Fascinated by charmoula, a rich emulsion of cilantro, preserved lemon, roasted garlic, extra virgin olive oil, and its ability to adapt to many dishes, is the essence of North African cuisine according to Chef Hamid. In between whimsical narratives during his monthly cooking classes, he reminisces about his cultural roots and their influence on his epicurial craft. His emphasis on the rustic, labor-intensive gastronomy of Morocco, is illustrated throughout the menu.

Following studies at the Institute National des Etudes Judiciares (National Institute for Judicial Studies) in Rabat, Hamid practiced at the court of Meknes, but his love of food led him to hosting parties throughout Morocco. Upon his arrival in NYC in 1983, he was hired as prep/line cook in Café Damas then assistant chef at Café Gibran. While cooking at the El Morocco Club, he concentrated on breads and pastries, fine tuning his technique and recipes. Following a stint at Café Nadia he was appointed executive Chef at Café Mogador. Later, he advanced into catering (north African, French and Italian) intimate gatherings, as well as, large events for Rolling Stone Magazine, Us Magazine, World Music Institute and various fashion shows at the Omni Park Plaza and, Hilton Hotels etc..

Born in Khemiset (Middle Atlas) Morocco, Hamid Idrissi, was surrounded by berber traditions on his mother's side and an Arab heritage from his father. As a middle child, he was appointed to assist in household chores including cooking. He spent hours watching and absorbing delicate and complex preparation techniques of the household kitchen, which more often than not, catered to 100 guests and neighbors. The kitchen was complete with Memma Alimi’s glazed earthenware (ghedra, tangia, tagines, ackdourh), a domed clay pot upon which she made her daily homemade pastry (warka). Hand welded copper cooking kettles pans, including an enormous keskes, and, of course the aromatic, sweet and pungent scents of cardamom, orange blossom water, mint, cumin and sage that perfumed the home. It was during these crucial years of adolescence where Hamid apprenticed and understood the nuances and cultural importance of his native cuisine.

In the late 90’s at the urging of many clients, Hamid began designing a plan for his own restaurant. In the interim, he opened Cous Cous Café at Chelsea market. This proved to be an opportunity to demonstrate culinary arts “a la marocaine”, whimsical and charming, he dazzled with dexterous hands and multi-course versatility, touting the importance of enjoyment, from preparation to result. Tagine Dining Gallery opened in the summer of 2000, and was praised with accolades from Eric Asimov, Lifestyle Magazine, Tama Janowicz to name but a few. Every review thus far has confirmed the consistency, skill and authenticity of this amazing artisan. Chef Hamid continues to enchant the diverse clientele that visits Tagine, delighting all the senses.