Chef à domicile Rafik Himi

I am a young chef passionate about gastronomy, trained at Lycée Hôtelier Renée Auffray in Paris. I’ve had the opportunity to work in prestigious establishments such as Fouquet’s in Paris under chef Pierre Gagnaire, and later at the 3-Michelin-starred Epicure restaurant at the Bristol with chef Éric Frechon. After honing my expertise, I ventured into culinary consulting across France, creating menus and dishes for various restaurants. Today, I’ve moved to Australia to continue pursuing my passion and offer unique culinary experiences, aiming to delight palates and share emotions through every dish."

Pour moi, cuisiner est...

For me, cooking is an art that tells stories, creates emotions, and brings memories to life through each dish. It is also a way of sharing and bringin

J'ai appris à cuisiner à...

I learned to cook at Epicure, a three-star Michelin restaurant, where I honed my skills in French culinary techniques, respecting ingredients,

Mon secret dans la cuisine est...

My chef’s secret is to highlight the product’s natural flavors without altering it, using precise techniques and cooking methods to bring out its full