Welcome at Vegananda

My name is Charles, a 37-year-old French-Lebanese chef, born and raised in Paris. Cooking has always been a part of my life. With a mother who traveled frequently for work, I learned early on under her guidance how to cook and nourish myself well, escaping the trap of repetitive, quick meals. My love for cooking blossomed when I became a vegetarian, but it turned into a true passion years later when I transitioned to veganism. I didn't just change my diet; I embraced an entire philosophy and way of life.

This journey required reinventing and rediscovering how to cook. Legendary chef Paul Bocuse once said: 'The secret of my cooking? Butter, butter, more butter.' It is easy to rely on animal products for flavor, particularly in pastry. Yet, beyond being ethical and healthy, plant-based cuisine is inherently subtle, delicate, and deeply technical. Being a vegan chef demands a brand-new set of skills, cutting-edge knowledge, and a profound love for gastronomy, well-being, animals, and nature.

My other passions and life philosophies are Yoga and Advaita Vedanta, the non-dualistic philosophy of the Vedas. Embracing this way of life has completely reshaped how I cook and view food. The body becomes a sacred temple, the sole vehicle that allows us to navigate this incarnation, and food turns into a direct bridge to the elements, nature, and the divine. If you were to ask for my vision, I would say that Yoga and veganism are inherently inseparable, sharing the exact same foundation of peace and respect, both for oneself and for others.

My culinary identity is deeply rooted in my French-Lebanese heritage. It is a marriage between traditional French cuisine, rich and indulgent, and Lebanese cuisine, fresh and vibrant. Having spent several years traveling through India and cooking for retreat centers in Sri Lanka, I also draw rich inspiration from the culinary traditions discovered there, reimagining them into plant-based creations with my own unique twist.

For the past four years, I have brought my expertise to over a dozen wellness centers and Yoga studios, catering around thirty events, from immersive workshops and retreats to teacher training programs. My core mission is to serve a cuisine that nourishes the soul just as much as the body.