Aissam Ait Ouakrim, restaurant chef in Nador
Aissam Ait Ouakrim is in charge of catering at the Marchica Lagoon Resort, including L’Orientin, the gourmet restaurant, the L’Assiette restaurant and the hotel’s various bars. Each venue has its own personality and its own culinary style, but they all share the tell-tale signature of our talented Chef, known for his love of quality ingredients, his incredibly high standards and his creativity.
The Chef trained with some of the biggest names on the French culinary scene, including the Pourcel brothers. During these years of training, he honed his remarkable technique and was hugely inspired, drawing on French and Moroccan cuisine which he has enhanced over the years to create a streamlined style of modern gourmet cuisine with a traditional feel.
The Chef’s cuisine
Aissam Ait Ouakrim’s cuisine follows two set rules: there are three elements to every dish and flavours and seasoning must be perfectly balanced. To guarantee such gastronomic excellence, the Chef uses local ingredients which are packed with original scents and flavours. Nador is home to locally produced honey and goat’s cheese from the hill of Atalayoun, prickly pears, clementines, olive oil and fish: a wide range of exceptional products, each of which is showcased at the Marchica Lagoon Resort.
Career
2006: Hivernage Hotel, La Table du Marché by Christophe Leroy (Marrakesh)
2007: Palmeraie Golf Palace, Leroy’s Kfé (Marrakesh)
2010: L’Amiral restaurant in Sainte-Maxime (France)
2011: La Sultana Hotel (Marrakesh)
2011: Kenzi Menara Palace by Les Frères Pourcel
2012: César Resort & Spa (Marrakesh)
2014: Secretary General of the Chefs’ Association of Marrakesh
2015: Four Seasons Hotel (Marrakesh)
2015-2018: Palais Soleiman, Fafa’s (Marrakesh)
2019: Marchica Lagoon Resort, L’Orientin and L’Assiette restaurants (Nador)
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Awards
- 2013: Member of Les Toques Blanches du Monde.
- 2014: Toque d’Or.
- 2014: Silver medal, national representative for the Tournoi Officiel des Chefs, an international trophy.
- 2015: 3rd place, Bocuse d’Or.
- 2017: Gault & Millau’s Jeunes Talents, Grands De Demain award.
- 2018: Gold medal, Bocuse d’Or Africa.
- Bronze medal, Marocotel International Cuisine, Tournoi Officiel Des Chefs, 2010
- Silver medal, national representative for the Tournoi Officiel des Chefs, an international trophy, 2014
- Toque d’Or International in Cuisine, Grand Prix d’Excellence in Paris, France, 2014
- Bronze medal, Bocuse d’Or, Moroccan representative at CREMAI, 2015 Tournoi Officiel des Chefs
- Grands De Demain award from Gault & Millau’s Yellow Guide, 2017
- Medal for participating in the Bocuse d’Or final in 2017 in Lyon, against 24 other countries
- Gold medal at the Bocuse d’Or, Moroccan representative at CREMAI, 2017 Tournoi Officiel des Chefs
- Gold medal at the first edition of the Bocuse d’Or Africa.
- Medal for participating in the Bocuse d’Or final in 2017 in Lyon, against 24 other countries