FAYAD BAKRO
Toronto,Canada
Summary
Dynamic chef with 15+ years of fine-dining and luxury hospitality experience across Canada, Lebanon, Syria, and Kuwait. Trained under Michelin-star chefs including Adrien Trouilloud (Alain Ducasse, Paris) and So Sakta (Japanese-European fusion). Recognized for precision, elegant plating, and mastery of French, Mediterranean, Japanese, and Italian cuisines. Strong leadership in high-pressure kitchens with a proven record of menu innovation, banquet execution, and staff training.
Culinary professional with strong background in high-pressure kitchen environments. Expertise in menu development, ingredient sourcing, and maintaining high standards of food quality and presentation. Known for fostering collaboration, adapting to changing needs, and consistently achieving desired results. Skilled in team leadership, inventory management, and culinary innovation.
Overview
17
17
years of professional experience
1
1
Certification
Work History
Sous Chef
Dopamina Restaurant
08.2024 - Current
- Work under Michelin-star chef So Sakta, specializing in Japanese-European fusion cuisine.
- Lead kitchen operations, ensuring consistency and fine-dining execution.
- Create innovative menu items balancing creativity and authenticity.
- Manage kitchen staff, maintaining efficiency, hygiene, and food safety.
Junior Sous Chef
Edna Vita
02.2024 - 08.2024
- Specialized in Italian fine dining, pasta, seafood, and meat dishes.
- Assisted in menu development and plating concepts.
- Oversaw prep, mise en place, and quality control.
Chef de Partie (Training)
Danico
01.2024 - 01.2024
- Stage under Chef Daniel Corona focused on pasta and modern Italian techniques.
- Enhanced precision in plating and execution.
- 1 Michelin Star
Banquet Chef de Partie
Marriott Westin Hotel
09.2023 - 12.2023
- Handled large-scale banquet service for luxury events.
- Assisted executive chefs in menu design.
- Ensured fine-dining standards in bulk preparation.
Assistant Executive Chef
The Catering Boutique
05.2022 - 05.2023
- Oversaw cooking and preparation for luxury catering events.
Head Chef
Pti Bisou Catering
03.2020 - 05.2022
- Directed cooking and presentation for high-end catering.
- Managed client orders, catering menus, and staff coordination.
- Ensured safety standards and proper food storage.
Sous Executive Chef
Kalani Beach Resort
03.2019 - 09.2019
- Managed banquets, weddings, and resort events.
- Supervised inventory and procurement.
- Maintained staff hygiene and safety standards.
Assistant Executive Chef
Cibus Holding (Sud & La Petite Table)
03.2016 - 10.2018
- Worked with Michelin chef Adrien Trouilloud.
- Assisted with menu development and staff training.
- Oversaw orders, procurement, and quality control.
- Lebanon
Chef de Partie Assistant
Sud Restaurant
01.2015 - 01.2016
- Assisted the Head Chef with procurement and orders.
- Ensured hygiene standards and plating presentation.
- Lebanon
Chef de Partie Assistant – All Sections
Sud Restaurant
01.2014 - 01.2015
- Worked across hot, cold, and pasta sections.
- Supported chefs with prep and quality control.
- Lebanon
Demi-Chef – Hot Sections
Sud Restaurant
04.2013 - 01.2014
- Focused on fish and meat preparation.
- Lebanon
Chef de Partie
Naranj Restaurant
01.2010 - 09.2010
- Managed hot and cold sections in one of Syria’s top restaurants.
- Delivered precise, high-standard Oriental cuisine.
- Syria & Kuwait
Chef de Partie
Lina’s Paris
01.2009 - 01.2010
- Assisted Sous Chef in French cuisine preparation.
- Oversaw meat, poultry, and vegetable mise en place.
- Syria
Education
Certificate in Basic Cuisine -
Le Cordon Bleu
01.2018
Diploma in Culinary Arts -
Hotel & Tourism Training Centre
01.2009
Secondary Hotel Certificate -
Secondary Hotel School
01.2005
Skills
- Michelin-level plating
- Fine dining execution
- Menu development
- Innovation
- Team leadership
- Staff training
- International cuisine
- French
- Italian
- Japanese
- Mediterranean
- Arabic
- Banquet operations
- High-volume operations
- Cost control
- Inventory management
- HACCP
- Food safety
- Hygiene
- Kitchen leadership
Certification
- Food Safety Training Course Level 1, G.W.R, 2016
- Basic Food Hygiene Level 2, Boecker, 2018
Accomplishments
- Gold Medal, Horeca Lebanon, Mystery Basket Competition, 2018
- Gold Medal, Horeca Lebanon, Jacks Creek Perfect Steak Challenge, 2019
- Silver Medal, Horeca Lebanon, Food Waste Basket Challenge, 2019
Languages
Arabic
Native or Bilingual
English
Native or Bilingual
French
Limited Working
Personal Information
Title: Sous Chef | Michelin-Trained | Global Culinary Leader
Training And Collaborations
- Adrien Trouilloud, Alain Ducasse Group, Paris, France, Sous Chef, Sud Restaurant, La Petite Table, Lebanon, Applied Michelin-level techniques in French-Mediterranean cuisine, assisted with menu launches, and staff training.
- So Sakta, Canada, Current Sous Chef, Dopamina, Leading culinary execution and innovation with Japanese minimalism and French refinement.
- Daniel Corona, Danico, 1 Michelin Star, Stage focused on modern Italian fine dining, high-end pasta, and plating finesse.
Timeline
Sous Chef
Dopamina Restaurant
08.2024 - Current
Junior Sous Chef
Edna Vita
02.2024 - 08.2024
Chef de Partie (Training)
Danico
01.2024 - 01.2024
Banquet Chef de Partie
Marriott Westin Hotel
09.2023 - 12.2023
Assistant Executive Chef
The Catering Boutique
05.2022 - 05.2023
Head Chef
Pti Bisou Catering
03.2020 - 05.2022
Sous Executive Chef
Kalani Beach Resort
03.2019 - 09.2019
Assistant Executive Chef
Cibus Holding (Sud & La Petite Table)
03.2016 - 10.2018
Chef de Partie Assistant
Sud Restaurant
01.2015 - 01.2016
Chef de Partie Assistant – All Sections
Sud Restaurant
01.2014 - 01.2015
Demi-Chef – Hot Sections
Sud Restaurant
04.2013 - 01.2014
Chef de Partie
Naranj Restaurant
01.2010 - 09.2010
Chef de Partie
Lina’s Paris
01.2009 - 01.2010
Diploma in Culinary Arts -
Hotel & Tourism Training Centre
Secondary Hotel Certificate -
Secondary Hotel School
Certificate in Basic Cuisine -
Le Cordon Bleu