Hotel du Cap-Eden-Roc, Oetker Collection’s Grande Dame on the French Riviera, announced the appointment of Tarek Ahamada to Executive Pastry Chef. Fulfilling his childhood dream, Chef Ahamada will bring his creative and eclectic approach to present a refined journey for the senses designed to seduce the Palace hotel’s loyal clientele.
Tarek Ahamada’s love for pastry making began early in his childhood when would craft desserts alongside his Italian grandmother upon weekend visits to her home in Genova. Throughout these formative experiences, he encountered the pleasures of flavor pairing, and the joy of sharing his creations with others.
At 16, Ahamada found himself drawn to two diverging careers: lapidary, devoting his manual talent to cutting precious stones for the jewelry industry, or pastry making, bringing to life delicate creations to delight the palate. While a common thread of creativity, precision, luxury, and craftsmanship runs through both vocations, Ahamada chose pastry for its myriad opportunities for expression and innovation.
The young chef went on to hone his skills under the mentorship of renowned pastry chefs such as Jimmy Mornet of Park Hyatt Paris Vendôme and Michaël Bartocetti of Four Seasons Hotel George V in Paris, developing a penchant for plated desserts while also mastering the art of chocolate. “I love working within the hotel industry because no two days are alike. There are so many different tasks to perform and perfect alongside my teams that I feel constantly challenged and creatively stimulated,” Tarek Ahamada comments.
Deeply influenced by the art world and the refinement of elite craftsmanship, Ahamada draws inspiration from marquetry, glassblowing, and high jewelry, among other intricate crafts and art forms. His creations reflect his distinctive eye, as well as a unique mastery in translating his admiration for visual beauty into sublime delicacies. In addition to his uncompromising aesthetic standards, Tarek Ahamada is dedicated to nurturing strong partnerships with local producers to highlight the region’s finest ingredients, such as citrus fruit, almonds, olive oil and many others. His creations balance the purity of the flavors with just the right touch of sweetness to elevate, not overwhelm, them.
In his new role, the chef will take the helm of the Palace hotel’s pastry kitchen, boulangerie and chocolatery, leading a talented and passionate team of 26 artisans.
Chef Tarek Ahamada reflects, “Hotel du Cap-Eden-Roc is a legendary beacon of French hospitality that I have always admired. I am deeply honored to have been awarded the privilege of contributing to the hotel’s storied legacy. It is truly a childhood dream come true.”
Executive Chef Sébastien Broda expresses his excitement, stating, “I am immensely proud to welcome a talent as bright and dynamic as Tarek Ahamada to the team. Together, we will write the upcoming chapters in Hotel du Cap-Eden-Roc’s gastronomic story.”
Upon the Grande Dame’s reopening for the 2024 season April 19, guests are invited to indulge in Chef Tarek Ahamada’s remarkable creations and embark on a delightful new culinary adventure rooted firmly in the hotel’s tradition of excellence, spanning over 150 years.
