Embracing his mother’s rich Middle Eastern cooking heritage, Mazen Mustafa enrolled in culinary school where he learned the techniques of classic French cuisine that would frame his career. After graduation, Mustafa moved to New York to work in the kitchens of David Bouley at Restaurant Bouley and Daniel Boulud at db Bistro Moderne as chef de partie.
In 2002, he traveled to Roanne, France where he interned at the three-star Michelin restaurant La Maison Troisgros, under third generation Chef Michel Troisgros.
In 2006, while working at Striped Bass in Philadelphia, Mustafa met Paul Liebrandt and a year later, he moved back to New York as chef de cuisine of Corton. Here, he assisted Liebrandt in earning two Michelin stars as well as three stars from The New York Times. After Corton, Mustafa joined David Chang at his critically acclaimed Momofuku Ko, where Mustafa delved into Asian ingredients, products, and techniques for the first time.
Mustafa was the executive chef of The Elm, a modern French restaurant at the King & Grove Williamsburg in Brooklyn, prior to a cross-country move, which led to his role as the chef de cuisine at Trois Mec. Upon returning to the East Coast, Mustafa worked with Grant Achatz at Aviary NYC as the executive chef. When the COVID-19 pandemic forced restaurants to close, Mustafa decided to return to Los Angeles, where he joined the Angler team as the executive chef.
Now, Mustafa is the executive chef of Downtown Los Angeles’ asterid by Ray Garcia. Located at the base of the Walt Disney Concert Hall, asterid is a celebration of Los Angeles’ mosaic of diverse cultures and culinary richness.
When he’s not in the kitchen, Mustafa can be found spending time with his Boston Terrier, hiking, finding vinyl records, and restoring vintage motorcycles.