Soufiane Zinbi: The Artistry of a Moroccan Executive Pastry Chef |Soufiane Zinbi: Executive Pastry Chef Redefining Global Dessert Trends |Master of Modern Pastry: The Career of Soufiane Zinbi |A Decade of Dessert Mastery: Soufiane Zinbi’s Culinary Journey
Early Roots in Morocco
In the vibrant landscapes of Morocco, where culinary heritage is deeply rooted in both tradition and artistry, a young Soufiane Zinbi began his journey. Born and raised in a land where flavors, textures, and aromas shape daily life, Soufiane’s earliest exposure to food was not simply about nourishment—it was about culture, identity, and storytelling. His fascination with the craft of pastry began in his formative years, where the intricacies of sweets and baked delicacies intrigued him more than any other culinary pursuit. While many were drawn to savory cooking, Soufiane’s heart was captivated by the alchemy of flour, butter, sugar, and chocolate.
Unlike many who stumble upon their careers by accident, Soufiane’s calling was clear from the very beginning. He envisioned himself not just as a cook but as an artist, one who could use pastries and desserts as a canvas for imagination. This drive led him to pursue formal training, eventually enrolling at Ersat Hospitality School in Azrou, where he received his Diploma in Catering and Culinary. That education provided him with both the discipline and technical foundation he needed to transform passion into expertise.
First Steps into the Culinary World
Soufiane’s first professional step came in 2015 at Mille Délice Restaurant in Azrou, where he joined as a Commis Chef. Here, he began with the most fundamental of tasks: assisting senior chefs with ingredient preparation, ensuring storage and freshness, and supporting the execution of recipes. For some, such duties might seem ordinary, but Soufiane saw them as an opportunity to sharpen his attention to detail. Each chopped fruit, measured ingredient, and carefully wrapped chocolate was part of a larger picture—an initiation into the discipline of pastry.
This period was formative. He learned the rhythm of the kitchen, the pressure of service, and the delicate balance between speed and precision. He developed patience and resilience, qualities that would later define his leadership style.
Rising Through the Ranks
By 2016, Soufiane had already advanced to the role of Sous Pastry Chef at La Parisiane in Tangier. This was where his creativity began to blossom. Producing daily pastries, cakes, and desserts became his playground for innovation. He explored seasonal flavors, created products inspired by holidays, and began introducing trend-driven ideas into his work. He didn’t simply follow recipes; he began crafting his own interpretations of classic desserts.
Managing bakery operations, he learned the importance of efficiency and financial discipline, even maintaining budget control for fifteen consecutive weeks. It was here that he began to see the kitchen as more than a creative space—it was also a business, where success required balancing artistry with profitability.
Innovation and Leadership in Ifrane
In 2018, Soufiane moved to Café Restaurant La Paix in Ifrane, a role that further refined his identity as a pastry chef. At La Paix, he combined tradition with trend-setting innovation, developing desserts that both honored Moroccan flavors and embraced global techniques. Customers were not just eating pastries—they were experiencing moments of joy, nostalgia, and surprise. Soufiane became known for crafting personalized creations for weddings, graduations, and private events, moments that would stay etched in the memory of his clients.
In addition to his work in the kitchen, he took on responsibilities as a mentor. Recruiting and training a team of pastry staff, he discovered his natural gift for leadership. His approach was rooted in patience, encouragement, and technical guidance—values he still carries today.
La Villa Vert: Creativity in Marrakech
Soufiane’s journey next took him to La Villa Vert Restaurant in Marrakech in 2019, where he became Head Pastry Chef. Marrakech, with its rich cultural fusion, proved to be the perfect backdrop for his artistry. Here, Soufiane introduced innovative daily specials, experimented with seasonal ingredients, and even catered to dietary preferences by creating gluten-free, dairy-free, and egg-free variations of classic desserts.
This ability to adapt showed his versatility—not only could he push boundaries with creativity, but he could also make his craft inclusive, catering to diverse customers while never compromising on flavor or presentation.
Building Legacy at El Haj Bakery
In 2020, Soufiane accepted a role as Head Pastry Chef at El Haj Bakery & Pastry Shop in Missour. This marked a turning point in his career, as he was entrusted with full responsibility for daily pastry production, team management, and product innovation. The bakery environment allowed him to experiment with breads, cakes, viennoiseries, and seasonal pastries, each crafted to perfection.
At El Haj Bakery, Soufiane became known for his ability to innovate around holidays and celebrations. From elaborate wedding cakes to festive seasonal pastries, his creations elevated the bakery’s reputation. He not only trained his team but also nurtured them into confident professionals capable of carrying forward his vision of excellence.
Luxury Dining at Alaska Restaurant
In 2022, Soufiane transitioned into a new chapter as the Executive Pastry Chef of Alaska Restaurant in Morocco. This was a luxury restaurant in its pre-opening phase, and Soufiane was at the heart of building its pastry identity from scratch. From designing menus to training teams, every aspect of the pastry division bore his influence.
His creations for Alaska were trend-driven yet rooted in authenticity. Guests experienced pastries that showcased not only technical precision but also artistic flair. Soufiane’s leadership during this critical pre-opening phase was instrumental in establishing Alaska as a culinary destination.
