He pursued formal culinary education at Les Roches, supported by the Royal Academy of Culinary Arts in Jordan, before gaining international experience at D.O.M. under Chef Alex Atala. After two applications, he secured a position at Noma in Copenhagen, where he spent six and a half years as a sous chef under René Redzepi, honing his skills in local ingredients and indigenous techniques while connecting his Lebanese roots with innovative practices.

Following Noma, Alameddine became Culinary Director at Baky Hospitality in Cairo, earning recognition across the region for his inventive approach to cuisine. In December 2023, he founded BUCO in Lebanon, a vibrant burger and cocktail concept serving gourmet burgers with premium cuts and a shareable menu.

Returning to Beirut, he co-founded Beihouse, a members’ club and dining destination where the menu narrates his philosophy of innovation rooted in tradition. Beyond this, he continues collaborations and projects that explore fermentation, pop-ups, and boundary-pushing culinary experiences, reflecting his commitment to storytelling and cultural expression through food.