About Rachid

Rachid discovered his culinary identity at a young age, while spending many enjoyable summers working in his Uncle's bakery in France. This love and passion for baking lured Rachid into completing a baking and pastry apprenticeship at the young age of 17.

Rachid left France for England where he worked for respected chef Raymond Blanc then onto Ireland where he polished his skills and practiced his art for three years in the K Club, Kildare before journeying to Australia to work for a year. Returning to England, Rachid worked in the Sheffield Thyme and then joined the team in the Host Arms in Norfolk. While at the Host Arms Rachid had the opportunity to really unleash his creativity and carve his own interesting niche.

Today Rachid continues to challenge his creative flair and embrace innovation as the Executive Pastry Chef at Fota Island Resort. Rachid's food philosophy is deeply rooted in local and seasonal produce, which is strongly reflected both in the ingredients used in the Simply Pastry Wowed series and in the food served at Fota Island Resort. Rachid plans to share his knowledge and passion for pastry by putting pen to paper for his first book, which he is currently putting the finishing touches to.