Chef Younes has deep culinary roots from his mother and his childhood growing up in Morocco where he learned the traditional style of cooking using techniques like braising, cooking in clay, over fires.  Following the bulk of his culinary training  – throughout numerous regions in France – working under esteemed chefs, he was offered the role as the exclusive private chef for the Hermes Family, where he traveled the world and was exposed to a multitude of culinary scenes.  This led him eventually to America and NC, where he worked for the high-class establishments the Washington Duke and the Umstead Hotel before exploring local farmers and embracing the Carrboro Culture.