The craft behind Le 43 Catering with chef Joe Rizk

I would not say that Le 43 started with a defined culinary vision. Rather, Le 43 has been the journey through which my culinary vision evolved, matured and ultimately found its identity within the catering industry. What began as a genuine passion for the culinary arts grew with time, experience and exposure. My background as a chef taught me first to respect the ingredient, understand and apply the right techniques, and value the traditions that form the foundations of our craft. However, I was never interested in stopping there. I have always wanted to push things further, not simply for the sake of innovation, but because I want people to recognize and remember an experience. For me, food should leave an impression long after the event itself is over. Essentially, this is how Le 43 reflects my style as a chef. There has to be precision and knowledge, but also emotion and a little element of surprise. It is the balance of these elements that has gradually shaped the culinary identity of Le 43.

What sets Le 43 Catering apart from other catering companies?

It is always difficult to define what sets us apart because I believe distinction is ultimately something others should recognize in us rather than something we declare about ourselves. However, if I had to put it in one phrase, I would say that we refuse to become comfortable with what we already know. At Le 43, evolution has become part of our culture. Thus, we constantly challenge our own standards. Moreover, we revisit what we have done before and make it more relevant, more refined and more memorable.

How do you create a menu that feels both sophisticated and approachable for different types of events and guests?

We always begin by understanding the event itself: the occasion, the profile of the guests, the setting, the culture and the overall rhythm of the experience. From there, we build a menu that feels appropriate rather than imposed. For me, sophistication should never come at the expense of pleasure. Indeed, our menu can be refined, technically precise and beautifully presented, but it still has to feel natural to the guest. Therefore, I think the balance lies in knowing when to impress and when to restrain yourself. Not every dish needs to prove something. Overall, in my opinion, the best menus are those that feel refined and considered yet instinctively enjoyable for the guest.

In an Instagram-dominated world, what role does presentation play in the overall event experience?

Today, the phone often gets the first bite. Thus, I agree with the idea that presentation matters. But if the dish gets more likes than compliments at the table, we have a problem. For me, it should make you take out your phone, take the picture and then forget about Instagram completely once you taste it.

Where do you see the future of catering in Lebanon, and what would you like Le 43 to become known for?

Lebanon is a country where hospitality is almost part of our DNA. We love to host, impress and make sure people eat well. I believe the future of catering here is becoming more refined. It is less about excess and more about experience, identity and attention to detail. For Le 43, I want it to become more than a name people call when they have an event. Moreover, I want it to become a habit, something people naturally think of when they celebrate, host or gather. Beyond that, I would like it to become a culture: a distinctive way of welcoming people, presenting food and creating experiences that have a character of their own. Ultimately, I do not want people to simply say, “We booked Le 43.” I would much rather hear, “Of course, it’s Le 43.” Perhaps that is the most Lebanese ambition of all: to become part of the occasion before the occasion has even begun.