Massimiliano Alajmo

Chef Riccardo Barni, molded within the esteemed Alajmo culinary lineage, champions a philosophy deeply rooted in the reverence and celebration of local terroir. His contemporary Italian cuisine at Sesamo is characterized by an intuitive, responsible, and deeply localized approach, meticulously honoring the Moroccan landscape. His commitment to ethical sourcing is profound: an impressive 90% of ingredients are procured locally through meticulously curated short circuits, fostering robust relationships with regional farmers and artisans. This dedication extends to championing seasonality, safeguarding biodiversity, and elevating the expertise of small Moroccan producers, often featuring rare products endorsed by the Slow Food movement. Barni’s vision skillfully intertwines the rigorous techniques of Italian culinary tradition with the unique bounty of Moroccan raw materials. He strives to pay homage to nature, its dedicated cultivators, and the essential, often imperceptible, bond between the earth and the plate. This is achieved by expertly transforming local ingredients through a refined Italian lens, judiciously incorporating imported Italian products only when the local supply cannot meet the exacting standards required. Chef Barni's technical prowess is manifested in his precise execution of Italian culinary techniques, masterfully applied to a diverse palette of Moroccan ingredients. He imbues classic Italian flavors with his distinctive creative flair, crafting contemporary interpretations that remain deeply respectful of Sesamo's unique location. A cornerstone of his artisanal style is the on-site production of fresh and dry pastas using Moroccan-grown wheat, made possible by a specialized pasta machine – a testament to his innovative spirit, commitment to sustainability, and unparalleled craftsmanship. His menu undergoes a complete transformation at least five times annually, ensuring it dynamically reflects the seasonal peak of the terroir. Among the legendary dishes that epitomize his artistry are the 'Majorelle cappuccino,' a bold and sun-drenched creation; the delicate 'lasagnetta with basil pesto and stracciatella'; and the exquisite, house-made 'pistachio gelato.' Other celebrated dishes include the 'ravioline alla bolognese,' the 'Atlas walnut tiramisu,' and the deceptively simple 'spaghetti aglio e olio.' These preparations, alongside the renowned 'Cappuccino à la crème de pomme de terre' and 'Scaloppina de veau' (cult dishes from the Alajmo 'RAF' menu), showcase his remarkable ability to deliver both comforting tradition and avant-garde creativity, all within a framework that rigorously champions responsible sourcing and a profound, sensory connection to nature.

Career

• Head Chef at Sesamo, Marrakech

Mentored by Massimiliano Alajmo, Raffaele Alajmo.