Summary
I am a young and dynamic chef, with a passion to deliver unique experiences to my guests. I want to be exposed to other fields in the culinary world, being a chef outside the kitchen by developing brands, creating concepts, consultancy and never stop innovating.
Professional experiences
Executive chef
- Permanent position
From September 2014 to Today
Creator
From May 2014 to Today
The Concept - L'Atelier du Couscous
The source of inspiration to this concept is first of all the Tunisian food and how to develop a fast casual concept with a combination of traditional and modernity to deliver a new fast casual experience restaurant.
Focusing on the Tunisian cuisine and which kind of dish could be a potential market in France, this concept is focused on one and a unique symbolic Tunisian dish world re-known.
The Couscous Bar is a new idea were the product is highly customizable by the client involving a luxury service and environment with a quick service.
Traditionally, the product is served with meat and vegetables in a big plate were people can share it in the middle of the table. Innovation in this concept stems from the style of service were products are displayed in a steam table and customize by the guest.
Executive sous chef
From September 2013 to Today
Concept development and Culinary Operations Manager
Trainee, junior corporate manager, in charge of brand exportation & business development
From August 2013 to September 2013
brand and business worldwide development
Management training: in charge of the implementation of the company and the adaptation of the food
From July 2012 to November 2012
Management Training
Cuisine
LE MEURICE , Paris
From October 2011 to May 2012
Restaurant Gastronomique Le Meurice, three stars Michelin with Yannick ALLÉNO.
Co-owner
From January 2011 to Today
Construction of Buildings, Real Estate
Culinary training
From April 2010 to September 2010
Culinary training in Restaurant ADPA three stars Michelin “ALAIN DUCASSE” Culinary training in La Cour Jardin Restaurant
Dana beach club. responsible of events and guests service relation
From May 2009 to September 2009
Culinary internship, restaurant le spoon by “alain ducasse”
From March 2009 to April 2009
Internship in restaurant le golf in kitchen
From November 2008 to December 2008
Culinary intern in room service and banqueting
From December 2006 to March 2007
Culinary intern in chez yvan restaurant
From February 2006 to April 2006
Consultant culinaire - chef de cuisine
Additionals trainings
Expert Sous-Vide Cooking
CREA - Technique de cuisson sous-vide
0000 à Today
Master's degree
Institut Paul Bocuse - Culinary Management & Innovation
2012 à 2014
In collaboration with HAAGA-HELIA UNIVERSITY Helsinki, Finland
Bachelor's degree
Institut Paul Bocuse - Gastronomy and Restaurant Management
2009 à 2011
CAP & BEP BAC pro
NORTH AFRICAN INSTITUTE OF MANAGEMENT AND TOURISM - CAP in Culinary and BEP in Culinary, Catering. A-Levels.
2005 à 2009
CAP in Culinary and BEP in Culinary, Catering. A-Levels.
Spoken languages
* French : mother tongue
* Arab : mother tongue
* English : TOEIC (630) points
Degree
Hobbies
- Creating Movies
- Traveling
- Composition of Lounge Music
- Fashion & Trends Sports : Golf
- Basket Ball
- Tennis & Modern Dance
linkedin
website