Omar DHIAB
Chef : 1 restaurant Having worked at Lasserre, Ledoyen and the Shangri-La, Omar Dhiab forged his reputation alongside the very best. In 2022, he opened his own eponymous restaurant in Paris and won two toques.For Omar Dhiab, cooking has always been a way of life. His father, a chef in a number of brasseries in the Paris suburbs, instilled in him a taste for good food from an early age. He grew up in a kitchen environment, without ever really touching the stove. However, it was at the age of 14 that he had a revelation: he was going to be a chef. It was an announcement that came as a surprise to his family, but one that he quickly put into practice, completing a CAP cuisine at the CFA Médéric in 2008.
From houses of excellence to his own restaurant
His apprenticeship at Le Train Bleu marked the start of a faultless career. He joined Christian Le Squer's team at the Pavillon Ledoyen, before moving on to the Lasserre restaurant in 2012, where he progressed from chef de partie to junior sous-chef under Christophe Moret. He followed Moret to the Shangri-La in 2015 and became his assistant chef at L'Abeille. " Demanding, rigorous and creative": that's what he remembers from these years. In 2019, he takes the helm of Loiseau Rive Gauche as chef, his first experience at the head of a brigade. "The idea was to be able to prove to myself what I was capable of, no longer be a chef's chef, be a chef in my own right and be able to create my own menu ".
Three years later, he took the next step by opening his own restaurant, Omar Dhiab, in Paris. " I said to myself: now's the time, I'm ready, I'm going to open my own restaurant". In a warm, intimate setting, his restaurant quickly established its identity, earning two toques and a 14.5/20 rating. " Acidity, sauces and condiments " are the three pillars that structure his cuisine, just like his signature dish, the "croq ris de veau".
Its restaurants
