Chef Hicham Bouzoubaa
Private Chef In Casablanca
In 2009, the call of his country takes him back to Casablanca. With his many experiences in France and Switzerland, he starts training young students for Culinary and Hotel training schools.
He then continued his education at the Hotel School of St Quentin en Yvelines, and obtains a Higher Technician Diploma in “Culinary and table service Art”.
The rest of his career takes him to Switzerland for 3 years, where he will work in different types of food services: Luxury hotels, traditional restaurants, Moroccan restaurant, Fusion food…He was particularly inspired by one exceptional Chef, Yann Lejard, with whom he worked at the Jet Lag in Lausanne.
More about me
For me, cooking is...
From all of this comes his present conviction that cuisine is an emotional affair, but also based on patience, work and respect.
I learned to cook at...
He then continued his education at the Hotel School of St Quentin en Yvelines, and obtains a Higher Technician Diploma in “Culinary and table service
A cooking secret...
Private Chef, he keeps his passion for cuisine alive. For private clients, he cooks and offers a global service. A way of creating his own cuisine
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