The Kitchen

An immaculate service begins with an immaculate kitchen.  

Faqra Catering’s 1,500sqm state-of-the-art kitchen is one of the largest in Lebanon and the Middle East, with a capacity to serve up to 5,000 clients at a time. It is especially designed to comply with the highest hygiene and safety requirements and legislation, with divisions allowing a linear workflow in a uniform direction, to eliminate any possibility of cross contamination.  

To pursue its commitment to quality, Faqra Catering has implemented the Food Safety Management ISO 22000:2005, an international standard that combines HACCP principles & Quality Management System. Thus, our high-standard kitchen design, with its advanced equipment and technology, is in line with ISO and HACCP standards, making it the first of its kind in the region.

Our kitchen is open to our customers for food tasting and table-setting presentations.


Our commitment to quality is undisputable!Faqra Catering operates its own Quality Assurance Department, whose primary function is to provide comprehensive food safety technical support to all our operations.

We implement the Food Safety Management ISO 22000:2005, an international standard that combines HACCP principles & Quality Management System. We have also acquired the GWR Anti-Coronavirus Shield as an extra measure to superior food safety and hygiene practices.

Our Food Safety Team maintains close contact with all our suppliers to ensure that only safe materials are used in production. Our suppliers are regularly audited - the traceability as well as the origin of raw materials are a key part of the audit.

Implementation of the food safety program is customized to suit client needs, and ensures that employees are trained and are competent in managing the principles of risk identification and control.


Our tangible success is due to the highly competent human capital of specialized individuals equipped with an extensive experience and talent in the food and beverage industry.  

Our specialized kitchen, pastry, and sales teams follow extensive yearly culinary training courses and workshops with world-renowned executive chefs, catering companies & Michelin starred restaurants.  



Chef Massimo Sola
From Italy

Chef Alain Llorcat
From France

Chef Philippe Alexandre (Cuisine Moléculaire)
From France

Chef Jean Michel Llorcat
From France



Chef Enrico Cerea
DaVittorio Ristorante, Italy

Chef Philippe Léveillé
Ristorante Miramonti L'Altro, Italy

Chef Enrique Fleischmann
Restaurante Bailara, St. Sebastian, Spain

Chef Pedro Subijana
Restaurante Akelarre, St. Sebastian, Spain

Chef Jean-Pierre Biffi
Potel et Chabot, Paris

Four Seasons Restaurant
New York, USA

Chicago School of Mold
Chicago, USA

Cake Decorator and Chocolate Artist Karen Portaleo
Atlanta, USA

Chef Jean Michel Perruchon
Ecole Gastronomique Bellouet Conseil, Paris