Chef farid zadi biography of barack

“I am trying to reinvent North African cooking,” French-Algerian chef Farid Zadi tells Grub Street about the style of cuisine he’s been working on for six years.

The Rhone-born toque thinks it’s about time the region’s cooking had a place in Los Angeles, which he notes has the “same sunny climate as the coast of Algeria,” making it ideal for his dedication to locally sourced, all natural ingredients.

Chef farid zadi biography of barack

Having worked as an exec chef and general manager around the globe, Zadi says he once cooked at La Cachette thirteen years ago, and only recently left his job teaching at Cordon Bleu. After organizing the two-day couscous festival earlier this month, he met an investor interested in taking his cooking to L.A.’s public.

Zadi tells us that he’s currently looking around Downtown, La Brea, and Los Feliz to start his own North African restaurant, a concept that will be very upscale on top and somewhat more casual down