Elie Chelala Interview
The chef’s journey began in Lebanon, where he built his skills and launched Le Violet Catering. Moving to Riyadh opened new doors, leading him to win Top Table YouthX Saudi 2024. Today, he blends Armenian-Lebanese traditions with modern ideas, mentors young chefs, and works toward creating lasting restaurants that honor both heritage and innovation.
A Chef’s Defining Turning Point
The Arab Today: You’ve spent 13 years building your career in the culinary world, including establishing and running your own successful venture, Le Violet Catering, in Lebanon. Can you walk us through the turning point that shaped your journey and led to your recent achievements, including multiple medals and winning Top Table YouthX Saudi 2024?
Elie Chelala replied, “My journey began over 13 years ago in the kitchen, where I honed my skills and developed a deep passion for flavors, textures, and culinary storytelling. Founding Le Violet Catering in Lebanon was a defining chapter, as it allowed me to combine creativity with entrepreneurship—leading a team, managing operations, and earning recognition. Competitions in Lebanon further pushed me to refine my technique, discipline, and presentation. The real turning point, however, came when I moved from Lebanon to Riyadh to lead Mayrig at the Hilton. The transition exposed me to a wider, more diverse clientele and higher culinary standards. Winning Top Table YouthX Saudi 2024 was the culmination of years of embracing feedback, learning from seasoned chefs, and constantly pushing myself to innovate while staying true to the authentic flavors that define my roots.”
Rooted Innovation
The Arab Today: As Head Chef at Mayrig, how do you balance the authenticity of Armenian-Lebanese cuisine with modern innovation in Riyadh’s fine-dining scene?
Elie Chelala replied, “My philosophy is what I call “rooted innovation.” I believe in protecting the soul of traditional dishes—the flavors, techniques, and cultural stories—while thoughtfully incorporating modern touches like creative plating, seasonal local produce, and contemporary cooking methods. Riyadh diners are adventurous but deeply value authenticity, so my goal is to create dishes that feel familiar in taste yet exciting and fresh in form. This way, we honor tradition while offering an experience that feels both comforting and new.”
Overcoming Challenges
The Arab Today: What challenges did you face transitioning from Lebanon to Saudi Arabia, and how did you adapt both your culinary style and leadership approach?
Elie Chelala replied, “The biggest challenge was sourcing ingredients. In Lebanon, I could rely on fresh, local produce, whereas in Riyadh, many ingredients needed to be imported, requiring more planning and strong supplier relationships. I adapted by embracing seasonal menus and training my team to maintain consistency despite changes. As a leader, managing a diverse workforce meant balancing discipline with cultural sensitivity. It was essential to foster teamwork and morale while upholding the high standards required in fine dining.”
Lessons from Competition
The Arab Today: How did your experience at Top Table YouthX Saudi 2024 shape the way you lead your kitchen today?
Elie Chelala replied, “The competition taught me how to stay disciplined under pressure, manage time effectively, and tell a compelling story through food. I now run my kitchen like it is a daily competition, ensuring mise en place is flawless, encouraging precision and creativity, and reminding my team that every plate served is an opportunity to impress the guest. The experience instilled in me the drive to innovate while staying efficient and consistent.”
Mentorship in Action
The Arab Today: What is your approach to mentoring and retaining young culinary talent in your team?
Elie Chelala replied, “I believe in hands-on mentorship. I allow young chefs to experiment, even make mistakes, while holding them accountable to high standards. I give them opportunities to propose specials, practice new techniques, and participate in competitions. Recognition and fairness are key. I celebrate their small wins, offer growth opportunities, and create a kitchen culture rooted in respect, discipline, and teamwork so that they feel valued and motivated to stay.”
Building a Responsible Kitchen Culture
The Arab Today: How do you incorporate sustainability into your kitchen practices?
Elie Chelala replied, “Sustainability is both an ethical responsibility and a practical necessity. At Mayrig, I focus on sourcing local ingredients where possible, designing menus that reflect seasonality, and minimizing waste. We use “root to stem” techniques, transforming what would be scraps into stocks or garnishes. Careful inventory management, composting organic waste, and maintaining equipment for energy efficiency are all part of our daily operations. These efforts not only reduce costs but also support responsible dining.”
Looking Ahead
The Arab Today: Looking ahead, where do you see your culinary career in the next 5–10 years?
Elie Chelala replied, “I aim to lead innovative culinary projects that celebrate my Lebanese roots while embracing global influences. I hope to open signature restaurants or concepts that showcase Levantine cuisine in new and exciting ways. Additionally, I want to mentor young chefs through education and workshops and build a lasting brand that reflects both tradition and creativity. My goal is to leave a meaningful legacy that honors where I come from and the future I envision.”
Connect Elie Chelala on Linkedin & Instagram for more information.
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