From September 19 to 23, 2025, Marrakech will play host to the 11th edition of the CREMAI Fair, a must-attend event for professionals in hospitality, food service, and the culinary arts. More than just a trade show, this gathering is part of Morocco’s broader “Hospitality 2030” vision—an ambitious strategy aimed at strengthening the country’s leadership in Africa while expanding its global influence in the hospitality industry.
Set across two hectares, the exhibition space will showcase key players from the agri-food sector, hospitality equipment, new technologies, furniture design, and gourmet food. The event is exclusively geared toward professionals—chefs, hoteliers, restaurateurs, artisans, and entrepreneurs—who will have the chance to explore the latest innovations and trends shaping the future of the industry.
This year’s edition promises a rich program of thematic spaces. One pavilion will focus on sustainable solutions, highlighting eco-friendly practices gaining ground across the industry. Another will celebrate Moroccan craftsmanship and local products, showcasing the country’s rich culinary heritage. Innovation will take center stage in the Food Tech zone, where startups will unveil cutting-edge concepts. This year’s guest of honor will be Saudi Arabia, featured in a dedicated pavilion to spotlight its own hospitality culture.
At the heart of CREMAI 2025 is the “Carrefour des Chefs,” a major highlight featuring high-level culinary competitions. Among the most anticipated are the Africa Bakery Cup and the Africa & Middle East Women Chefs Cup—two international contests designed to spotlight the talents of the African continent and celebrate culinary excellence. National competitions will also feature prominently, including TOC Maroc, a key stepping stone to prestigious events like the Bocuse d’Or and the Pastry World Cup. Additional contests will reward creativity in world cuisines, cake design, and fine pastry.
Several prestigious awards will also honor Moroccan talent, such as the Rahal Trophy for traditional gastronomy, as well as prizes celebrating youth, inclusion, and the legacy of iconic culinary figures. Moroccan chefs continue to shine on the global stage, bringing home titles such as African champions at the Bocuse d’Or and the Africa Pastry Cup, along with recognition at the Pastry World Cup and a bronze medal at the Gelato World Cup. These achievements fuel the aspirations of a new generation determined to elevate Morocco’s flag in the world of haute cuisine.
Beyond the competitions, CREMAI 2025 aims to serve as a catalyst for transformation across the hospitality and food sectors. A series of high-level conferences will tackle critical topics such as circular economy, artificial intelligence, and hotel design. A special space will be dedicated to culinary influencers, while a talent incubator, through the CREMAI Connect platform, will offer mentorship and employment opportunities to young professionals.
With an eye toward 2030, this edition of CREMAI aspires to be both visionary and unifying, placing hospitality, cultural heritage, and gastronomic excellence at the heart of Morocco’s identity on both the African and global stage.
