i. Biography
Aniss Meski’s cooking at Farasha Farmhouse in Marrakech, Morocco is organized around the farm-to-table discipline of local sourcing. The Mediterranean register is practical rather than decorative: seasonal, grounded, and shaped by what the region can supply with consistency. Marrakech also frames Mouton Noir, the restaurant he opened after ten years in Montreal, bringing that experience back into his adopted culinary home.
The Climb
The shape of the career is split between ownership and kitchen leadership, with Aniss Meski holding both Chef / Owner of Mouton Noir and Executive Chef at Farasha Farmhouse. Those roles point to two different kinds of responsibility: defining a restaurant’s identity on one hand, and maintaining the day-to-day standards of a farmhouse kitchen on the other. In both settings, the cooking stays tied to local sourcing and a Mediterranean sensibility that reads clearly on the plate.
Today
At Farasha Farmhouse, the work is executive-level kitchen control, applied to a setting where the farm-to-table idea is not branding but operating method. At Mouton Noir, the chef / owner role keeps Aniss Meski accountable for both the room and the food, with the perspective of someone who spent ten years in Montreal before returning to Marrakech. The two addresses show the range of his practice without changing the core brief: consistency, locality, and a calm Mediterranean line.
Career - Chef / Owner — Mouton Noir, Marrakech, Morocco - Executive Chef — Farasha Farmhouse, Marrakech, Morocco
Signature
Aniss Meski’s signature dish is bavette signature. It sits within the same Mediterranean, locally sourced framework that defines his broader cooking, and it reflects a preference for clarity over excess. The point is not complication; it is control, restraint, and a plate that makes its ingredients and intention legible at once.
FAQ What is Aniss Meski's current role? As of 2026, Aniss Meski is Executive Chef. What is Aniss Meski known for? Mediterranean farm-to-table cooking.
