Chef Karim Ben Baba is one of the key artisans behind the culinary identity of La Grande Table Marocaine. A graduate of the European Institute of Tourism and Hotel Management in Casablanca, he began his career in 2005 at La Mamounia before refining his craft alongside renowned chefs, including the Pourcel brothers.
He joined the Royal Mansour Marrakech at the opening of the Palace in 2010 as Sous-Chef at La Grande Table Française under three-Michelin-starred Chef Yannick Alléno. He later led La Grande Table Marocaine for seven years, helping establish it as a benchmark for elevated Moroccan gastronomy.
Today, as Deputy Executive Chef, he works closely with Executive Chef Jérôme Videau and continues to shape the evolution of Moroccan cuisine within the Palace. His role also extends to overseeing the culinary vision of La Grande Table Marocaine in both Marrakech and Casablanca, ensuring coherence, authenticity and excellence across the two destinations.
Deeply inspired by Morocco’s culinary heritage, Chef Karim reinterprets ancestral recipes with contemporary refinement, celebrating the richness of the Moroccan terroir while remaining faithful to tradition.