International Experience in Saudi Arabia
Later in 2022, Soufiane broadened his international horizons by moving to Saudi Arabia as Pastry Chef at Vini Pastries & More. In a boutique pastry environment, he crafted bespoke desserts that resonated with the refined tastes of an elite clientele. Here, personalization became his forte—wedding cakes, anniversary pastries, and corporate event creations that were as unique as the clients themselves.
Beyond baking, he took charge of recruitment, training, and mentorship, building a small but dynamic team that consistently delivered excellence. Under his leadership, the boutique became known for its trend-inspired offerings, seasonal specialties, and a personalized customer experience.
Sea Cliff Resort & Spa, Zanzibar
In July 2023, Soufiane took on one of his most prestigious roles yet—Head Pastry Chef at the Sea Cliff Resort & Spa in Zanzibar, Tanzania. This luxury five-star resort catered to international travelers with high expectations, and Soufiane’s role was to ensure that desserts and pastries exceeded those expectations every single day.
In Zanzibar, Soufiane embraced the opportunity to work with fresh, tropical ingredients. He incorporated local fruits, spices, and flavors into his desserts, fusing them with French techniques and global pastry trends. Every plated dessert told a story of Zanzibar’s culture, nature, and hospitality.
At the same time, Soufiane’s role demanded leadership on a larger scale. He managed the entire pastry production process, from conceptualization to final execution. His focus on mentoring junior chefs continued, as he guided them not only in technique but also in cultivating discipline, consistency, and creativity.
A Year of Research and Mastery
By late 2024, Soufiane had taken a step back from traditional kitchen roles to focus on Research & Development, Masterclasses, and Advanced Training. This period was one of self-investment and growth. He attended workshops and masterclasses with globally renowned pastry masters, including Antonio Bachour, where he delved into modern viennoiserie, signature desserts, and chocolate artistry.
He also enrolled in online programs through Schoolinary, expanding his knowledge in boutique pastry concepts and contemporary bakery design. Workshops such as Creative Plated Desserts that fused French and Middle Eastern flavors further refined his global culinary voice.
Soufiane also experimented with packaging and product concepts for retail—tiramisu jars, artisanal jams, and boutique jellies designed for modern markets. This demonstrated his forward-thinking approach, recognizing that pastry innovation extends beyond the plate into branding and customer experience.
Philosophy and Vision
For Soufiane Zinbi, pastry is not simply food—it is emotion, art, and culture intertwined. His philosophy rests on three pillars:
- Innovation: Pushing boundaries while honoring tradition.
- Sustainability: Using fresh, high-quality ingredients with respect for local resources.
- Mentorship: Building the next generation of pastry chefs through guidance and support.
He views the pastry kitchen as a stage where every creation must perform—not just in taste but in presentation, texture, and story. His desserts aim to delight not only the palate but also the eyes and the heart.
Recognition and Achievements
Throughout his career, Soufiane has earned certificates in advanced pastry techniques, particularly under the guidance of world champions and global icons like Antonio Bachour. His achievements include:
- Certificates in croissants and viennoiserie.
- Training in petits gâteaux and entremets.
- Mastery in advanced sugar and chocolate displays.
These credentials are not just accolades but reflections of his commitment to continuous learning and staying ahead of global trends.
Looking Ahead
Soufiane Zinbi’s journey is far from over. With more than a decade of experience, he continues to evolve—blending Moroccan roots with global sophistication, luxury hospitality with boutique artistry, and tradition with innovation. His long-term vision is to redefine the global perception of Moroccan pastry, elevating it to new heights and creating a legacy that inspires future generations.
For Soufiane, every dessert is a dialogue between cultures, a moment of joy, and a piece of art. As he looks ahead, one thing is certain: his story will continue to be written in sugar, flour, and chocolate, delighting palates and inspiring hearts around the world.
Soufiane Zinbi: A Journey Through Pastry Artistry
Born and raised in Morocco, Soufiane Zinbi grew up surrounded by a rich culinary heritage that sparked his fascination with sweets and desserts from an early age. While many gravitated toward savory cooking, Soufiane was captivated by the precision and artistry of pastry. His passion led him to Ersat Hospitality School in Azrou, where he earned his Diploma in Catering and Culinary, laying the foundation for a remarkable career.
He began his professional path in 2015 as a Commis Chef at Mille Délice in Azrou, where he learned the essentials of kitchen discipline and teamwork. By 2016, he had already risen to Sous Pastry Chef at La Parisiane in Tangier, refining his technical skills and experimenting with seasonal desserts. Over the next few years, his reputation grew through roles at La Paix in Ifrane and La Villa Vert in Marrakech, where he introduced trend-driven creations, catered to special events, and began mentoring young pastry chefs.
In 2020, Soufiane became Head Pastry Chef at El Haj Bakery in Missour, where his innovative seasonal menus and elaborate wedding creations earned him wide acclaim. He later took on the challenge of launching the pastry division at Alaska Restaurant in Morocco before expanding internationally. His artistry flourished in Saudi Arabia at Vini Pastries & More, and later in Zanzibar at the Sea Cliff Resort & Spa, where he blended French pastry techniques with tropical ingredients for a global audience.
By 2024, Soufiane shifted his focus to Research & Development, training, and international masterclasses, including advanced work under Antonio Bachour. Today, with over a decade of experience, he continues to push the boundaries of pastry innovation, blending Moroccan tradition with global flavors and mentoring the next generation of chefs.