Ali Dey Daly


I am a young and dynamic chef, with a passion to deliver unique experiences to my guests. I want to be exposed to other fields in the culinary world, being a chef outside the kitchen by developing brands, creating concepts, consultancy and never stop innovating.

Expériences professionnelles

Executive chef


De Septembre 2014 à Aujourd'hui


De Mai 2014 à Aujourd'hui

The Concept - L'Atelier du Couscous
The source of inspiration to this concept is first of all the Tunisian food and how to develop a fast casual concept with a combination of traditional and modernity to deliver a new fast casual experience restaurant.
Focusing on the Tunisian cuisine and which kind of dish could be a potential market in France, this concept is focused on one and a unique symbolic Tunisian dish world re-known.
The Couscous Bar is a new idea were the product is highly customizable by the client involving a luxury service and environment with a quick service.
Traditionally, the product is served with meat and vegetables in a big plate were people can share it in the middle of the table. Innovation in this concept stems from the style of service were products are displayed in a steam table and customize by the guest.

Executive sous chef

De Septembre 2013 à Aujourd'hui

Concept development and Culinary Operations Manager

Trainee, junior corporate manager, in charge of brand exportation & business development

De Août 2013 à Septembre 2013

brand and business worldwide development

Management training: in charge of the implementation of the company and the adaptation of the food

De Juillet 2012 à Novembre 2012

Management Training



De Octobre 2011 à Mai 2012

Restaurant Gastronomique Le Meurice, three stars Michelin with Yannick ALLÉNO.


De Janvier 2011 à Aujourd'hui

Construction of Buildings, Real Estate

Culinary training

De Avril 2010 à Septembre 2010

Culinary training in Restaurant ADPA three stars Michelin “ALAIN DUCASSE” Culinary training in La Cour Jardin Restaurant

Dana beach club. responsible of events and guests service relation

De Mai 2009 à Septembre 2009

Culinary internship, restaurant le spoon by “alain ducasse”

De Mars 2009 à Avril 2009

Internship in restaurant le golf in kitchen

De Novembre 2008 à Décembre 2008

Culinary intern in room service and banqueting

De Décembre 2006 à Mars 2007

Culinary intern in chez yvan restaurant

De Février 2006 à Avril 2006

Consultant culinaire - chef de cuisine

Formations complémentaires

Expert Sous-Vide Cooking

CREA - Technique de cuisson sous-vide

0000 à Aujourd'hui

Master's degree

Institut Paul Bocuse - Culinary Management & Innovation

2012 à 2014

In collaboration with HAAGA-HELIA UNIVERSITY Helsinki, Finland

Bachelor's degree

Institut Paul Bocuse - Gastronomy and Restaurant Management

2009 à 2011


NORTH AFRICAN INSTITUTE OF MANAGEMENT AND TOURISM - CAP in Culinary and BEP in Culinary, Catering. A-Levels.

2005 à 2009

CAP in Culinary and BEP in Culinary, Catering. A-Levels.

Spoken languages
* French : mother tongue
* Arab : mother tongue
* English : TOEIC (630) points


Association Tunisienne des Professionnels des Arts


Parcours officiels

Institut Paul Bocuse – Master – Master Management Culinaire & Innovation – 2014
Institut Paul Bocuse – Bachelor – Arts Culinaires & Management de la Restauration – 2011

Centres d'intérêt

  • Creating Movies
  • Traveling
  • Composition of Lounge Music
  • Fashion & Trends Sports : Golf
  • Basket Ball
  • Tennis & Modern Dance