At the Hilton Tangier Al Houara Resort&Spa, gastronomy is not just a service, it is at the heart of the customer experience. Mohamed Zai, executive chef in charge of F&B, explains to us how the hotel stands out in Tangier with a clever blend of tradition, innovation and ecological commitment.
By Telquel Content Studio
Cow does the Hilton Houara Hotel stand out on the local and international culinary scene?
Since its opening in 2019, the Hilton Tangier Al Houara Resort&Spa has become an essential culinary destination. We offer a unique gastronomic diversity, from haute cuisine to street food dishes, adapted to all tastes. This richness allows customers to live a complete and unique experience, where authentic Moroccan flavors combine with international influences.
How do you modernize traditional dishes and ensure impeccable quality cuisine?
Moroccan gastronomy is at the heart of our identity. Our chefs respect traditional recipes and reinterpret them with local and seasonal products. Quality is based on three principles: rigorous selection of products, careful preparation and attentive listening to customer expectations. We combine tradition and innovation to offer a culinary experience where every detail, from the presentation of dishes to the service, is carefully orchestrated.
What initiatives have you put in place to offer eco-responsible cuisine?
We favor local products and work with cooperatives to support the regional economy. Our “50 miles” menus are created using ingredients from a radius of 80 km around the hotel. In addition, we have a vegetable garden, adopt anti-waste practices and set up sorting, recycling and composting systems. These efforts were rewarded with the Community Spirit Award Morocco 2024.
How do you collaborate with local producers and integrate the visual into your culinary creations?
We work closely with local producers to guarantee fresh and authentic products. Each dish becomes a work of art where the presentation, from textures to colors, is carefully thought out to seduce the eyes and taste buds.
What future projects do you envision to keep the Hilton Houara at the forefront of gastronomic innovation?
We have several exciting projects: collaborating with international chefs to organize exceptional culinary events, developing “pop-up” restaurants, and creating tailor-made menus. We also continue to promote local products while innovating to offer our customers an always unique gastronomic experience.
Morocco
