As the tourism industry is making significant growth in Sri Lanka, creative chefs are very much in demand. A kitchen is the heart of any hotel, as people come to indulge in succulent cuisine, supplemented by beverages. Hilton Colombo has a very young Executive Chef, whose journey of success is a confluence of culture and hard persistent progress. 38 -year -old Kazi Hassan is a culinary genius. He is a role model to the 200 chefs and cooks in the kitchen brigade of the Hilton Colombo. He is often mentioned as a ‘stabilizing influence’ on junior chefs. I met up with Chef Kazi for a luncheon meeting.
Tell us about your family and your entry into the commercial kitchen?
I was born in Bangladesh. My father was a banker. At school I was always imagining about creating beautiful plates of food, while the teachers were teaching. When I was a teenager our family migrated to Melbourne, Australia. My father wanted us to have a better life. I grew up watching celebrity chefs like Jamie Oliver and Gordon Ramsey on TV, and they influenced me to a certain extent to become a chef. Initially my dad was bewildered at my choice. He wanted me to be an engineer or doctor, as most Asian parents think. However I respect my dad, he never forced me. I went to hotel school at Holmesglen and graduated with a Diploma in Hospitality Management. Whilst learning for my Diploma I worked as a kitchen helper. After working at some restaurants it was time to enter the grand league and I joined Crown Resorts as Chef-de- parte in 2002. I got loads of experience in cooking, budgeting and food costing. From here I moved to Sydney in 2006 to work at the Westin (Marriot chain) as Sous Chef. Here my team participated in the Sydney Culinary Challenge 2007, and won a gold medal.
Explain your career development to the next stage and becoming an Executive Chef?
I moved to the Middle East to work for Michelin star award winning Chef Jean Georges in Doha, where as its head chef I was glad to introduce modern French cooking with Mediterranean flavour, guiding a team of 24 chefs. It’s a challenge but nice to work and understand people from various cultures. My years in Australia a multi cultural nation- made me realize about other cultures, the lessons which I carry in my heart when dealing with others. During this time I got my Certificate in Finance Management from Amsterdam to augment my management skills. It was back to Sydney to join Sheraton Hotel. From here I joined the Hilton Hotels in Malaysia as Executive Sous Chef in 2014. By end of 2015 I came to your beautiful island Sri Lanka, as Executive Chef of Hilton Colombo.
Your experience in Colombo?
I am truly happy to be in SL. Your people are so friendly. I am here with my wife Farjana and our 5- year- old daughter Samara. I like SL food with its spicy overtones. Perhaps you can say my legacy at Hilton Colombo was the implementation of the Graze Kitchen - our unique restaurant. When I began work here there was a massive construction in progress. I was able to inject my creative concepts and we have a spectacular venue which serves food from the Mediterranean, Italian, Japanese, Indian, East Asia and Sri Lanka. Before I did the Oktoberfest in Colombo with my team, I travelled to Germany to witness how they celebrate and dine. I displayed my re-designing prowess at our venues Café Kai, Ikoi Tei Japanese restaurant, Il Ponte and our own Curry Leaf - Sri Lankan restaurant. Apart from my credentials in the kitchen I am a competent leader with a sense of entrepreneurship.
Your advice to aspiring young chefs?
In the kitchen there is no short cut to success. You must stay 100% focused and work hard. Always be willing to learn from others. I have a concept called C.O.T. It stands for Creativity, Ownership and Taste.
Be creative as you cook. Own your mistakes and take criticism and learn. You must understand the culture and taste preference of where you’re serving (country or region) and adapt your menus to please the discerning customers. Always remember hospitality is a feeling- a feeling that you gently impress on your guests.
