Zineb Hattab grew up surrounded by Moroccan rituals, Catalan traditions and Mediterranean markets. It was no surprise when she decided to leave behind a successful career as an engineer to become a cook. She has since focused on pursuing excellence in restaurants that go beyond technique shaping her cuisine as an extension of her sensibilities. In 2014 she travelled to the Basque Country to learn about minimalism and extraction of flavour at the Guggenheim Museum with Josean Alija from Nerua. After she moved to Modena, attracted by Massimo Bottura's sensitivity towards the Arts. There she trained with his guidance at Osteria Francescana.
At El Celler de Can Roca, the three brothers had a great impact on her vision of a team as a key element for success. After those experiences, she was ready to settle at the awarded Schloss Schauenstein where she became Andreas Caminada's mentee and right hand. Three years in Switzerland made of her a very meticulous and precise chef with an unapologetic creativity.
In 2017, inspired by Dan Barber's vision of food as a whole system she decided to move to New York and work at Blue Hill. Looking for a new cuisine she lead the team at acclaimed Cosme, where the discovery of Mexican food had a great impact in her cooking.
Persistent on evolution and pushing ahead Zineb is ready for her personal project back in Europe.
But, tonight, for one night only, she takes over half of the Racines NY dinner menu while Chef Deigo handles the other half.