Whether you are a vegetarian, on a low-calorie diet, or looking for something quick and easy, inabox has recipes you’ll love. Our community of chefs works alongside our dietitians to create nutritionally balanced meals.
Peter Afeiche
Food Consultant & DevelopementChef Peter started his culinary career producing specialty Mustards, Horseradish, Tapenades and Butters supplying them to high end establishments including Casablanca and Baron as well as organic soul food meals to retail outlets and families within the city. An industry consultant, he also developed several food concepts at the Fit District, Junkyard, Internazionale and 429 and is a part time private Chef. He is a core and integral part of inbox concept and oversees all the stages of Dishes/Recipes brought forward by us to you.
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
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
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
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 !
Myriam Khoury
Reading, preparing, chopping, smelling, tasting… Cooking is my therapy.
I shift to a happier dimension when I cook. Driven by the sensorial experience while cooking, I love the process and the end result which is pleasing others.
Last October, I took my cooking passion to the next level, by attending a 5 months professional culinary program, at the academy of Chef Maroun Chedid.
I gained more discipline, more organisation skills, more understanding of cooking and working in a restaurant.
I am open to all genres of cuisine, and being a health conscious mom, I prefer balanced meals, that are easily digested and rich in nutrients.
I also happen to cook dairy free due to my lactose intolerance.
I hope you’ll enjoy the recipes I will share with you!
I shift to a happier dimension when I cook. Driven by the sensorial experience while cooking, I love the process and the end result which is pleasing others.
Last October, I took my cooking passion to the next level, by attending a 5 months professional culinary program, at the academy of Chef Maroun Chedid.
I gained more discipline, more organisation skills, more understanding of cooking and working in a restaurant.
I am open to all genres of cuisine, and being a health conscious mom, I prefer balanced meals, that are easily digested and rich in nutrients.
I also happen to cook dairy free due to my lactose intolerance.
I hope you’ll enjoy the recipes I will share with you!
Jessy Jarjoura
I grew up around my grandma 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 love 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
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
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.
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 and my work. However the most important thing 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
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.
Charbel el Hachem
I LIKE TO PREAPRE SIMPLE MEDITERANEAN 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 heathier side of things and constantly try to infuse flavors in light dishes so that eating right dies not feel like a chore
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.
In my spare time I direct TV commercials, shows and documentaries.
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!
Nadine Kalouche
My journey with food started in early 2014 when I transitioned to veganism and started my Instagram page @thelebanesevegan. I then began experimenting in the kitchen to fend for myself in a home and country that didn’t cater to vegans at the time. My interest in nutrition and cooking has grown exponentially since then. I enjoy creating simple, wholesome, cruelty-free dishes using quality ingredients