Summary of where the Chef’s cuisine is inspired from and how he/she goes about expressing it
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
List of the Chef's favorite ingredients
How did the Chef learn how to cook and what is his story?
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.
No description provided.
hotel concorde lafayette, saintclair le traiteur
free lance chef (May 2001-Dec 2008)
Potel et chabot
free lance chef (Apr 2001-Now)
chef de partie, (May 1999-Apr 2001)
Restaurant "la giberne"
chef de partie (Apr 1998-May 1999)
Rôtisserie d'en face "Jacquescagna"
Chef de Partie (Nov 1997-Dec 1998)
Retaurant jacquescagna **michelin
Demie-chef de partie (Aug 1996-May 1997)
Hotel sofitel Miami,Florida USA
cook at "thecafé royal "gastronomic (Aug 1993-Apr 1995)
la guirlande de julie Paris
Commis (Jun 1992-May 1993)
Travel: 478 kms