Executive Chef Tarique Aziz’s journey is a tale of passion and defiance. Born into a family of doctors and engineers in Kolkata, India, he was set on a scientific path. However, he chose to follow his heart from the science classroom to the culinary world. This decision launched a remarkable career, taking him from his mother’s small kitchen to leading prestigious hotel kitchens across the globe. Today, he inspires many with his story of reinvention.
The Unlikely Start in a Family Kitchen
Tarique Aziz’s love for cooking wasn’t born in a fancy culinary school but out of necessity in his childhood home. His culinary education began at the young age of eight. His mother, who had lost her eyesight, became his first teacher, guiding him through the fundamentals of Indian cooking.
He fondly remembers learning to make chapatis and other simple dishes under her careful instruction. This early experience in the kitchen ignited a passion that would later define his life’s work.
Despite this budding interest, choosing cooking as a career was a rebellious act. After completing high school as a science major, he secretly enrolled in hotel management, much to his family’s initial disapproval. However, his father’s eventual acceptance and support became a crucial pillar for his success.
A Culinary Journey Across Continents
With 18 years of experience, eight of which have been as an Executive Chef, Aziz has built an impressive global career. His work has taken him to numerous countries, allowing him to master a wide array of international cuisines. He has honed his skills in kitchens across different continents and cultures.
His professional journey includes working in diverse culinary landscapes such as:
- Asia
- The Middle East
- The Gulf Region
- The Indian Ocean
This extensive travel has been his greatest teacher. “Traveling taught me to understand different cuisines, and now I can meet almost any expectation,” he explains. This adaptability has become one of his most significant assets, enabling him to cater to a wide range of tastes and preferences.
Leading the Kitchen Brigade
Currently, Tarique Aziz is the Executive Chef at the Gem Forest Hotel in Nairobi, where he leads a team of 35 to 40 chefs. For him, the role is far more than just cooking. It involves management, mentorship, and maintaining the highest standards of quality and service.
He compares the kitchen environment to the army, where discipline is essential. However, he emphasizes that modern kitchens have evolved. “Discipline is key, but we’ve modernized—now it’s about teamwork and training,” Aziz states. His leadership style focuses on fostering collaboration and building a strong, cohesive team rather than relying on a strict, old-school hierarchy.
This approach helps create a positive and creative environment where his team can thrive.
A Commitment to Sustainable Cooking
Innovation and sustainability are at the core of Chef Aziz’s kitchen philosophy. He believes in minimizing waste and finding creative uses for every part of an ingredient. This approach not only benefits the environment but also challenges his team to think outside the box.
He offers a simple yet powerful example of this principle in action. “Take tomato skins,” he says. “We use them for jams, garnishes, or even tomato crust. Nothing goes to waste.” This mindset ensures that his kitchen operates efficiently while pushing culinary boundaries.
An Impressive Range of Culinary Skills
Chef Aziz’s expertise covers a vast and diverse spectrum of global cuisines. His ability to move seamlessly between different culinary traditions is a testament to his years of international experience and dedicated learning. He finds Indonesian food particularly fascinating because of its complex blend of flavors.
Below is a summary of the cuisines he has mastered.
| Cuisine Region | Specific Cuisines |
| Asian | Indian, Indonesian, Thai |
| European | French, Italian, Spanish |
| Middle Eastern | Arabic |
Discovering the Flavors of Kenya
In his six months in Nairobi, Chef Aziz has eagerly explored Kenya’s local food culture. He observes that Kenyans have a strong preference for meat, with beef, chicken, and pork being very popular. At the same time, he has noticed a rising interest in healthy and organic food, particularly among the younger generation.
The availability of fresh, high-quality ingredients in local markets excites him. “Markets here have everything,” he remarks, highlighting the abundance that fuels his creativity. This access allows him to experiment with unique dishes, such as his signature risotto with lamb chops, which he infuses with Singleton whisky for a modern twist.
Cooking for Royalty and a Personal Regret
Throughout his career, Chef Aziz has had the honor of cooking for many high-profile individuals, including celebrities and royalty. A memorable experience was serving Prince Fahd bin Saud in Saudi Arabia. He also dreams of one day preparing a meal for King Salman.
Despite these incredible achievements, his biggest regret is a personal one. He was never able to cook a truly special meal for his mother, the person who first inspired his culinary journey. “She unknowingly inspired my career, but I never got the chance to show her my best,” he shares with a heavy heart.
Frequently Asked Questions about Chef Tarique Aziz
Who is Tarique Aziz?
Tarique Aziz is an accomplished Executive Chef from Kolkata, India, with 18 years of international experience. He is known for his journey from being a science student to leading high-end hotel kitchens across Asia, the Middle East, and Africa.
What inspired Tarique Aziz to become a chef?
His inspiration came from his mother. After she lost her eyesight, he began helping her in the kitchen at age eight, where he learned the basics of cooking and developed a deep passion for the culinary arts.
What is Chef Aziz’s leadership style in the kitchen?
He balances a military-like discipline with a modern emphasis on teamwork and training. He aims to create a collaborative environment where his team feels empowered and motivated to excel.
How does Chef Aziz practice sustainability in his kitchen?
He focuses on minimizing waste by using every part of an ingredient. For example, he repurposes tomato skins to make jams, garnishes, and other creative food items.
What cuisines does Tarique Aziz specialize in?
His expertise is vast and includes Indian, Asian, French, Italian, Spanish, Arabic, Indonesian, and Thai cuisines. He is particularly intrigued by the complex flavors of Indonesian food.
Where is Chef Tarique Aziz currently working?
He is currently the Executive Chef at the Gem Forest Hotel in Nairobi, Kenya, where he leads a large team and explores the local food culture.
