Attaoui - Food Services - Brooklyn, New York, NY, USA

Momo Attaoui

Brooklyn, New York, NY, USA


Food Services


I'm specialized on Spa cuisine and worked on the subject for 14 years. I have been a chef for more than 18 years. i worked on corporate kitchen, catering companies and 12 years a a private chef. I'm a food artist also.
i worked for very high end clients doing private parties and also i'm a recipe developer .

Work History


MoMoFood+Design, LLC

global poetry crew

Private Chef

private chef

7015, 3 Ave, apt#2
Brooklyn,, New York,11209
Mobile: (646) 831.3706

French Culinary Institute, New York, NY
Completion 600 hours, La Technique, Grand Diploma 1998
Ecole des Ingenieurs et des Technicians Superieurs d’Algerie (ENITA)
Bachelor of Superior Technology
Ecole de Preparation au B.E.A.C.P.C, Bordeaux, France
Physical Education & General Sports Instruction Program

Professional Experience
Private Chef
New York, NY and Hampton’s
Create & expedite fine dining menus, including diet restricted and food allergy menus that collaborate with my specialty in healthy spa cuisine. Food shopping & budget management. Preparation for large parties and social events as well.

Working on Momofood+Design as a partner and creative on the concept of menus, food styling, food photography and food arts 2011-2013
Freelance chef for a movie star implementing a restricted diet during a movie shoot in new york September 2012
Saks family 2007-2011
Grayer Family 2004-2006
Winnie Schirrmeister 2004
United Nations, German Consulate , Mr.&Mrs. Von der Planitz ( 2001-2003 )
Reis Family 2003
Tarrant Family, events and parties in New York and The Hampton’s., 2001

Catering companies:
Bacchanal Catering- Pleasures In food , Julian Cabrera ( 917-864-6475 ), 2013
Food in Motion Catering freelance chef, 2002
Great performances , freelance chef, 2003
Great Parties, freelance chef, 2000-2004
Serena bass, waiter and freelance chef, 2000-2004

Consulting Chef , Palm Restaurant, Rio de Janeiro Brazil, 2000
Hired to create new menus for pre-fixe lunch & a la carte dining
Trained kitchen staff of 6 new techniques based on healthy cuisine & natural ingredients
Performed food tastings for press and media

Executive Sous Chef , Bateaux NY, New York NY, 2000
Responsible for al inventories, staffing schedules& menu development, serving 300 guest
Efficient daily production & execution of brunch, lunch & dinne

Qualifications & Certifications

see resume

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