Michael Rafidi, a Palestinian-American chef, has blended his heritage with modern gastronomy, redefining Arab-American cuisine. Born and raised in Maryland, Rafidi initially pursued classic French and modern cuisine before rediscovering his roots in Middle Eastern flavors. His journey back to his culinary heritage was ignited by travels in the Middle East, leading him to open Albi in Washington in 2020.
Rafidi’s has been twice nominated for Best Chef in the prestigious James Beard Awards, and in May 2022, Albi was awarded a Michelin star. His success at Albi and Yellow, his casual cafe in Georgetown, reflects a deep passion for showcasing the soul of Palestinian food. He aims to honor his family’s legacy and Palestinian culture through his culinary creations.
Rafidi’s approach to Palestinian cuisine is not without controversy. He navigates the fine line between innovation and tradition, balancing the desire to preserve authentic flavors with the impulse to modernize and adapt to contemporary tastes. His work represents a new chapter in the evolution of Palestinian cuisine, contributing to its growing recognition and appreciation in the global culinary landscape.
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Education
- Youngstown State University, Youngstown, OH, 2005
- Le Cordon Blue, Pittsburg, PA, 2006
Previously Worked At
- Requin at the Wharf, Washington D.C.
- Arroz, Washington D.C.
- RN74, San Francisco
- The Mildred, Philadelphia
- Wit & Wisdom at the Four Seasons Hotel, Baltimore
- Talula’s Garden, Philadelphia
- Blue Duck Tavern, Washington, D.C.
Previously Worked For
- Mike Isabella
- Michael Mina
Awards
- James Beard, Outstanding Chef Nominee, 2024
- James Beard, Best Chef Mid-Atlantic Finalist, 2022
- James Beard, Best Chef Mid-Atlantic Semifinalist, 2022
- RAMMY Chef of the Year Semifinalist, 2022
- RAMMY Rising Star Chef Finalist, 2018
- Eater DC’s Chef of the Year in 2017