ABOUT

Professional chefs over 35 years ’ experience
Professional sales and customer care
Attention to details

Gray Kitchen is a professional full-service catering company. We are dedicated to innovative, develop, fresh, healthy and most of all delicious flavors of the culinary world! We have over 30 years of combined kitchen and catering experience among our staff. Gray Kitchen is redefining luxury catering by carrying the catering experience smoothly to your event/occasion. We provide wide range of catering styles from daily meal plans to large scale corporate, wedding and function based events. We provide catering for small groups of private individuals, large parties, weddings, corporate events and large-scale functions. Our food, presentation and style aim to convert your catering experience to a luxuries plate experience.

MEET THE CHEF

Paul Hage A Lebanese Chef and Restaurateur with a family of chefs and food lovers. Starting at the age of 10 as an apprentice chef and received a diploma of production at Technical School of St. Joseph, Lebanon. At the age of 20, together with hisfather Fouad Hage he already owned a companycalled Fouad Fine Cuisine. In 2008 Paul prepare a private dinner for her highness queen Elizabeth in London. After relocating to Dubai Group Director of Culinary at Habtoor Hotels in Chagres of 8 hotels & over 44 restaurants, a culinary team of 470 members, Al Habtoor Group Dubai, UAE. In 2017 he creates his own brand restaurant HABAK UAE & KSA. A memberof Emirates CulinaryGuild, Chaîne des Rôtisseurs - the world’ soldest international gastronomic society, foundedin Paris in 1248 and Academe Nationalede la Cuisine in Paris, France.
2001, Chef for the biggest saladin the world (Tabbouleh) Guinness World Record.
2002, Gold medal for the five course in A gold medal in live cooking 2004, Silver medal for the pre-selection for Bocuse D’ or.
2005, Gold medal in live cooking and a Boecker hygiene trophy.
2006, Bronze medal in black box competition Dubai, UAE.

‘‘Food without knowledge is useless, knowledge without experience is resultless, experience without passion is worthless, always be aware of your food knowledge so your experience is unique and here when your passion is distinguished’’