The story of Jason Bassili begins long before the rise of his own ventures. It starts with his father, Joe Bassili, whose pursuit of excellence took him to the Shetland Islands in the 1980s to master the centuries-old art of smoking salmon. Returning to Lebanon, Joe established the original Le Fumoir in the mountains, where he refined a method founded on patience, precision, and respect for the product.
Today, Jason continues that legacy in Dubai, evolving the brand without compromising on its core values. Le Fumoir remains committed to hand-selecting salmon from Norway and Scotland, curing with natural ingredients, and smoking with oak for up to 24 hours. Under Jason’s leadership, the brand has retained its artisanal soul while embracing modern techniques that ensure consistency and global reach.
For Jason Bassili, tradition is more than a nostalgic anchor – it is the foundation of his business philosophy. At Le Fumoir, every piece of salmon is treated with the same meticulous care his father established decades ago. The process is slow, intentional, and driven by a refusal to cut corners.
This same philosophy extends into Jason’s ventures beyond the smokehouse. Whether developing new products or building restaurant concepts, he remains guided by the belief that excellence comes from respecting classic methods while embracing innovation. This balance has become a defining characteristic of Jason’s approach to culinary craftsmanship.
Among Jason Bassili’s recent successes, Three Cuts Steakhouse & Bar stands out as a defining project. Created with his father, the steakhouse brings the same dedication to quality that made Le Fumoir an international reference. The concept celebrates three signature cuts, all dry-aged in-house and handled with minimal seasoning to let their natural flavors shine.
Within its first year, Three Cuts gained significant acclaim, earning a 12.5 rating from Gault & Millau and securing the title of “Best Newcomer” at the Hotel & Catering Leaders in F&B Awards 2024. The restaurant has quickly become a favorite among Dubai’s discerning diners, representing Jason’s commitment to creating spaces that combine technique, heritage, and hospitality at the highest level.
Although Le Fumoir and Three Cuts operate in different culinary spheres, they share a unified philosophy. Both brands rely on purity, sourcing, and craftsmanship – allowing exceptional ingredients to speak for themselves. This connection is subtly woven into the Three Cuts menu, where dishes such as the smoked salmon tartare pay homage to the Bassili family’s origins.
By presenting two distinct concepts that uphold the same values, Jason Bassili has created a cohesive culinary identity rooted in integrity. It’s a testament to how a brand can evolve while remaining deeply connected to its origins.
Under Jason Bassili’s leadership, Le Fumoir has expanded far beyond its Middle Eastern origins. Over the past year, the brand successfully entered the U.S. market through key partnerships with Chef Middle East and Chef Warehouse. This expansion introduced Le Fumoir’s premium smoked salmon to renowned chefs, luxury hotels, and high-end retailers across North America.
The brand’s global reach hasn’t stopped there. Asia represents the next major frontier. Le Fumoir is currently developing operations in Singapore, Japan, and China – markets known for their appreciation of craftsmanship. Each expansion is a step forward in cementing Le Fumoir as one of the world’s leading artisanal salmon producers.
While tradition is the backbone of Le Fumoir, innovation fuels its future. Jason Bassili is actively developing new product lines, including salmon burgers and salmon cream cheese designed for both retail and food-service channels. These products aim to showcase salmon in fresh, versatile formats while maintaining the brand’s unmistakable quality.
Beyond food, Le Fumoir is exploring unexpected creative ventures such as sustainable salmon skin leather for design and fashion partnerships. This approach reflects Jason’s belief that a heritage brand can evolve beyond its category, pushing boundaries while preserving its artisanal DNA.
Looking ahead, Jason Bassili envisions both Le Fumoir and Three Cuts continuing to expand their impact on the culinary world. With a focus on innovation, global partnerships, and refined customer experiences, his goal is to elevate the Bassili legacy to new heights.
Whether through tech-driven efficiency in production or creating unforgettable dining moments in Dubai, Jason remains committed to shaping the future while preserving the craftsmanship his father began decades ago. His mission is clear: to leave an enduring mark—one slice, and one cut, at a time.
Visit: Rooftop West, Palm Jumeirah Mall
Call: 04 420 1113
WhatsApp: 058 698 6113
Follow us on Instagram: @Threecutsdxb
B
assili Co Family
Three Cuts is not alone in its pursuit of experience-driven dining. As a member of Bassili Co, we stand alongside a family of destinations that celebrate culture, craft, and character:
