Omar Dhiab

CFA Médéric is where Omar Dhiab trained, and that early schooling shows in the way his career is shaped: measured, disciplined, and built around precision. The training sits at the base of a profile defined less by noise than by control, with each step reinforcing a clear professional line. Two current roles define his present practice: chef-owner of Elbi and chef of Omar Dhiab. Omar Dhiab’s name is tied to a restaurant, but also to a working point of view carried across both addresses in Paris.

The balance here is between ownership and authorship, with Elbi and the namesake dining room asking for the same consistency, focus, and command of the kitchen.

Paris is the city where Omar Dhiab works as chef at his namesake restaurant and as chef-owner at Elbi. That dual position matters in trade terms: one role sits inside a restaurant bearing his own name, the other in a separate house he owns and leads. The result is a present-tense career defined by responsibility on both sides of the pass, with identity and management held in the same hand.

The MICHELIN Guide — 1 star sits among Omar Dhiab’s honors. Attached to the restaurant that bears his name today, the recognition confirms the level implied by his training and the clarity of his career structure. It reads as a direct mark of standard rather than ornament: a public measure aligned with a cook whose work is already tightly defined.