Kempinski Hotel Ajman is ready to present a banquet of succulent specialties with the addition of Chef Shaik Nasiruddin to Bukhara’s talented culinary team.
Chef Nasiruddin brings over 35 years experience in the F&B industry to his new role as Chef de Cuisine of the Indian restaurant, many of which have been spent perfecting Bukhara cuisine – involving the delicate cooking of kebabs in a traditional ‘tandoor’ clay oven – in two of India’s most renowned restaurants specialising in this culinary tradition.
“We are very pleased to welcome Chef Nasiruddin to Bukhara and look forward to letting our guests savour the traditional flavours he brings to his dishes, drawn from many years of training under the best chefs in India. His superb flair for coming up with flavourful dishes and ability to capably run a busy kitchen will surely be a valuable asset to Kempinski Hotel Ajman’s F&B team,” said Ulrich T Eckhardt, Managing Director, Kempinski Hotel Ajman.
Chef Nasiruddin’s three and a half decades in the hospitality industry have seen him progress up the career ladder, having joined as a Chef de Partie at the West End Hotel in India in 1972. Chef Nasiruddin honed his skills in the specialty North Indian style of cooking when he worked at Bukhara restaurant at the Delhi Maurya Sheraton, and the Royal Afghan restaurant, a part of the Windsor Manor Sheraton property in Bangalore, India. Chef Nasiruddin also possesses over a decade’s experience in Japanese F&B outlets, having worked as part of the Nippon Group of Hotels and at Sumanala Restaurant in Japan.
“I am very excited about the opportunity my new position at Kempinski Hotel Ajman provides in terms of furthering my skills and experience in a style of cooking that I personally find extremely exciting. I look forward to adding many new specialties to the existing menu to raise the bar even further at Ajman’s premier Indian restaurant,” said Chef Nasiruddin.
