ABOUT CHEF LOUALI

Born in the city of Algiers, and spending his childhood between his hometown and Paris, France, Nacim is grateful for his early exposure to cuisine. He began his training in 1998 at The Institute of Culinary Arts, Le Cordon Bleu in Ottawa, and in 1999 was named one of the 10 best chefs in Vancouver B.C, also obtaining a 1st Place Canadian Gold Plate. During these years of intense culinary training, Nacim learned the essential skills to plant his foot firmly on the tablecloth of the culinary world. He realized his cooking philosophy: use the best local ingredients as simply as possible and serve them with flourish and joy.

With this impressive background, Chef Nacim has traveled worldwide to develop his love for the exotic and aromatic flavors of the culinary experience. His signature cuisine envelops the traditional use of meat stocks and creams and features the intense flavors and textures from vegetable juices, fruit essences, light broths, and herbal vinaigrettes. Nacims’ culinary vision has redefined industry standards and revolutionized the way we eat.

Chef Nacim is involved in every aspect of his creations in an ongoing effort to create dishes that are both timely and enduring. Inspired by his travels, Chef Nacim is constantly developing fresh concepts and evolving as a chef and restaurateur, both adapting to and impacting the culinary landscape.

Such achievements have lead him to work alongside world renowned chefs Daniel Boulud, George Beaudoin and Marino Tavares, to name a few, and have allowed him to participate in the unforgettable menu creations of ‘fine dining’ restaurants such as Le Gavroche (Vancouver B.C) Le Pois Pènche (Montrèal Qc) and Cafe Ferriera (Montrèal Qc).