How did you start your journey?
French fine cuisine, Middle Eastern, North African, Fusion. I love to work with all fresh products, but as an oriental I have a preference for the mediterranean products
Where is your cuisine inspired from?
When I was about 4 I used to watch my mum cook and admire her making those subtile and wonderful dishes. It was her who gave me the love of giving pleasure to others. Then after a journey to the university in Florida i registered myself in a fine and famous school in Paris "ferrandi". I started from the bottom as a commis to get my place in the most prestigious restaurant to the best catering service in Paris "Potel et chabot"or "jacquescagna". The Michelin restaurant. I made my way little by little.
free lance chef | hotel concorde lafayette, saintclair le traiteur | 2001 - 2008
free lance chef | Potel et chabot | 2001 - Now
chef de partie, | Fauchon | 1999 - 2001
chef de partie | Restaurant "la giberne" | 1998 - 1999
Chef de Partie | Rôtisserie d'en face "Jacquescagna" | 1997 - 1998
Demie-chef de partie | Retaurant jacquescagna **michelin | 1996 - 1997
cook at "thecafé royal "gastronomic | Hotel sofitel Miami,Florida USA | 1993 - 1995
Commis | la guirlande de julie Paris | 1992 - 1993
No description provided.
What is your Cancellation Policy?
Flexible - Full refund up to 2 days prior to event, except Foodie Service fees
What languages do you speak?
English, French, Arabic
How far can you travel?