March 25, 2025

From SFO to the Hawaii: Mourad’s Next Chapter

1 hour 8 minutes

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

Social media

Chef Mourad Lahlou

Instagram

Facebook

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Restaurant Aziza

Instagram

Facebook

Social media

Restaurant Leila

Instagram

Links mentioned in this episode

Aziza

Leila

Miro

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By Emmanuel Laroche - Show Host

3030 ratings

March 25, 2025

From SFO to the Hawaii: Mourad’s Next Chapter

1 hour 8 minutes

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

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

Social media

Chef Mourad Lahlou

Instagram