CHEF SIMON AZOULAY
Simon Azoulay’s culinary career began early on, inspired by his Moroccan Heritage and a love and respect for quality and tradition. Azoulay’s culinary repertoire flourished during an internship under Chef Michael Bourdeaux, who was so impressed with his culinary skills, he sent Azoulay to hone his natural talents in France. When he returned to the US, he completed his education at the Culinary institute of America, where he graduated with honors. Throughout his career, Chef Azoulay has always sought opportunities to further develop his own creativity.
He became Executive Chef at the famed Le Bar Bat in New York City and then proceeded on as Executive Chef at NYU, Esprit Events, Mendy Vim Holidays, etc. He has been the chef of choice for many notable dignitaries and celebrity personalities. He has participated in multiple Food and Wine Festivals, both nationally and internationally. He was featured on the Food Network and the Cooking Channel. Most recently he was Executive chef at La Brochette in New York City. Azoulay’s vast range of menu expertise range from Moroccan, French, Mediterranean, and Fusion gourmet fare.