No Photo Available

Last Update


This profile was last updated on .

Is this you? Claim your profile.

Wrong Mourad Lahlou?

Mr. Mourad Lahlou

Executive Chef


HQ Phone: (415) 752-2222

Get ZoomInfo Grow

+ Get 10 Free Contacts a Month

Please agree to the terms and conditions

I agree to the Terms of Service and Privacy Policy. I understand that I will receive a subscription to ZoomInfo Grow at no charge in exchange for downloading and installing the ZoomInfo Contact Contributor utility which, among other features, involves sharing my business contacts as well as headers and signature blocks from emails that I receive.


5800 Geary Blvd

San Francisco, California 94121

United States

Company Description

At Aziza, organic and locally produced ingredients are prominently featured on a thirty-dish menu that presents chef Mourad Lahlou's unique creations and modern versions of Moroccan classics. Aziza is a romantic morrocan restarant in San Francisco. ... more

Find other employees at this company (188)

Background Information

Employment History





San Francisco State University



San Francisco State

master's degree


Web References (198 Total References)

"The method we use to make ... [cached]

"The method we use to make tea is really unusual," says Mourad Lahlou, chef of Aziza and Mourad in San Francisco, CA (Lahlou is a Morocco native).

Lahlou calls Moroccan mint tea the country's national beverage, as it is known to represent "a lot of love, and the good things in life...Growing up as a young boy in Marrakesh, it was a daily ritual," he says. "You are always mesmerized watching the person making it. It brings people together."
Tea is served at birthday celebrations, in business meetings and to those visiting the Medina (Marrakesh's vendor-filled old city). "For people in Morocco, if you want to close a deal, they won't even want to talk to you until they have tea with you," Lahlou says. "And if you go to the Medina and visit a dozen shops, you might leave the market with one piece of clothing and having had a dozen cups of tea."
There is even a saying in Morocco, according to Lahlou, that goes something like, "I don't know them, I haven't had any tea with them."
Lahlou admits that for his daily tea, he prefers to omit the sugar. He opts for a version that's more like an infusion: high-quality mint leaves and lemon verbena steeped in hot water, and topped with a few pine nuts.
How to Serve It The equipment used to make and serve Moroccan mint tea is extremely particular: the tea is brewed in special kettles made of pounded silver that, as Lahlou says, look an awful lot like the magic lamp from Aladdin. Glasses, not cups, are the proper drinking medium for the tea. The equipment plays heavily into the tea's highly ceremonial serving process. As Lahlou describes: "The tea kettle has a nozzle, and the person making the tea will start from the bottom where the glasses are and raise the teapot so high that it forms a head on the top of a tea glass, like a pint of beer. That cools down and aerates the tea. Glasses are typically refilled at least three times, with each subsequent serving getting stronger and slightly cooler.
But the most important part of the tea drinking ritual, Lahlou says, is savoring each glass. "You're supposed to take your time and take little sips," he says. "It's like drinking a glass of bourbon.

Mourad ... [cached]

Mourad Lahlou

Mourad Lahlou has two life stories. Born and raised in a large extended family in the ancient Medina of Marrakesh, he came to the United States when he was 20 to study economics at San Francisco State University. Missing his native cuisine, he taught himself how to recreate his favorite Moroccan dishes with local ingredients and his own inventive techniques. Before long, he had embarked on a journey that would lead to a career as a pioneering Moroccan-American chef.
As chef/owner of Aziza in San Francisco, he has been recognized as one the most dynamic and individual chefs in the Bay Area. His strikingly modern reinventions of traditional Moroccan dishes are all about showcasing the great flavors of his native cuisine in ways that harmonize with the fresh, local, artisanal ingredients of Northern California.
Driven by a desire to strip away the clichés and misconceptions about Moroccan food and celebrate its true potential for fine dining, moourad's cooking is both cerebral and sensual - a rare blend of stunning presentation and meticulous attention to detail with soulful and often surprising flavor combinations.
Mourad opened his first restaurant, Kasbah, in San Rafael, California in 1996, and was recognized as a Rising Star Chef by the San Francisco Chronicle in 1998. In 2001, looking to take his cooking in a more modern and sophisticated direction, he closed Kasbah and opened Aziza in San Francisco's Richmond district.
In 2008, Mourad was named a Rising Star Chef by StarChefs, and in 2009 the Chronicle raised Aziza's rating to three and a half stars. That same year, Zagat named Aziza one of the top 10 Bay Area restaurants of the decade, and Lahlou won Food Network's Iron Chef America by a record-breaking margin.

aziza | san francisco : press [cached]

Mourad haunts the farmers? markets and forages for meats and poultry raised on small farms. The bar uses fresh fruits and herbs; the wine list spans the world to offer bottles that enhance his dishes; desserts are some of the most enchanting in town...

