Chef Hamid Idrissi is the Chef and Owner of Tagine Restaurant in New York City. Fascinated by charmoula, a rich emulsion of cilantro, preserved lemon, roasted garlic, extra virgin olive oil, and its ability to adapt to many dishes, is the essence of North African cuisine according to Chef Hamid. In between whimsical narratives during his monthly cooking classes, he reminisces about his cultural roots and their influence on his epicurian craft. His emphasis on the rustic, labor-intensive gastronomy of Morocco, is illustrated throughout his menus.
Following studies at the Institut National des Etudes Judiciaires in Rabat, Hamid practiced at the court of Meknes, but his love of food led him to hosting parties throughout Morocco. Upon his arrival in NYC in 1983, he was hired as prep/line cook in Café Damas then assistant chef at Café Gibran. While cooking at the El Morocco Club, he concentrated on breads and pastries, fine tuning his technique and recipes. Following a stint at Café Nadia he was appointed Executive Chef at Café Mogador. Later, he advanced into catering (north African, French and Italian) intimate gatherings, as well as, large events for Rolling Stone Magazine, Us Magazine, World Music Institute and various fashion shows at the Omni Park Plaza and Hilton Hotels, amongst others.
Tagine Dining Gallery opened in the summer of 2000, and was praised with accolades from Eric Asimov, Lifestyle Magazine, Tama Janowicz to name but a few. Every review thus far has confirmed the consistency, skill and authenticity of this amazing artisan. Chef Hamid continues to enchant the diverse clientele that visits Tagine, delighting all the senses