Marrakech — Yesterday at Samanah Villa, MWN sat down with entrepreneur, philanthropist, and now author Khalid Dahbi for an intimate conversation about his newly released book, Mektoub, a memoir he describes as a journey shaped by courage, reinvention, and an unshakeable love for Morocco.
Speaking about the choice of title, Dhabi explains that Mektoub, Arabic for “it was written,” perfectly captures the spirit of his life story. A suggestion from his collaborator,
Virginia de Gaetano, the title reflects the belief that the paths we take often feel destined once we look back.
In one sentence, Dahbi sums up his book as “the wonderful journey of a young man who left home at 14.”
Born with dreams of acting, he traveled across Europe, from Naples to Venice, facing rejection and uncertainty before finding his calling in gastronomy.
Over the next 25 years, his career unfolded across some of the world’s most renowned kitchens, working alongside culinary icons such as Gordon Ramsay, Marco Pierre White, and Gennaro Contaldo.
COVID-19 became a turning point. Stepping away from restaurants, Dahbi ventured into a broader entrepreneurial ecosystem blending luxury, lifestyle, good food, and meaningful impact.
Today, he runs several brands, including:
KD Foundation, supporting vulnerable communities in Morocco and abroad, work that earned him a Royal honor.
KD Luxury, where he proudly represents Morocco as one of the world’s leading producers of premium caviar.
Additional ventures that expand his footprint across philanthropy, hospitality, and luxury goods.
For Dahbi, the bridge between luxury and philanthropy is simple: “You have to be human before you become anything else. Luxury is style, but philanthropy is essence.”
When asked what he cooks best in Moroccan cuisine, Dahbi refuses to focus on ego or signature dishes.
Instead, he calls himself “an ambassador to good ingredients,” honoring fishermen, farmers, and artisans whose work shapes Morocco’s culinary identity.
Whether preparing a tagine or couscous, he believes the soul of Moroccan gastronomy lies in celebrating the people behind its flavors.
Dahbi’s book is more than a memoir. It is a reflection on destiny, gratitude, and the values inherited from his late father, especially the belief that giving is life’s greatest pleasure.
