Joe Barza

Early life

Born in Tyre, Lebanon, one of the oldest cities in the Mediterranean, Barza was first influenced by traditional Lebanese cuisine as a child in his mother’s kitchen. Growing up in a war torn country, Barza had no choice but to integrate in one of the many popular militias of the time. Barza served as a personal bodyguard to a notorious personality and major key player in the Lebanese war, before deciding in 1980 to abandon the life of war, and seek better more sustainable opportunities. After enlisting at the Hotel School of Arts in Lebanon, Barza graduated in 1982 and immediately immigrated to South Africa, seeking new work opportunities as a chef.

Early cooking career

Before moving to South Africa, Barza had started his culinary career as a commis chef (Apprentice Chef)at the "Rimal Beach Resort", and "Le Romarin" Restaurants in Lebanon. In South Africa, his first job was at Johannesburg International Airport, where he started as a Chef de Partie, where he quickly progressed in the ranks and within 3 years reached the position of Executive Sous Chef, responsible for serving up to 17,000 meals a day to travelers, and managing a team of 110 kitchen personnel, and 3 Sous Chefs.

Head Chef

The Lebanese civil war officially ended in 1990, and three years later in 1993 Barza decided to come back to his home country Lebanon. It is there that Barza was offered his first head chef position at "Century Park Hotel" in Jounieh, Lebanon, Barza was responsible for preparing banquets for up to 4,000 people,weekly outside caterings for up to 1,000 people,in charge of 20 permanent chefs, and assuming other hotel positions such as hotel manager on Duty. Barza stayed with the establishment for eight years, before the hotel changed ownership. His second head chef position came directly afterward, when he was appointed head chef for "The Chase", chain of international restaurants, who had up to 9 outlets in Lebanon, and around the world. After nine years with the establishment, and as the company also changed ownership, Barza decided to end his head chef career, and use the experience he acquired along the years as a culinary consultant.

Consultant Chef

In 2010, Barza started his own company, "Joe Barza Culinary Consultancy". The company was to be built around his personal experience and exposure to the different trends and techniques of the culinary world.The company's main scope of work is dealing with all aspects of restaurant and catering operations, including concept formulation, menu elaboration, kitchen design, kitchen personnel recruiting, pre-opening strategy formulation, opening strategy formulation, post-opening follow-up, cost control, and staff training. In addition to the corporate services, Barza is a consultant for Salon Culinaire of Lebanon "HORECA".

Awards and International Culinary Event participations

Throughout the years, Barza has amassed a large number of awards and recognitions for his skills and efforts, and has represented Lebanon in a number of worldwide culinary events and forums. They can be summed up as follows:

Joe Barza Holding

Joe Barza Holding, under the commercial name of Joint Operations Experts S.A.L. Holding, is an investment front from which new investments in promising restaurant or other food and beverage related products, ideas, or industries are done.

Television

Joe Barza has participated and hosted a number of TV shows and programs, the latest being the middle east version of the Emmy Award winning series "Top Chef". Barza is co-hosting Season One of "Top Chef" with magazine and restaurant owner Siham Tueni. Barza was also featured in thirteen episodes of "Sofra Deymeh", on Lebanese channel LBCI, as well as twenty two episodes of "Star Chef" on Saudi channel MBC, and nine Episodes of "Rotana Café".

Personal life

Barza is divorced and has two children, Karim (boy) and Noura (girl).