Abdul Quddus Appointed as Chef De Cuisine at Saffron, JW Marriott Mumbai Juhu

A committed food services and culinary arts expert, Chef Quddus’ proficiency lies in Indian cuisine and his last stint was at the JW Marriott Bengaluru as MasterChef where his authentic Indian recipes were extremely well received.

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WITH AN illustrious career spanning over 12 years, Chef Abdul Quddus brings with him vast knowledge and understanding of the hospitality and culinary industry. Specializing in cuisine of the erstwhile North-West Frontier states and Awadhi cuisine, Chef Quddus is sure to elevate the culinary offerings by adding his personal touch to classic dishes at the royal kitchen of Saffron. He strongly believes that it is important to treat all patrons at an equal level because nothing compares to a customer telling him, “This is the best meal I have ever had” and being humble is the key to his success.

A committed food services and culinary arts expert, Chef Quddus’ proficiency lies in Indian cuisine and his last stint was at the JW Marriott Bengaluru as MasterChef where his authentic Indian recipes were extremely well received. His love for the cuisine inspired him to introduce innovative styles of preparing traditional tandoor and dum dishes, a specialization that has garnered him significant plaudits in the industry. With his appointment at Saffron, he is sure to upraise culinary experiences for patrons with some of his signature recipes cascaded from over generations.

Chef Quddus began his culinary journey as a trainee with Hotel Leo Meredian in 2004. Thereafter he has worked with a number of hotel brands like the ITC Grand Chola, Clarion, Walden Club and the Solitaire. Over the years he has managed to hone his culinary skills, emerging as a prominent MasterChef in the industry. Well-travelled across India, he has discovered authentic ways of creating regional dishes by sourcing fresh ingredients locally. During his journey as MasterChef he has explored diverse styles of Indian cooking. Some signature dishes curated by Chef Quddus are Raan-e-Quddusi, Shahi Nalli Nihari, Awadhi Gosht Dum Biryani, Narangi Shami, Daal-e-Awadh and his most preferred Shahi Malai Tukda.

His passion to cultivate the finest culinary operations adhering to upcoming market trends and innovations make him a team facilitator known to motivate people around him. Chef Quddus has been much applauded for unique food showcases which include the Dastar Khan-E-Awadh and Arcot Food Festival. He has also been the head chef for culinary promotions at ITC Gardenia Bangalore, ITC Kakatiya Hyderabad, ITC Maurya, New Delhi, The Raviz Resort, Kollam-Kerala and international assignments which include Macau, Sheraton Grand Hotel and the JW Marriott.

Apart from being extremely enthusiastic about culinary, he also takes a keen interest in playing cricket, football and also thoroughly enjoys watching movies.


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