Interview with Chef Nourdine Majdoubi

Vancouver is home to some of the best chefs in the world, many have worked for the top chefs and restaurants around the world as well as around the city. Dishing with the Chefs is a series of Interviews with some of the top chefs in and around Vancouver.

Chef Nourdine Majdoubi

Growing up in southern Morocco’s coastal tourist town of Agadir, Executive Chef Nourdine Majdoubi first developed a curiosity for international cuisine on his home turf. His mother’s kitchen provided the smells of daily fresh bread and the scent of cumin and coriander, staples in nightly fish tagines or lamb dishes. And the traditional Friday evening couscous stood him in good stead when he worked in an Algerian restaurant in Paris, recalling childhood memories of the souks where olive oil from his family’s country house found no rival.

Coming to Vancouver after experience in French restaurants, Chef Majdoubi first mastered English and then attended The Dubrulle French Culinary School (now amalgamated with The International Culinary School of The Art Institute of Vancouver), doing his externship at the Pan Pacific Hotel’s famed Four Sails Restaurant. On graduating, he worked at the prestigious Vancouver Club and then at Hotel Le Soleil. He went on to work at Feenie’s and the internationally celebrated Lumière, under Top Chef Rob Feenie and Chef Yasmin, and topped up his West Coast cuisine skills under Executive Chef Mario Fortin at Aqua Riva. Chef Majdoubi then expanded his repertoire in international cuisine with a return to Europe and a two years stint in England, working at The Orange in London’s posh Belgravia district.

On returning to Vancouver, he worked as Executive Chef at Meinhardt’s, as a Chef at The Fairmont Hotel Vancouver and was Executive Chef at the Executive Hotel. He holds a Red Seal certification at the highest level (Level 3) from the interprovincial Red Seal Program of the Industry Training Authority. Chef Majdoubi was then the Executive Chef at Ten Ten Tapas in 2013. In May 2014, he became the Executive Chef and Co-owner of Morocco West Restaurant in downtown Vancouver.

You can follow Chef Nourdine Majdoubi on Twitter @Nourdin46943114 and the restaurant @MoroccoWest

Did you always want to be a Chef?

It was one of my dreams a teenager. I discovered that it was what I enjoyed and I took it from there.

What is the Culinary scene like where you grew up in Morocco?

My uncle was a famous chef who worked for 3 hotels running all their operations. My brother is a pastry chef in Morocco. Growing up with these two people in my life, I was inspired to work in this industry. I was fortunate to have summer jobs working in various hotels because of my uncle.

Did you go to Culinary school?

Yes, I went to a few as I like to learn as much as I can. First I took a 6 month culinary program in Morocco, then a few years later I took a 6 month culinary program in France. Years later when I moved to Vancouver, I went to Dubrulle International Culinary Arts for 1 year comprehensive program that included culinary, bakery and wine education.

When you went to Dubrulle International Culinary Arts, did you have an interest in opening a Moroccan restaurant then or how did that develop?

I wanted to study Asian cuisine to add to my French cuisine training. The program was all encompassing and offered everything. When I worked at the Fairmont I thought of opening a Moroccan restaurant. Fast forward after working at Ten Ten Tapas I had met Kevin Lin who was also on staff, we hit it off and then opened Morocco West together to focus on Moroccan cuisine in a westcoast style.

1st dish:

Coconut Prawns

Coconut Prawns

– Pineapple salsa

– Balsamic reduction

– Sweet chili sauce

– prawns

What was your inspiration behind this dish?

It is light, fresh, and healthy, use coconut. This dish is not Moroccan, it is westcoast.

At your restaurant Morocco West, what type of dishes do you feature?

Our Moroccan cuisine is focussed on another level, for example a Moroccan traditional bread (Baghrir) created the dish more of a fusion style mixing in westcoast.

What Challenges you as a Chef in Vancouver?

There are so many cuisines in Vancouver, and I would love to work with them all. I love all the different cultures, the challenge is to find my needs which is why I always go to fusion.

2nd dish: