Yassine Harrak brings to the table not only his passion for the culture of food, but the rich legacy of hospitality his family instilled in him as he grew up in Tétouan, Morocco. The eclectic cultural heritage of this northern city, with influences from the native Jebala, Spain, and the Moroccan Jewish population, provided the background for a style of cooking that informs all the senses and stirs emotion. Yassine realized early that cooking was an art that effected people far beyond simply filling their stomachs, and he seeks to use this art to evoke comfort and memory in those who enjoy his creations.   

I want to show you that Moroccan cooking is not just about the food. Moroccan cuisine is really soul food that brings people together. You can see this in Morocco and learn to share this experience with your family and friends at home.

Yassine’s cooking career did not begin formally until he was twenty-five. Before entering the culinary world, he graduated from the Royal Academy as an officer and served with both UNITAF and UNOSOM in Somalia and the Moroccan Sahara.

Yassine has lived in the United States for the past fifteen years; not something he planned as a youth. He continues to strive to bring the tastes of Morocco to Americans, beyond the stereotypical tagine cookery. Yassine remains steadfastly loyal to an upbringing with fresh ingredients, unique flavors, and the blending of community and emotion with the eating experience.

Yassine is your culinary guide on the Tramp Imperial Travel tour A Moorish Table Culinary Tour. Information about this tour can be found here.