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Join on Telegram Fez – From 19 to 23 September 2025, Marrakech will host the 11th edition of CREMAI: the international hospitality, foodservice, and gastronomy exhibition that has quietly become a heavyweight in shaping the future of Morocco’s soft power.
This edition is not just a trade show. It’s a mirror of where Morocco is heading: forward, proudly African, and globally relevant.
CREMAI 2025 lands with purpose and held under a sovereign, united, and dynamic Africa, the event brings a clear ambition: to position hospitality as a driver of sustainable growth, cultural influence, and territorial attractiveness.
The exhibition hall spreads over two hectares and moves like a living organism: full of chefs, decision-makers, suppliers, designers, innovators, and builders of tomorrow’s hospitality scene.
Everyone you’d expect: hoteliers, restaurateurs, caterers, artisans, project developers, they’re all here. But so is direction.
Inside, themed pavilions make it easy to grasp where the industry is going:
Green Hospitality, focused on sustainable, responsible solutions.
Made in Morocco, a showcase of local excellence in agro-food and crafts.
Food Tech & Startups, for the new generation of culinary innovation, AI in the kitchen, smart packaging, robotics in service.
Terroirs & Traditions, where cooperatives and heritage products take center stage.
It’s not just about business. It’s about building an ecosystem that thinks beyond the table.
At the core of CREMAI’s identity is the “Carrefour des Chefs,” a gathering of top-level culinary competitions that do more than reward talent, they create it.
This is where Morocco’s best chefs are discovered, mentored, and launched into the international scene.
Two major competitions mark this edition:
Africa’s Bakery Cup, created in 2013, invites the continent’s top bakers to turn flour and fire into art.
Africa & Middle East Women Chefs Cup, a platform dedicated to female culinary leadership, intergenerational mentorship, and professional empowerment.
It gets even more intense on the national stage:
TOC MAROC, the official territorial selection for chefs destined for the Bocuse d’Or and the World Pastry Cup.
MPM, Meilleure Performance Maroc, where chefs compete in everything from Italian cuisine to cake design.
(Expanded in the release to include: best Moroccan cake, meat dishes, Asian cuisine, petits fours — but you can leave this general as is)
And of course, CREMAI’s signature trophies: the Rahal Trophy for Moroccan cuisine, the Omar Trophy for chefs with reduced mobility, the El Houari Trophy for young talents, and the Gabriel Paillasson Trophy, a tribute to iconic culinary figures.
These aren’t just medals. They’re fuel for national pride.
Morocco’s champions on the global stage
Morocco’s national teams have made their mark. Champions of Africa at both the Bocuse d’Or and the African Pastry Cup.
Best Promotion Award at the World Pastry Cup. Bronze at the Gelato World Cup.
Best Tasting Award in their very first run at the international bakery competition.
First-place wins at the Toque d’Or, Trophée Passion, and Dubai World Hospitality Championship.
Morocco has become a force to reckon with in the culinary world. CREMAI is both the engine and the stage.
CREMAI 2025 is more than an expo. It’s a strategic tool. An accelerator. A place where industries are built and talent is tracked early. The program includes:
A conference series tackling big themes: circular economy, hospitality design, AI, HR, quality standards.
An Influencer’s Corner, where rising voices of digital gastronomy meet and shape trends.
A talent incubator, directly connected to CREMAI Connect, a mentoring and recruitment platform built to link people with opportunity.
This edition is part of a larger roadmap called “Hospitality 2030,” with a three-phase plan designed to modernize the Moroccan model and project it onto African and international horizons.
It’s not only about food, or even hospitality, it goes further to include culture, influence, and vision.
And in 2025, that vision takes center stage in Marrakech.
