I cook like grandma, I plate and set up like an artist and I serve like your privet Butler.
At the age of 18, I graduated with a French degree : a C.A.P and B.E.P certificates. From the culinary and hotel management school in the south of Tunisia (Djerba).
I was the first and the youngest in school to do so.
I proceeded to live in Qatar where I perfected my language skills and trained with some of the greatest chefs at the best restaurants in the country.
All of the establishments I trained at were rated five stars luxury hotels . I finally landed with deferent Chefs with Michelin stars background at the most luxury hotel in the world BURJ AL ARAB , Dubai .
Two years later, I moved to The Westin & le Meridien Mina Seyahi resort U.A.E Dubai to work at (BUSSOLA) the rewarded best Italian fine dinning restaurant in Dubai 2010/2011.
I was reviewed by The World Association Cooks Societies the association of the Emirates Culinary Guild, who rated me as The Cuisinier of the year 2011.
The Association described my self as being the youngest creative junior Chef at the gulf region “. As I won the cooking competition at the culinary salon , world tread Center Dubai .
Then, I moved to the well renowned Cavalli lounge & restaurant Dubai.
A contemporary Italian restaurant divided into tree floors , a tapas bar and two separate dinning rooms. I was a junior sous Chef reporting to Michelin Stars background chef de cuisine , who created a contemporary French/ Italian fusion fine dining menu. His rethinking of the classic tapas and the menu as a whole was described by The World famous fashion designer and the owner of the restaurant Mr. Roberto Cavalli as Exciting, Surprising, and not boring. I was helping in supervising an entire organization from Cavalli front and back of the house and built a strong team that made Cavalli the restaurant to all tastes. It was a perfect flow of excellen