“I’ve always been fascinated by the way food brings people together , it’s universal, it’s emotional, and it has this incredible power to create memories,” shares Joey Attieh, Founder and general manager of Albé, an incredible Lebanese restaurant in Barcelona. Growing up between family farms and spirited Sunday lunches in Mehmarch, Lebanon, Attieh discovered early on the deep-rooted magic of food and connection. “I didn’t just want to cook , I wanted to create experiences,” he reflects. Hospitality was woven into his life through his father’s gift of making people feel special and his mother’s entrepreneurial spirit, which became a guiding light throughout his journey.
At just 17, Joey Attieh left Lebanon for the Swiss Alps, enrolling at the prestigious Les Roches hospitality school. “Les Roches opened my mind to a world of cultures,” he recalls, a formative experience that introduced him to students from over 100 nationalities—and to his future wife on his very first day. His pursuit of culinary mastery continued at Sant Pol de Mar University in Barcelona, where he learned not just techniques but the deep seasonal respect for ingredients that would later become the cornerstone of his restaurant philosophy.
Working in Michelin-starred kitchens across France and Spain was a rigorous education. “In the kitchen, I learned precision, respect for ingredients, and the rhythm of a brigade,” he says. “But working in service taught me emotional intelligence, how to read people, anticipate their needs, and create moments that feel personal and genuine.” France taught him structure and tradition; Spain, creativity and playfulness. “That contrast taught me how to balance excellence with warmth,” he notes.
Launching Albé during the COVID-19 pandemic was seen by many as risky, but for Attieh, it was a calling. “I didn’t want to wait for ‘the perfect moment’ , because I realized it might never come,” he says. Albé became more than a restaurant; it was a testament to resilience, built to offer comfort, connection, and joy in a time of isolation. “Hospitality isn’t just about serving food , it’s about resilience, creativity, and showing up for people when they need it most.”
For Attieh, Albé serves as a contemporary ambassador for Lebanese culture in Europe. “Lebanese food is not just about the flavors; it’s about the culture of hospitality, generosity, and connection,” he explains. Rather than replicating dishes exactly as they are made in Lebanon, Albé reinterprets the soul of Lebanese cuisine using fresh, local produce, blending authenticity with creativity to resonate with Barcelona’s dining scene.
Inspired by a shared vision with co-founder Pachi Rodriguez, Attieh opened âme , a smaller, exclusive tasting menu restaurant. “âme is about capturing the soul of dining,” he says. Within a year, âme earned a spot in the Michelin Guide, a testament to their focused, intentional approach and deep dedication to craft. “We knew what we wanted and made sure every detail reflected that standard,” says Attieh.
Though a second location for Albé is in the works, Attieh is approaching expansion with patience and care. “The most important thing for us is that we stay true to the essence of Albé,” he emphasizes. “It’s a process, and we’re committed to making sure the new space aligns with our values and our community.”
Earning a place in Forbes 30 Under 30 is a milestone Attieh treasures. “It’s not just a personal achievement , it signifies that my goal of putting Lebanese food, wines, and culture on the map in Europe and Spain is on the right track,” he says. For someone who has always been among the youngest of his peers at every stage, this recognition marks both a celebration and a call to keep pushing forward.
When asked to describe Lebanese cuisine in one word, Attieh answers without hesitation: “Generosity.” “Lebanese cuisine isn’t just about food , it’s about sharing, connection, and hospitality,” he says. “Every dish is meant to bring people together, to create a moment of warmth and community.”
For more stories of the finest restaurants, like this interview with Joey Attieh, visit our CHECK-IN section, for more about regional arts and culture, visit our dedicated archives.
