Career
Khoury began his career working at Peter Gilmore's restaurant Quay and with Anna Polyviou at the Shangri-La Sydney. He was then an assistant to pâtissier Adriano Zumbo. [8]
At age 29 while visiting London, Khoury was offered a position as Head of Pastry at Harrods. Whilst at Harrods, he oversaw a team of over 50 chefs who produce pastry items for the department store's various restaurants, food halls, and culinary lines. [9] [10] He stepped down from the position at the start of 2025, stating it was "time to take the next step" after a "fulfilling" six years. [11]
In 2023 via Quadrille Publishing, Khoury published his debut cookbook A New Way to Bake, which contains plant-based baking recipes and reimaginings of classic and international desserts. Khoury promotes sustainable practices, challenging the industry's reliance on eggs and dairy. [12] [13] While his work is high end, Khoury believes in making food and baking accessible to ordinary people. He has also called for increased support for culinary programmes. [7] A New Way to Bake was awarded Best Debut Cookery Book at the 2024 Fortnum & Mason Food and Drink Awards, [14] Best Vegan Cookbook by PETA UK, [15] and featured on 2023 and 2024 cookbook lists by Harper's Bazaar , [16] British GQ, [17] and Delicious magazine. [18] Khoury also won the Innovation Award at the inaugural La Liste Pastry Special Awards for his advancements to the plant-based pastry. [19]
Khoury has made recurring appearances on the BBC One programme Saturday Kitchen and contributed articles and recipes to The Guardian and BBC Food. [20] [21] He was also a guest judge in episodes of Bake Off: The Professionals on Channel 4 [22] and appeared on This Morning and Good Morning America to talk about A New Way to Bake. [23] [24]
Khoury created Beirut Chocolate, a product that garnered notable attention in the Middle Eastern market in 2025. Initially introduced as a limited edition offering during the London Douk Fundraising for Lebanon Market in February 2025, the chocolate quickly gained popularity. The bar combines orange blossom caramel, twice-baked baklava, cashew crème, and almond milk chocolate, and features a vintage Lebanese postage stamp and a London postmark. [25] [26]
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