A native of Lebanon, Chef Yousef Ghalaini’s culinary foundation was shaped in his grandfather’s bakery, where he first learned to cook with a wood-burning oven — a technique that continues to define his approach today. 

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A graduate of the Culinary Institute of America in Napa Valley, Ghalaini refined his craft in California at Robert Sinskey Vineyards and the Michelin-starred REDD, developing a style rooted in seasonality, precision, and bold yet balanced flavors. 

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Over the course of his career, he has led and launched high-profile culinary programs across the country, including the Mondrian SoHo, W Hotel properties, and The Bench at Pebble Beach — where his wood-fired, Mediterranean-influenced cuisine earned critical acclaim. 

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Today, as Executive Chef of the Omni Boston Hotel at the Seaport, Ghalaini oversees multiple food and beverage outlets including Kestra, Lifted Rooftop, and The Sporting Club, along with more than 100,000 square feet of event space. His cuisine reflects a seamless blend of Mediterranean heritage, California influence, and modern hospitality — driven by live fire, clean flavors, and a deep respect for ingredients.