Part of Priceless Harvest, the new dinner series from Mastercard and The Sage Experience, the event places Alameddine’s cooking inside one of Cairo’s most cinematic settings: Shemu, a floating private dining experience on the Nile. His menu explores the connection between the Nile’s harvest and Lebanese culinary design, translating ingredients, memory, and regional technique into a contemporary dinner built for the water, not simply served beside it.
Alameddine is currently one of the defining figures behind Beihouse in Beirut, where he works as executive chef and partner. The project itself carries weight: Beihouse was developed in the Gemmayzeh area after the 2020 Beirut port explosion and is framed as both a hospitality space and a revival of Lebanese architectural and cultural heritage. Its site brings together restored 19th-century Lebanese houses, dining spaces, a bar, private rooms, and cultural programming, giving Alameddine a stage larger than a restaurant yet still rooted in Beirut’s appetite, resilience, and social life.
His cooking at Beihouse reworks Lebanese tradition through fermentation, preservation, modern technique and personal memory. Raised in Aitat, Lebanon, he grew up close to foraging and preserving practices, then trained at Les Roches and the Royal Academy of Culinary Arts in Jordan, staged at D.O.M. in Brazil, and spent six and a half years at Noma in Copenhagen, including time as sous chef under René Redzepi. Beihouse describes his current work as a continuation of Lebanese cuisine through a modern, personal lens, with fermentation projects, a lab and international collaborations forming part of his practice.
Practicalities:
Event: Priceless Harvest with Chef Tarek Alameddine
Venue: Shemu by Sage, Nile, Cairo
Tickets: via TicketsMarche
Seats: limited