q&a with chef lara
Meet Chef Lara, the spirit behind The Kitchen Diaries, a supper club born from her deep love for connection, creativity, and the comforting flavors of home. What began as a way to unwind after long days in economics evolved into a celebration of Lebanese heritage, rediscovered, reimagined, and shared.
Guided by nafas, the soulful “breath” each cook brings to their craft, Lara revives forgotten dishes with playful twists and spontaneous surprises that delight her guests. At her table, food becomes memory, generosity becomes ritual, and every evening feels like coming home, warm, surprising, and full of heart.
Q: Tell us a bit about yourself and what led you to the kitchen .
I discovered the joy of cooking when I was living on my own in London. As a student away from home, I so much missed warm meals. So I used to call my mom to ask for recipes.
The kitchen became my haven, especially after I came back to Lebanon after my Master's degree in economics. The best way to unwind after long hours of challenging spreadsheets & analysis reports was to cook myself a nice dish. This went on for 16 years, juggling demanding full-time jobs, motherhood & family responsibilities.
I like to think if it as follows: I recharged myself in the kitchen to be able to carry on the next day :). During these years, I used to cook regularly for friends, host feasts & throw parties - I never missed any occassipn to cook, no matter how demanding everyday life was. After I moved to Dubai in 2020 & decided to switch careers, I didn't think twice: the culinary world it was. So I started a catering business that was immensely rewarding on so many levels. The team grew & so did the client base. However after a few years, I felt there was little room for innovation. And this is how the supper club saw light. Here I am, 5 years later, still taking pleasure in kitchen moments.
Q: “Nafas” is such a beautiful concept, how do you personally define it, and how does it show up in your cooking?
In Arabic language, "nafas" literally means breath. However, it is widely used in the food context to indicate the cook's unique talent or skill. In my culture, it is believed that if two people prepare the exact same basic recipe, the taste wouldn't be exactly the same because of the special touch that each person holds, ie the "nafas". Something like a magic spell :).
I believe that the "nafas" is very much shaped - first & foremost - by interest, followed by practice & exposure. Having lived in different countries widened both my palate and palette. I am always curious to try new combinations, whether with ingredients or presentation; and when the end result pleases me, it feels like having completed a fulfilling adventure.
To me, "nafas" is the cook's own interpretation & execution of the specific alchemy behind the recipe. It is in fact the hidden ingredient that is unique to every person. It then becomes the connecting bridge, between the cook & the person eating, through the cooked dish. That's why, in our head & memories, we always connect particular dishes to specific people.
Q: Your suppers often highlight forgotten Lebanese dishes and unique twists on classics. What draws you to rediscover and reimagine those recipes?
I am a strong believer that good food doesn't need to have a zillion ingredients. Simple elements can create a delicious dish, if & when there is "nafas".
The Lebanese restaurant scene in Dubai nowadays is unfortunately very much focused around the same dishes. There is little innovation in what is being offered to customers. As many essential flavours are sidelined, I believe there is emotional demand for differentiated flavours that the Lebanese expats yearn for. Stepping outside the standardised offerings also widens the options for foreigners who like to explore new tastes.
My supper club idea is to show that there is more to the Lebanese cuisine than we see in standard restaurants. There are so many dishes out there in the Lebanese repertoire that we haven't seen in ages. I like to present them with interesting twists to elevate simple flavours. The specific presentation touches helps keeping guests entertained.
In music, different combinations of notes yield new tunes; and the same applies to food. This is why I believe that there are always combinations that are worth exploring.
Q: Lebanese food is known for its warmth and generosity. How do you translate that sense of home and togetherness into your supper club experience?
In Lebanon, we have a saying "the eye eats before the mouth". And I find concept this very interesting. It is a fact that we tend to enjoy more a dish that looks appetising. In this context, in our culture, special occasions mean generous amounts of food presented in big serving plates, typically garnished with spices & lots of nuts. And here is when the guests usually throw a "wow" once they see the nice-looking plates. Everything is shared, from salad to sides to mains to desserts. Habitually, everyone scoops food for others at some point, depending on what dish is located in front of them. So you would see a warm scene: plates being passed from one side of the table to the other, while everyone is engaged in some conversation.
