Chef Youssef Haddioi – Culinary Craftsman of Morocco and the Middle East Chef Youssef Haddioi – Rising Culinary Leader | Chef de Partie in Riyadh & Morocco
A Culinary Artist with Global Vision
Chef Youssef Haddioi is a spirited culinary professional whose journey reflects a harmonious blend of tradition, innovation, and international expertise. As a dedicated Chef de Partie, his career has traversed the flavorful alleys of Morocco and the dynamic culinary landscapes of Saudi Arabia, where he has contributed to some of the region’s most distinguished restaurant ventures.
Born and raised amidst the culturally rich food scene of Rabat, Morocco, Chef Youssef cultivated his love for cooking from a young age. Over the years, his passion evolved into a disciplined pursuit of culinary excellence. With formal training from renowned hospitality institutions in Sale and Bensliman, he built a solid foundation in both kitchen operations and hospitality management. His ability to seamlessly transition between Back of House (BOH) and Front of House (FOH) roles early in his career made him an exceptional asset—proving his adaptability and holistic understanding of the restaurant business.
Chef Youssef’s experience spans across fine dining restaurants, hotel kitchens, and modern dining concepts. He has played integral roles in pre-opening projects, managed diverse kitchen teams, and consistently upheld the highest standards of food quality, hygiene, and presentation. Known for his calm under pressure, precision in execution, and passion for local ingredients, he has earned the trust and admiration of peers and patrons alike.
Today, Chef Youssef brings over a decade of hands-on experience and a deep cultural sensibility to every dish he creates. His global perspective, commitment to teamwork, and relentless drive for culinary innovation position him as a rising star in the Middle Eastern and North African culinary scene. Whether developing new menus or leading prep lines, he embodies the ethos of a modern chef—rooted in heritage, driven by excellence, and always inspired by discovery.
Early Inspirations and Culinary Education
🎓 Foundations of Excellence
Youssef Haddioi’s culinary journey was shaped early through education in Morocco’s respected hospitality institutions:
- 2011–2013: ITHT Sale City – He began his formal culinary training at the Institute of Technology Hospitality and Tourism in Sale City. This program equipped him with foundational kitchen techniques, hygiene protocols, and an introduction to professional kitchen operations.
- 2013–2015: CQPHT Bensliman City – Seeking advanced specialization, Youssef pursued professional qualifications at the Centre Qualification Professional Hospitality and Tourism. Here, he refined his skill set in both theoretical and applied culinary arts, food safety, menu planning, and front-of-house management.
These academic foundations set the stage for a future career rooted in culinary innovation, professionalism, and hospitality leadership.
🔷 Entry into the Culinary World: First Hands-On Experience
🏨 2014: Early Training with Renowned Hotels
Before his professional rise, Youssef began with intensive kitchen training programs that gave him vital exposure to the inner workings of high-end hospitality:
- ALMOGAR Resort Garden Beach (1-month training, BOH) – This was Youssef’s first real taste of the hustle and pressure inside a professional kitchen. As part of the back-of-house team, he learned the discipline required to execute prep work, mise-en-place, and hygiene standards.
- Sofitel Jardin des Roses, Rabat (2-month FOH training) – Expanding beyond the kitchen, he underwent front-of-house training at this iconic Rabat property. From guest interactions to restaurant setup, Youssef embraced the full hospitality experience, showcasing his versatility.
This foundation in both BOH and FOH set him apart early on, making him one of the few chefs capable of understanding the entire restaurant ecosystem.
🔷 Rising Through the Ranks in Rabat
👨🍳 2015–2017: Chef de Partie & Sous Chef – La Cutchara, Rabat City
Youssef joined La Cutchara, a well-known Spanish restaurant in Rabat City, where he worked for over two years. Starting as a Chef de Partie and later stepping up as a Sous Chef, he was responsible for:
- Managing various sections of the kitchen including hot and cold line.
- Training junior staff and maintaining prep standards.
- Ensuring quality control in Spanish-style dishes—ranging from tapas to traditional paellas.
During this tenure, he honed his managerial skills while deepening his knowledge of European cuisine, especially the nuances of Mediterranean ingredients and techniques.
🍷 2017–2018: Chef de Rang – La Cutchara, Rabat City
Demonstrating a unique ability to pivot between BOH and FOH, Youssef transitioned to the Chef de Rang role at the same restaurant. This phase of his journey saw him mastering:
- Fine dining service protocols.
- Wine and food pairing recommendations.
- Guest relations and real-time coordination with the kitchen.
His ability to understand both customer preferences and kitchen logistics made him a valuable asset, often bridging communication gaps and enhancing service flow.
🥘 2018–2019: Chef de Rang – Boca Grande, Rabat City
Continuing his front-of-house evolution, Youssef worked at Boca Grande, another high-end establishment in Rabat. Here, he refined:
- Table-side service techniques for elite guests.
- Knowledge of contemporary cuisine presentation.
- Communication and team leadership on the restaurant floor.
His combined FOH and BOH experience by this stage made him one of the most adaptable and well-rounded professionals in the city’s restaurant industry.
