Radisson Blu Hotel & Spa Cork has announced the appointment of Tabrez Shaikh as its new head chef.
Shaikh's Background
Originally from India, Shaikh has over 21 years of international experience in the hospitality industry, having started his career in the JW Marriot Hotel in Mumbai in 2002. Soon after, he moved to Northhampton to take on the role of commis chef at the Hilton Hotel, before relocating to London to join the Radisson Blu Hotel London as executive sous chef.
Adding to his international experience, Shaikh joined the Miramar Al Aqah Beach Resort team in Dubai in 2015, where he ran an operation managing 27 chefs and creating a range of seasonal menus and recipes until 2018. During his career, Shaikh has participated and won medals in culinary competitions in Abu Dhabi, Fujairah and Dubai, including training young teams of chefs for culinary competitions throughout UAE, organising and conducting East Coast Culinary Competitions with the Emirate Saloon Culinary Guild.
Shaikh moved to Ireland, where he joined the four-star Breaffy House Resort in Castlebar, before taking the role of head chef at Seafield Hotel and Spa in Wexford, and taking on the role of head chef in the Montenotte Hotel, Cork, before joining the team at Radisson Blu Hotel & Spa Cork in April of 2022.
Passionate About Creating New And Interesting Dishes And Menus
Shaikh is passionate about creating new and interesting dishes and menus, while being an inspirational leader to his kitchen team.
© 2022 Hospitality Ireland – your source for the latest industry news. Article by Dave Simpson. Click subscribe to sign up for the Hospitality Ireland print edition.
