Name :-Chef Syed Murtuza Haider
Awards & Recognitions :-Awards & Recognitions Won Gold and Bronze Medal in Culinary Challenge conducted by Indian Federation of Culinary Associations in the year 2008 and 2012 respectively
Favourite Dessert(s) :-Awards & Recognitions Makuti
Favourite Drink(s) :-Awards & Recognitions Dates and Milk
What inspired you to become a chef?
I never decided to become a chef, it just kind of happened. Constantly surrounded by great meals prepared by both my mom and dad, I can safely say they are responsible for my career choice. Little by little I was entrapped in the world of gastronomy until I realized that it was what I really wanted to do for the rest of my life.
Is there a chef you admire the most? Who and why?
Yes, there are many like Chef Gill, Chef Rajeev Janveja, Chef Madhur Jaffrey, Chef Tarla Dalal. I like the way they inspire tons of chefs to get creative, think out of the box and create something magical. They have a modern approach with a classy touch and they love to share their passion and ideas to help many like us to become better every day.
When are you happiest at work?
I love the fast pace and the action of being a Chef. I love being able to be creative and put something new and exciting.
Do you have any advice for someone wanting to become a chef?
First few years of working in the professional kitchen are going to shape the rest of your career. There is a ton of time, energy and sacrifice that goes into becoming a chef. You need to stay humble, passionate and patient.
Which is your favorite home-cooked food?
My favorite home-cooked food is Kabuli Pulao with home-style Mutton Kofta Curry and Aloo Ki Kheer cooked by my Wife.
ABOUT Syed Murtuza Haider |Senior Executive Chef at Lemon Tree Hotel, Electronics City |Bangalore
A chef with passion and commitment to the culinary profession.
I have been in the hospitality industry for over 16 years. Armed with a Diploma in Hotel Management from Indian Institute of Hotel Management, Patna.
Currently working with the Lemon Tree Hotel, Electronic City, Bangalore as Senior Executive Chef. A humble beginning with the Centre Park Hotel in Bangalore set the foundation for my career in Culinary. I have also worked and helm the kitchens with some of the hotels which include Centre Park, Umed Bhawan Palace, The Metropolitan Hotel Nikko & Chanakya Hotel.
My passion is not just cooking but to always provide quality food was one of the key goals for me. Be it handling and managing operations, customer-oriented approach, cost-effective, trouble-shooting solutions or people skills. Despite my extensive experience and expertise, I always believe in constantly learning, evolving and experimenting.