🔷 Expansion to New Concepts and Pre-Openings
🏗️ 2019–2021: Pre-Opening Projects – LA
Youssef’s skills took him beyond Morocco, contributing to pre-opening restaurant projects in Los Angeles. Though the specific establishments are not named, this phase involved:
- Designing kitchen workflows from scratch.
- Planning menus and ingredient sourcing in new markets.
- Recruiting and mentoring culinary staff.
His responsibilities in this dynamic role required not only culinary acumen but a visionary mindset to set up a successful restaurant operation in a competitive environment.
👥 2021–2023: Team Member – M.C.C., Riyadh
Moving to the Middle East, Youssef joined M.C.C. in Riyadh as a team member. His contributions here included:
- Supporting executive chefs in executing large-volume menus.
- Maintaining prep standards in high-pressure environments.
- Adapting to a new cultural and hospitality context in Saudi Arabia.
He quickly built a reputation for being highly dependable, precise in execution, and a team-oriented professional who thrives in multicultural kitchens.
🔷 Current Role: Chef de Partie – Pre-Opening, Riyadh
🛠️ 2023–Present: Shaping New Culinary Ventures
Currently, Youssef is playing a central role in a pre-opening restaurant project in Riyadh as Chef de Partie. His responsibilities include:
- Designing the mise-en-place and overseeing food production across sections.
- Coordinating with Sous and Executive Chefs on menu rollouts and standards.
- Ensuring quality, consistency, and hygiene throughout the kitchen.
This role also includes contributing to menu innovation, product testing, and creating a strong culinary team from the ground up. His leadership and execution abilities are setting new benchmarks in the Saudi dining scene.
🔷 Additional Culinary Experience
- Boqueria Fina (Rabat City) – Worked as a Chef de Partie, executing Spanish and modern European dishes.
- Ambassador de Arranda (Riyadh) – Participated in high-end service and possibly Spanish cuisine projects, continuing his fusion and Mediterranean culinary journey.
🔷 Technical & Soft Skills
Youssef is not only defined by his work experience but also by a comprehensive skillset that supports his culinary leadership:
💼 Core Competencies:
- Restaurant Operations
- Supervising Staff & Workflow
- Business Planning for Kitchens
- Team Building and Motivation
- Customer-Centric Service Execution
- Effective Communication
- Adaptability in Diverse Cultures
- Goal-Oriented Execution & Drive for Results
These skills are evident in every phase of his journey—from pre-opening stages to day-to-day operations in high-volume environments.
🔷 Linguistic Strength
Youssef’s multilingual fluency is a strong asset in his international hospitality career:
- Arabic (Native)
- French (Fluent)
- English (Professional working proficiency)
This linguistic versatility allows him to navigate client relations, team communication, and vendor coordination in multiple geographies.
🔷 Personal Traits and Interests
Youssef’s professional success is deeply rooted in his personal passions:
🌍 Culinary Explorations
A natural curiosity for world cuisines drives Youssef to explore and incorporate regional ingredients, flavor combinations, and traditional techniques from different cultures.
🍃 Farm-to-Table Philosophy
He emphasizes local and seasonal products, believing that authenticity and sustainability start at the source. His cooking reflects a commitment to freshness and regional identity.
🤝 Community Engagement
Youssef is active in youth-focused programs and social initiatives. His dedication to hospitality goes beyond the plate—he supports the growth and education of the next generation of culinary talent.
🔷 Professional Outlook & Vision
Chef Youssef Haddioi is more than just a Chef de Partie. He’s a builder of culinary systems, a mentor to junior staff, and a catalyst for international collaboration in hospitality. As his journey continues, he aims to:
- Lead his own kitchen as an Executive Chef.
- Launch a Mediterranean-fusion concept that reflects his multicultural journey.
- Mentor young chefs through training programs in Morocco and Saudi Arabia.
- Represent North African culinary artistry on international stages.
A Lasting Legacy on the International Culinary Stage
In today’s global culinary industry—where consistency, creativity, and collaboration define true excellence—Chef Youssef Haddioi emerges as a remarkable role model. With more than a decade of rich, hands-on experience spanning Morocco’s refined restaurants and Saudi Arabia’s growing gastronomic ventures, Chef Youssef embodies the spirit of a modern, globally-minded chef.
His journey is characterized not just by the kitchens he has worked in, but by the ethos he brings to every role—discipline, humility, and an unwavering passion for quality. From overseeing food preparation with precision to inspiring teamwork among diverse culinary brigades, Chef Youssef has consistently demonstrated leadership through action. His ability to embrace new challenges, respect cultural nuances, and infuse his dishes with authenticity sets him apart in a competitive field.
More than a chef, Youssef is a culinary ambassador—promoting local ingredients, cross-cultural techniques, and guest-focused service in every project he undertakes. As he continues to evolve, his vision is clear: to raise the standard of hospitality and redefine modern Middle Eastern and North African cuisine on a global scale.
With his technical finesse, cultural empathy, and forward-thinking approach, Chef Youssef Haddioi is poised not just to lead, but to inspire future generations of chefs across the world.