I am keen on relaying this very scene in my supper club: a generous menu that is shared at the table. It is not only the "what" that brings the sense of home, but also the "how". This interaction creates familiarity & encourages discussions - especially when the guests don't know each other.
Q: What’s one dish from your childhood that still inspires your cooking today?
There no one dish that inspires me; it is rather the "style" that attracts my attention & makes me eager to do trials. Any recipe made with simple ingredients that yield a comforting end result is appealling to me. Sometimes I revert to more sophisticated dishes; but even in this case, I tend to be attracted to adaptable recipes. Once the fundamentals are there, the cook can play around with combinations, come up with new interpretations of basic dishes & transform basic ingredients to an indulging meal.
Q: You often mention creating memories “that linger long after the last bite.” What moments from your tables have stayed with you the most?
I've observed that holding conversations over tasty food is a key for social interaction. More time is spent over a flavourful meal & thus connections are deepened. Nice table experiences become part of the memory, for both the guests & the cook. As a chef, I can sense the guest's impression of the food through simple reactions: like seeing them take photos, asking each other if they'd like a refill of a particular dish, hearing their giggles (while I'm in the kitchen), asking me eagerly about specific items, and trying to guess some ingredients. What also pleases me is when I learn that some guests actually started off a new venture after meeting at my supper club. All this is rewarding for me & stays in my memory long after the event is concluded.
Q: Outside of the kitchen, what’s something guests might be surprised to learn about you?
I am a bellydancer! Have been taking classes, on & off, for around 20 years, always as an amateur. But only a few months ago, I got my first professional certificate. I have this particular attraction to Arabic music (old & new) that makes me go to classes regularly & participate in shows that the academy holds.
Q: You describe Nafas as something each cook brings uniquely to the table. What do you think makes your own Nafas distinct?
Since the interest is there, I dive into new recipes with eagerness. Having lived in different countries & thus exposed to various cultures definitely enriched my expertise. I also attended around 30 cooking workshops over the span of 2 years; this too added to my understanding of techniques, ingredients, styles & cuisines. So far, I feel that what guests are enjoying the most is seeing unrelated food elements put together in one recipe - while preserving the identity of Lebanon & its surroundings. Incorporating basic components from our heritage & using them to come up with an innovative dish is something that I am apparently being known for :).
Q: There’s a playful element to your cooking, with surprise additions and dishes that aren’t on the menu. Why is spontaneity important in your kitchen?
I grew in a home where my mother always added items "last minute" to her menus when she has people over. And I feel it's the same with most Lebanese mothers: always wanting to provide more. For my 1st supper club, and after I published the menu online, 2 other items came to mind as interesting additions. So I decided to prepare them as a "surprise" to the guests & observe the reactions. Everyone was pleasantly surprised. Being served an unexpected dish brings more joy to the table. So I decided to keep these surprise additions every month.
Q: “Layali Dubai” is one of your signature desserts, what’s the story behind it, and how did it come to be?
"Layali Lubnan" (= nights of Lebanon) is a famous milk-based dessert in Lebabon. Made with simple ingredients, it usually steals the show. With the recent hype for Dubai Fix chocolate, and seeing its numerous ads everywhere, I woke up one night in January dreaming about preparing a milk-based dessert, with pistachio kunafa. So the first thing I did the following morning was start experimenting to mix the 2 staples: Layali Lubnan & Dubai Fix. Once I was happy with the end result, I marketed it just before Ramadan & named it "Layali Dubai". It was a best-seller for many months.
Q: If you could invite three people, past or present, to experience The Kitchen Diaries, who would they be and why?
1. My late grandfather. He was a connoisseur & shaped my interest in food to a large extent. When I was a kid, I used to accompany him to the butcher's. These outings with him encouraged me to try new types of cuts.
2. Jamie Oliver. His style always attracted me, with his simple approach. He transforms a handful of primary ingredients & comes up with admirable dishes.
3. Shakira. She is of Lebanese origins & a great dancer too. Who knows, maybe we could have a supper dance club one day!
Q: Finally, what’s next for you and The Kitchen Diaries, any new ideas or directions on the horizon?
For the time being, I will enjoy building more blocks in the supper club project. As the venture is still new, there are still a lot of food ideas to prepare.
