Kamil Bouloot

Kamil Bouloot is a results-driven chef and restaurateur with over 30 years of extensive experience in food production and service.

Kamil’s culinary journey began in 1992 at one of Lebanon’s largest seaside resorts. He talent quickly propelled him to prominent roles at some of the country’s most prestigious hospitality establishments, including upscale catering services, food service companies, and five-star hotels such as Faqra Club, Century Park Hotel, Phoenicia Intercontinental Hotel, Mövenpick Hotel and Resorts-Beirut, and Le Royal Hotel, among others.

In 2011, Kamil joined Ghia Holding as Corporate Executive Chef, where he oversaw five renowned restaurant brands, developed numerous innovative concepts, and contributed to the successful opening of over 50 restaurants both in Lebanon and overseas.

In 2019, Kamil was appointed Head of Culinary and Operations for the Middle East by Seagrass Boutique Hospitality Group. In this role, he was instrumental in launching and managing the award-winning Hunter & Barrel, R&B Grillhouse, and Isabella Cucina Italiana restaurants, establishing them as premier destinations within Dubai and Abu Dhabi’s luxury dining scenes. His unwavering commitment to excellence, from concept development to operational execution, has distinguished these restaurants for their exceptional dining experiences and impeccable service. Today, as Managing Director for the Middle East, Kamil leads the Seagrass team and drives the group’s ambitious multi-brand regional expansion initiatives for the coming years

Kamil also served as Head of Culinary Arts at Université Saint Joseph in Lebanon, where he taught food production courses from 2005 to 2021. Throughout his career, he has competed in numerous culinary contests both in Lebanon and internationally, earning several accolades, including first prize at the 2006 World Championship of the Tuna in Sardinia, Italy, and the Award for Outstanding Contribution to Culinary Arts by the Lebanese Ministry of Culture and Ard Al Moubdiin in 2022.

As an active member of L’Académie Nationale de Cuisine since 2002, Kamil is frequently invited to participate on judging panels for a wide range of local and international culinary competitions.