Youssef Marzouk

Coming Up

Early service work as a commis gave Youssef Marzouk direct exposure to the pace, pressure, and rhythm of professional kitchens. From there, chef de partie at Ritz in Paris (from 2017) pushed him into a role that demanded exactness at every turn. He then moved through chef pâtissier, later chef de partie at Tomy & Co in Paris (2019–2021), a stretch that shows how pastry and savory work both sit inside his practice. That dual experience became part of his professional identity, each side reinforcing the other as he continued upward. Eventually, he took on the role of sous-chef at Le Tout-Paris, Cheval Blanc in Paris, where his trajectory gathered still more momentum. Today, Youssef is chef-propriétaire / chef of Aldehyde (since 2024), a title that signals both ownership and authorship, and marks the move from apprenticeship and ascent to a more fully articulated culinary voice.

Where They Are Now

Since 2024, Marzouk has been chef at Aldehyde in Paris. The role places him in a restaurant that now carries his name and direction in full, after a career built through some of the city’s most exacting kitchens.

Signature

Youssef's signature dishes include After Eight. The name points to a playful, considered way of working, one that takes a familiar reference and translates it through kitchen language.

In Their Words “I’ve always been interested in food.” The line is brief, but it tracks cleanly with the work: training, service, and then leadership, all drawn from a steady interest that was put to use.

Honors

Youssef's honors include MICHELIN Guide — one star (2025). The recognition sits alongside a career defined less by spectacle than by the accumulation of craft inside demanding kitchens.