He was born 28 years ago in Morocco and moved to Italy as a child. Like many children, his experience of cooking was by observing and helping his mother. What for most is a passing phase but for Reduan it has become his obsession and passion. A passion that led him to graduate with honors from Santa Chiara Hotel School in Stradella specialising in cuisine and pastries. After a series of internships at the best restaurants within the area, he landed in Sasseo (Santa Maria della Versa) where he stayed for close to five years, guided and inspired by Chef Silvano Vanzulli and Giorgio Lutrini.
In 2014 he joined the team of Chef Damiano Dorati, Cà Vegia restaurant in Salice Terme. His duties began as Sous Chef onto kitchen manager, however, for a talent like Reduan, the steps to his success were brief.
In 2020 while in search of new experiences he fell in love with the ambitious vision of the Corte del Lupo where he was welcomed with open arms, because we know how to recognize a talented dreamer when we meet one. Now Red and Corte’s cuisine are at the peak of the renaissance in the wonderful village of Golferenzo.
It is truly a unique synergy.
The journey has only just begun…
