Rabah Ourrad is an Algerian chef with a singular path, shaped by earth, fire, and the spirit of transmission. His cuisine is sensitive and contemporary, deeply rooted in Algerian culinary heritage while driven by a bold and modern vision. An insatiable seeker, he explores ancient techniques — fermentation, curing, maturation, open-fire cooking — and brings them into conversation with the most advanced methods from fine dining, plant-based cooking, and molecular gastronomy.