Exclusive Interview | Chef Tarique Aziz, Executive Chef, Noku Maldives
/“Develop your senses, embrace the latest food trends and surprise your guests with your best creations”
Editor: How did it all start? Share your culinary journey with us
I am Tarique Aziz, Executive Chef of Noku Maldives Resort & Spa. I was born and raised in “The City of Joy”, Kolkata, India. I was in the science stream in higher secondary as my father wanted me to be an engineer like most of my family members. But, my interest was in culinary and I pursued my dream by enrolling in a hotel management school to major in Hotel Management, Catering Technology, and Applied Nutrition. Upon graduation, my first culinary journey was at Le Meridien Hotel, Bangalore in 2006. I started as a kitchen executive trainee (K.E.T) and was promoted to Chef De Partie after 2 years of hard work. I had the opportunity to work alongside 2 Michelin Star chefs – Daniel Chambon renowned in French cuisine, and Chef Botrini in Italian Cuisine. I took a leap into my first overseas stint at the Cove Rotana Resort and Spa Res Al Khaimah, United Arab Emirates. I was part of the pre-opening hotel team and gained lots of culinary insights. I continued to undertake more roles in different hotels and resorts from Sous Chef De Cuisine, Executive Sous Chef, Executive Chef De Cuisine, and as Executive Chef in hotels in U.A.E, Seychelles, Doha, Saudi Arabia, West Africa Gambia, now the Executive Chef of Noku Maldives.
I’m an honorary member of various culinary associations and have been awarded several recognitions during my tenure in the middle east and the memberships. Some of them include:
Sr. Member of Saudi Arabian Chefs Table Circle and the member of Chef’s WACS (World Association of Chef Societies).
The Diploma in Culinary Excellence from World Master Chefs Society
Sr. Member of Arab Chef’s Federation and Member of World Master Chef’s Association.
Member of South India Culinary Association (SICA) under Indian Federation Culinary Association (IFCA).
The certificate was awarded by the Association of the Emirates Culinary guild for Five –Course Gourmet Dinner Menu at The Emirates Salon Culinary – Dubai 2010.
Special Certificate of Achievement from The Cove Rotana Hotel, has successfully awarded with a Gold Medal in the category Five – Course Gourmet Dinner Menu 2010. Special certificate in recognition of contribution to the successful opening of The Cove Rotana Resort – Ras Al Khaimah.
Spice Market (W Doha Hotel) was named Best Restaurant in Doha at the BBC Good Food Middle East Awards in 2014.
Editor: What are your earliest memories of the kitchens you worked in?
Every day has been a new experience for me and a process of learning all throughout. All the places that I have worked have been a learning curve for me.
My proudest moment was being part of the culinary team to cook for His Highness Ameri Diwan, Prince al Thani in Doha, and His Highness Prince Fahad Al Saud in Riyad Saudi Arabia dinner events.
Editor: A dish your patrons/guest love
In Noku Maldives, we serve food inspired by the French & Western styles of cooking and dishes. Also, we serve dishes featuring the elements of Maldivian, Thai, Japanese, and Singaporean cuisine.
Editor: A dish that you love but do not have on your menu
The list is long as I have been to so many places and in so many hotels and prepared so many dishes
over the years. Few dishes are mentioned below.
crab napoleon watermelon jelly - local crab remoulade avocado, ravioli of yellowfin tuna.
Corfu Sofrito with parsley Air & Vinegar jellies
Seafood Bourdeto with sea’s stones & sour orange air.
seasonal roast chestnut soup with foie gras, - infused aromatic flavored and Holland chestnut, shaved foie gras, and cream of green apple foam.
slice beef fillet- roast teriyaki glazes grass feed beef fillet, barley risotto cooked in white beef
broth, handy cut vegetable, sweet ginger, and light soy glaze
Thai style chicken lollipop, beetroot crapes roll with roasted celery root and chili lemongrass sauce
Cannelloni stuffed with Lobster Hibiscus sauce and Scallop.
Editor: What according to you does it take to become a successful chef?
Flair. It is all about the flair that will give you the hunger to excel and lead you to learn more and more that in a way will develop your skills and knowledge.
I believe that professional education and training in skills and a passion for cooking are necessary to be successful as a chef. Determination to succeed, knowledge of the methods and the ingredients are most important. With smart work and all the above combined, you can break through all the barriers that will come in your way and success. A smile on the face is always the icing on the cake.
Editor: What advice would you give to a young culinary student?
I would like to tell them that passion, dedication in their work, and positive attitude will put
them on the path towards being a successful Chef.
Editor: What instruments/ equipment/devices you cannot imagine working without?
The instruments I always keep along with me are the Chef’s knife, thermometer, and
Twister. These are an integral part of me and my daily routine.
Editor: Your favorite ingredient is…
I like to use a different kind of herbs in my preparations as believe they enhance the taste of the food by leaps and bounds. A few of my favorite herbs are basil, thyme, rosemary, etc.
Editor: Name chefs you find amazing, or chefs work you admire
I admire and from whom I have learned a lot are Chef Marco Pierre White and Chef Thomas Keller.
Editor: What books should every chef read?
One of the best books that any chef can read is;
1. La Rousse Gastronomic by Prosper Montagné.
2. They Escoffier by Auguste Escoffier
It is the best book anyone can read for classic French Cuisine & technique
