Morou Ouattara, a distinguished chef and culinary trailblazer, embarks on a gastronomic journey rooted in Modern American cuisine with an accent, mirroring the distinctive way he communicates.
His culinary expertise is a culmination of diverse experiences, notably at Lily and the Cactus, an American restaurant with a Southwestern twist that thrived in the burgeoning neighborhood of NoMa in NE, Washington, DC, since early summer 2018. He also made his mark at Kora restaurant in Crystal City, which opened its doors in August 2009, focusing on Mediterranean fare. Morou’s innovative approach earned Kora recognition in the Best of Arlington and featured in Arlington Visitors Bureau advertisements, promoting tourism in Northern Virginia.
Beyond traditional restaurant settings, Morou collaborated with Dove Chocolate, a subsidiary of Mars Inc., serving as their spokesperson in the bean-to-bar campaign targeting Millennials. This campaign emphasizes the importance of understanding the sourcing and harvesting of food, with Morou’s involvement showcased in engaging trailers on Youtube.
Farrah Olivia by Morou, established in November 2006, swiftly made waves in the culinary world. Within its first year, it secured a place in various prestigious lists, including Washingtonians’ top 100 restaurants and top 100 bargains, The Washington Post Magazines’ 50 National Treasures, and Northern Virginia magazine’s top 25 restaurants. It was also nominated for the best new restaurant by the RAMW. Morou himself was featured in DC One Magazine as one of DC’s 10 hottest chefs.
Morou’s culinary roots trace back to his upbringing on the Ivory Coast, where his mother’s culinary artistry sparked his interest. Inspired by her ability to transform everyday meals into festive celebrations, Morou developed a signature appeal to his food, blending African, French, and Middle Eastern flavors.
Originally arriving in the United States in 1988 to pursue a degree in Computer Science, Morou found his true passion in the culinary world. Joining Francesco Ricchi’s I’Ricchi and later Mark Miller’s Red Sage in 1991, Morou was exposed to innovative culinary techniques and unconventional flavor combinations. His journey led him to become the executive chef at Red Sage, achieving Mobil four-star status and receiving back-to-back nominations for Washington’s Chef of the Year in 2000 and 2001.
The transformation of Red Sage’s cuisine from Southwestern to Creative American marked a pivotal moment in Morou’s career. Subsequent ventures, including Signatures restaurant in 2002, brought him further acclaim and another nomination for Washington’s Chef of the Year in 2005.
Morou’s philosophy in the kitchen involves viewing traditional dishes with a fresh perspective, stating, “Dishes that are considered traditional are new to me; I see them in ways that perhaps the diner would not. So, I twist them a little.” This creativity shines through in dishes like the deconstructed Caesar, where expectations are surpassed through inventive rearrangements.
Apart from his culinary endeavors, Morou is deeply committed to community service, contributing his talent to life-changing events such as Taste of the Nation, Heart’s Delight, and Zoofari. Recognized as the 2003 Man of the Year by The National Capital Area Chapter of The Leukemia & Lymphoma Society, Morou’s generosity extends beyond the kitchen.
His television appearances on the Food Network’s Iron Chef America, TBS’ Dinner and a Movie, Cooking Live with Sara Moulton, and CBS’s The Early Show, along with gracing the cover of The New York Times Dining Out section, further underscore Morou’s influence in the culinary world. In a realm where the unexpected is celebrated, Morou Ouattara continues to redefine and elevate the gastronomic experience.