Ozair Khan

R&D Chef at MMC, Kuwait

PUJOL is a 3 Michelin Fine Dining Restaurant in Mexico.

worked as R&D Chef for Al Makan & San Restaurant in Kuwait

I interned at Gaa, Bangkok an Indian restaurant which worked with Local Thai ingredients using Mordern Techniques. Here I learnt the best way to cook ingredients in its most nature form infusing flavors of India and combining them into dishes that are Unique. I learnt how to maintain high standards of hygiene and food production as the restaurant followed the Michelin Guide. I also learnt the importance of using ingredients to their fullest with as little waste as possible to to bring out the most flavor from them.

At Bombay Canteen, Mumbai I learnt a lot of local Indian produce I had never even seen before, I spent those days learning about these Ingredients, their flavours and the best way to use them. I was also very fortunate to be part of the team which was Ranked #1 in India by Conde Nast Traveller for 2018. During this internship I learnt a lot about the Art of Grilling Meats and production of different types of Sauces of various bases. Here I was also given an opportunity to travel for a foraging trip to Pondicherry, India where we had to pick up Chocolate for the restaurant, over the course of this trip and the internship I grew as a cook and built my perspective towards respecting ingredients and using them in the best way possible.

At Tertulia I learnt the basic to the Organization of a Kitchen in the restaurant business and about food costing and it being the backbone of the best way to maximize profits. Here I learnt the importance of being as Efficient as possible and also how to make many different types of Cocktails at the Bar section.

Here I learnt basic knife skills and production of basic sauces, spice mixes and was the first time i familiarized myself with both Dry & Fresh Food Stores. Here I was able to experiences food of multiple cusines and the different techniques used to cook different dishes.