PrivateChefHamptonsNew York

Hatim Abid

An intimate table of Morocco and the Mediterranean — cooked in your home, plated by hand, finished at your table.

The Chef

From Casablanca,
to the Mediterranean,
to your table.

Chef Hatim Abid cooks the food of his childhood and the food of his travels — tagines layered with preserved lemon and saffron, fresh fish from Montauk with dukkah and green herb, slow-roasted lamb shoulder with honey and cumin.

Each dinner is a private composition: a handwritten menu for your guests, built around the season, the occasion, and the table you gather. He cooks in your home. He pours the wine. He tells the story of every course.

“I cook for the people at the table, never for the table itself.”

Read Hatim's story →

Experiences

The ways to gather

Private

Private Dining

Four tables,
four ways to gather.

Sunset Mezze·oysters, mezze, the long table at dusk.
Modern Moroccan·refined classics, contemporary plates.
East End Charcoal·open fire, smoke, market seafood.
Feast Under the Stars·tagines, royal couscous, mint tea ritual.

See the menus

In praise

“Hatim turned our beach house into the dinner of the summer. The food arrived in silence and left us speechless.”

M. & J. · East Hampton

Reserve

A table by invitation

Dates are held on request. Share a few details and Hatim will personally reply within one day.

Request a date

Hatim Abid

From Casablanca,
to the Mediterranean,
to your table.

The ways to gather

Dinners

Events

Gatherings

Classes

Four tables,
four ways to gather.

A table by invitation

Hatim Abid

From Casablanca,to the Mediterranean,to your table.

The ways to gather

Dinners

Events

Gatherings

Classes

Four tables,four ways to gather.

A table by invitation

From Casablanca,
to the Mediterranean,
to your table.

Four tables,
four ways to gather.