Omar DHIAB

Chef : 1 restaurant Having worked at Ledoyen, Lasserre and the Shangri-La, Omar Dhiab forged his reputation alongside the very best. In 2022, he opened his own eponymous restaurant in Paris and earned two Gault&Millau toques.

Presentation

For Omar Dhiab, cooking has always been a way of life. His father, a chef in 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. Yet it was at the age of 14 that he had a revelation: he was going to be a chef. An announcement that surprised his family, but one he quickly put into practice by completing a CAP cuisine at the CFA Médéric in 2008.

From houses of excellence to his own restaurant

His apprenticeship at Le Train Bleu, the gastronomic restaurant at the Gare de Lyon, 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 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 takes away from those years. In 2019, he took the helm at Loiseau Rive Gauche as head chef, his first experience leading a brigade. « The idea was to prove to myself what I was capable of, to no longer be a chef's chef, to be a chef in my own right and create my own menu ».

Three years later, he took the next step by opening his own restaurant, Omar Dhiab, a stone's throw from the Place des Victoires in Paris. « It hit me a bit like the urge to become a chef in the first place – I said to myself: now's the time, I'm ready, I'm going to open my own restaurant ». In a warm, intimate setting designed by Hauvette et Madani, his restaurant quickly established its identity, earning two Gault&Millau toques and a 14.5/20 rating. « Acidity, sauces, condiments » – three pillars that structure his cuisine, embodied in his signature dish, the « croq ris de veau ».