Cookbook Author // Food Photographer // Clown
EVENTS IN EUROPE – JUNE 2026
PARIS
4 June 2026 – Private Dinner – Puteaux
7 June 2026 – Family workshop and Brunch – Alma Traiteur, Saint-Rémy-lès-Chevreuse
To reserve, click here
MONTPELLIER
11 June 2026 – Workshop and Dinner – La Poz, Vendargues
For more information and reservation, click here
13 June 2026 – Cosy brunch – Jacou
(DM Hisham for reservation)
ZURICH
20 June 2026 – Dinner by Hisham & Carolina – Estia Home of Taste
For more information and reservation, click here
21 June 2026 – Workshop and Dinner – Kocheria
For more information and reservation, click here
24 June 2026 – Dinner – Location TBA
TABOON
TABOON is Hisham Assaad’s second cookbook, published in October 2024. It features recipes from Bilad Al Sham that focus more on baking and sweets, with beautiful photographs and storytelling from Hisham’s upbringing in the refugee camp and his Palestinian heritage.
BAYRŪT THE COOKBOOK
BAYRŪT THE COOKBOOK is Hisham Assaad’s first cookbook, published in October 2021 and sold over 10,000 copies worldwide. In 2023, it was translated to German and Dutch.
A second edition print was released in April 2025
HISHAM & CHARBEL TASTE
Watch “Hisham & Charbel Taste” for a humorous and honest, sometimes brutal, feedback of local products. The show has so many funny and relatable moments that will make you crave the products we’re tasting.
Food Is Political
A post published in July 2020 and written as an observation of the social and political scene unfolding with the world changes that unfolded starting 2019 in Lebanon. It applies to any society and is relevant at any time.
Food Styling & Photography portfolio
Hisham Assaad has worked as a food stylist and photographer since 2015 for his blog’s content as well as for client like Domo, Lakkis Farms, Moulin D’or, Feryal Boutique, Bethany Kehdy, and more
WORK WITH HISHAM
Hisham’s scope of work covers artistic tasks like Food Photography as well as Food Writing, Culinary Tours, Recipe Creation and Writing, and Cooking as a Guest or Private Chef.