Chef Marwan Noufal

I'm working in the kitchen for over 18 years, I started of as a dishwasher and from the moment that I stept into the kitchen I knew that this is what I wanted to do. I've worked 10 years in the same restaurant and over the years I grew inside the kitchen I started as a dishwasher and left as a chef. After my first job I started working in a mid level restaurant with french and asian influences where I met my first real chef who thought me the basics of french cuicine. My second job was a fish restaurant in Rotterdam called Beet, I started as a sous chef but within 3 months I became the chef and started to develop my creativity and love for fish and shellfish. After 3 years I felt that I needed new impulses, so I started freelancing, as a freelancer i've worked in over 30 restaurants and hotels varying from high level restaurants to brasseries to hospitals and catering. I have always had the dream of working in a michellin restaurant, so one day I decided to take a shot and I aplied at de Librije in Zwolle (a 3 star michellin restaurant). They hired me and I'm working there now since august and still combining it with freelancing, in november I'm starting at a new restaurant in Rotterdam called Yano by the former sous chef of Amarone and Fg also in Rotterdam. This is the journey that i've been through, I'm comfortable whit almost any style of cooking and I love to challange myself. I hope to arrange the most amazing dinner for you!