Tarique Aziz, an accomplished Executive Chef, traded beakers and equations for chopping boards and sauces. Born into a family of doctors and engineers in Kolkata, India, Aziz was expected to follow a path of science and medicine. But a quiet rebellion after high school led him to culinary arts, marking the beginning of an extraordinary journey.
The Early Spark: Cooking Out of Necessity
Aziz’s fascination with cooking didn’t sprout in professional kitchens but in his family’s modest home. His mother, who lost her eyesight when he was just a boy, became his first cooking instructor. At eight years old, he began helping her prepare meals, learning the basics of Indian cuisine.
“That’s where it started,” he recalls, “making chapatis and small dishes with her guidance.”
This unlikely training laid the foundation for his culinary ambitions, though pursuing them came with resistance. After finishing high school as a science major, Aziz defied family expectations and enrolled in hotel management. Initially met with disapproval, his father’s eventual support became a cornerstone of his career.
A Global Culinary Trek: From Asia to Africa
Eighteen years into his career, with eight as an Executive Chef, Aziz’s résumé reads like a seasoned traveler’s passport. He has cooked in Asia, the Middle East, the Gulf, and the Indian Ocean, among other regions, mastering cuisines from Indian to Italian, Indonesian to French.
Currently, Aziz helms the kitchen at Nairobi’s Gem Forest Hotel, leading a team of 35–40 chefs. The job demands discipline, creativity, and adaptability. “Chefs are like the army,” he explains. “Discipline is key, but we’ve modernized—now it’s about teamwork and training.”
Working in diverse culinary landscapes hasn’t been without challenges. From catering to last-minute orders to satisfying guests with varied food preferences, Aziz’s ability to adapt has been his strength. “Traveling taught me to understand different cuisines, and now I can meet almost any expectation,” he shares.
The Role of an Executive Chef: Leadership and Innovation
So, what does it mean to be an Executive Chef? For Aziz, the job is as much about managing people as it is about cooking.
“You’re leading a team, ensuring the highest quality of food and service,” he explains. His leadership style balances discipline with camaraderie, fostering an environment of collaboration rather than strict hierarchy.
Sustainability also plays a central role in his kitchen philosophy. Reducing waste while crafting innovative recipes is a priority. “Take tomato skins,” he says. “We use them for jams, garnishes, or even tomato crust. Nothing goes to waste.”
A Snapshot of His Culinary Expertise
Aziz’s expertise spans an impressive range of cuisines:
- Indian and Asian
- French and Italian
- Spanish and Arabic
- Indonesian and Thai
Among these, he finds Indonesian food especially intriguing due to its blend of flavors and use of diverse ingredients.
Kenya on a Plate: A Chef’s Perspective
Aziz has quickly become acquainted with Kenya’s food culture during his six-month tenure in Nairobi. “Kenyans love meat,” he notes. Beef, chicken, and pork dominate local preferences, but there’s a growing interest in organic and health-conscious eating, especially among younger consumers.
The abundance of ingredients in Kenya excites him. “Markets here have everything,” he says. This availability allows him to experiment with dishes like his signature risotto with lamb chops, infused with Singleton whisky.
Cooking for the Stars and Kings
Over the years, Aziz has cooked for celebrities, royalty, and everyday diners alike. He fondly recalls serving Prince Fahd bin Saud in Saudi Arabia and dreams of preparing a meal for King Salman one day.
Yet, his biggest regret remains not being able to cook a proper meal for his mother. “She unknowingly inspired my career, but I never got the chance to show her my best,” he says.
Challenges and Culinary Evolution
Even a seasoned chef like Aziz finds certain dishes tricky. Singapore’s Laksa soup, with its numerous regional variations, and the spicy Indonesian Sambal pose unique challenges. Still, Aziz approaches these hurdles as opportunities for growth.
Experimentation is another hallmark of his approach. Pairing food with whisky or wine has become a trend he embraces. “Guests appreciate modern pairings—it’s about creating an experience, not just a meal,” he says.
The Guest-Chef Connection
Meeting guests has become a highlight of Aziz’s career. Whether addressing dietary restrictions or gathering feedback, he finds value in these interactions. “It’s real,” he says. “Guests appreciate direct communication, and it helps me refine my craft.”
A Legacy in the Making
From helping his mother in a small kitchen in Kolkata to leading teams in luxury hotels across continents, Tarique Aziz’s story is one of passion, perseverance, and reinvention. His journey proves that sometimes, breaking away from tradition can lead to creating one of your own.
