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Aya Belkahia
Pastry chef
- Discipline
- Other
i. Biography
Casablanca-born Moroccan Aya Belkahia works in desserts that are composed, polished, and exacting. Trained at Le Cordon Bleu Paris, she brings French discipline to pastry while keeping the reference point of Moroccan origin present in the work.
The Climb
French law studies and Le Cordon Bleu Paris shaped the early structure of Aya Belkahia’s career before she entered pastry professionally. That pairing points to a method built on rigor, order, and precision—qualities that translate well to a kitchen where consistency matters as much as imagination. Le Fouquet’s in Paris, France was one of the first recognisable houses in Aya Belkahia’s professional path, followed by Hôtel de Crillon in Paris, France and then Potel et Chabot in Paris, France. In each pastry chef role, the setting demanded technical assurance, controlled finish, and a refined sense of balance. The result is a style associated with elegant and refined desserts, built with restraint rather than excess. Pastry chef and boutique owner at Aya Belkahia Boutique is the present form of Aya Belkahia’s work. Moving from established kitchens into her own boutique shifts the focus from service inside a larger house to a setting defined by her own pace, standards, and aesthetic. The boutique format suits a practice that depends on detail, polish, and direct control over presentation.
Today
Casablanca is the base for Aya Belkahia’s current practice, bringing the work back to a city that grounds it after years in Paris. Elegant and refined desserts remain the center of the output, with the emphasis on poise, clarity, and balance. The through line is precision: finish, proportion, and a composed approach to sweetness.
Recognition
Aya Belkahia has received La Liste, Pastry Opening of the Year Award (2025). Pastry Opening of the Year Award (2025) marks a formal recognition of Aya Belkahia’s work. For a career built through respected houses and into an independent boutique, the award places 2025 as a clear point of professional acknowledgment. It reflects a pastry identity shaped by refinement, steady progress, and control over detail.
Profile updated July 2026
FAQ
Asked of Aya
What is Aya Belkahia's current role?
As of 2026, Aya Belkahia is pastry chef and boutique owner of Aya Belkahia Boutique.
Where did Aya Belkahia train or study?
Aya Belkahia trained at French law studies and Le Cordon Bleu Paris.
What recognition has Aya Belkahia received?
Pastry Opening of the Year Award (2025).
