Djamel Cheurfa (@djamel_foodie) is the social media era’s newest incarnation of the French Chef. Born in Lyon (a city known for the quality of its cuisine), of Algerian descent, he’s based in London and travels the world, picking up culinary inspiration wherever he goes.
When did you first get interested in cooking?
I think my love for cooking started when I was 7 or 8 years old. I would sneak into the kitchen to help my mom, even though my dad occasionally shouted at me to get out. I couldn’t stay away. There was something magical about seeing raw ingredients transform into a delicious dish right in front of you. I remember standing on a stool, carefully whisking eggs, feeling like I was conducting a tiny orchestra. The kitchen smelled like spices, warm bread, and the promise of something amazing. It wasn’t just about food—it was about the joy, the creativity, and the little bit of mischief. Even now, that memory makes me smile. Cooking was my first form of self-expression, and in a way, I was already performing for an invisible audience: my family, who sometimes tolerated my “help,” but mostly just enjoyed the results.
What’s the secret to making a popular food video on social media?
Honestly, it’s a mix of simple things that make a huge difference. First, the food has to look amazing—bright colors, fresh ingredients, something that makes people’s stomachs growl just by looking at it. Then, there’s the presentation: a good smile, a bit of personality, and a little humor never hurts. Timing is everything too—you can have the most beautiful dish, but if you don’t capture it at the right moment, it just won’t translate on screen. And finally, don’t underestimate the power of relatability: people want to see someone who’s enjoying cooking, not just a perfectly staged photo. It’s like you’re inviting them into your kitchen for a tiny moment, and if they feel that warmth, they’ll keep coming back for more.
You’re very international—French, Algerian descent, live in London, travel the globe—do all those things influence your cooking?
I used to cook the way I grew up cooking, sticking to family recipes and flavors I knew. But over the last few years, my travels have really started to influence my kitchen. I’ve picked up spices in different countries, cooking techniques in Italy, and even plating ideas in England. Traveling gives you this beautiful lens to adapt and experiment, and it makes the kitchen feel like a tiny passport stamp of your experiences. You start to combine flavors you never imagined together, and sometimes it works brilliantly—other times, it’s a hilarious disaster, but that’s part of the fun.
Djamel Cheurfa.
What are the sexiest foods?
Oh, there are so many! Profiteroles are a classic—they’re indulgent, chocolatey, and a little messy, which adds to the fun. Seafood pasta is another favorite—there’s something about the combination of flavors, the aroma of garlic and fresh herbs, that feels luxurious. But honestly, the sexiest food is anything made with love. If you put your heart into it, it doesn’t matter if it’s a humble stew or a fancy dessert—it will make people feel something.
Are any foods aphrodisiacs?
Absolutely. Chocolate, oysters, chili—they’re just the beginning. Certain foods awaken your senses in ways that are subtle but powerful. It’s not just about the flavor—it’s about the atmosphere, the textures, the shared experience of eating something that feels indulgent or exotic. Food can seduce just as much as words or music, and that’s the beauty of it.
Do you have favorite chefs who inspire you?
I’ve been inspired by many chefs over the years, but the one who really taught me a lot when I was younger is Chef Said in a London restaurant. He wasn’t famous, but he lived in his kitchen—every day, every hour, perfecting his craft, teaching me to respect the ingredients, the timing, and the passion behind every dish. Some of the chefs who inspire me most aren’t in the spotlight—they’re the ones working tirelessly in their kitchens, just for the love of cooking.
Any food scenes in movies you love?
Ratatouille is iconic—especially the scenes in the kitchen where food is treated like art. I love how it captures the chaos, the creativity, and the joy of cooking. But if I had to pick my absolute favorite, it’s the giant cookie scene in Honey, I Shrunk the Kids—there’s something magical about a cookie that big, and it makes me laugh every time. Food in movies isn’t just about eating; it’s storytelling, nostalgia, and imagination all rolled into one.
What’s your favorite thing to cook?
I adore cooking boeuf bourguignon. It’s slow, comforting, and allows you to really immerse yourself in the flavors and techniques. But my favorite thing to eat? That’s got to be Algerian Chakhchoukha from Biskra—rich, hearty, and full of history. (Not to be confused with shakshouka, which is delicious in its own right but totally different!) Cooking it makes me feel connected to my roots, and sharing it makes me feel connected to people.
Tell me about cooking for the homeless.
I’m not sharing much of this on my social to be honest, but I do cook big portions –100-150 portions at a time– for the emergency hospital and sometimes for people in need.
