Omar DHIAB

Chef : 2 restaurants Having trained at Ledoyen, Lasserre, and the Shangri-La, Omar Dhiab honed his skills alongside the best in the business. In 2022, he opened his eponymous restaurant in Paris and earned two Gault&Millau toques.

Presentation

Cooking has always been a part of Omar Dhiab’s life. His father, a cook in brasseries in the Paris suburbs, instilled in him a love of good food from childhood onward. He grew up surrounded by kitchens but never really set foot behind the stove. Yet at age 14, he had a revelation: he would become a chef. This announcement surprised his family, but he quickly made it a reality by enrolling in a culinary CAP program at CFA Médéric, which he completed in 2008.

From Top-Tier Establishments to His Own Restaurant

His apprenticeship at Le Train Bleu, a gourmet restaurant at the Gare de Lyon, marked the beginning of a flawless career path. He joined the Pavillon Ledoyen under Christian Le Squer, before moving to the restaurant Lasserre in 2012, where he rose from chef de partie to sous-chef under the direction of Christophe Moret. He followed Moret to the Shangri-La in 2015 and became his sous chef at the restaurant L’Abeille. “High standards, discipline, and creativity”: that is 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 kitchen team.“The idea was to prove to myself what I was capable of—to no longer be a chef working under another chef, but to be a chef in my own right and to create my own menu.”

Three years later, he took another step forward with the opening of his own restaurant, Omar Dhiab, just a stone’s throw from Place des Victoires in Paris.“It came over me just like the desire to become a chef—I told myself: ‘Now’s the time, I’m ready, I’m going to open my own restaurant.’” In an intimate and warm setting designed by the firm Hauvette and Madani, his restaurant quickly established its identity, earning two Gault&Millau toques and a score of 14.5/20.“Acidity, sauces, andcondiments”—these three pillars form the foundation of his cuisine, as exemplified by his signature dish, the “croq ris de veau.”