In this in-person episode recorded on location in Honolulu, I sit down with Chef Mourad Lahlou, the visionary behind Aziza, Mourad, Leila, and Miro Kaimuki. Known for pioneering modern Moroccan cuisine and earning Michelin stars along the way, Chef Mourad opens up about his personal and professional evolution—from self-taught beginnings in the U.S. to reimagining Moroccan flavors in Hawaii.
We talk about his bold move from San Francisco to Honolulu, his collaboration with renowned chef Chris Kajioka, and how local ingredients and a slower pace of life are influencing this new chapter. Chef Mourad shares his thoughts on tradition, creativity, nostalgia, and the power of family-style dining to connect people across cultures.

What you’ll learn from Chef Mourad Lahlou

3:39 – Shifting focus from San Francisco to Hawaii
4:05 – What inspired the move to Honolulu
6:19 – Closing Mourad and letting go of Michelin
7:15 – The cultural roots of Leila
8:37 – How Aziza has evolved over the years
9:16 – Cooking with a sense of place
10:10 – Serving food in a more “honest” way
10:36 – Moroccan tradition meets Hawaiian ingredients
11:47 – A chef’s brief dance with molecular gastronomy
13:00 – Public support for Aziza through its many lives
13:52 – How his palate—and judgment—has matured
15:28 – His creative process for crafting new dishes
16:24 – The role of nostalgia in Moroccan cooking
17:40 – Couscous: More than a side dish
20:08 – The journey of a self-taught chef
23:02 – The woman behind the name Aziza
23:27 – The birth of Mourad
27:11 – Common misconceptions about Moroccan cuisine
28:24 – What most Moroccan restaurants get wrong
30:08 – Battling regulations over the tagine
31:41 – Dishes he’s most excited about at Leila
33:13 – Why sharing food matters more than ever
33:40 – His two favorite dishes on the Leila menu
34:43 – Ingredient sourcing: SF vs. Honolulu
36:19 – The magic of collaborating with Chris Kajioka
41:42 – Culinary fusion at Miro Kaimuki
44:08 – Menu staples and seasonal creativity
45:29 – The irony of fine dining chefs doing soulful food
49:31 – His favorite food spots around Honolulu
50:35 – Guilty pleasures: Cheese and simple comforts
53:07 – The emotional meaning of cooking at home
57:31 – The biggest lesson he’s learned in his journey
59:09 – Dream culinary collaborators
1:03:50 – The worst advice young cooks hear



I’d like to share a potential educational resource, “Conversations Behind the Kitchen Door”, my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.
Get the book here!
Links to other episodes with the chefs from Hawaii
Don’t miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the links below for more conversations with chefs from Hawaii
Conversation with Chef Roy Yamaguchi
Interview with chef Chef Chris Kajioka
Interview with chef Sheldon Simeon
Conversation with Chef Vikram Garg
Links to most downloaded episodes (click on any picture to listen to the episode)


Chef Sheldon Simeon


Chef Andy Doubrava


Chef Chris Kajioka


Chef Suzanne Goin
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Restaurant Aziza

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Restaurant Leila

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Links mentioned in this episode
Aziza
Leila
Miro
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