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 Chef Ahmed Saloui was born and raised in Casablanca to a butcher family who enjoyed freshly cut meat and seafood. Chef Ahmed has traveled to many places all over the world including England, Switzerland,
Germany, France, Greece, Bahamas, Mexico, Tunisia, and South Africa. His travels have prepared him for the diverse cuisine he prepares today. His first culinary degree was from *Ecole Hoteliere Des
Toque Blanche, in Morocco.* He also graduated from hotel school in Paris, France. He has had the privilege in working with many world-renowned Chefs including *Andre Albert (Ama Bretagne) and *Jean Paule La Combe (Restaurant Leon de Leon) as well as the Master Chef at The Royal Mansoure Hotel, *Jean Piere le Grand.
Chef Ahmed has created an exquisite cooking style that also has a satisfying culinary experience for the home cooking. Chef Ahmed's Mediterranean recipes are imbued with fragrant, rich and deep flavors. Growing up with color and texture helped him open the door to a whole different world of spices and traditions. The beauty and combination of style shows through in all of his dishes. His journey's around the world inspired dishes such as the Moroccan Chicken with Lemon Confit or the Braised Lamb with Pomegranate Couscous Salad. Don’t forget the charm of Europe with Chilean Sea Bass Involtini with Parma Ham and Coquille Saint Jack Emulsion. Fresh Ginger and Goat Cheese Crusted Baby Lamb Chop with Chanterelle and Cepes Mushroom Risotto topped with a Madeira Glaze. *Don't forget about Le Gateau Truffle Equatorial.*
He has appeared in many news shows such as Good Day Dallas, Positively Texas, Channel's 11 & 8 News. He has also been mentioned in the Dallas Morning Newspaper by Dottie Griffith. Chef Ahmed is an active member of the American Culinary Federation of Texas. He continues to express his love and passion for food with his creativity. |
