At Casa 65, the kitchen is led by someone who has not simply cooked for a long time. He has cooked across countries, cultures, hotels, royal tables, private dining rooms, busy London restaurants and serious kitchens where timing, taste and discipline are not optional.
Executive Head Chef Joseph Chahine brings over 30 years of international culinary experience to Casa65 — but the best thing about him is that he does not cook like someone trying to impress you.
He cooks like someone who knows exactly what he is doing.
Joseph’s career began with formal training at the Hotel Management School in Beirut, before taking him through kitchens in Lebanon, Dubai, Kuwait, India and London. Along the way, he collected awards, led large kitchen teams, created menus from scratch and built restaurants from paper plans into living, breathing dining rooms.
One chapter even took him to Bayan Palace in Kuwait, where he cooked for the Prince and his inner circle. Which is a rather elegant way of saying: standards were high.
Very high.
But Casa65 is not about theatre. It is not about silver cloches and dramatic pauses. It is about bringing that level of skill into a neighbourhood setting — relaxed, warm, intimate and quietly confident.
Joseph specialises in Italian, Lebanese, French and Mediterranean cuisine, and that mix is exactly what gives Casa65 its personality. The food feels familiar, but not predictable. Rooted, but not stuck. Mediterranean at heart, with a chef’s curiosity behind it.
Meet Joseph — The Heart of Our Kitchen
His cooking is guided by a simple idea: food should taste good while you eat it, and still feel good afterwards.
That means no unnecessary shortcuts. No heavy-handed tricks. No overcomplicated plates trying to win a design award. Just fresh ingredients, thoughtful preparation, balanced flavours and the kind of detail you only notice when it is missing somewhere else.
At Casa65, Joseph brings together the discipline of fine dining, the warmth of Mediterranean cooking and the comfort of a neighbourhood restaurant. It is elevated food, without the performance.
And honestly, that might be the best kind.
Executive Head Chef Joseph Chahine brings over 30 years of international culinary experience to Casa65 — but the best thing about him is that he does not cook like someone trying to impress you.
He cooks like someone who knows exactly what he is doing.
Joseph’s career began with formal training at the Hotel Management School in Beirut, before taking him through kitchens in Lebanon, Dubai, Kuwait, India and London. Along the way, he collected awards, led large kitchen teams, created menus from scratch and built restaurants from paper plans into living, breathing dining rooms.
One chapter even took him to Bayan Palace in Kuwait, where he cooked for the Prince and his inner circle. Which is a rather elegant way of saying: standards were high.
Very high.
But Casa65 is not about theatre. It is not about silver cloches and dramatic pauses. It is about bringing that level of skill into a neighbourhood setting — relaxed, warm, intimate and quietly confident.
Joseph specialises in Italian, Lebanese, French and Mediterranean cuisine, and that mix is exactly what gives Casa65 its personality. The food feels familiar, but not predictable. Rooted, but not stuck. Mediterranean at heart, with a chef’s curiosity behind it.
Meet Joseph — The Heart of Our Kitchen
His cooking is guided by a simple idea: food should taste good while you eat it, and still feel good afterwards.
That means no unnecessary shortcuts. No heavy-handed tricks. No overcomplicated plates trying to win a design award. Just fresh ingredients, thoughtful preparation, balanced flavours and the kind of detail you only notice when it is missing somewhere else.
At Casa65, Joseph brings together the discipline of fine dining, the warmth of Mediterranean cooking and the comfort of a neighbourhood restaurant. It is elevated food, without the performance.
And honestly, that might be the best kind.