From the village of Ait Yahya ou Ala in the Atlas Mountains to the royal tables of kings and leaders in the Gulf, Moroccan chef Khalid Housti has forged an extraordinary culinary journey. Migration wasn't his initial goal, but rather a twist of fate that became an opportunity for excellence—and a dignified representation of Morocco on the world stage. From the quiet mountain town of Azrou to the royal kitchens of the Gulf, Khalid Housti has built an extraordinary culinary career marked by dedication and a commitment to proudly representing Morocco on the global stage. Born in 1980 in the village of Ait Yahia ou Alla, near Azrou, Housti trained in culinary arts at the Higher Institute of Hotel and Tourism Technology in Saidia. Moving to the Arabian Gulf was never part of his plan. Like many young Moroccans of his generation, he had his sights set on migrating across the Mediterranean to more traditional destinations such as France or Spain. But in 2005, a newspaper advertisement for job openings in the United Arab Emirates changed the course of his life. The conditions weren't easy—especially the requirement to speak English, while Housti was more comfortable in Spanish. Nevertheless, he took on the challenge. In an interview with Yabiladi, he shared: «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». «From the start, I felt a responsibility to represent my country in the best way possible. I made sure to present a positive image of Morocco and Moroccans». From Luxury Hotels to Royal Palaces Housti credits the Moroccan Association in the UAE for helping many like him adapt and thrive. «I consider it like a parent's home. When Moroccans in the UAE face challenges, they turn to the association for support, and its members help ease their burdens». He began his career in a Moroccan restaurant in Dubai, introducing diners to the flavors and culture of Morocco. He later moved to luxury hotels, which opened doors to unique opportunities. «In late 2009, I traveled to Bahrain, where I worked as a private chef for King Hamad bin Isa. That role wasn't just a job—it was a passport to the world. I prepared dishes for global leaders like former U.S. President Bill Clinton, Spain's King Juan Carlos, Saudi King Abdullah bin Abdul Aziz Al Saud, and Palestinian President Mahmoud Abbas. I also traveled extensively with the royal entourage». Khalid Housti After two enriching years in Bahrain, Housti returned to the UAE, where he continued to excel, working in the palaces of a Gulf prince. «What I'm most proud of is winning two gold medals in some of the world's most prestigious culinary competitions—Gulf Food and the Dubai World Hospitality Championship». A Heart That Remains in Morocco Despite the distance, Housti has never lost his emotional connection to his hometown, Azrou, or to Morocco. Exile didn't weaken his bond with his country; he followed national news—political, cultural, and social—as if he were living there day by day. «My body is in the East, but my heart is in Morocco», he says, describing the constant longing for home that remains with him. In 2015, Housti was named Personality of the Year in the Ifrane region in recognition of his remarkable career and for honorably representing the Moroccan community abroad. Today, he continues to work with the same passion and ambition. For Housti, a future return to Morocco wouldn't be for rest—but to pass on his skills and experience to the next generation of Moroccan chefs.
