Mélissa Nassif happy to take on all challenges. (Credit: DR.)
Melissa Nassif is one of those rare individuals who always knew what she wanted and seized every opportunity to make it happen, charting her own path with a radiant smile and unstoppable determination.
When Nassif welcomes you with filter coffee and croissants on a calm morning, it’s clear that Lebanon runs deep in her veins. Her Parisian apartment, just steps from the Arc de Triomphe and the Lebanese embassy, is a small homage to her homeland. From coasters and framed photos to shelves filled with cookbooks, every detail echoes her roots. Surrounded by her mother and partner, she has built her own little Lebanon far from home.
“With my sisters, they’re my two pillars, my backbone,” admits Nassif, dressed all in black, her face glowing with a warm smile.
Her family’s support is the foundation of her flourishing catering and culinary consulting business, naturally named “By Melissa Nassif.” Her mother Maryse gave her access to a kitchen before she had her own professional space. Her partner Ernest, a data engineer, handles logistics, while her sister Célia, who works in humanitarian aid, takes care of administrative tasks. Meanwhile, her other sister Jessica, a graphic designer based in Geneva, crafts the brand’s visual identity, website, and designs.
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“Our mom ran a shoe business called Bijoux de Pieds,” Nassif explains. “She was a true businesswoman. We all chose unconventional careers because we grew up with a woman who followed her dreams and desires. She was the best role model we could ask for.”
Chanel, Adidas, Hermès...
Nassif can’t be everywhere at once, especially with an order book that’s constantly packed. Chanel, Adidas, Chaumet, the Palais de Tokyo, Hermès... for each of their events, she crafts elegant bites, whether served on platters or plated with precision.
“I’m one of the lucky ones who knew from a young age exactly what they wanted to do,” she says. Born in Lebanon in 1996, Nassif spent her early childhood in Riyadh before returning to Beirut at the age of seven, where she continued her studies at the Lycée Franco-Libanais. “My big dream was always to become a pastry chef,” she repeats with conviction.
To get a taste of that dream, she began baking cakes, cookies, and pastries to sell at the Mzaar exhibitions in Faraya. She also took internships at La Mie Dorée and Cat & Mouth. After finishing high school in 2014, she moved to France to pursue culinary studies at the prestigious Institut Paul Bocuse in Lyon.
“I don’t have the best memories of that time — it was intense and really tough,” she admits. “We were all programmed to aim for Michelin stars, haute gastronomy, luxury hotels [...] that path.” Her mother’s frequent visits helped soften the transition. “In Lebanon, you’re so cared for, everyone’s warm and generous. Suddenly I was in a world where people spoke to you with no softness, no respect — it was a shock.”
Still, Nassif pressed on, specializing in pastry and gaining experience in some of Paris’s most refined kitchens: the Ritz, the Park Hyatt, the Prince de Galles. It was at the latter that things began to shift. Collaborating with renowned Lebanese chef Hussein Hadid — who handled the savory menu — she was asked by her French pastry chef to take the lead on desserts, especially Lebanese ones.
“He didn’t know much about Lebanese sweets, so he asked me to create the menu,” she recalls. “It was a huge success. That’s when I realized — I could be more than just another team member. I could bring something unique to the table.”
A thousand and one culinary experiences
The entrepreneurial spirit caught up with her—almost like a natural next step, or perhaps the inevitable flip side of her passion for food. “In France, there’s a classic, structured career path. But as a Lebanese, I think our little flaw is that we want to do everything our own way,” she says with a hearty laugh.
That independent path became all the more necessary when eczema on her hands forced her to step back from the kitchen. Drawn deeply to her roots and ingredients like Lebanese honey and olive oil, she pivoted and enrolled in a nutrition course. There, she rediscovered savory cooking through the lens of the Mediterranean diet—a cuisine both wholesome and deeply familiar.
She later joined a restaurant consulting firm, where she picked up key skills in management, concept development, and market analysis. Then came the pandemic: lockdown, uncertainty — and “a series of small, unexpected opportunities” that pulled her back into the kitchen.
She began teaching online cooking classes, took on recipe development and consulting missions, and steadily rebuilt her culinary world on her own terms. “Until maybe two or three months ago, I was still saying ‘yes’ to every imaginable opportunity,” she says. “Because I truly believe that’s how you discover new doors, new directions — by being open to whatever comes your way.”
A first mission with Rabih Kayrouz
That’s how it all started — with a proposal from a friend working at the Maison Rabih Kayrouz. She asked Nassif if she could prepare cocktail bites and lunchboxes for the iconic Franco-Lebanese haute couture house.
“I had never done anything like it before,” Nassif admits. “But I told her, ‘OK, why not?’”
And just like that, she took her first steps into the world of catering. What began as a one-off quickly grew — word of mouth worked its magic and Nassif discovered a genuine love for this side of the culinary world. Bit by bit, event by event, she found her rhythm.
Eventually, it became her full-time focus. Today, she dedicates all her energy to catering, especially for the fashion industry. During the most recent Paris Fashion Week, she handled backstage catering for Dior — feeding 500 people in one day.
Nassif always makes sure her menus carry a Mediterranean touch. “There will always be a nod to Lebanon, and to the flavors of our region — green onion (bassal akhdar), pomegranate molasses, lemon, orange blossom, tahini,” she says. “I use spices sparingly because they’re less popular here, and I’ve learned to avoid garlic — people in France don’t love it as much!”
She tailors each dish to the client, balancing culinary trends with cultural preferences. Her work is entirely custom, shaped by the spirit of each event and the background of those she cooks for. And at every event, Nassif pushes her own boundaries — building her reputation, gaining respect, and carving space for herself as a woman in a field that’s still predominantly male.
“It takes a fight to assert yourself,” she admits. “But what’s great about Paris is that there’s room for everyone.”
True to form, Nassif isn’t standing still. She recently branched out into weddings — drawn by the chance to be part of such intimate and joyful milestones. “It’s beautiful to contribute to the happiest day of someone’s life.”
And the future? “I’m open to anything,” she says with a smile, clearly ready to keep forging ahead — wherever the next surprise may come from.
For now, though, she has a wedding cake to finish.
This article was originally published in French by L'Orient-le Jour.
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