Philippe Massoud grew up Lebanon, spending a lot of time in his family’s hotel learning hospitality and cooking from the best. He was forced to leave his country during the civil war, arriving in the U.S. with a strong desire to pursue his culinary passion.
That desire finally became a reality 15 years ago, when, after many fits and starts, he opened ilili in New York City, introducing Americans to Lebanese fine dining. The restaurant, whose name means “tell me” in colloquial Arabic Lebanese, features a striking modern design and a progressive menu that showcases many of Massoud’s family recipes. Two years ago, a second ilili opened in Washington, D.C.
Listen as Massoud shares his arduous journey from refugee to restaurateur, how discovering the “recipe card” in a food and beverage class at Cornell University changed his life, and how he has plans in the works to expand ilili to more locations.
How Cristina Suarez evolved from ‘bargirl’ to corporate beverage director of Kush Hospitality Group
How cold coffee is heating up the menu at Caribou
How 2 cousins from Maine turned the rest of the country on to lobster rolls
How Marc Forgione continues to grow his culinary legacy and restaurant cred
How Sam Polk is making healthy meals accessible and affordable in food deserts across the U.S.
How Steve Sturm puts the wood-fired grill front and center
Checking in on mid-year menu trends with Technomic’s Lizzy Freier
How DIG on 4th merges fast casual and full service into a welcoming all-day cafe
Menu maven Nancy Kruse shares her take on emerging and evergreen trends
How Graze Craze is spreading charcuterie across the country
How La Palapa is still going strong after 20 years, with Barbara Sibley at the helm
How All Day Kitchens marries culinary and tech to create a successful union
How Chicago’s Revival Food Hall is revving up for its next chapter
How Mawa’s Kitchen is making its mark on Aspen’s restaurant scene
How restaurateur Rohini Dey is empowering women to break through the gastro ceiling
How Vitality Bowls sets itself apart in a crowded fast-casual field
How celebrated chef David Burke keeps creativity flowing after decades in the business
How to innovate the menu by amplifying and enhancing 2021 trends in 2022
How Lettuce Entertain You’s Thomas Mizuno-Moore is taking the ‘mock’ out of zero-alcohol cocktails
Why Technomic is calling 2022 ‘the year of the climb’
Create your
podcast in
minutes
It is Free
50 Tastes Of Gray
Walk-In Talk Podcast
The Recipe with Kenji and Deb
Black Beauty
The Art of War
Gastropod
Christopher Kimball’s Milk Street Radio