Exclusive Interview | Chef Shahnawaz Khan, Cluster Executive Chef, Manas lifestyle Resorts, Igatpuri-Maharashtra.
/“my endeavour is to bring all unique offerings and signature recipes and cuisines back to the F&B landscape”
Editor: How did it all start? Share your journey with us!
Since my childhood, I was very closed to my grandmother. she was a very good cook, so I was generally involved during cooking time with my grandmother. then I start taking interest in cooking. I was born in Lucknow (Nawabs City) ( U.P) and spent most of his childhood in Lucknow. I started in the hospitality industry in 2004 with a Degree in Hotel Management from the Institute of Hotel Management Catering & Nutrition, SAMS Ihm, Varanasi (Afflicted by P.T.U).
I started my carrier at The Pride, Nagpur in 2008.
After working in many hotels, Like Orchid, Marriott, Westin, Hilton, IHG, The Lalit, Carlson, RHG, and ITC. he became the Executive Chef of the Keys Group Of Hotel in Mahabaleshwar. I am also the recipient of the Best Executive Chef by Keys Hotels, received the best chef from IHG, and Bravo Award from Carlson, Gurgaon.
I am an Indian chef, entrepreneur, and television personality. Khan stars in the TV food operations. He also launched his own Shaandaar Zayaka(All food solutions), in January 2017. He is a younger Executive Chef in Hotel Industry. Currently working with Manas lifestyle Resorts, Igatpuri- Maharashtra as a Cluster Executive Chef.
Editor: What are your earliest memories of the kitchens you worked in
In my last assignment, I worked with Radisson Srinagar as an Executive Chef position when I joined, I faced a challenge. there was one restaurant just like a dead place, management wants it open as soon as possible with new ideas. First I surveyed the market then I found no authentic Muglai and Awadhi restaurants in Srinagar. Then I decided with management, we will start a Muglai and Awadhi fine dining restaurant for our food lovers. we decided the name of the restaurant is MEZBAAN. When we opened this restaurant, it was boomed in the market. It was a very good movement for us.
Now my endeavour is to bring all unique offerings and signature recipes and cuisines back to the F&B landscape and to this effect, I am working on menu reengineering / developing a new menu mix at Manas Lifestyle Resorts- Igatpuri. I invite you to visit very soon.
Editor: A dish your patrons/ guest love?
I have lots of dishes, but personally, I like Shaan Shahi Murgh Raan. it's my creation. This dish is in my name.
Editor: A dish that you love but do not have on your menu?
Hydrabadi gosht haleem, it's my favourite dish. I love to cook, it's taken too much time for cooking.
Editor: What according to you does it take to become a successful chef?
For becoming a good chef, good culinary education, a basic concept, punctuality, hard work, dedication, and the main thing is attitude behaviour.
Editor: What advice would you give to young culinary students?
My advice to young culinary students. whatever you do, do with your passion. Punctuality and full of dedication to your work.
Editor: What instruments/equipment/devices you cannot imagine working without?
Without a sharp knife, I cannot imagine working. if I have a sharp knife, I feel just like a king in the kitchen.
Editor: Your favourite ingredients Is…
As a being Indian chef, garlic is my favourite ingredient. it has omega 3 fatty acid, it is very good for our heart, it makes our heart strong and healthy and its help to enhance flavour, aroma, the taste of food.
Editor: Name chef’s, you find amazing or chefs work you admire
Chef Gregor Pfaff (German Chef), I work to admire him. I worked with him in The Lalit
Editor: What books should every chef read?
Theory of cookery is the best book for all culinary students. all basic concepts are clear in this book.
