Man of versatile talents

Celebrity chef Tony Khan wants to promote traditional Bangladeshi food through regional food festivals

Tall, jolly and always carrying a charming smile on his face, Tony Khan, General Manager at Grand Sultan Tea Resort & Golf, Sreemangal, Sylhet, is a man of versatile talents. His experiences in the world of culinary art is manifold, which makes him a master in his line of work.

Chef Khan was born in the Khulna district of Bangladesh. But he was not too much into food until he came to Singapore at the age of 16. "When I went to Singapore at the age of 16 for study that was the first time I came to know about professional chef as a career," says Khan. His liking for food got a boost when he went to Australia few years later.

Khan began his training in Singapore before working some of the most prestigious hotels and restaurants across the world. He later moved to Australia where he had spent about 30 years, learning and gathering experience from some of the most reputable institutions.

The journey

Before joining the Grand Sultan, Khan has worked for King Faisal, Saudi Arabia, as Corporate Executive Chef for Marriott and Continental Hotels and few five-star hotels in Pakistan. On returning to Bangladesh, he has worked with Radisson Water Garden Hotel, Dhaka, and The Westin Dhaka. "Bangladeshi food is yummy, but we need to be cautious in maintaining proper food hygiene," he adds.

The most important thing about Khan is that his expertise is not limited only to the art of cookery. He has a fair bit of knowledge about nutritioin too. Having a degree in Human Nutrition from Sydney University and HACCP studies in RMIT, Melbourne, is an added advantage of the chef.

Known for his eclectic style of cuisine, Khan was one of the recipients of “10 Best Chefs in the World” in 1998. In 1991, he was awarded "Chef of The Year" by South Pacific Turism Board, Papua New Guinea. With his background in nutrition, Chef Khan always strives to cater to every individual guest in his hotel, by customising their meals according to their age and taste preferences.

Chef's menu

The chef's dynamic collection of recipies varies from French, Mediterranean, Modern Australian, Middle Eastern, Caribbean, African, Pacific Rim and Pan Asian cuisine. However, his favourite is Teriyaki Salmon, with Salmon being very healthy and good for heart.

Apart from cooking, Khan loves to spend time with his friends. "I love dinning out with my friends, visiting food market, listening music and interacting with people in free time," shares Khan.

Way forward

Now that Khan is in Bangladesh, he wants to promote Bengali dishes and bring Bangladeshi dishes on the foodies list over the world. He also has plans to start a training institute in Bangladesh.

"I am planning to establish a training institute here at Grand Sultan where people will learn to become a cook. I also want to promote the food of Bangladesh through regional food festivals highlighting traditional foods in world food atlas," shares Khan.

Method

Marinade the salmon in teriyaki sauce, batter and deep fry the baby squid. (Battered fried baby squid)

Steam the marinated aborigine (soya, sake and honey) and place it in the middle of the plate.

Sear the salmon fillet medium to rare in a non-stick pan and balance on the aborigine.

Place a small amount of the onion marmalade on the salmon and put the baby squid on top.

To make the dressing, mix the salmon roe and half the chopped chives.

Garnish with green spring onion tips, slice red radish, lemon wedges.

With the grilled baby squid on top of teriyaki salmon serve on white square plate,

(Or green onion) with the miso sauce and spoon around.