Anoob Ashraf is a man on a mission. As the Executive Chef in Charge of F&B overlooking all six restaurants, in-room dining, and catering for 16 Banquet & Event rooms at the iconic Al Bustan Palace, A Ritz-Carlton Hotel, this passionate chef wants to create memorable Food & Beverage experiences, which he accomplishes every day with the support of his amazing team of 65 Chefs and 78 F&B service professionals.
ON MEMORIES OF FOOD & JOURNEY TO BECOMING A CHEF
“My initial memories of food are from my father, particularly when he cooked at home with my mother on Sundays, on his day off. He used to go the butcher to buy beef and bring it home where he prepared our meals with love and passion. His attention to detail was meticulous; every step, every ingredient, every spice, and the part of the meat he chose, and even the pot quality was carefully thought of. From a very young age, whenever he cooked at home, I was his partner in the kitchen. It was always a joy watching him cook with my mother. I knew very early on that I wanted to share dad’s passion of cooking with the world.”
ON HIS SIGNATURE COOKING STYLE & INFLUENCES
“Usually I would say: cook with love. However, if you were to require more detail, I always stay true to the dish, savour its authenticity, and use the best quality ingredients. Each dish we create tells a story. So, whenever I create a new one, I make sure it reflects the restaurant or event concept.”
ON BALANCING DINER PREFERENCES & FOOD ETHOS
“Every guest comes with his / her expectations, particularly when it comes to dining experiences at the hotel. The recipe of success is to always listen – which is a big part of my role. We try to integrate the guest’s feedback whilst still staying true to our essence with each dish or menu we create.”
ON MINDFUL COOKING & SUSTAINABILITY
“Mindful cooking is all about preparing the meal with passion, love, and care. Whilst cooking, your focus and dedication are the most important elements that will contribute to the final taste and presentation. Sustainability is all about handling the ingredients very carefully to avoid any waste and setting targets to how you can reduce it.”
ON ESSENTIAL QUALITIES OF A GOOD CHEF
“Being a Chef is like being an artist. An artist never views their profession as a job; it is always about the care they give to each piece, attention to detail, and the overall experience. You are always pushing boundaries where the obsession for food never stops.”
FAVOURITE INGREDIENT/S TO WORK WITH
“My favourite ingredient to cook with is garlic; I always enjoy the aroma when you start your dish by sautéing garlic in olive oil or butter. Additionally, one of my favourite ingredients from the Middle East is saffron, where the aroma and taste is a class on its own.”
ON FOOD TRENDS IN 2022
“For me personally, the trend should be zero waste. However, I predict plant-based cooking and the superfood trend will continue to grow exponentially.”
ON DEFINITION OF GOOD FOOD IN AN ‘INSTAGRAMMABLE’ WORLD
“Good food means keeping its authenticity and sourcing the best quality ingredients to make it possible. In today’s world, guests look for dishes that are ‘picture perfect’, but we as chefs need to protect the experience of what we present by making sure it looks beautiful but tastes even better.”
