A Long Journey
From culinary engineering to award-winning excellence
Born Into Culinary Heritage
Chef Chadi "Falfoul" Sleiman was born into a family steeped in culinary traditions, where the kitchen was the heart of every gathering. Against family expectations for conventional engineering or medicine, he chose a different path—combining his analytical mind with his passion through formal Culinary Engineering studies. This unique approach would later define his innovative methodology in reengineering traditional Lebanese recipes.
The European Foundation
His formal training at l'Ecole Hoteliére de Toulouse in France provided the technical foundation. He honed his craft at the prestigious Prince de Galles Hotel in Paris, where classical French technique met modern gastronomy. This was followed by experience at the Phoenicia Intercontinental in Lebanon, bridging European precision with Middle Eastern flavor profiles.
A Global Perspective
Years of experience across Kuwait, Qatar, Yemen, Bahrain, and India enriched his culinary vocabulary beyond imagination. Each culture, each kitchen, each mentor added invaluable layers to his understanding of flavor, tradition, and hospitality. This international journey became the crucible where ancient recipes met modern innovation.
Return to Roots
In November 2017, inspired by his grandmother's traditional cooking and the global street food revolution, Chef Chadi returned to Lebanon to launch Sawani Falfoul. The mission was clear: apply culinary engineering principles to reengineer Lebanese classics—Falafel, Fatteh, and Foul—with uncompromising quality and contemporary excellence.
Continuous Innovation
Today, Chef Chadi leads a culture of continuous research and collaboration, working closely with both longtime team members and fresh perspectives. This iterative approach drives menu development, ensuring every dish reflects both heritage and innovation. The result: recognition as a 2023 Hospitality Awards winner by LUXlife Magazine, cementing Sawani Falfoul's position as a leader in modern Lebanese cuisine.
