Chef Syed Murtuza Haider:-
Chef Syed Murtuza Haider 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. Chef Syed Murtuza Haider 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.
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.
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