Meet the Chef

I was born in Casablanca, Morocco, and, early in my life, moved to France where I grew up. I was raised in a home full of oriental spices and deep traditions. To these days, I remember the joy of cooking with my mom and my grandma and sharing family meals. Soon after getting a PhD in theoretical physics, I moved to the US and decided to pause my professional career to dedicate myself to my three boys. As a foreigner, no matter how well I felt integrated, I missed things that were left behind. I missed the freshly made croissants’ smell in a bakery and had the silliest craving for a mille-feuille. I felt that I had to recreate those feelings that I cherished so much since they were connected to my childhood. I decided then to teach myself how to bake the traditional French desserts and viennoiseries. My background as a chemist helped me understand the science that underlies the craft of baking and my scientific mindset brought me rigor and precision required for baking. In 2015, I went back to France to study at the most recognized culinary institution – Ferrandi Shool of Culinary Arts- in order to perfect my techniques and train for the prestigious French pastry chef diploma that I earned with honors. I now take pride of creating fine pastries that are at the same time elegant, innovative and exquisite in taste.