Chef Abdellah literally grew up in the restaurant industry. His career started at an early age in the city of Rabat in Morocco, his hometown, where young Abdellah worked with his father in the family's restaurant, Rotisserie Couscous. At the restaurant, Abdellah learned the importance of utilizing only fresh organic ingredients and local spices--which were ground daily.
At the age of 18 he moved to the city of Besancon, France to attend college. He was introduced to the basics of "La Cuisine Françoise" while apprenticing at various dining establishments around the Jura region.
After few years of French culinary romance, he moved to New York State where he attended the Culinary Institute of America and graduated with high honor. While studying at the CIA, Abdellah often staged at many well known restaurants in New York City such as L'espinasse, and worked side by side with many acclaimed Chefs.
In January of 2011, he was named the executive chef of the Marriott Wardman Park Hotel in Washington, D.C.
Sessions
Small Plates; The Future of Buffets & Banquets