Fayçal Bettioui named Chef of the Year at Morocco’s first Gault&Millau gala
The inaugural gala at the Waldorf Astoria Rabat-Salé launched the first Gault&Millau Morocco guide, with 135 restaurants selected from more than 220 evaluated.
Gault&Millau Morocco has named Fayçal Bettioui, Executive Chef at Table 3 in Casablanca, Chef of the Year at its inaugural 2026 gala, held at the Waldorf Astoria Rabat-Salé in the Mohammed VI Tower. The evening also marked the official launch of the first Gault&Millau Morocco guide.
The gala brought together chefs, restaurateurs, hoteliers, producers and industry partners. Introduced in 2025, Gault&Millau Morocco makes the country the latest destination of a guide that now operates in more than 20 countries.
A first guide for Morocco
The 2026 guide is the result of several months of anonymous, independent inspections across the Kingdom. More than 220 restaurants were evaluated and 135 were selected. Beyond restaurant ratings, the guide aims to promote culinary tourism, encourage professional excellence and raise the international profile of Morocco’s hospitality industry.
Fayçal Bettioui’s award recognises his approach at Table 3, where he combines Moroccan ingredients with contemporary fine-dining techniques.
“I am deeply honored to receive this recognition from Gault&Millau. This award is a tribute to the passion and dedication of my entire team. Moroccan gastronomy is experiencing an exciting moment.”
Fayçal Bettioui, Executive Chef at Table 3
The other award winners
Hanane Bouriqui is Young Talent of the Year, Imad Yazidi is Sommelier of the Year and Mehdi Tobrouki is Pastry Chef of the Year. Michelin-starred chefs Frédéric Anton and Arnaud Viel presented awards during the ceremony and created a signature dish for the gala.
“The publication of the first Gault&Millau Morocco Guide represents another important milestone in our international development. Morocco possesses an extraordinary culinary heritage alongside a new generation of talented chefs who are redefining the country’s gastronomic identity. Through our independent evaluation methodology, we are proud to celebrate their work while helping showcase Morocco as an increasingly important destination on the global culinary map.”
Patrick Hayoun, President of Gault&Millau International
“The launch of the first Gault&Millau Morocco guide reflects the richness, diversity and ambition of Moroccan gastronomy. Our objective is to recognize excellence while supporting the professionals who are contributing to the continued evolution of the country’s hospitality sector. We are proud to see Morocco joining the international Gault&Millau family and look forward to continuing to promote its exceptional culinary talent.”
Steve Berdah, President of Gault&Millau Morocco
Main photo: Fayçal Bettioui, Chef of the Year, at the Gault&Millau Morocco 2026 gala © Gault&Millau Morocco