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Executive Chef & Culinary Partner
For Chef Majid Mayahi, Slick Chicken represents the next chapter of a culinary journey shaped by different cities, countries, cultures, and cuisines.
His culinary career began in Montreal, Canada, before taking him to Dubai, Orange County, California, and eventually San Diego. Each destination influenced the way Majid thinks about food and helped shape his approach to cooking.
After moving to San Diego, Majid became Executive Chef at Leila, helping lead the culinary program from the restaurant’s opening and serving as Executive Chef for approximately two years.
After three years of living in San Diego, Majid realized this was home. When he decided to pursue his dream of opening his first restaurant, he knew he wanted to focus on something almost everyone loves: chicken.
At Slick Chicken, Majid is the culinary force behind the restaurant—from marinades and seasonings to sauces, sides, cooking techniques, and overall food quality.
His philosophy is simple: Quality product. Simple ingredients. Great marinades. Proper seasoning. Careful cooking. Consistent results.
His signature Mediterranean chicken reflects the cultures and flavors that have influenced his international culinary journey.
Majid also brought a little piece of Montreal with him through the Laughing Cow Chicken Poutine, combining the comfort-food tradition of Montreal with Slick Chicken’s signature chicken and creamy Laughing Cow cheese.
Montreal Roots. Slick Chicken Attitude.
Managing Member
Info@EatSlickChicken.com
For more than 25 years, Moe Taleb has been involved in building, operating, developing, and growing restaurant, catering, and hospitality concepts.
His restaurant journey includes:
Zig Zag Kitchen • Let Us Cater • La Vida Catering • Atolito Catering • Kith and Kin • Mesa Urbana • Tala House
These experiences have given Moe a perspective built from decades in the restaurant business—from developing concepts and operating restaurants to catering events and understanding what keeps customers coming back.
Coming from Chicago, Moe brings what he calls a “Know How to Eat” Attitude.
Food should have flavor. Portions should be generous. Quality should matter. Customers should be taken care of. And when people spend their money with you, they should feel like they received real value.
After more than 25 years in the business, Slick Chicken represents a new chapter for Moe.
Together, Moe and Chef Majid are bringing that philosophy to San Diego’s College Area:
Chef-Driven Food Without Chef-Driven Prices.
Great chicken. Generous portions. Fair prices. Consistency every day.
That’s Slick Chicken.
Managing MemberInfo@EatSlickChicken.com
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