In this in-person episode recorded on location in Honolulu, I sit down with Chef Mourad Lahlou, the visionary behind Aziza, Mourad, Leila, and Miro Kaimuki. Known for pioneering modern Moroccan cuisine and earning Michelin stars along the way, Chef Mourad opens up about his personal and professional evolution—from self-taught beginnings in the U.S. to reimagining Moroccan flavors in Hawaii.

We talk about his bold move from San Francisco to Honolulu, his collaboration with renowned chef Chris Kajioka, and how local ingredients and a slower pace of life are influencing this new chapter. Chef Mourad shares his thoughts on tradition, creativity, nostalgia, and the power of family-style dining to connect people across cultures.

What you’ll learn from Chef Mourad Lahlou

• 3:39 – Shifting focus from San Francisco to Hawaii
• 4:05 – What inspired the move to Honolulu
• 6:19 – Closing Mourad and letting go of Michelin
• 7:15 – The cultural roots of Leila
• 8:37 – How Aziza has evolved over the years
• 9:16 – Cooking with a sense of place
• 10:10 – Serving food in a more “honest” way
• 10:36 – Moroccan tradition meets Hawaiian ingredients
• 11:47 – A chef’s brief dance with molecular gastronomy
• 13:00 – Public support for Aziza through its many lives
• 13:52 – How his palate—and judgment—has matured
• 15:28 – His creative process for crafting new dishes
• 16:24 – The role of nostalgia in Moroccan cooking
• 17:40 – Couscous: More than a side dish
• 20:08 – The journey of a self-taught chef
• 23:02 – The woman behind the name Aziza
• 23:27 – The birth of Mourad
• 27:11 – Common misconceptions about Moroccan cuisine
• 28:24 – What most Moroccan restaurants get wrong
• 30:08 – Battling regulations over the tagine
• 31:41 – Dishes he’s most excited about at Leila
• 33:13 – Why sharing food matters more than ever
• 33:40 – His two favorite dishes on the Leila menu
• 34:43 – Ingredient sourcing: SF vs. Honolulu
• 36:19 – The magic of collaborating with Chris Kajioka
• 41:42 – Culinary fusion at Miro Kaimuki
• 44:08 – Menu staples and seasonal creativity
• 45:29 – The irony of fine dining chefs doing soulful food
• 49:31 – His favorite food spots around Honolulu
• 50:35 – Guilty pleasures: Cheese and simple comforts
• 53:07 – The emotional meaning of cooking at home
• 57:31 – The biggest lesson he’s learned in his journey
• 59:09 – Dream culinary collaborators
• 1:03:50 – The worst advice young cooks hear

I’d like to share a potential educational resource, “Conversations Behind the Kitchen Door”, my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.

Get the book here! Links to other episodes with the chefs from Hawaii

Don’t miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the links below for more conversations with chefs from Hawaii

Conversation with Chef Roy Yamaguchi

Interview with chef Chef Chris Kajioka

Interview with chef Sheldon Simeon

Conversation with Chef Vikram Garg

Links to most downloaded episodes (click on any picture to listen to the episode)
Chef Sheldon Simeon
Chef Andy Doubrava
Chef Chris Kajioka
Chef Suzanne Goin Social media

Chef Mourad Lahlou

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Restaurant Aziza

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Restaurant Leila

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Links mentioned in this episode

Aziza

Leila

Miro

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