Bio

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Born in Lyon, France to Algerian Berber parents, Chef Farid Zadi started his culinary education as a teenager working at the renowned Castel de Valrose, just north of Lyon in the idyllic village of Montmerle sur Saone . He graduated from École Hôtelier Auguste Escoffier.

Zadi’s early career included stints at the then-three-starred Chez Jacques Cagna in Paris; Bouchon aux Vins and La Machonnerie back in his native Lyon; Dryades Resort Spa in Limousin, France; Frederick’s of London; and Silver Darlings in Aberdeen, Scotland. Eager to expand his knowledge outside of Europe, he traveled to Seoul, Korea where his client list included ambassadors, diplomats and heads of multinational corporations. During his time on the Pacific Rim, he earned a reputation for transforming poorly performing restaurants into highly profitable ventures.
In 2000, Zadi turned his attention to the United States and began his career as a chef consultant and culinary educator. In the past decade, Zadi has taught everything from beginning basics to master classes at Sur La Table, Whole Foods Market, Central Market, Epicurean, the Los Angeles Unified School District’s Nutrition Network, culinary team building classes for major corporations and Le Cordon Bleu College of Culinary Arts.

His multi-disciplined approach has allowed him to become one of only a few chef instructors who has taught both the culinary arts and pastry arts classes in a professional culinary institution. He is a California state certified culinary instructor.

During the past year, he has personally mentored ten students to stage at one star Michelin Ze Kitchen Gallerie.

He speaks three languages fluently: French, English, and Algerian Berber/Arabic. He likes to think he speaks Spanish, Russian, Korean, and German too.  He has traveled to over 17 countries and has worked in 8 countries in 4 different continents.

He enjoys doing volunteer work and is avid soccer fan and a pretty good player. He lives in Los Angeles with his wife, two children and their dog, a Korean Jindo.