kisses to you all, enjoy xx
Charbel El Hachem

Charbel El Hachem


I’m a spontaneous cook and banker by profession. My passion for food has always been a natural drive for me and friends gatherings’ over the table is one of my true pleasures. My recipes are quite simple with a subtle twist and great ingredients. I hope you enjoy them.

Sana Toukan

Sana Toukan


A consultant by day and healthy food enthusiast at heart, I am a mother of 1 trying to juggle it all. After making Lebanon my home 3 years ago, I studied to become a Nutrition Health Coach and this got me into the world of easy clean cooking and healthy eating for everyone especially children. I am a strong advocate of wholesome quick recipes that anyone can prepare while packing in as many nutrients as possible. When I am not preparing food, you would find me thinking of what my next meal will consist of. In my book, food is life!
Paul

Paul


Far from my software engineering career, yet right there in my soul, is this passion for healthy cooking which gave life to my instagram page @paul.eats.fit As a lover of food, and a fitness freak, my next meal/snack is always on my mind! Craving great taste yet wanting to stay healthy, my recipes are a blend of both.
Farid Chehab

Farid Chehab


I am an ex-investment banker and then attended the Alain Ducasse cooking school and worked for his restaurants.

I now run Kitchen Central, a Beirut-based gourmet caterer. I love Mediterranean food and have won several prizes for my dishes. You can also see me on various TV channels cooking live.

Ricky Dakouny

Ricky Dakouny


With a born passion for food and influences by terroir methods, I had the chance to meet local and international stunning chefs through my travels around the world or my own business in events. Meeting chefs was important to develop the knowhow and different cultures of controlling kitchens.

My typical cuisine will vary most probably into warm and saucy; probably with an interesting fusion linking any international known meal to Lebanon.

Yasmina Alami

Yasmina Alami


I left behind a short career in psychology and politics to pursue my passion in cooking which had started since a young age spending time with my mother and grandmother in the kitchen. My earliest memory of cooking was making spring rolls when no one was home. On a more serious note, i went on to train at Le Cordon Bleu London in the classic techniques of french cuisine and pastry. Despite my passion for exploring different cuisines and recipes through travel and experimenting i find it essential to respect what each terrain has to offer us and to explore the regional traditions and interpretations of cuisines in the levant. I am currently working on a preservation and capacity building program in addition to developing recipes and a small business idea of my own. Stay tuned !

My typical cuisine will vary most probably into warm and saucy; probably with an interesting fusion linking any international known meal to Lebanon.

Jessy

Jessy


I grew up around my mum who was a great cook and ever since, I had the urge to host friends and family over to share with them my passion for cooking.
In 2014, my live for cooking grew to become a real business; consequently, J Jar Homemade was born. The concept is mainly focused on creating healthy spreads, recipes and food bites made out of real and natural ingredients.
Being a weekly member of “Souk El Tayeb” farmers market gave me a great opportunity to meet people from all over the world who motivated me to always do better with their spontaneous feedback.

May Chaker

May Chaker


I like to prepare simple Mediterranean & Asian recipes made with local ingredients. My recipes are mostly savory but that doesn’t stop me from enjoying baking with a sprinkle of salt. I veer on the healthier side of things and constantly try to infuse flavor in light dishes so that eating right does not feel like a chore.
Rodolphe Zaarour

Rodolphe Zaarour


My cooking journey started to seduce a woman. That woman turned out to become my wife and the cooking turned out to become something between a hobby and a career. Cooking in The Junkyard, WICKERPARK Festival, Tawlet and being part of Souk El Tayeb, as well as Chef Exchange was nothing but pure enjoyment. All These shaped the Chef within me and expanded my culinary horizon.
Aline Khokaz

Aline Khokaz


Hi! I am Aline Khokaz. I graduated from fine arts and graphic design. Food though was always my primary passion. I created “Zuwwedet Aline”, a monthly vegetarian event where people gathered for food, music and drinks, and worked as a sous-chef in RoubaKhalil Kitchen. Today, I am a professional chef in a fusion restaurant in Gemmayze, a menu consultant in lebanon and abroad, and an avid gardener.
Tarek Bou Chebel

Tarek Bou Chebel


I try to transcend sustenance and like intimate social gatherings, being sincere, soulful and heart-warming. Deconstructing recipes and revisiting them is my favorite approach, especially using the local and Lebanese seasonal ingredients found in my pantry. I am intuitive and allow all five senses to take over and guide my way.
In my spare time I direct TV commercials, shows and documentaries.
Roy Hankach

Roy Hankach


My passion for cooking developed as a kid, as I was often in charge of feeding my younger brother on weekends. Who does that to kids, right?
Fast forward to my college years.
I went to the Académie Libanaise des Beaux Arts (ALBA) where I eventually majored in Cinema and Audio-Visual directing – yet another passion.
I spent 5 years acting, directing and producing until One Boring Summer Day.
On One Boring Summer Day, I stumbled upon a video of people making sausages. They looked like they were having fun. I thought to myself, “Looks easy, let’s give it a shot!”
Obviously, I failed. I failed so miserably I decided to make sausages for the rest of my life. ‘Roy Made Sausages’ saw the light on a very very boring September day in 2017. The rest is history.

Have questions? Just let us know!

Our community of chefs is here to answer your inquiries.