Angleterre

Grand Londres

Royaume-Uni

Londres

Passionate and internationally experienced chef with Italian and Moroccan heritage, currently based in London and trained in culinary arts in Italy. Combining Mediterranean tradition with refined modern techniques, I bring a multicultural approach to cuisine, inspired by years of travel, hospitality, and high-level culinary environments.With a strong background in restaurants, luxury hotels, hospitality, and private dining, I have worked across diverse culinary settings in both Italy and the UK. My experience also includes working within the demanding world of Formula One, preparing meals for drivers and team principals while traveling internationally with the team. This unique experience strengthened my ability to perform under pressure, adapt to different cultures, and source and incorporate exceptional local ingredients from around the world.I specialize in creating personalized culinary experiences for private families, events, and high-end clients, offering tailored menus that reflect both authenticity and creativity. Professional, adaptable, and passionate about hospitality, I am happy to travel internationally to deliver memorable dining experiences wherever my clients are based.My cooking philosophy combines quality ingredients, cultural influence, elegant presentation, and genuine hospitality to create food that is both refined and comforting.

Light cheese puffs filled with a decadent truffle cream.

Parmesan Gougère with Truffle Cream

Crisp tartlet shells filled with smoked salmon and a touch of dill oil.

Smoked Salmon Tartlet with Dill Oil

Fresh scallop crudo with citrus and a silky champagne beurre blanc.

Scallop Crudo, Clementine, Champagne Beurre Blanc

Classic beef Wellington paired with a rich black truffle jus.

Beef Wellington with Black Truffle Jus

Thinly layered potatoes baked in duck fat until golden and crisp.

Duck Fat Pommes Anna

Colorful carrots glazed and finished with fresh thyme.

Glazed Rainbow Carrots with Thyme

Brussels sprouts sautéed with pancetta and sweet chestnuts.

Brussels Sprouts with Pancetta and Chestnuts

A contemporary take on Black Forest cake with cherry gel.

Modern Black Forest Gâteau with Cherry Gel

A festive menu featuring luxurious European classics with truffle, seafood, and rich desserts.

Elegant European Christmas

Delicate macaron filled with rich foie gras for a decadent start.

Foie Gras Macaron

A warm, clear onion consommé served as a flavorful shot.

Onion Consommé Shot

Tender lobster ravioli topped with a light, creamy bisque espuma.

Lobster Ravioli with Bisque Espuma

Succulent venison loin paired with a tangy blackberry gastrique.

Venison Loin with Blackberry Gastrique

Smooth, earthy celeriac purée to complement the main course.

Celeriac Purée

Seasonal winter vegetables slow-cooked in confit style.

Confit Winter Vegetables

Classic Mont Blanc dessert with chestnut cream and a hint of vanilla.

Mont Blanc with Chestnut Cream and Vanilla

A refined French winter menu with lobster, venison, and seasonal vegetables in elegant courses.

Luxury Winter French Menu

A refreshing shot of tomato water consommé with basil pearls to awaken the palate.

Tomato Consommé Amuse

Delicate lobster ravioli served with bisque emulsion and fennel pollen.

Lobster Ravioli Starter

Succulent duck breast with cherry gastrique and lavender jus.

Duck Breast Main Course

Classic layered potatoes baked to golden perfection.

Pommes Anna Side

Colorful rainbow carrots glazed for a sweet and vibrant accompaniment.

Glazed Rainbow Carrots Side

Crisp mille-feuille with Tahitian vanilla cream and fresh strawberries.

Tahitian Vanilla Mille-Feuille Dessert

A refined French-inspired menu celebrating summer with fresh flavors and elegant presentation.

Modern French Summer Menu

A delicate tartlet filled with airy Parmesan espuma for a savory start.

Parmesan Espuma Tartlet

Thinly sliced red prawn with Amalfi lemon and bottarga for a fresh, oceanic flavor.

Red Prawn Carpaccio

Tender veal served with black truffle jus and artichoke prepared in various textures.

Veal Tenderloin with Black Truffle Jus

Crisp, layered potato pavé, perfectly golden and buttery.

Potato Pavé

Romanesco florets dressed in rich anchovy brown butter.

Romanesco with Anchovy Brown Butter

A refreshing lemon basil semifreddo topped with crunchy pistachio praline.

Lemon Basil Semifreddo with Pistachio Praline

A refined Italian menu featuring premium seafood, veal, truffles, and vibrant citrus notes.

Italian Fine Dining Experience

Crispy lobster briouat served with aromatic saffron aioli.

Lobster Briouat Amuse

Delicate red prawn carpaccio with preserved lemon gel and coriander oil.

Red Prawn Carpaccio Starter

Traditional Moroccan pigeon pastilla finished with a rich foie gras sauce.

Pigeon Pastilla Main

Cauliflower prepared in various textures, infused with saffron.

Saffron Cauliflower Side

Light and airy herb couscous espuma, a modern take on a classic.

Herb Couscous Espuma Side

Dates filled with mascarpone, served with fragrant cardamom ice cream.

Stuffed Dates Dessert

A refined journey through Moroccan flavors, featuring lobster, red prawn, pigeon, and dates.

Royal Moroccan Tasting Experience

Whipped feta, marinated olives, and warm rosemary focaccia to start your meal.

Welcome Bites Trio

Creamy burrata with roasted peaches, basil oil, and toasted pistachio.

Burrata & Heritage Tomatoes

Fresh seabass with blood orange, fennel, capers, and crispy shallots.

Seabass Crudo

Tender octopus with smoked paprika chickpea purée and preserved lemon salsa verde.

Charred Octopus

Vegetarian aubergine with tahini yogurt, pomegranate, pine nuts, and mint.

Grilled Aubergine

12-hour lamb shoulder with rosemary jus, lemon potatoes, and grilled courgettes.

Slow Roasted Lamb Shoulder

Seabream with cherry tomato concassé, saffron potatoes, and basil beurre blanc.

Mediterranean Seabream

Crispy potatoes tossed with truffle oil and parmesan cheese.

Truffle & Parmesan Potatoes

Fresh baby gem lettuce with herbs and citrus vinaigrette.

Baby Gem Salad

Broccoli charred with chilli and garlic for a smoky, spicy side.

Charred Tenderstem Broccoli

Orange blossom mascarpone, espresso syrup, and roasted pistachio.

Pistachio Tiramisu

Moist citrus cake with mascarpone cream, candied orange, and thyme syrup.

Olive Oil Citrus Cake

A vibrant Mediterranean-inspired menu with fresh seafood, local produce, and creative desserts. Choose one each.

Menus de Chef Moad Requas

Elegant European Christmas

Luxury Winter French Menu

Modern French Summer Menu

Italian Fine Dining Experience

Royal Moroccan Tasting Experience

Mediterranean Feast: Seasonal Flavours