Starting from the small village of Ait Yahya ou Ala nestled in the Atlas Mountains all the way to the grand banquets hosted by monarchs and leaders in the Gulf region, Moroccan chef Khalid Housti has embarked on an exceptional gastronomic adventure. While migration was not originally part of his plan, it turned out to be a fortunate turn of events that provided him with a platform to achieve greatness—offering a proud showcase of Moroccan cuisine across the globe.
From the serene mountain town of Azrou to the regal palaces of the Gulf, Khalid Housti has crafted an exceptional culinary journey defined by his devotion and steadfast resolve to represent Morocco with pride on an international platform.
Housti, born in 1980 in the village of Ait Yahia ou Alla close to Azrou, received training in culinary arts from the Higher Institute of Hotel and Tourism Technology located in Saidia.
Relocating to the Arabian Gulf was not something he had envisioned. Similar to numerous young Moroccans from his era, he aimed to move across the Mediterranean Sea towards well-established locations like France or Spain. However, in 2005, an ad in a newspaper highlighting employment opportunities in the UAE redirected the path of his future.
The circumstances were challenging—particularly the necessity of speaking English, whereas Housti felt more at ease in Spanish. Despite this, he embraced the challenge. During an interview with ChinPao, he recounted his experience:
«The beginning was tough, due to differences in customs and culture. But I integrated quickly, especially since we arrived as a group of 150 Moroccans».
Right from the beginning, I felt an obligation to represent my nation in the most favorable light. I ensured that I portrayed a positive image of both Morocco and its people.
From Upscale Hotels to Regal Residences
Houston acknowledges the Moroccan Association in the UAE for assisting numerous individuals like himself to adjust and flourish. “It feels like a second family home to me. Whenever Moroccans in the UAE encounter difficulties, they seek assistance from the association, and its members work together to alleviate their hardships.”
He started his professional journey at a Moroccan eatery in Dubai, where he familiarized patrons with the tastes and traditions of Morocco. Later, he transitioned to high-end hotels, thus unlocking distinct possibilities.
In December 2009, I went to Bahrain and served as a personal chef to King Hamad bin Isa. This position wasn’t merely employment; it opened doors globally for me. During my tenure, I cooked meals for international figures such as ex-U.S. President Bill Clinton, Spain’s King Juan Carlos, Saudi Arabia’s King Abdullah bin Abdul Aziz Al Saud, and Palestinian leader Mahmoud Abbas. Additionally, I frequently accompanied the king’s retinue on various trips.
Following two fruitful years in Bahrain, Housti went back to the UAE, continuing his success as he worked at the residences of a Gulf prince.
What I am most proud of is securing two gold medals in some of the world’s most renowned culinary contests—the Gulf Food and the Dubai World Hospitality Championship.
A Heart That Stays in Morocco
Even though he lives far away, Housti remains emotionally tied to his hometown of Azrou and to Morocco as a whole. Being in exile hasn’t diminished his strong ties to his homeland; instead, he stays updated on all aspects of Moroccan affairs—including political, cultural, and social developments—as if he were still residing there every single day.
“My body may be in the East, but my heart yearns for Morocco,” he remarks, capturing the persistent nostalgia he feels for his homeland.
In 2015, Housti was honored as the Person of the Year in the Ifrane region due to his outstanding career and for proudly representing the Moroccan diaspora overseas. He remains just as dedicated and ambitious today. According to Housti, should he ever decide to come back to Morocco in the future, it would not be for leisure but rather to share his expertise and experiences with the upcoming cohort of Moroccan culinary professionals.
