I am a sous chef at a gourmet prepared food shop and caterer in Brooklyn, NY. My education is in formal, Western French cuisine and I apply it to all sorts of global cuisines. I've cooked on yachts and cruise ships and in foreign countries. I have an edge over the other contestants because I have a lot of experience with unpredictable ingredients. Often, I'll get to a boat and have to put together a menu with whatever is there. And I once had a job cooking for Nobel Prize winners at the South Pole and had to tweak recipes based on the barometric pressure and altitude that changed every day. I thrive in competitive environments and the worst thing that could happen to me would be to get kicked out the first.
Tre Amici I've been cooking for more than 15 yrs. I worked with Charlie Palmer and used to run his restaurant in Las Vegas. At the age of 24 I was the executive chef at a restaurant in Lajolla. I was one of youngest chefs ever invited to the James Beard house and was named one of the Top 5 Chefs to Watch in Bon Appetite Magazine and Rising Star Chef in Restaurant Hospitality Magazine. Now I am the Executive Chef and owner of Tre Amici Restaurantin Long Branch, New Jersey. We do traditional Italian mixed in with contemporary Italian. This show won't be much of a stretch for me because I trained at the Culinary Institute of America and we sometimes had to cook with "mystery baskets".
Lakewood, Ohio I was born in Morocco, where my parents owned some farmland. I think my background and my love of farming inspired me to become a chef. My passion for food grew when I was a student in France and today I cook a mixture of Moroccan cuisine with classical French influence. I used to have a restaurant in NYC, but sadly it closed after 9/11, so I opened a new restaurant in Ohio and I must admit I miss the intensity of New York. I would like to show America what the real faces of American chefs look like multinational.
Tre Amici I've been cooking for more than 15 yrs. I worked with Charlie Palmer and used to run his restaurant in Las Vegas. At the age of 24 I was the executive chef at a restaurant in Lajolla. I was one of youngest chefs ever invited to the James Beard house and was named one of the Top 5 Chefs to Watch in Bon Appetite Magazine and Rising Star Chef in Restaurant Hospitality Magazine. Now I am the Executive Chef and owner of Tre Amici Restaurantin Long Branch, New Jersey. We do traditional Italian mixed in with contemporary Italian. This show won't be much of a stretch for me because I trained at the Culinary Institute of America and we sometimes had to cook with "mystery baskets".
Lakewood, Ohio I was born in Morocco, where my parents owned some farmland. I think my background and my love of farming inspired me to become a chef. My passion for food grew when I was a student in France and today I cook a mixture of Moroccan cuisine with classical French influence. I used to have a restaurant in NYC, but sadly it closed after 9/11, so I opened a new restaurant in Ohio and I must admit I miss the intensity of New York. I would like to show America what the real faces of American chefs look like multinational.