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Open Sesame

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Work Culture at Open Sesame

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Our Story

My love affair with herbs and spices began at age 15, when I worked for a neighborhood spice factory in Lebanon during summer vacation. I learned to appreciate the relationship between the elements and their unique power over the senses.

Our Mediterranean fare goes back several thousand years of gastronomical evolution - the spices, ingredients and cooking techniques we use can be traced back to Phoenician, Greek, Arab, Roman and Ottoman traditions.

I believe that we are transformed by the life force of the food we eat, that it is an essential component of who we become. I have never compromised the quality and time necessary to translate that understanding into my work.

Since 1999 Open Sesame has offered cuisine created from scratch with heart and passion - to nourish and revive memories of the flavors and traditions that I cherish.

  • Ali Kobeissi
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