• France

Chef and Vegetable Enthusiast

Chef Samy Feddag has 17 years of experience working in the most prestigious kitchens. He has worked as a Chef for the Hilton hotel, on the movie set for the latest film of Marion Cotillard, the television show Section de Recherche, and Oceania luxury cruise ships.

Samy Feddag graduated from the reputable culinary school of Ferrandi in Paris.

Samy works with Chef Ron Pickarski, winner of the gold medal at the 1996 Culinary Olympics for the vegetarian-vegan category.

Samy is passionate about cooking, particularly about recreating everyday meals with a vegetarian and vegan style (e.g. veal stew, lasagna, beef bourguignon, hamburgers, and others) using a vegetable protein that has a delicious taste and texture.

Chef Samy Feddag’s goal is to convince meat lovers to eat less meat by inventing everyday meals that are delicious and convenient for both vegetarians and meat eaters.

In a world where consumption of meat is so unbalanced between developed and developing countries and where finding effective alternative to animal protein is necessary, Chef Samy Feddag proposes effective and innovative solution for everyone to consume more vegetables, in particular more vegetable protein.

More from Samy Feddag

Samy Feddag

Lentil Burgers with Fresh Vegetables

Lentil Burgers with Fresh Vegetables

4 Person(s)
Preparation time
Cooking time

Gourmet Gurus, Mains


  • 70 g organic green lentils
  • 3 baby carrots
  • 3 baby zucchinis
  • 2 baby bell peppers
  • 1 yellow turnip
  • 1 Romanesco cabbage
  • 1 small potato
  • 1 beet
  • 30 g dehydrated soybean and wheat protein
  • 2 g garlic
  • 2 g onions
  • 1 g rosemary
  • 1 g parsley
  • 1 g thyme
  • 1 g chives
  • 4 spoons of olive oil
  • 35 g water


  1. Cook the lentils 30 minutes in boiling water
  2. Cook the vegetables (carrots, zucchini, yellow turnip, Romanesco cabbage, and potato) in boiling water with salt
  3. Cook the bell peppers in the oven
  4. Put the cooked lentils inside a bowl and mix them with the vegetable protein, the garlic, onion, thyme, chives, rosemary, salt, olive oil, and the 35 grams of water. Mix all the ingredients until creating a dough. Afterwards, use a mold cutter and cut the dough into patties. Then cook them on the pan with low heat from 3 to 4 minutes for each side.
  5. Cook the vegetables and stir fry them in a pan with olive oil for 3 minutes using low heat (so that they acquire color and taste).
  6. For the sauce, cook the carrots, the beet, and the zucchini in three different casseroles with water, and then blend them (this is to give color to your dish).