Philly Hummus Girl began as a passion project and in just over a year has grown beyond what you would expect from a one-chef operation, with seasonal menus that put Lebanese and Arab culture at the forefront through creative, modern takes on traditional mezze. From monthly menus with local pickup and delivery to decadent mezze grazing spreads, and fresh hummus and mezze dips at neighborhood farmers markets.

My grandfather was a Lebanese chef from Kfarsghab, a village in northern Lebanon, whose passion for food and his home country has always deeply moved me. After leaving Lebanon, he began his culinary journey in Australia, where he owned a restaurant on Bondi Beach before eventually bringing his talent and traditions to the United States. He later spent many years cooking in Philadelphia, unknowingly planting the roots for the path I follow today. Our family kept his memory alive through culture and, most importantly, Lebanese food.

As a self-taught chef, our menus reflect everything I have carried along the way: flavors from growing up overseas, the warmth of the American South, and the Lebanese table that I keep returning to. At the center of every dish is a nod to those generational flavors and a pursuit of food that connects us through distance and time.