From a Sicilian father and a Spanish mother came David Fhima, world-renowned chef and food artist. Born in Casablanca, Morocco, David acquired his love of food from his mother’s devoted attention to bringing her family homecooked meals every single day. His true love affair with food started as a ten-year-old when he started helping his sister in her restaurant, La Ferme Des Grande Chenes in St. Raphael, France.

From there, David knew the world of culinary arts was his passion. He studied with world famous chefs like Andre Averseng and Jean Francois Meteigner. With credentials as a sommelier, pastry chef and Escoffier, David expanded his talent sharing it all over the world from Casablanca to Paris, and London to Los Angeles. His work in or ownership of restaurants of all varieties has earned David praise and rewards from “Best New Chef” to “Top Ten Chef” from food critics worldwide.

The David Fhima cuisine philosophy is considered classical French execution with authentic Mediterranean flavors. It relies on the premise that all food that is one hundred percent natural and well executed, becomes, then, an art. He has pioneered cooking techniques combining flavors from Franco Asian to Spanish Moroccan cuisines.

His prowess in the restaurant and culinary sector has meant David is often sought for features in magazines, television and newspapers. The hundreds of articles he’s written on food, and his culinary course offerings are significant contributions to the industry.

His most exceptional contributions, however, are the charity events in which he is committed to preserving. David’s role in such charity events as Feed the Children, Children’s Heartlink and Juvenile Diabetes are significant and life-changing. And though his awards and accolades are unceasing, David is most proud of his family, thanking his Sicilian father for giving him the gift of great love and passion for people (and exquisite wine).