Nadim Rawda

Nadim hails from the northern suburbs of Ras Beirut. His solid background in agriculture made him a firm believer of the advantages of using whole bran wheat and the promotion of healthy eating habits.
His classical dishes revolve around using wild and organic produce to promote local diversity and sustainability. The delicate stuffing used in his pastries and wara’ inab (stuffed vine leaves) portrays the region’s different tastes.
His passion for food initially started with a few catering gigs for special occasions after graduating from the American University of Beirut (AUB). This later evolved to the expansion of his product line and involvement with Souk El Tayeb in 2006.
Nadim created a small production project that specializes in artisanal cheeses at a small plant in Bkhashtay under AUB university guidance. Products include: pate molle, pomme de chèvre and brie. To complement his food journey, Nadim tutors at AUB in agricultural microbiology.
Nadim is a casual cook at Tawlet where his passion for health and tasty food is pioneered through the exposure of a wide array of plates from different regions in Lebanon that is sure to tickle the taste buds of all guests. To further enhance the dishes, Nadim uses wild herbs from the mountains that promulgate a taste of authenticity.