Interview Series Chef Extraordinaire - Larbi Dahrouch
Chef Larbi's passion for cooking began when he was very young, in Morocco, helping his mother prepare large family meals. That’s where he discovered that cooking had something special: the ability to bring people together and create memorable moments around a good meal. During his teenage years, his family moved to Toulouse, France, where he had the opportunity to study culinary arts and formally begin his career. Later on, he was fortunate enough to work alongside the renowned chef Jean-Louis Palladin—an experience that profoundly shaped his training and opened the door for him to pursue his career in the United States, where he worked for several decades in prominent kitchens and restaurants. México came into his life in 2003, and since then it has become a fundamental part of his story and cuisine. "Here I discovered ingredients, flavors, and traditions that inspired me to develop my own style, which I call “Mexiterranean”—a blend of my French-Mediterranean roots with the richness of Mexican cuisine." Today, as Executive Chef at The Woods Cabo, Chef Larbi continue to be guided by the same philosophy he learned as a child: to respect the ingredients, work with fresh, high-quality products, and create experiences that bring people together around a good meal.
by Mayté Rodríguez Cedillo and Fernando Favela · Chef Extraordinaire · BajaTraveler.com
Your cuisine feels deeply personal. If you had to distill your culinary identity into one essential idea, what would it be—and how has it evolved over time?
For me, everything starts with the product. Here in Los Cabos, we are fortunate to have access to excellent local ingredients that are fresh and of the highest quality. My philosophy is to respect those ingredients through simple preparations that allow our guests to truly appreciate their natural flavor and essence.
I have also seen how the dining experience has evolved over time. In the past, guests would sit at the table with more curiosity about where the ingredients came from, the story behind a dish, and the process of how it was prepared. Today, there is a new generation of diners with different expectations. They look for more dynamic and visual experiences, dishes full of color and texture, crispy elements, and efficient service.
At the same time, the concept of sharing has made a strong return, with dishes placed in the center of the table so guests can enjoy the meal in a more familiar and social way.
Our goal is to adapt to this evolution without losing our essence: offering high-quality products and creating a complete and memorable dining experience.
Baja California offers a striking sense of place. How do you translate the landscape—sea, desert, and vineyard—into a coherent culinary language?
Baja California has an extraordinary culinary identity, and for me, it all begins with the richness of its ingredients. The sea provides us with exceptional fish and seafood, while wines from regions such as Ensenada, San Vicente, and Santo Tomás bring another dimension to our culinary offering.
We also work with local products from Baja California Sur, including organic eggs and chicken, as well as fresh vegetables and herbs sourced primarily from Miraflores. We even have our own garden at the restaurant, where we grow some of the herbs we use in our kitchen.
The idea is to make the most of everything this region has to offer and transform those ingredients into a culinary experience that is fresh, cohesive, and deeply connected to the place we call home.
Every great chef develops an almost obsessive relationship with certain ingredients. Which ones define your kitchen, and why are they indispensable?
My cuisine is defined by essential ingredients and, above all, by my respect for fresh, high-quality products. Salt, pepper, and olive oil are fundamental, along with spices and herbs such as cumin, paprika, rosemary, oregano, sage, tarragon, and cilantro. There are also ingredients I use constantly, including tomatoes, eggplant, squash, serrano peppers, shallots, onions, and chives. Each one has a purpose, bringing flavor, aroma, color, and texture to the dish.
But if I had to choose one truly indispensable ingredient, it would always be freshness.
My creative process often begins with the product. I find inspiration when I visit the market, discover a new ingredient, or receive a call from a supplier who has just received a freshly caught fish.
In those moments, intuition takes over. I observe the product, think about its characteristics, and begin to imagine how I can work with it. Then technique allows me to respect that ingredient and bring the idea to the plate in the best possible way.
For me, creativity begins with the product, while technique is the tool that allows me to express that inspiration.
For me, pairing begins with understanding the personality of each wine. A Cabernet Sauvignon or Merlot, with their structure and intensity, work beautifully with meats and richer sauces, such as those made with wine, rosemary, or lavender. A Pinot Noir, which tends to be more delicate and elegant, pairs very well with fish, chicken, and other white meats.
When it comes to white wines, I find a natural harmony with seafood and fish, as their freshness helps highlight the delicacy of the ingredients. The key is finding a balance where the wine and the dish complement each other and allow both to express their best qualities.
From your perspective, how is Valle de Guadalupe positioned today within the international food and wine landscape?
Valle de Guadalupe has become a destination of great importance on the culinary and wine scene, and I believe its gastronomic offering is truly outstanding. When it comes to wine, there is a remarkable diversity of producers and styles, although I believe there is still room to continue improving processes and placing greater emphasis on quality and more natural, conscious production.
What I admire most is that there are still producers and chefs who work out of passion, who genuinely enjoy what they do, and who care about respecting the time and processes necessary to create an exceptional product.
Beyond its culinary and wine culture, Valle de Guadalupe is an extraordinary place to visit, enjoy the surroundings, and share a wonderful experience with family.
For me, a truly exceptional dining experience is not simply about luxury or expensive ingredients. It is about creating an experience where guests genuinely enjoy and appreciate what is in front of them.
It is about sharing a meal with family, enjoying the aromas, colors, textures, and, of course, the flavors. It also means taking the time to enjoy every moment of the meal, pairing it with a good drink, and allowing the experience to unfold in a relaxed and natural way.
Today, true luxury is being able to sit at the table, disconnect for a moment, and simply enjoy the food and the company.
Sustainability is often discussed, but rarely understood in depth. What meaningful practices—often unseen by the guest—truly shape your approach?
A very simple yet meaningful example is our own garden. Every afternoon, we harvest fresh herbs for service while also taking the time to care for and maintain the garden. It may seem like a small detail to our guests, but it represents our philosophy: working with fresh products, making the most of what we have, and teaching our team to respect and value every ingredient.
Which global influences have shaped your vision, and how do you reinterpret them while preserving a strong sense of place?
My main international influences have a lot to do with the dining experience and the interaction with the guest. I like the kitchen to continue beyond the pass and come directly to the table—carving a piece of meat in front of the guest, opening oysters tableside, or finishing the preparation of a dessert right in front of them.
These details transform a meal into a more personal and memorable experience. At the same time, I believe it is important to adapt these techniques and styles of service to our own identity, using our local products and respecting the essence of our cuisine.
For me, international influence is found in technique and experience; our identity comes from the product, the flavors, and the way we share them.
Beyond trends, what kind of legacy do you hope to build—and how do you envision the future of Baja’s cuisine on the global stage?
More than leaving behind a trend, I would like to leave behind a philosophy: respecting the product and teaching future generations to value authentic, local, and fresh ingredients.
I believe the future of Baja California’s cuisine lies in making the most of the quality of our products, working with ingredients that are fresh each day, and keeping preparations simple so that guests can truly appreciate their flavor and essence.
BajaTraveler® Signature Closing
1. A wine that never fails to move you (red, white, or sparkling)
Red
2. One Baja ingredient you can’t live without
The fish of San Carlos
3. A restaurant anywhere in the world that recently inspired you
Per Se Restaurante
4. Sea or land—where do you find more inspiration?
Sea
5. A perfect pairing—simple, yet unforgettable
Turbot with scallops, followed by braised caribou
6. A guilty pleasure
Tarte Tatin with Crème Fraiche
7. The first dish or memory that defined your palate
Lamb and Vegetable Couscous
8. If you weren’t a chef, what would you be…
Farmer
9. A culinary destination you consider essential today
Spain
10. In one word: what is Baja to you?
TO TO FISHING