Born in Lyon, France, Chef Farid Zadi started his culinary education as a teenager working at the renowned Castel de Valrose, just north of Lyon in the idyllic village of Montmerle sur Saone . He graduated from École Hôtelier Auguste Escoffier.
Zadi’s early career included stints at the then-three-starred Chez Jacques Cagna in Paris; Bouchon aux Vins and La Machonnerie back in his native Lyon; Dryades Resort Spa in Limousin, France; Frederick’s of London; and Silver Darlings in Aberdeen, Scotland. Eager to expand his knowledge outside of Europe, he traveled to Seoul, Korea where his client list included ambassadors, diplomats and heads of multinational corporations. During his time on the Pacific Rim, he earned a reputation for transforming poorly performing restaurants into highly profitable ventures.
In 2000, Zadi turned his attention to the United States and began his career as a chef consultant and culinary educator. In the past decade, Zadi has taught everything from beginning basics to master classes at Sur La Table, Whole Foods Market, Central Market, Epicurean, the Los Angeles Unified School District’s Nutrition Network, culinary team building classes for major corporations and Le Cordon Bleu College of Culinary Arts.
His multi-disciplined approach has allowed him to become one of only a few chef instructors who has taught both the culinary arts and pastry arts classes in a professional culinary institution. He is a California state certified culinary instructor.
During the past year, he has personally mentored ten students to stage at one star Michelin Ze Kitchen Gallerie.
Zadi’s vast experience and his passion for food education caught the attention of many media outlets this past year, including the Los Angeles Times, Gourmet, and KoAm. In addition, he has been mentioned in The New York Times, Gastronomica, Vegetarian Times, Sizzle, LA WEEKLY, Pasadena Star News, Korea Times, Korea Daily, and ABC local news in Los Angeles, where he lives with his wife Susan, and their two children.
He is currently writing several cookbooks about Algerian and French cuisines, and butchery. He is the executive chef for The Couscous Festival.
Zadi’s Students-
Chef Zadi: I wanted to tell you how great it was seeing you on Saturday. I also wanted to thank you for all of your support. You are a rare talent that has the ability to reach out to all levels and make them better. I also wanted to thank you for choosing me to fabricate the tenderloin for Filet Mignon in school. My first day on my externship, the chef pulls out a bunch of Tenderloins and asks if I know how to fabricate them and if I knew what the chain was. I said “of course I do”. I thought to myself “Thanks Chef Zadi”.
–John Borkowski
Hello, Chef Zadi: I want to thank you for being a great professor, and am very grateful that I had a chance to be one of your students. You’re very driven and I think you’re a great example for students that need that encouragement, and push. Thank you, again.
–Ana Perez
I am glad to know you and to have learned so much from you. Much love.
–Andrea Taylor
salut chef!
thank you for preparing me for Ze Kitchen Galerie, you have helped me so much. merci
Chef Zadi is a wonderful teacher with a heart of gold. I’ve not met the student that doesn’t share my real and genuine affection for him.
Thank you Chef Zadi for your professionalism and dedication to your students.
Amicalement,
Ted Pilmer