With dedication and perseverance, Barza paved his way by winning the Silver Medal for The Gastronomic Group for the second time in 1996, as well as adding the Silver Medal for The Sea Food Platter to his accomplishments that same year. The following year, Barza was also awarded the Gold Medal for Team Entry and the Bronze Medal for The Cold Dish Platter at the Salon Culinaire in Lebanon. In 1999 and 2000, Barza was awarded the Silver Medal for The Gastronomic Group, the Silver Medal for The Lebanese Mezza and the Gold Medal for The Five Course Menu, marking the end of his Salon Culinaire participations as a contender.

With his many accomplishments in Lebanon, Barza moved on to the European Sandwich competition in 2003, winning the Honor Prize of the Jury, M. Trois Gros. Following this experiencing Barza began participating in more European competitions, winning him international success, and in 2003, Barza heading the Lebanese delegation, won ninth place for Lebanon at the Pastry World Cup in France. In 2005, a team headed by Barza won Fifth Place at the Pastry World Cup of 2005. In 2006, Barza held the title of World Champion of Tuna in Italy.

In 2008, Barza attended the “Culinary Institute of America” World of Flavor Conference in the United States of America as an ambassador of Lebanese cuisine. He is currently owner of his company “Joint Operations Experts”, which specializes in food and beverage consultancy as well as offering a specialized food and beverage recruiting service. Plans for the future consist of the creation a culinary school for both amateurs and professionals. Barza is also Executive Chef at “The Chase” International Restaurants Chain as well as a member of the Academie Culinaire de France and the German Chefs Association. In 2009 Barza was appointed executive Chef for the Francophonie Games hosted in Lebanon.

Joe Barza
Pioneer of Lebanese Fusion Cuisine

Born in Tyr, Lebanon, one of the oldest cities in the Mediterranean, Joe Barza has taken his passion for cuisine to higher levels. Barza was first influenced by traditional Lebanese cuisine as a child in his mother’s kitchen, with the scents of early morning stews and the promise of sailor stories calling his name.

1982 Graduate of the Hotel School of Arts in Lebanon, Barza began to work his way towards national and international recognition through hard work and perseverance.

The promising young chef started accumulating award after award for his talent and innovation, and has always been proud of promoting his natal country Lebanon in international culinary forums in the presence of the world’s most renowned chefs.