A Moroccan in a Boston kitchen.

I’m Yahya. Casablanca-born, Boston-rooted, and now over a decade deep in kitchens across Greater Boston.

I came up through fine dining — kitchens where every plate, every garnish, every second of timing was deliberate. I worked under James Beard Award–winning chefs like Jody Adams, ran service through high-scale events at Mandarin Oriental Boston, and spent years on the seafood program at Island Creek Oyster Bar — the kind of pass where every species coming through the door is a different conversation. That kind of room teaches you that precision and warmth aren’t opposites — the best evenings have both.

Off the clock, I’m a fisherman and spearfisher. There isn’t much that swims through these New England waters that I don’t know by name, by season, and by what it tastes best with — and that knowledge ends up on every plate when seafood is on the menu.

What I offer now is a level of privacy and personalization that lets every dinner be tailored entirely to you. A four-course meal, a balanced five-course dinner, or a seven-course tasting experience — I turn your dining room into a memorable culinary evening, built around the night you have in mind.

My menus draw from the precision of French technique, the soul of Italian classics, and the vibrant, aromatic heritage of Moroccan-inspired fusion — all anchored by the coast that runs through everything I do here in New England. From the first ingredient sourced to the final polish of your kitchen, I handle every detail so you can stay exactly where you belong: with your guests.

I’m looking forward to bringing the art of a world-class kitchen directly to your home.

This is where I take private bookings — dinners, tastings, and weekly menus across Greater Boston. If you’d like to see how I think about food between engagements, the recipes and essays live at recipesbychefyahya.com.