THE APPETIZER: CHILDHOOD
The only remedy for my hectic and restless Tunisian childhood, was in the aromas emerging from my mother’s kitchen. That mere transformation of simple ingredients leading into a combustion of flavors, tamed the little boy I once was and turned him into a young man fond of travelling and discovering new cultures.
THE MAIN COURSE
Education & Career
My palate’s education started at Sidi Dhrif Higher Institute of Touristic Studies, followed by many internships in my homeland, Tunisia. My Parisian phase that started at the prestigious culinary school Le Cordon Bleu and ended at L’Atelier de Joël Robuchon, refined my acquired skills.
Armed with this experience, I went back to Tunisia and worked in many renowned restaurants as a chef. Few years later, my adventurous side led me to Tanzania where I was taken away by the burst of the markets’ colors and the beauty of the tropical nature.
With the intention of pushing my boundaries, I participated in the third season of the culinary show Top Chef in its Arabic version and ended up amongst the finalists.
The dessert: SD Consultancy
The crowning achievement of my culinary journey can be summed up in two words: SD Consultancy. My own culinary consultancy company that allows me to share my expertise with various clients willing to reach high standards in the F&B industry. From menus developing and engineering to staff recruitment and mentoring, SD Consultancy provides various services considering the singularity of each project.
Onto new ventures and new horizons…