Samaan Hilal trained at the Lebanese national culinary arts school and further developed his skills at the prestigious Culinary Institute Lenôtre. For 5 years, Samaan worked hand in hand with some of France's best chefs, his skills and determination helped him stand out from his peers.
He later worked as Sous-Chef at the Casino du Liban, and as Executive Sous-Chef at the Sheraton in Kuwait. Samaan was quickly promoted to head of the Menu Development Team for Sheraton hotels in Africa, India and the Middle East. In 1997, Samaan joined Lenôtre Kuwait. Today, he is the culinary director for Lenôtre Kuwait and oversees six food retail brands with more than 12 outlets.