Considered by many as the pioneer of modern Moroccan cuisine, Mourad Lahlou never envisioned becoming a world-famous chef. The Marrakesh native immigrated to the United States when he was 20 years old to pursue a master’s degree in economics, but fate had other plans for him. Missing his country’s cuisine, Lahlou taught himself how to recreate versions of his favorite Moroccan dishes with local ingredients using his own inventive techniques. Most of the lessons he learned about food came from his mother, who cooked traditional Moroccan recipes, and grandfather, who took him to the markets. Lahlou opened his first restaurant, Kasbah, in 1996. Eventually becoming frustrated with the formulaic approach to Moroccan establishments in America, he resolved to close Kasbah in 2001 and open Aziza in San Francisco's Richmond district, with the goal of creating a more modern and sophisticated Moroccan-inspired dining experience. In 2010, Aziza became the first Moroccan restaurant in the United States to receive a Michelin Star. In January 2015, Lahlou unveiled Mourad, a restaurant that showcases a further evolution of his modern Californian (and Moroccan referencing) cuisine. The same year it opened, Lahlou received another Michelin star for his eponymous restaurant.
A Honolulu native, Chris received his formal training from the prestigious Culinary Institute of America in Hyde Park, NY where he earned his degree in culinary arts. His skill level and passion placed him in top restaurants across the U.S., from San Francisco, where he worked at Ron Siegel’s Dining Room at the Ritz-Carlton and Mourad Lahlou’s Aziza, to New York City where he worked at Per Se, Thomas Keller’s iconic restaurant. After spending time in Washington state at Blaine Wetzel’s Willows Inn on Lummi Island, Chris returned home to become the Executive Chef at Vintage Cave in Honolulu. He left that position in 2014 and has since been pouring his energy into creating Restaurant Senia, Bar Māze, and other endeavors. He is also the chef of Hawaii’s first and only Relais & Châteaux restaurant, The Restaurant at Hotel Wailea. Chris’ style of contemporary French cuisine reflects both his classical culinary training and affinity for his own cultural heritage. His cooking emphasizes the beauty of local ingredients with a Japanese sensibility.
Jorge Velazquez - Corporate Chef
Chef Jorge Velazquez will be the Chef de Cuisine. Chef Velazquez is a Napa Valley local knownfor his skills with exotic flavors and mastery of spices others may shy away from. Under Chef Velazquez watchful eye Leila will feature a Moroccan-inspired menu punctuated with Mediterranean flavors and techniques.
Working as a manager and seasoned chef for the last 20 plus years has proven Velazquez abilities as a natural leader with exceptional cooking and interpersonal skills who’s committed to the highest levels of professional and personal excellence. Jorge spent 15 years at a specialty market in the valley as the local “Napa Valley butcher” and at the same time has been cooking and creating custom dinners and experiences for locals, wineries, visiting world renowned star chefs and guests visiting the valley for most of his professional culinary career. In addition to being a master butcher and chef, Jorge has served as a restaurant consultant in butchery and management, developed recipes for cookbooks and assisted in culinary productions
