The softly-spoken chef graduated from the Ecole Hôtelière de Paris Lycée Jean Drouant at the age of 15 and gained his Baccalaureat from L'Hôtellerie Restauration.

His work has taken him to London, the French Riviera, New York, and back to Paris, before bringing him to Dubai.

While in Dubai he worked as a sous chef alongside Gregoire Berger at Ossiano at Atlantis, The Palm, before taking the helm at La Catine.

Yahoui’s describes his cooking style as “creative and intuitive”, and believes the spotlight should always be on the sauce or jus that forms the basis for a dish.

A team player, Yahoui encourages collaboration in his kitchen and is always happy to mentor young chefs starting their careers in the culinary field.

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