Chef Aziz Mountassar Chef, Show Me Kitchen
Born in Casablanca. Trained at the Institut Paul Bocuse. Michelin kitchens, then Indiana, where he opened a new omakase room in Zionsville. Now he walks into restaurants that need him, with a whole team behind him.
Where he comes from
Aziz was born in Casablanca and trained at the Institut Paul Bocuse. He cooked in Michelin kitchens, where a plate is either right or it does not go out, and then he came to Indiana and opened a new omakase room in Zionsville.
He has also owned a car dealership, which is why he talks about restaurants the way he does: a menu is inventory, a server is a salesperson, and a full room is the only review that matters.
That combination is the point of Show Me Kitchen. The chef who can run your pass is also the one who reads your numbers.
Stills from real kitchen footage.
The kitchens he has run
Two disciplines that forgive nothing: fire and fish. Both are about the same thing, which is control.
The chophouse
Dry-aged, live fire, a room that expects a reason to come back. Every steak is costed to the gram and cooked to the second, and the grill does not wait for anybody.
The omakase room
The most exposed format in the business: no menu to hide behind and the guest watching every cut. He opened a new omakase room in Zionsville.
Precision is how a cook shows respect. Every plate that leaves my pass carries my name. So it leaves right, or it does not leave.
Full authority, in writing
For the term of the agreement, Aziz has one hundred percent operational authority. The kitchen, the floor and the marketing run his way. It is signed up front, before the work starts.
That is not about ego. Half measures are how restaurants stay stuck, and a turnaround with two people steering is a turnaround nobody is steering.
What stays with you: the target, agreed together in writing before any fee beyond the visit; the numbers, every week, that you can check yourself; and the decision, when the target is hit, about what you keep paying for.
Ask for a visit
Tell us where you are and what is going on. Aziz reads every one of these himself. The first call is a conversation, not an invoice.