Being always energetic and enterprising, Zurath is a highly motivated and creative chef who can mix various foods and produce to healthy and delectable cuisines. Having grown up in India in the Tea Plantations of the South of India, Chef Zurath has had the passion for cooking since the age of 8. His first catering was in 1982 for the Plantation Club, where he catered for 150 people a dinner buffet. Chef Zurath has worked around the world as a consultant chef for Indian cuisines, and also helped develop various restaurants.
His culinary skills are mixed as he has studied both Indian as well as western cuisines, and the very specialized “Balti Cuisine”, and over the years, he has developed many signature dishes, using materials from both kitchens and creating Fusion Foods. In this range his specialities are in Goan Cuisine, Kerala Cuisine, Chettinaad Cuisine, the Muslim Cuisine of Bangalore & Mysore, the Cuisine of Coorg, and the “Brown Sahib or Gora” cuisine of the Plantations. In addition the delectable Parsi style of Cooking is what he has grown up to, being from a Parsi/Zorastrian family.
Chef Zurath had lived in the Middle East for 12 years, there he had the opportunity to study and learn Arabic and Middle Eastern Cuisine including the cuisines of Morrocco, Algeria, Tunisa, Egypt, Jordan, Palestine, Saudi Arabia, Yemen, Lebanon, Oman, UAE, Bahrain, Qatar, Iran and Iraq. Chef Zurath is proud of that the Iranian Embassy has given him an “authentic food” recommendation and proud of being the only chef to prepare Iranian cuisine for Hong Kong.
- “Authentic food” recommendation by Iranian Embassy in Hong Kong
- Certificate in Catering Technology, Applied Nutrition, and Health & Safety (All India Institutes of Hotel Management Services. Chennai. 1989 )
- Experiences around the world:
1994-2004 Saudi Arabia: Setting up Indian Food restaurants
1994-2004 Bangalore, India: Consultant; Setup CRA-ZEE’s Catering Company
2004-2011 Dubai: Exhibition Organisers and Caterers; restaurant consultancy, and catering consultancy in various companies
Since 2011 Hong Kong: Consultant Chef of Eclipse Management Group; Senior Sous Chef of Master of Spices; Executive Chef of Pacific Group Restaurants; Director of Mjs Catering Services
Indian, Arabic and Middle Eastern, Western
For BBQ, 5-hour chef’s service is included, HK$1,000/hour for additional service time required.
I require 2-3 hours for preparation at your place.
I can do vegetarian portions on request, please fill in remarks and let me know.
I will bring assistant for large group events.