My Career up to now!!! Amazing adventure

Fine food lover at the very early stages of my life, I have started my career with the Hilton Mauritius in the year 2002 as trainee cook.

After 9 years with the company , i climbed up the ladder and was promoted as Sous Chef. During my time at the Hilton I had a training in the famous Hilton Cavaliery Rome in the 3 Michelin star restaurant La Pergola.

In the year 2011, I moved in the Starwood company where I held the position of Executive Sous Chef for 3 years in hotels like The luxury collection, Le Meridien and The Westin. All based in Mauritius.

In 2012 i had the opportunity to travel and work for a couple of months in the paradise islands of Maldives for the W Maldives.

Finally in 2014, I got promoted as Executive Chef of The Westin Mauritius where I stayed for 2 more years before taking the challenge of The St Regis Mauritius.

With the Starwood company I got the opportunity to travel to Paris for a food promotion, another travel to Abu Dhabi for a cross exposure and lastly another trip to Dubai for training purposes.

Over all I have sacrificed a lot to reach such heights in my career. And thanks to note that I am only 33 years old!

I have only mentioned about the amazing side of my career. In some another post I will write on the negatives and how my social life has been affected.

Now I am on the search for my next career move. I got an offer in Morocco, I am actually negotiating with the company. Will keep you updated.

Well known for my creativity, outstanding food presentation and delicious food taste, I hope one day I can get the opportunity to make everyone reading this post to discover my cuisine.

For now please enjoy some of my creations.

Please upvote, comment and resteem.
Culinary yours.
Sanawaaz.

Marinated fruits carpaccio, poached lobster tail and citrus.

Flambéed banana, crème brûlée and vanilla ice cream.

Monochrome of poached snapper fillet in red wine and beet declination.

Baobab honey jelly, caramelised figs and goat cheese mousse.