2) {f1.focus();}" TARGET="San_Francisco_Chronicle___Top_100_Restaurants_2006">San Francisco Chronicle - 'Top 100 Restaurants 2006' April 4, 2006 Mourad Lahlou modernizes his native Moroccan cuisine, giving even the long-cooked dishes a fresh perspective...
Mourad Lahlou updates his culture's love affair with September's peppers, eggplant and tomatoes...
Using his homeland for inspiration, Mourad Lahlou modernizes his native Moroccan cuisine with lighter techniques and organic ingredients...
Any new restaurant would have to do a lot to improve on what's being served by chef-owner Mourad Lahlou. He uses his homeland for inspiration, but has modernized the cuisine...
The true star: the food - Lahlou starts with traditional fare and brightens it for California tastes using mostly organic ingredients...
Moroccan chef Mourad Lahlou certainly loves his mother. Not only in his outer Richmond restaurant, Aziza, named after her, but at almost every turn in our conversation he finds a way to mention her fondly...
2) {f1.focus();}" TARGET="gourmet">Gourmet - '100 Great things about San Francisco, ethnic eats' March 2002 Mourad Lahlou, who named Aziza after his mother, serves fare of exceptional finesse...
2) {f1.focus();}" TARGET="wine_and_spirits">Wine & Spirits Magazine April 2002 Aziza marks the migration of the Moroccan cuisine of brothers Khalid and Mourad Lahlou from the hinterlands of Marin County to San Francisco's Richmond District...
2) {f1.focus();}" TARGET="nyt">New York Times - 'What's doing in: San Francisco' April 7, 2002 At five-month-old Aziza in the Richmond district, Mourad Lahlou's traditional Moroccan cooking creatively incorporates California ingredients - dishes include an ethereal bastilla...
Chef Mourad Lahlou continues to build an outstanding repertoire of dishes that begins with his native cuisine and then detours toward California sensibilities...

- Mourad Lahlou, chef-owner ... [cached]

- Mourad Lahlou, chef-owner of Aziza, San Francisco, and author of Mourad: New Moroccan

Food and Wine Pairing » Wine Cellarage Blog [cached]

An Evening with Chef Mourad Lahlou

Posted By:Gretchen Dec | In: Tags: Aziza, De Gustibus Cooking School, Food and Wine Event, Food and Wine Pairing, Mourad Lahlou | Dated: January 28, 2012 | No Comments »
Chef Mourad Lahlou with his Date Leather
On November 7th 2011, I attended the De Gustibus Cooking School's fascinating "Culinary Destinations" class taught by Mourad Lahlou, Executive Chef and Owner of Aziza, the highly acclaimed, modern Moroccan restaurant in San Francisco. Mourad's energy, passion and focus were apparent as he prepared a stunning seven-course menu. This was all on the tails of guest starring on the Martha Stewart Show, that morning!
Mourad was born and raised in the ancient Medina of Marrakesh amongst his large extended family. At 20 years old, he came to the United States to study economics at San Francisco State University. It was during this time that he began teaching himself how to recreate his favorite Moroccan dishes with local ingredients using his own creative techniques. This experimentation blossomed into his career as a trail blazing Moroccan-American chef.
Mourad's talent has not gone unnoticed. In 2008, he was named a Rising Star Chef by StarChefs, and in 2009, the Chronicle raised Aziza's rating to three and a half stars. Also in 2009, Zagat named Aziza one of the top 10 Bay Area restaurants of the decade, and Mourad won Food Network's Iron Chef America by a record-breaking margin.
Cous Cous preparations that Mourad demonstrated. This incredibly versatile Pinot sailed us through the rest of Mourad's menu, pairing with both his Basteeya recipe (Moroccan meat pie) and his Beghrir (Moroccan pancakes).
After this energy packed class, I had the opportunity to ask Mourad some questions about his background and culinary career. The attention that he gave to my questions was impressive, especially considering the whirlwind day that he had. The Wine Cellarage's exclusive interview with Mourad Lahlou is below…
WC: I've read that you studied economics at San Francisco State University before becoming a Chef. At what point in your life did you decide to pursue a culinary career?
Mourad: Basically I just stumbled on it.
Mourad: The worst thing that I could possibly think of is probably that it is a food that is only enjoyed in the cliché setting of the tent, sitting on the floor and eating with your fingers and having a half naked woman shake her ass in front of you before you enjoy Moroccan food.
WC: Aziza's wine list is very unique and eclectic. Can you explain the philosophy behind the list?
Mourad: The list originally was put together by Mark Ellenbogen.
Mourad: The friendships that I have.
Mourad: That's a tough question, but I'd have to say it's time.

Similar Profiles

Other People with this Name

Other people with the name Lahlou

Sofian Lahlou
Accenture LTD

Faiza Lahlou
The Procter & Gamble Company

Hicham Lahlou
Openbravo companies

Youssef Lahlou
David Buttross

Soraya Lahlou
Deloitte France

City Directory Icon

Browse ZoomInfo's Business Contact Directory by City

People Directory Icon

Browse ZoomInfo's
Business People Directory

Company Directory Icon

Browse ZoomInfo's
Advanced Company Directory