tad and anna met thanks the powerful reach of global social media. tad was working in la when anna took a year off to travel and expand her culinary horizons and ended up in his kitchen. once they got chatting about their shared culinary philosophies, they quickly discovered something creative sparking.
born on the island of hawaii tad started out in the music business, but found himself irresistibly drawn back towards food early on in his career. since then he’s worked in some of american’s top kitchens, among them wolfgang puck’s chinois, neal fraser’s redbird, and jessica koslow’s squirl. anna, not dissimilarly was a jewelry designer, but found herself in the position of chocolatier in the kitchen of carles mampel at bubó, barcelona by accident, the formative experience to her critically acclaimed cafe les tres a la cuina (now sold).
“we want to present beautiful and nutritious ingredients, to borrow and share culinary ideas, to pay respect to cultures and traditions, to recall memories and perhaps even to spark emotions in our guests,” they explain. “for us fez means adventure, and one that allows us to experience a new environment while simultaneously interpreting that experience for our guests to enjoy.”
as well as riffing on the connections moroccan food already has with other global dishes the duo also plan to develop their own pantry of unique house-made ingredients. let the games begin.
- ragout of fresh-shelled beans, house-smoked and confit rashers of lamb, fermented sambal chilli sauce, herbed breadcrumbs.
- paratha flatbread laminated with herbs and s’men, grilled fish and summer squash, preserved lemon chutney.
- macerated fruit, orange blossom zabaglione, salted toffee.