The Chef

Kamel Benamar

Biography:

His first place of working was the restaurant “Le Pudding”, which is situated at French city Grenoble. He was working there as Chef assistant in 1986. After that he was working in different famous Michelin restaurants all over the world and his career promotion: “Fiard” in Vienne (1 Michelin Star); 1988 Chef de partie of “Michel Chabrant” in Pont-de-l'Isère (2 Michelin Stars) ; 1989 – 1990 Chef de partie of restaurant “Pierre Gagnaire” in Saint-Étienne (3 Michelin Stars) ; 1990 Chef Conditeur of Hotel de Golf restaurant in Savoy ; 1992 Chef de partie of restaurant “Le Fouquet’s Europe” in Paris (1 Michelin Star); then was London and famous restaurant “Le Gavroche” (3 Michelin Stars); then were “Le Рoulbot”, “Daphne’s”, where Kamel headed the kitchen in 1995 – 1996 ; then “L’Oranger” (1 Michelin Star), where he worked as the Chef since 1997 – 2003 and finally became co-owner. In 2003 – 2004 Kamel moved to Morocco, Kasablanka, where he loanched a new project – haute cuisine restaurant, including tea room and confectionary.

Kamel Benamar moved to Moscow in winter 2005, where he headed the kitchen of restaurant “Casual”. Everybody started talking about Kamel, his simple menu, French elegance of preparing and high quality of Italian products. Arkady Novikov even named him one of his favorable cooks, and Kamel Benamar became the Chef of “Vanil” restaurant.

Cuisine philosophy: