Tarek Ahamada

Tarek Ahamada is the Executive Pastry Chef of the Hôtel du Cap-Eden-Roc in Antibes.

Originally from the South of France, the Chef followed a traditional pastry training path, earning a BEP, an additional specialization, and then a BTM. Driven early on by a desire to explore new horizons and expand his expertise, he chose to continue his career in Paris, where he lived for eleven years.

He began at Hédiard, then a competitor of Fauchon in the catering sector, before joining the teams of Chef Jean-François Piège. He spent two years there, first in the brasserie, then within the two-Michelin-starred restaurant, before taking part in the opening of the Chef’s pastry boutique. This stage marked a turning point in his career and reinforced his attraction to demanding and creative environments.

He then joined his first palace, Park Hyatt Paris-Vendôme, as a demi chef de partie. He remained there for seven years, gradually rising through the ranks to the position of Assistant Pastry Chef. These years were foundational, allowing him to deepen his technical mastery and develop strong management skills, notably alongside Jimmy Mornet, whom he considers one of his mentors.

Eager to take on a new challenge, he next joined Chef Michaël Bartocetti as Sous-Chef at the George V. He spent two years there in an environment of excellence, surrounded by top-level chefs, in what he describes as a true laboratory of learning and constant creative stimulation.

Drawn back to the South, he finally joined the Hôtel du Cap-Eden-Roc in 2024, an iconic establishment he had long dreamed of. He now holds the position of Executive Pastry Chef, with full creative freedom across all dining outlets: Le Grill, Louroc, the Michelin-starred restaurant, Giovanni’s, the Italian restaurant, room service, as well as the bakery and chocolaterie. For him, it is a complete field of expression, driven by teamwork and the commitment of his teams.

For VoilaChef, Tarek Ahamada presents three signature recipes: an intensely indulgent chocolate-hazelnut spread, a very lightly sweetened citrus tart, and a signature chocolate religieuse, elevated with cocoa bean husks and a decor of thin brioche slices.