Mounir Toub

About Mounir Toub

From a young age

Mounir was born in 1978 and is the middle child in a family of three boys. His father was a hard worker with two jobs who wanted to support his family and raise his children well. His mother was also a hard worker and was – until his youngest brother went to vocational school – always at home to raise and literally feed the boys. In all of Mounir’s childhood memories – which give him a warm and loving feeling – food plays a prominent role.

Culinary training = start of his career

Mounir’s career as a chef began at a specialized fish restaurant in Veldhoven, where guests came from far and wide for the delicious fish dishes and high quality. In the two years he worked there, he learned the basics of cooking. Working with fresh products daily, making everything from scratch (from soups and sauces to desserts and chocolates), and working extremely hard. Mounir found it truly wonderful and was sure he had made a good choice; cooking was what he wanted! In the years that followed, Mounir came into contact with master chefs such as Eugène Swalen and Margot Reuten, who taught him to cook at a higher level.

Cooking & more
Mounir’s enthusiasm and love for cooking only grew stronger. He had the opportunity to work at wonderful companies and with amazing chefs, which shaped him as a chef. Thanks to his mother as an absolute source of inspiration and the chefs as mentors, Mounir knew from a young age that he wanted to pursue this wonderful profession further. In addition to attending courses and training related to cooking and hospitality – and of course working in the hospitality industry – he also did a lot around it. Mounir was busy with workshops, he provided a cooking column for Fontys University of Applied Sciences, and organized private dining events. Additionally, he worked with great pleasure as a teacher of culinary techniques at Summa College in Eindhoven, where he mainly taught level 1 students the art of cooking – and worked there for over twelve years. During that time, Mounir also wrote recipes for a magazine, which were filmed and posted on YouTube. Those videos were noticed by 24Kitchen, and that’s how he eventually ended up on television.

Busy bee

And then things moved quickly. He now has four cookbooks to his name, was nominated for best cookbook of the year in 2021, and contributed to eight others. Since 2018, he has been cooking on the television program Kook mee met MAX and is one of the regular chefs on Tijd voor MAX. Mounir also teaches at the practical school in Eindhoven and, together with chef Robert Kranenborg, teaches at the Kranenborg Academy in Amsterdam. Also noteworthy: since 2019, Mounir has been an ambassador for KAS and BAS (kitchen and service assistant) for SVH, where he also contributed to new teaching materials, and with his endless enthusiasm, he teaches homeless people to cook at the Springplank foundation. He regularly gives cooking workshops, acts as a day chairman, and motivates young and old with his boundless enthusiasm for what he does. Mounir may be a busy bee, but one thing never changes: he is grateful every day for everything he gets to do, alhamdoulileh!