Born in Senegal, he grew up in Nice, France. Chef Malik began his relationship with food living by the Atlantic coast where his father owned a fish company. Malik attended culinary school in Perignon (France). After graduation, he moved to Paris as a cook at “ La Tour d’Argent”, one of the most prestigious and renowned Parisian restaurants. After two years as a cook, he became one of the assistant chefs de Partie.

1995-1996: Malik moves to New York to become a sous-chef at “Le Bernardin.”

1996-1998: Malik worked aa the Executive Chef at China Grill.

1998-2000: Opened the first Asia de Cuba in New York as Executive Chef.

2000-2003: Malik opened two more Asia de Cubas as Executive Chef - one in Los Angeles and one in London.

2003: Malik worked as a consultant chef for several restaurants: Blue Fin, Fiama….

2004: Worked as a private chef for the Rockefeller family.

2005: Worked as a corporate chef at the executive dining room of UBS (Union of Swiss Bank).

2006: Opened his restaurant Nolia in the East Village.

2007: Opening of Boucarou Lounge as Executive Chef.