About Chef Khalid | My Story
My culinary journey began with a twist of fate – after earning my 1st class honours in business management, I navigated through the world of sales and management. However, it wasn't until 2012, when I heeded my partner's advice and decided to turn my passion for food into a career, that my path truly unfolded. Guided by Chef Christian G
My culinary journey began with a twist of fate – after earning my 1st class honours in business management, I navigated through the world of sales and management. However, it wasn't until 2012, when I heeded my partner's advice and decided to turn my passion for food into a career, that my path truly unfolded. Guided by Chef Christian George at Cannizaro House, I embarked on an exhilarating journey of discovery and growth in the kitchen.
My thirst for knowledge led me to Gordon Ramsay's acclaimed kitchen at Claridge's Hotel, where I immersed myself in the artistry of French and British cuisine. Juggling sections, negotiating time off for culinary studies, and absorbing every detail of the open kitchen ambiance, I honed my skills and expanded my culinary repertoire. Here is a glimpse of the camaraderie within the team.
Later, at Joel Robuchon's two-Michelin-starred haven, I indulged in the intricacies of French cuisine infused with Japanese finesse. Working alongside Executive Chef Olivier Limousin, I delved into the artistry of culinary excellence. The open kitchen ambiance provided a delightful opportunity to engage with guests, sharing moments of c
Later, at Joel Robuchon's two-Michelin-starred haven, I indulged in the intricacies of French cuisine infused with Japanese finesse. Working alongside Executive Chef Olivier Limousin, I delved into the artistry of culinary excellence. The open kitchen ambiance provided a delightful opportunity to engage with guests, sharing moments of culinary magic. Here is a cherished memory captured outside the restaurant with Executive Chef Olivier Limousin
Eager to broaden my culinary horizons, I joined Angela Hartnett's Michelin-starred Murano, mastering every station and eventually assuming the role of sous chef. With Angela's guidance, I ventured into the bustling streets of Covent Garden to launch Café Murano, relishing the challenges of a new opening.
My journey as Head Chef in esteemed establishments like Bob's Lobster, Searcys at St Paul's Cathedral, Boisdale of Mayfair and Berenjak at Borough Market solidified my leadership skills and culinary identity. However, a desire for balance led me to The Birch Hotel, where I orchestrated unforgettable events until unforeseen circumstances redirected my path.
Undeterred, I embraced the opportunity to blend my love for events with culinary creativity, birthing the concept of immersive dining experiences. Now, I invite you to join me on a journey through the senses, where each dish tells a story and every meal is an adventure.
Beyond the kitchen, I am a dedicated family man, finding joy in celebrating milestones with my two daughters. I'm also an avid traveller, exploring new cultures and cuisines to continually fuel my creativity.
Whether I'm orchestrating events, mentoring teams, or consulting on new ventures, my commitment to culinary excellence remains unwavering. I invite you to join me on this culinary journey as we Savor the rich array of life's Flavors together.
Let's create something extraordinary.