Q: As a chef, how does your day unfold?
A: I start by supervising the breakfast service. Then I conduct the morning briefing with the heads of departments and senior chefs, and review the day’s operations.
Apart from handling office correspondence, monitoring stocks and storage, I engage with our guests to ensure that all requests and dietary re-quirements are met. I then take a short break in the evening before attending to the dinner service.

Q: Who inspired you to venture into the hospitality trade?
A: My uncle owned a catering business and I absolutely loved helping him out in the kitchen during school holidays. My cousin, who was also a chef, encouraged me to join the trade when he noticed my passion for food.

Q: What was your first dish?
A: Fried rice. I had no supervision and it was the first time I’d donned a chef’s jacket. I remember being commended by the executive chef and it’s one of my best memories.

Q: And your greatest achievement as a chef is...?
A: I’m proud of my efforts in managing the kitchen operations of three Anantara properties as the Cluster Executive Chef and later, Acting Ex-ecutive Chef. My other notable achievements include working alongside talented Michelin star chefs.

Q: Tell us about your most challenging cooking experience...
A: Catering to a royal wedding of 4,000 guests at the Jumeirah Emirates Towers Hotel was my most challenging experience. Although height-ened security and scale of the event posed challenges to the culinary team, we were able to pull it off.

Q: What are the emerging trends in food and drink?
A: With people becoming more health conscious, the demand for fresh organic produce and locally produced ingredients is on the rise. Immuni-ty boosting foods and superfoods are making their way onto our plates – especially amid the COVID-19 pandemic.