Since 2001, Byblos has been the place for Lebanese classics. Come experience our new rendition on an old classic, featuring a twist of Mediterranean & Italian.
Roger & Ziad Estephan Grew up in Lebanon, ambitious to continue higher education in the United States. Shortly thereafter, the brothers received Engineering Degrees from Louisiana State University, financing their education by working at five star hotels in New Orleans. They grew a love for the culture surrounding restaurant hospitality. In 2001 they opened Byblos to spread old family tradition. Originally a place for Lebanese classics. They have evolved into a multi-cultural menu with a taste of Mediterranean and Italian.
David Puatu attended Culinary School at the Art Institute of Philadelphia. He was fortunate enough to work under multiple incredible chefs, from Bobby Flay to Mori Moto, before relocating to Tampa, FL. When he is not at Byblos maintaining the role of Executive Chef, David enjoys a mile or two by Kayak. The outdoors keep him focused & grounded, in preparation of executing complex dishes at Byblos. His personal favorite, The Bucatini, is a Squid Ink pasta plated with jumbo prawns, clams, and arrabiata. Come by and see why this dish is Our Chef's favorite.